Save Savory muffins infused with Japanese curry flavors and pockets of gooey cheese—perfect for breakfast, snacks, or as a unique side dish.
I created these Japanese Curry Cheesy Muffins for a weekend brunch and was amazed by how quickly they disappeared. The aroma of curry mixed with melted cheese takes me back to my favorite Japanese bakery.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Japanese curry powder: 2 tbsp
- Eggs: 2 large
- Whole milk: 1 cup (240 ml)
- Plain yogurt: 1/2 cup (120 ml)
- Vegetable oil: 1/4 cup (60 ml)
- Soy sauce: 1 tbsp
- Cooked potatoes (finely diced): 1/2 cup (70 g)
- Grated carrot: 1/2 cup (50 g)
- Green onion (finely chopped): 1/2 cup (50 g)
- Shredded mozzarella cheese: 1 1/4 cups (140 g), reserve 1/4 cup for topping
- Shredded sharp cheddar cheese: 1/2 cup (50 g)
Instructions
- Prepare the oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and curry powder until well combined.
- Mix wet ingredients:
- In a separate bowl, beat eggs, milk, yogurt, vegetable oil, and soy sauce until smooth.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients and mix gently until just combined (do not overmix).
- Add vegetables and cheese:
- Fold in the cooked potatoes, grated carrot, green onion, and both cheeses, reserving 1/4 cup of mozzarella for topping.
- Fill muffin tin:
- Divide the batter evenly among the muffin cups. Top each muffin with a sprinkle of reserved mozzarella cheese.
- Bake muffins:
- Bake for 22–25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Save My family loves grabbing these muffins as an afternoon snack, especially paired with a bowl of miso soup during cozy evenings.
Required Tools
Muffin tin, mixing bowls, whisk, measuring cups and spoons, grater, spatula or wooden spoon
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), soy. May contain traces of nuts (check cheese and curry powder labels). Always verify ingredient labels if you have allergy concerns.
Nutritional Information (per muffin)
Calories: 210, Total Fat: 10 g, Carbohydrates: 21 g, Protein: 8 g
Save Enjoy these muffins warm for the best texture, and don't forget to try a pinch of cayenne for extra kick.
Recipe Help & FAQs
- → What makes these muffins unique?
The combination of Japanese curry powder and melty cheese gives them a distinct flavor and soft texture rarely found in savory muffins.
- → Can I substitute vegetables or cheese?
Yes, sweet potato can replace regular potato, and try other cheeses such as gouda or Swiss for different flavors.
- → How do I store these muffins?
Store in an airtight container for up to 3 days or freeze for longer shelf life; reheat for best texture.
- → Are these muffins vegetarian?
Yes, all ingredients are vegetarian; just check cheese and curry powder labels for hidden animal products.
- → Do they pair well with other dishes?
These muffins are excellent alongside fresh salad, miso soup, or as part of a breakfast spread.
- → Can the spice level be adjusted?
Add more curry powder or a pinch of cayenne pepper for extra heat, or keep it mild for a kid-friendly option.