I don’t know about you, but I would always prefer a savoury breakfast to a sweet one. It always confuses me so much when I go to coffee shops or cafes; the breakfasts to take away always seem to be pain au chocolat or sweet muffins, with a tiny range of savoury sandwiches (bacon, sausage, egg, always the same…). Why not try these courgette muffins instead?
Muffin mixes can take savoury flavours just as well as sweet, and so I don’t understand why more places don’t sell them! But then, they’re so easy to make at home that it’s not too much of a problem.
These particular muffins are made from one of my favourite vegetables, courgette, with some ripe gorgonzola (most other blue cheeses would work well too) and black pepper – simple, but a winning combination.
Give them a go – if you’ve never made your own muffins at home before, you’ll wonder why not when you realise how simple they are!
Want more courgette recipes? Why not try Courgette and Pancetta Orzo, The Tastiest Courgette Lasagne, Mushroom, Courgette and Ricotta Pasta, Creamy Courgette Pasta, Greek Sharer with Courgette Fritters or Courgette and Goats Cheese Gnocchi

The Ingredients
As with any bake, the ingredients here are carefully balanced and not really able to be substituted.
The fluffiness and moisture in these courgette muffins comes from the courgette, vegetable oil, milk and yoghurt.
You get a kick of flavour from the Gorgonzola and black pepper, which work so well together.
Cooking Courgette and Gorgonzola Muffins
The great thing about muffins is that the prep is so easy. You just put everything in a bowl and mix it together, then pop it in the oven. Simple!
This takes 30 minutes max and will make 12 large muffins.
More muffin recipes to try:
- Christmas Muffins
- 3 Cheese Muffins
- Cheddar and Chorizo Muffins
- Black Forest Fruit Muffins
- Lemon and Blackberry Muffins
- Best Ever Fruit Muffins
- Cherry Muffins Recipe
- Sweetcorn, Feta and Jalapeño Savoury Muffins
Want to browse my favourite cookware? Head to my storefront.

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Savoury Courgette and Gorgonzola Muffins
February 23, 2024Ingredients
- 300 g self raising flour
- 3 tsps baking powder
- 50 g cheddar cheese
- 1 courgette grated (should be approx 200g)
- 3 eggs
- 3 tbsps vegetable oil
- 3 tbsps milk
- 150 ml natural yoghurt
- Black pepper
- 60 g gorgonzola
Instructions
- Preheat your oven to 220 degrees.
- Weigh out the flour, baking powder and cheddar and place in a large bowl.
- Add the grated courgette, yoghurt, milk, oil, eggs and a grinding of black pepper.
- With a fork, break the egg yolks and beat gently, then combine the rest of the ingredients together, gently, until it is all combined.
- Fill a 12 holed muffin tin with 12 muffin cases. Share the mixture out evenly between the muffin cases.
- Chop the gorgonzola into 12 equal pieces and place one on top of each muffin.
- Bake in the oven for 15 minutes until risen and golden.

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