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Savory Muffins

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.
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Course Appetizer, Snack

Ingredients
  

Ingredients for the mushroom spread:

  • 1/2 onion
  • 300 g mushrooms
  • 50 ml heavy cream
  • 50 g sour cream
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp Italian seasoning

Ingredients for the muffins batter:

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

Ingredients for the frosting:

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

Instructions
 

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

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.