12 Delicious Chive and Dill Muffins Savory

Craving a twist on your usual muffin routine? Dive into the delightful world of savory baking with our roundup of 12 Chive and Dill Muffins recipes. Perfect for breakfast, brunch, or a snack, these muffins combine the freshness of herbs with the comfort of homemade goodness. Whether you’re a seasoned baker or just starting out, these recipes promise to add a flavorful punch to your table. Let’s get baking!

Savory Chive and Dill Muffins with Cream Cheese

Last weekend, I found myself with an abundance of fresh chives and dill from my garden, sparking the idea to create something uniquely savory for breakfast. These Savory Chive and Dill Muffins with Cream Cheese are the perfect blend of herby freshness and creamy richness, making them an irresistible start to any day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup cream cheese, softened
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this ensures tender muffins.
5. Add the softened cream cheese, fresh chives, and dill to the batter, folding gently to distribute evenly.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor and delightfully moist, these muffins boast a perfect balance of creamy and herby notes. Serve them warm with a dollop of extra cream cheese or alongside a fresh garden salad for a light lunch.

Herbed Chive and Dill Muffins with Parmesan

Goodness, have I got a treat for you today! These Herbed Chive and Dill Muffins with Parmesan are a game-changer for your brunch table. Inspired by a breezy summer morning at the farmer’s market, where the herbs were so fresh they practically jumped into my basket, this recipe is a testament to the magic of simple, quality ingredients.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/2 cup Parmesan cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, sea salt, and granulated sugar until well combined.
3. In a separate bowl, combine the melted butter, lightly beaten eggs, and whole milk, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Stir in the finely chopped chives, dill, and freshly grated Parmesan cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just imagine biting into one of these muffins— the fluffy interior speckled with vibrant herbs, the crispy edges giving way to a savory Parmesan finish. Serve them warm with a dollop of herb-infused butter or alongside a creamy soup for a delightful contrast.

Garlic Infused Chive and Dill Muffins

Every time I whip up these Garlic Infused Chive and Dill Muffins, I’m reminded of the cozy Sunday brunches at my grandma’s house. There’s something incredibly comforting about the aroma of garlic and herbs baking together, promising a savory treat that’s perfect any time of day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 3 cloves garlic, finely minced
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Stir in the finely minced garlic, chopped chives, and dill until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a delightful texture—moist and fluffy with a crisp exterior. The garlic, chive, and dill flavors meld beautifully, making them a versatile companion to soups or a standout on their own. For an extra touch, serve warm with a dollop of herb-infused butter.

Whole Wheat Chive and Dill Muffins

Goodness, have I got a treat for you today! These Whole Wheat Chive and Dill Muffins are a staple in my kitchen, especially when I’m craving something savory yet wholesome. I remember the first time I whipped these up on a lazy Sunday morning, and now, they’re my go-to for impromptu brunch gatherings.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup unsalted butter, clarified and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup buttermilk
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the clarified butter, lightly beaten eggs, buttermilk, and honey until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to dense muffins.
5. Stir in the finely chopped chives and dill until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform muffins.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Yielded from this recipe are muffins with a tender crumb, flecked with the fresh flavors of chive and dill. I love serving them warm with a dollop of herb-infused cream cheese for an extra layer of flavor.

Chive and Dill Muffins with a Hint of Lemon

These chive and dill muffins with a hint of lemon are my go-to when I need something savory yet refreshing. Perfect for brunch or as a side, they’re surprisingly easy to make and always impress. I remember the first time I made them; the aroma filled my kitchen, and I knew they were going to be a hit.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, sea salt, and granulated sugar until well combined.
3. In a separate bowl, mix the melted and cooled unsalted butter, lightly beaten pasture-raised eggs, whole milk, fresh lemon zest, and fresh lemon juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the finely chopped fresh chives and dill until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

So fluffy and moist, these muffins have a delightful balance of savory and citrus notes. Serve them warm with a dollop of cream cheese for an extra layer of flavor.

Spicy Chive and Dill Muffins with Jalapeno

Yesterday, I found myself craving something uniquely savory with a kick to start my day, leading me to whip up these Spicy Chive and Dill Muffins with Jalapeno. They’re the perfect blend of heat and herbaceousness, making them an irresistible choice for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 jalapenos, seeded and minced
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Stir in the finely chopped chives, dill, minced jalapenos, and grated cheddar cheese until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

With their golden crust and moist interior, these muffins pack a flavorful punch with every bite. Serve them warm with a dollop of cream cheese for an extra layer of richness, or enjoy them as is for a satisfyingly spicy treat.

