Easy Fluffy Tuna and Emmental Cheese Muffins

I love this kind of savoury muffin. They are super easy to make and with caned tuna you can make them anytime you want, but the recipe is flexible enough to use whatever other protein you have at hand. The measurements stay simple, the batter is always the same amount, and the protein “filling” is always around 250 grams, so as long as you keep that proportion, you can add whatever you want to the mix, as long as it’s not something too watery. You’ll always end up with soft, fluffy little muffins!

I gotta say these are the kind of savory muffins that never let you down. They’re quick to throw together on a weeknight, but they also look great enough to bring to a party or set out on a picnic blanket, and everyone always wants to know what’s inside them. In this case its tuna and emmental cheese, and i know tuna and cheese is a strange mix, but baked into a soft creamy muffin with a little onion, carrot, and garlic, it turns into something really delicious almost comforting. Let’s get to the recipe!

Easy Fluffy Tuna and Emmental Cheese Muffins

Servings: 12
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
Print

Super easy to make a huge batch of these fluffy and cheesy tuna muffins, perfect for any celebration.

Ingredients

Flour – 200g
Tuna – 150g (Canned, drained +/- 2 cans)
Emmental Cheese – 60g
Onion – 1 small
Carrot – 1/2
Garlic – 3 cloves
Butter – 50g (At room temperature)
Eggs – 2 L (At room temperature)
Milk – 150ml (At room temperature)
Baking Powder – 1 teaspoon
Paprika – A pinch (For sprinkling)
Oregano – A pinch (For sprinkling)
Salt – 1 teaspoon

Directions

First, drain the tuna, dice the Emmental cheese, chop the onion, mince the garlic, and grate the carrot. Pour everything into a bowl.

In a separate bowl, combine the flour, butter, eggs, milk, baking powder, and salt. Mix well until a smooth batter forms.

Add the tuna and vegetable mixture to the creamy mixture, mix well, and the batter is ready.
Preheat the oven to 180ºC (350ºF) and line two muffin tins with parchment paper.

Pour the batter into each muffin tin, sprinkle each with paprika and dried oregano, and bake for about 20 minutes, or until golden brown. Enjoy!

Notes & Tips: This kind of savoury muffin is also fantastic as a way to use up leftovers. Got some leftover cheese, vegetables, cold cuts, ham, or fish sitting around? You can always fold it into a muffin.

If I’d had parmesan or grana padano on hand, I’d have grated a pinch over each muffin before baking, gotta get me all the food groups ;D

Make sure the tuna is drained really well, and you can even pat it dry with kitchen paper if needed, otherwise the batter can turn out too wet and the muffins won’t rise properly.

Don’t overmix the batter once you add the flour, a few lumps are fine, overmixing is what makes muffins dense instead of fluffy.

Let the muffins cool in the tin for about five minutes before turning them out, so they hold their shape, they are a bit soft when they come out.

They keep well in the fridge for a couple of days and reheat nicely in the oven or a toaster oven, and they also freeze well, just thaw and warm before serving, if you freeze them just after baking they will defrost into the same fluffy state ;D

This recipe for Easy Fluffy Tuna and Emmental Cheese Muffins was originally created on BakeAfter.com. Esta receita de Queques Fofos de Atum foi publicada em português no Iguaria.com.