Recipe: Savory Radish and Goat Cheese Muffins

updated Jan 21, 2020
Savory Radish and Goat Cheese Muffins
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(Image credit: Sarah E Crowder)

A handful of years ago, I popped into a cafe to grab a quick lunch and was delighted to discover savory muffins on the menu. Since then I’ve made savory muffins a part of my baking repertoire. This version of a savory muffin takes advantage of one of spring’s most abundant (and certainly most beautiful) vegetables, radishes, and pairs them with goat cheese for a peppery, tangy twist.

This recipe makes a muffin that’s buttery and hearty, with a soft texture and a light crumb. Baking works to tame the bite of the radish a bit, and it pairs so well with the creamy crumbles of goat cheese. They’re good out the oven, but if you can stand to wait, a five-minute rest really makes them outstanding. Keep any leftover muffins in an airtight container at room temperature for up to three days.

Savory Radish and Goat Cheese Muffins

Serves 12

Nutritional Info


  • 7 tablespoons

    unsalted butter, melted and cooled, divided

  • 2 cups

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 2 teaspoons


  • 1 teaspoon

    garlic powder

  • 2

    large eggs, beaten

  • 1 1/4 cups


  • 2 tablespoons


  • 1

    medium bunch radishes (about 2 cups), stems removed and julienned, divided

  • 4 ounces

    goat cheese, crumbled

  • Fresh ground black pepper


  1. Preheat the oven to 375°F. Grease or line a 12-cup muffin tin with baking papers.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. In a medium bowl, mix together the eggs, buttermilk, 5 tablespoons of cooled butter, and honey. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in all but 2 tablespoons or so of the radishes and the goat cheese.

  3. Spoon the batter into the muffin cups, filling each about 3/4 full. Top each muffin with a few pieces of reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter. Bake for 20 to 25 minutes, until tops just begin to brown, and a toothpick inserted in the center of a muffin comes out clean.