Today I want to share with you a recipe for Savory Muffins with Mushroom Cream Cheese Frosting. Soft and rich muffins with fragrant and creamy frosting that look like sweet cupcakes but are actually the perfect savory appetizers.

I think they should interest everyone who likes savory pastries and can also be a great gift for the upcoming Father’s Day.

Ingredients for the mushroom spread:

½ onion
300g mushrooms
50 ml (1/4 cup) heavy cream
50g (2 tbsp) sour cream
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp Italian seasoning

*All the ingredients need to be at room temperature.

Ingredients for the muffins batter:

220g flour
1 tsp baking powder
½ tsp baking soda
50g softened butter
40 ml vegetable oil
2 eggs
100 ml buttermilk
100g grated cheese
100g mushroom spread
1/8 tsp salt
1/8 tsp black pepper

Ingredients for the frosting:

300g cream cheese
100 ml heavy whipping cream
150g mushroom spread

*I want to bring to your attention that this time all the ingredients should be cold.

Step 1

We’ll start by making the mushroom spread. Heat a tablespoon of olive oil in a skillet over medium heat. Stir in the onion and mushrooms and cook until tender.

Sprinkle with the salt and seasoning. Add the heavy cream and sour cream and continue to cook until all the liquid has evaporated, and the mushroom mixture has thickened.

Step 2

Transfer the mushrooms to a food processor or blender and grind until it reaches a smooth consistency. A part of the mushroom spread we’ll use in the cupcakes batter and the rest of it in the cream cheese frosting.

Step 3

In a large mixing bowl combine the butter, vegetable oil, eggs, buttermilk, seasonings, mushroom spread and whisk to combine the ingredients.

Sift in the flour, baking powder and baking soda. Whisk again to combine the wet and dry ingredients. Add the cheese and mix it with the spatula.

* All the ingredients need to be at room temperature

Step 4

Spoon the batter into a prepared muffin tin 3/4 of the way up. Using a spoon, spread the batter evenly. Bake at 350F degrees for 25-30 minutes or until golden-brown on top. Check the readiness of the muffins with a skewer or a toothpick. Transfer the muffins onto a cooling rack and let them cool completely.

* I use these pretty cupcake papers, but you can use just a muffin tin greased with oil.

Step 5

The freshly baked muffins will have a fairly hard surface, so you need to put them into an airtight container at room temperature for several hours or overnight. My muffins spend a whole night in the container and as you can see now, they have a soft top and a nice tender texture.

Step 6

*I want to bring to your attention that this time all the ingredients should be cold.

Pour the heavy cream into a large mixing bowl and using a hand mixer whip until it starts to thicken.

Add the cream cheese and mushroom spread and whip again on the lowest speed of your mixer. Be careful not to over whip the frosting.

Step 7

Transfer the cream cheese into a piping bag fitted with an extra-large tip. I use an open star piping tip. Decorate the muffins with the cream cheese frosting. You can also use some black or green olives, fresh herbs, pretzels, miniature pickles or anything else you can think off.

In my opinion, these gorgeous looking muffins with a soft texture and rich taste will be a hit for any occasion.

Notes:

All the ingredients for the muffins batter should be at room temperature.
I want to bring to your attention that all the ingredients for the frosting should be cold.
I use cupcake paper cups, but you can use just a muffin tin greased with oil.
For decorating muffins, you can use some black or green olives, fresh herbs, pretzels, miniature pickles or anything else you can think off.

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