This goat cheese and chive muffin will make you rethink breakfast

“Where have you been all my life?” is the first thing that went through my mind after biting into of one of these muffins.

I have made savory versions of many traditionally sweet dishes, including French toast and granola, but never muffins. Now I am certain this recipe is just the start of my savory muffin adventures.

These are tender and light — you could even call them airy. Speckled with chives, they have a deep note of allium from onion powder, a perky kick of black pepper, and a burst of soft goat cheese in every bite. And, made with whole-grain flour, yogurt, and olive oil, they’re healthful, too.

12 servings

The muffins hit the spot perfectly as a snack on their own, an easy grab-and-go breakfast with a hard-cooked egg, or as a sit-down meal with scrambled eggs or an omelet.

They also make a lovely addition to a special brunch spread, adding an element of surprise and elegance, something to consider with Easter, and then Mother’s Day, around the corner.

Storage note: Refrigerate in an airtight container for up to 4 days or in the freezer for up to 3 months. Let cool completely before storing. Reheat in the microwave (20 to 30 seconds for one muffin), or wrap in foil and reheat in a 350-degree oven for 15 to 20 minutes.

⅓ cup (80 milliliters) mild-tasting olive oil, plus more for brushing the pan

1½ cups (200 grams) whole-wheat pastry flour (may substitute with white whole-wheat flour or with a generous ¾ cup [100 grams] each of all-purpose flour and whole-wheat flour)

2 teaspoons baking powder

1 teaspoon onion powder

½ teaspoon baking soda

½ teaspoon freshly ground black pepper

¼ teaspoon fine salt

⅔ cup (180 milliliters) whole or reduced-fat milk (may substitute with plant-based milk)

½ cup (113 grams) plain Greek yogurt

1 large egg

1 teaspoon honey

4 ounces (115 grams) fresh goat cheese (chevre), crumbled

½ cup (22 grams) finely chopped fresh chives

Position a rack in the middle of the oven and preheat to 375 degrees. Brush a nonstick muffin tin with olive oil.

In a medium bowl, whisk together the flour, baking powder, onion powder, baking soda, pepper, and salt until combined.

In a large bowl, whisk together the milk, yogurt, oil, egg and honey. Add the flour mixture to the milk mixture and stir until just combined. Stir in the goat cheese and chives until just combined.

Using a 1/4-cup (60-milliliter) measure, divide the batter among the muffin tin cups; each should be filled about three-quarters of the way.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick or cake tester inserted into the center comes out clean.

Transfer to a wire rack and let cool for 5 to 10 minutes, then run a small offset spatula or butter knife around the perimeter of each muffin before removing them from the tin. Serve warm.

Nutritional information per serving (1 muffin) | Calories: 149; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 22 mg; Sodium: 203 mg; Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugar: 1 g; Protein: 5 g

(This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.)

From cookbook author and registered dietitian nutritionist Ellie Krieger.