If you've not tried a savoury muffin before then you are missing out! I've made Cheese & Red Pepper Muffins before that are absolutely yummy and these Veggie Sausage, Cheese & Onion Muffins are an adaptation of that recipe. These muffins would be great for an on the go breakfast, a picnic, in lunch boxes or eaten warm on a cold night like Bonfire Night. They are filling and delicious, and a great savoury snack anytime of year! I think sausages particularly lend themselves to Autumn time as they are so associated with cosy meals, and this is a great way to get that feeling but in a portable muffin!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Veggie Sausage, Cheese & Onion Muffins
Start by frying the onion and sausages until the onion is soft and the sausages have browned. Chop up the cooled sausages into slices.
In a mixing bowl, whisk together the eggs, milk and vegetable oil. In another mixing bowl, stir both flours, the herbs, salt, baking powder and bicarbonate of soda together. Mix the dry and wet ingredients together, then add the onion and cheese.
Divide the mixture between paper cases, and push in the slices of sausage. Bake for around 25 minutes until they are risen and golden.
How long do the muffins last for and can they be frozen?
They will last for 2-3 days in an airtight container in the fridge. You can also freeze them for up to 3 months. Wrap them well in cling film or put them in an airtight container.
What if you don't have any wholemeal flour?
You can replace the wholemeal flour with the same amount of regular white plain flour.
Can the cupcakes be made gluten or dairy free?
Yes! For gluten free you can replace both of the flours with a gluten free plain flour blend. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use dairy free milk, dairy free cheese and also check the veggie sausages you use are dairy free.
How should you serve the Veggie Sausage, Cheese & Onion Muffins?
The best way to serve the Veggie Sausage, Cheese & Onion Muffins is definitely dipped in tomato ketchup! Of course you can dip them in your favourite dip, maybe it's BBQ sauce or brown sauce, either way it's a yummy way to eat them, either warm or cold.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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Veggie Sausage, Cheese & Onion Muffins
- 4 Vegetarian sausages I used Quorn
- 1 White onion diced
- 225 g Plain flour
- 100 g Wholemeal plain flour
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
- 1 tsp Rosemary dried or fresh
- 1 tsp Salt
- 160 ml Vegetable oil
- 170 ml Milk Cow's or plant milk will both work
- 3 Eggs large
- 100 g Mature cheddar grated
- Tomato ketchup to serve
- Fry the onion till soft and the sausages till browned, set aside to cool
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
- Stir together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, rosemary and salt in a bowl
- In a separate bowl whisk together the oil, milk and eggs
- Add the wet ingredient to the dry ingredients and mix in. Then mix in the onion and mature cheddar until combined
- Chop up the sausages into slices
- Divide the batter between the cases
- Add two or three slices of sausage to each muffin, pushing them into the batter
- Bake the muffins for 25-30 minutes until they are risen and golden
- Serve dipped in tomato ketchup! Store any leftovers in an airtight container in the fridge and eat within 2 days