Chive and Dill Muffins with Smoked Salmon

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first whipped up these Chive and Dill Muffins with Smoked Salmon. Inspired by a lazy Sunday brunch craving, they’ve since become a staple in my kitchen for gatherings or a luxurious treat to myself.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 4 oz smoked salmon, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted and cooled unsalted butter with the lightly beaten pasture-raised eggs and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Stir in the finely chopped fresh chives and dill, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Top each muffin with a piece of thinly sliced smoked salmon, lightly pressing it into the batter.
8. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a tender crumb, flecked with vibrant herbs and crowned with smoky salmon. Perfect for a brunch spread, I love serving them with a dollop of crème fraîche and an extra sprinkle of dill for an elegant touch.

Gluten-Free Chive and Dill Muffins

Finally, a gluten-free muffin that doesn’t compromise on flavor or texture! I stumbled upon this recipe during a summer brunch at a friend’s farm, where fresh herbs were in abundance. These chive and dill muffins have since become a staple in my kitchen, perfect for those mornings when I crave something savory yet light.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup almond milk
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, and almond milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this ensures your muffins stay tender.
5. Stir in the finely chopped chives and dill until just incorporated.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Light and fluffy with a herby punch, these muffins are a delight. Try serving them warm with a dollop of crème fraîche for an extra touch of indulgence.

Chive and Dill Muffins with Sun-Dried Tomatoes

Delightfully savory with a hint of garden freshness, these Chive and Dill Muffins with Sun-Dried Tomatoes are my go-to for brunch gatherings. Inspired by a summer morning in my herb garden, they’re a perfect blend of fluffy texture and vibrant flavors.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/3 cup sun-dried tomatoes in oil, drained and finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted unsalted butter, lightly beaten pasture-raised eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy muffins.
5. Stir in the finely chopped fresh chives, fresh dill, and sun-dried tomatoes until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty and aromatic, these muffins boast a tender crumb speckled with the bright colors and flavors of chives, dill, and sun-dried tomatoes. Serve them warm with a dollop of cream cheese for an extra layer of richness, or enjoy them as is for a light, flavorful snack.

Low-Carb Chive and Dill Muffins with Almond Flour

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. That’s exactly what happened when I first whipped up these Low-Carb Chive and Dill Muffins with Almond Flour. Perfect for a quick breakfast or a savory snack, they’ve become a staple in my kitchen, especially on busy mornings.

Ingredients

• 2 cups almond flour, finely ground
• 1/4 cup clarified butter, melted
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with 8 parchment paper liners.
2. In a large mixing bowl, combine the almond flour, baking powder, sea salt, and black pepper, whisking until evenly distributed.
3. Add the lightly beaten eggs and melted clarified butter to the dry ingredients, stirring until a smooth batter forms.
4. Fold in the finely chopped chives and dill, ensuring the herbs are evenly dispersed throughout the batter.
5. Divide the batter evenly among the prepared muffin liners, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably moist and packed with herby goodness, these muffins have a tender crumb that pairs wonderfully with a dollop of cream cheese or a slice of smoked salmon. Try them toasted with a bit of butter for an extra layer of flavor.

Chive and Dill Muffins with Feta Cheese

Waking up to the aroma of freshly baked muffins is one of life’s simple pleasures, and these Chive and Dill Muffins with Feta Cheese are no exception. I remember the first time I experimented with this recipe; the combination of fresh herbs and tangy feta turned an ordinary morning into something special.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, combine the melted butter, lightly beaten eggs, and whole milk, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to dense muffins.
5. Add the crumbled feta cheese, chopped chives, and dill to the batter, folding gently to distribute evenly.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a tender crumb, punctuated by the creamy pockets of feta and the fresh, herby notes of chive and dill. Serve them warm with a dollop of butter or alongside a savory breakfast spread for a delightful start to your day.

Chive and Dill Muffins with a Yogurt Drizzle

Goodness, have I got a treat for you today! These Chive and Dill Muffins with a Yogurt Drizzle are the perfect blend of savory and tangy, a recipe that came to me during a lazy Sunday brunch with friends. I remember how the aroma filled the kitchen, promising something special was about to be served.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/4 cup fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Stir in the finely chopped chives and dill, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, whisk together the Greek yogurt, honey, and lemon zest in a small bowl until smooth.
9. Drizzle the yogurt mixture over the cooled muffins just before serving.

What makes these muffins stand out is their moist crumb and the fresh, herby punch from the chives and dill, perfectly balanced by the creamy, tangy yogurt drizzle. Serve them warm with a side of scrambled eggs for a brunch that’s sure to impress.

Conclusion

Exploring these 12 Delicious Chive and Dill Muffins recipes offers a savory twist to your baking adventures. Perfect for any meal, they’re sure to impress. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy baking!