Cookin Canuck

Smoked Salmon & Gorgonzola Cheese Savory Muffin Recipe

by 72 Comments

Smoked Salmon & Gorgonzola Cheese Savory Muffin Recipe

Last year, we woke up on Easter morning to discover that the Easter bunny had hidden his brightly colored bounty in the foot of snow that carpeted our backyard. After filling up on warm Hot Cross Buns, muffins and fresh fruit, we bundled the kids up in snow pants and gloves, and lined their baskets with plastic bags to help deal with the inevitable quick melt once the baskets came inside, and sent them off to dig for their eggs. It was not the bright spring day, full of tulips and chirping birds, that we typically hope for in the middle of April, but it certainly made for a memorable Easter Sunday. Really, the kids were not at all concerned that the plastic eggs were half-frozen, as long as those eggs were filled with chocolate and jellybeans.

Easter

Considering that our spring this year can only be described as frigid, there is a chance that we will need another hot breakfast to warm us post-hunt. Poached Eggs on Toast with Chipotle Mayo, Bacon and Avocado and Whole Wheat Waffles with Blueberry Maple Sauce are contenders. Whichever recipe wins the majority vote, we will also make a batch of these easy savory muffins to munch on throughout the day.

Now, I realize that smoked salmon and Gorgonzola cheese might sound like an unusual combination. The idea to pair the two popped into my head a few days ago and, try as I might to convince myself to go with the classic match of smoked salmon and dill, I just could not shake the thought of Gorgonzola. Several years ago, I indulged in a pasta dish with smoked salmon and a Gorgonzola cream sauce at a local restaurant. The decadent combination won me over, then took a backseat in my memory until a few days ago. The resulting muffin is tender and full of the rich flavors of a creamy cheese and smoked fish. They are irresistible when served warm with a pat of butter.

The recipe:

Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

In a large bowl, whisk together flour, baking powder and salt. Add chopped smoked salmon, crumbled Gorgonzola cheese and chives, and stir to combine.

Smoked Salmon Muffins Collage

In a medium bowl, whisk together milk, sour cream, egg and melted butter until the mixture is smooth. Fold milk mixture into the flour mixture until combined. The batter will be very thick.

Using a 1/3-cup measuring cup coated in cooking spray, divide the batter between the 12 muffin cups.

SmokedSalmonMuffins3

Bake until the muffin tops are just starting to brown and a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes.

SmokedSalmonMuffins4

Let the muffins cool in the pan, about 5 minutes, and then remove from pan and let cool for 5 additional minutes before serving.

SmokedSalmonMuffinsLS

Other savory muffin and biscuit recipes:

Cookin’ Canuck’s Cream Biscuits with Prosciutto & Parmesan Cheese
Cookin’ Canuck’s Caramelized Onion & Spinach Olive Oil Quick Bread
Dorie Greenspan’s Bacon-Cheddar Quick Bread with Dried Pears
The Skinny Gourmet’s Olive & Artichoke Savory Quiche Muffins
Worth the Whisk’s Savory Cheese Biscuits with Yogurt

Smoked Salmon & Gorgonzola Savory Muffins
Basic savory muffin recipe adapted from America’s Test Kitchen

3 cups all-purpose flour
1 tbsp baking powder
3/4 tps salt
4 oz. smoked salmon, roughly chopped
4 oz. Gorgonzola cheese, crumbled (about 1 cup)
3 tbsp finely chopped chives
1 1/4 cups 2% milk
3/4 cup sour cream
1 egg
3 tbsp unsalted butter, melted and cooled

Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

In a large bowl, whisk together flour, baking powder and salt. Add chopped smoked salmon, crumbled Gorgonzola cheese and chives, and stir to combine.

In a medium bowl, whisk together milk, sour cream, egg and melted butter until the mixture is smooth. Fold milk mixture into the flour mixture until combined. The batter will be very thick.

Using a 1/3-cup measuring cup coated in cooking spray, divide the batter between the 12 muffin cups.

Bake until the muffin tops are just starting to brown and a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes.

Let the muffins cool in the pan, about 5 minutes, and then remove from pan and let cool for 5 additional minutes before serving.

Makes 12 muffins

Printable recipe

 

Reader Interactions

Comments

    • Dara (Cookin' Canuck)

      Thanks, Maris. I was really pleased with how the combination turned out in real life (not just in my head).

      Reply

  2. Greedy Rosie

    They look AMAZING. I’m not a huge fan of Gorgonzola normally, but I’m sure I’d enjoy it in these muffins – sounds like it would combine really well with the salmon

    Reply

  4. Heather

    Oh my goodness. This has to be the best muffin ever! I would have never thought that smoked salmon could be added to a muffin. Brilliant.

    Your boys are so darling. 🙂

    Reply

    • Dara (Cookin' Canuck)

      Thanks, Heather. Savory muffins are a favorite of mine and this one certainly raised the bar for us.

      Reply

  6. Lori @ RecipeGirl

    Snow on Easter?! Blasphemous. We have to put on sunscreen around here 😉 The Easter bunny no longer exists in my house (I’ve been found out), but I’ll still deliver the goods.

    These look delicious for brunch.

    Reply

    • Dara (Cookin' Canuck)

      You’re right, it is blasphemous. I’m surprised the Easter bunny agrees to work under such conditions. =)

      Reply

  7. marla

    Dara, your boys are darling with their Easter baskets in the snow!!! These savory muffins sound wonderful & I am encouraged to try a version over here. xo

    Reply

    • Dara (Cookin' Canuck)

      I think that because the smoked salmon was mixed into the batter, rather than laying on top of the muffins, it didn’t dry out at all.

      Reply

  12. Laura

    I always like to add something fun and unexpected to a traditional holiday menu. These savory muffins will be perfect for Easter! Then again, I can also see them served with a standing rib roast. I think they’ll be a hit!

    Reply

  16. Sukaina

    Come rain or shine, kids always seem to have fun eh?! I hope this Easter is fabulous for you and your family. I’m sure with muffins like these for breakfast, everyone’s day will be brightened up 🙂

    Reply

  17. Brooks at Cakewalker

    Dara, these fabulous muffins have me over the moon! To behold these flavor profiles in one sumptuous treat must be spellbinding…I’m thinking Easter brunch, that is, if I don’t try them right away. I’d be remiss if I didn’t say what handsome lads you have. I’m sure you’ll agree there’s only one thing greater than cooking and that’s raising children 🙂

    Reply

  18. RavieNomNoms

    Those are such a great muffin. You know I never really think about savory muffins and then when I see them they always look so great…this looks awesome!

    Reply

  24. Rosie @ Sweetapolita

    Dara, I have no idea how I missed these, but they are incredible! I’m not always drawn to savory baked goods, but these are really special. Love the photos, and the boys are gorgeous. Thanks for sharing! xo

    Reply

  30. Tracey

    What an interesting combination of flavors – I’m so intrigued! I bet these would be a big hit at our Mother’s Day brunch this year. Can’t wait to give them a try!

    Reply

  43. SeattleDee

    I DO love savory things, and these muffins sound divine. They will be a terrific replacement for the usual bagels and lox tomorrow morning. Thanks for the inspiration.

    Reply

  53. Amy

    Made these last night and just had one for breakfast. Wonderful! Have you calculated the nutritional stats?

    Reply

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