Spicy Breakfast Muffins Recipe

Name: Spicy Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking items; 1/2 cup unsalted butter, room temperature; 1 1/2 cups atta (indian wholewheat flour); 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon brown sugar; 3/4 cup buttermilk (or 1/2 cup milk + 1/4 cup yogurt); 1/2 cup hard cheese like cheddar, gouda (I used a jalapeno cheddar); 2 large eggs; Veggies; 1/2 red onion, finely chopped; 1/2 red pepper, finely chopped; 1 cup baby spinach, washed and roughly chopped; 2 sprigs cilantro, finely chopped (with stalk); 1/2 tsp garam masala; 1/2 teaspoon cumin powder; 1/2 teaspoon cumin seeds; Pinch paprika or red chili powder; Pinch salt

Servings: persons

Baking items
1/2 cup unsalted butter, room temperature
1 1/2 cups atta (indian wholewheat flour)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon brown sugar
3/4 cup buttermilk (or 1/2 cup milk + 1/4 cup yogurt)
1/2 cup hard cheese like cheddar, gouda (I used a jalapeno cheddar)
2 large eggs
Veggies
1/2 red onion, finely chopped
1/2 red pepper, finely chopped
1 cup baby spinach, washed and roughly chopped
2 sprigs cilantro, finely chopped (with stalk)
1/2 tsp garam masala
1/2 teaspoon cumin powder
1/2 teaspoon cumin seeds
Pinch paprika or red chili powder
Pinch salt

1
Take 1 tablespoon of the butter and heat on a non stick pan. Add the onions and red peppers, along with a pinch of salt, and cook till they begin to get tender. Add the remaining spices, spinach and cilantro and cook just till the leaves wilt. Turn off heat and cool the mixture.
2
Heat oven to 400F and grease/line 8 muffin cups and keep aside.
3
Mix the atta (flour), salt, sugar and baking powder. Keep aside.
4
Beat the remaining butter and the eggs. Stir in the buttermilk and mix well.
5
Now add the dry mix to the wet, and slowly fold. Do not overmix!
6
Finally stir in the cheese and the veggie mixture and give it one last mix.
7
Scoop the batter into the muffin pan with an ice cream scoop (it'll be thick and sticky)
8
Bake for 16-20 mins till a toothpick comes out clean. I also give it a 2-3 min high broil in the end to really crisp up the tops!

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Baking items, 1/2 cup unsalted butter, room temperature, 1 1/2 cups atta (indian wholewheat flour), 2 teaspoons baking powder, and more.

Yes, Spicy Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions