Cheese and Herb Muffins in a Mug

A tasty savoury muffin, perfect served as a warming snack with soup on a cold day and so easy to make…

Cheese muffin made in a mug

So many so-called ‘snacks’ these days fall into the categories of ‘junk-food’ or ‘sweets’ that may well satisfy the urge for a quick bit but are hardly wholesome or filling?

These savory muffins, however, will not only ‘fill-a-hole’ but make good and wholesome snack without any nasty additives. Serve warm with a cup of homemade soup for a warming and filling treat between meals…

As with all great recipes the muffins are a versatile idea where you can swap a few ingredients to make either sweet or savoury in a wide range of flavours.


  • 100g of Parmesan cheese
  • 10g fresh basil (add 50% more if dried)
  • 10g fresh chives (add 50% more if dried)
  • 1-2 sprigs fresh thyme
  • 250g self-raising flour
  • 5ml bicarbonate of soda
  • 85 ml sunflower oil
  • 2 eggs
  • 100ml semi-skimmed milk
  • 100ml low-fat natural yoghurt

What you’ll need

  • Weighing scales
  • A Grater
  • Colander
  • A Sharp knife and scissors
  • Chopping board
  • Measuring spoons
  • Mixing bowl
  • Wooden spoon
  • 2 Measuring jugs
  • A metal fork and spoon
  • 6 microwave-safe mugs
  • Oven gloves
  • Cooling rack

How to make

  • Grate the Parmesan cheese
  • Wash and dry the herbs, then finely chop the herbs using a sharp knife or, if you feel it’s safer, scissors, taking care to remove the stems from the thyme
  • Mix the flour and bicarbonate of soda in a mixing bowl, then add the grated Parmesan and chopped herbs
  • Measure the oil into the measuring jug
  • Beat the eggs separately in a second measuring jug and add them to the oil in the other jug
  • Measure out the milk and the yoghurt, then add these to the oil and egg mixture
  • Pour the wet ingredients into the dry ingredients and stir until fully combined
  • Spoon the mixture into the mugs (about ⅓ full)
  • Place 3 mugs in the microwave and cook for 4 minutes on full power until raised and firm to touch (timing based on an 800W microwave)
  • Repeat with the remaining mixture to make your second batch of muffins in a mug
  • Use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack

Skills used include:

Washing, weighing, measuring, grating, beating, mixing/combining and microwaving.

Top Tips

  • Use mugs with straight sides, if you can, as the muffins will cook more evenly
  • The muffins will continue to cook when removed from the microwave so leave to stand for a while before eating
  • These savoury muffins are best eaten freshly made but can be stored in an airtight container, once cooled, for up to 24 hours or frozen. Reheat in the microwave for about 30 seconds (once defrosted) before serving
See Also
Egg Muffin Recipe
Egg Muffins
Cooked egg in a mug
Egg in a Mug