Save Savory muffins featuring earthy mushrooms, enhanced with the umami-rich flavors of Japanese furikake seasoning. Perfect for breakfast, lunchboxes, or a unique snack.
I first experimented with furikake muffins when searching for a snack that would keep my family energized. The combination of mushrooms and Japanese seasoning was an instant hit with everyone who tried them.
Ingredients
- Cremini or shiitake mushrooms: 200 g (7 oz), finely chopped
- Onion: 1 small, finely diced
- Spring onions: 2, sliced
- Whole milk: 120 ml (½ cup)
- Eggs: 2 large
- Greek yogurt: 120 g (½ cup)
- Cheddar or mozzarella cheese: 100 g (1 cup), grated
- Unsalted butter: 60 g (¼ cup), melted and cooled
- All-purpose flour: 250 g (2 cups)
- Baking powder: 1 tbsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Soy sauce: 2 tbsp
- Furikake seasoning: 2 tbsp, plus more for topping
- Toasted sesame seeds: 1 tbsp
Instructions
- Prep muffin tin:
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Cook vegetables:
- In a large skillet over medium heat, melt 1 tbsp of the butter. Sauté mushrooms and onions until softened and most moisture has evaporated, about 6–8 minutes. Stir in soy sauce and cook for 1 minute more. Remove from heat and allow to cool.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
- Mix wet ingredients:
- In a separate bowl, combine milk, eggs, yogurt, and the remaining melted butter. Whisk until smooth.
- Combine batter:
- Fold the wet ingredients into the dry ingredients until just combined. Add in the cooled mushroom mixture, cheese, chopped spring onions, and 2 tbsp furikake. Gently mix (do not overwork the batter).
- Fill muffin tin:
- Spoon the batter evenly into the prepared muffin tin. Sprinkle tops with extra furikake and sesame seeds.
- Bake:
- Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool & serve:
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Save My kids love picking the crunchy sesame seeds off the tops while the muffins are still warm. These muffins have become a staple for weekend breakfasts in our home.
Required Tools
Muffin tin (12-cup), mixing bowls, whisk, skillet, spatula, wire rack
Allergen Information
Contains eggs, milk (dairy), wheat (gluten), soy (from soy sauce and some furikake blends), and sesame. Furikake may contain fish or seafood; check the label for vegetarian options. Always check product labels for hidden allergens.
Nutritional Information
Per muffin: Calories 165, Total Fat 8 g, Carbohydrates 17 g, Protein 6 g
Save Sprinkle extra furikake on top for a flavorful crunch right before serving. Enjoy these muffins warm for the best texture.
Recipe Questions & Answers
- → What kind of mushrooms work best?
Cremini or shiitake mushrooms offer the best earthy flavor and texture for these muffins.
- → Can I make these muffins vegan?
Yes, use plant yogurt, non-dairy milk, vegan cheese, and flax eggs for a fully plant-based version.
- → What does furikake add to the muffins?
Furikake gives a salty, umami richness and a hint of sesame, elevating the muffins’ flavor profile.
- → How do I store these muffins?
Cool completely and store in an airtight container for up to three days. They can also be frozen.
- → Can I use other vegetables?
Yes, diced red bell pepper or spinach can be added for freshness and color.
- → Are these suitable for lunchboxes?
Absolutely. They’re portable, easy to pack, and stay moist even when served at room temperature.