Everything Muffins

You could also call these muffins the best muffins ever. Can you tell I like them? Inspired from Wild Eggs restaurants in my hometown of Louisville, KY, these muffins combine the savory flavors of an everything bagel with soft crumble of a muffin. Now thousands of miles away from my hometown, I headed into my own kitchen to recreate this favorite. It’s truly the best to serve at weekend brunches. I typically pair them with crustless frittata or other savory egg dish. To balance things out, I’ll serve it with a delicious stone fruit mimosa or side of fresh berries.

Keep reading for the full recipe after the jump!

Everything Muffins

Servings: One dozen muffins

Servings: one dozen


For the muffins:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 T raw honey
  • 1 teaspoon salt
  • 2 teaspoons sesame seeds
  • 1 teaspoon dried minced onion
  • 1 teaspoon garlic flakes
  • 2 teaspoons poppy seeds
  • 1 egg
  • ¼ cup vegetable oil

For the dairy-free buttermilk:

  • 1 C canned coconut milk
  • 1 T lemon juice
Preheat oven to 375 ºF (190 ºC)

Begin by combining coconut milk and lemon juice. Allow to sit for 5 minutes.

Stir together the flour, baking powder, salt, sesame seeds, minced onion, garlic flakes, and poppy seeds. Set aside. Whisk together the egg, honey, oil, and buttermilk. Add the wet ingredients to the dry ingredients. I use a mixer to make sure all the ingredients are thoroughly mixed and combined. Scoop batter into muffin tins. Top with a pinch of coarse Himalayan sea salt. Fill each cavity about three-fourths of the way full. Bake for 16-20 minutes or until a toothpick comes out clean. Enjoy your everything muffins alongside this Farmer’s Market Vegetable Frittata.

Looking for more muffin inspiration? We’ve paired up with bloggers across the nation for Muffin Week 2018. (Back to school season is here and it’s the perfect way to have a quick breakfast on the go.  Find the full gallery of recipes here.


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