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5 from 4 votes

Savory Muffins with Smoked Salmon, Chives and Cheddar

Easy to make, these hearty cakes can be made in muffin tins or as a loaf. Feature it at a dinner or brunch buffet. Serve with extra smoked salmon on the side and ricotta cheese mixed with freshly grated horseradish. Or just serve it with good-quality butter.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Muffins and quick bread
Calories: 2577kcal
Author: Good Dinner Mom


  • 3 oz. smoked wild salmon
  • Handful of fresh dill or chives
  • 2 Tablespoons pink peppercorns plus extra for sprinkling on top
  • 3 eggs, room temperature
  • 6 Tablespoons milk
  • 6 Tablespoons oil of your choice, olive, avocado or vegetable
  • 1 ½ cups flour
  • 1 ½ cups grated cheese, such as mild cheddar
  • 3 teaspoons baking powder
  • ¼ teaspoon freshly ground black pepper


  • Butter or ricotta cheese mixed with freshly grated horseradish to taste. Also delicious with extra smoked salmon on top of the ricotta cheese. May substitute cream cheese or creme fraiche for the ricotta.


  • Preheat oven to 350F degrees. Butter and flour jumbo or regular muffin tins, or spray with non-stick cooking spray that has flour in it.

Cook's Note:

  • I made mine in a small multiple cheesecake pan. Each cup measures 2" deep x 3" diameter. Jumbo muffin tin would yield the same sized cakes.
  • Chop the salmon into small pieces. Coarsely chop the dill or chives. Using a mortar and pestle or coffee grinder, grind the peppercorns (Save out a few for sprinkling on the cakes).
  • Combine the eggs, milk, and oil in a large mixing bowl and beat together.
  • With a rubber spatula, fold in the flour, cheese, salmon, dill or chives, and peppercorns. Stir to combine.
  • Gently fold in the baking powder and black pepper.
  • Transfer to the prepared pan, filling about ¾ to top. Sprinkle with extra whole and crushed peppercorns, if desired.
  • Bake for 20-22 minutes, until tops are golden brown. Let cool about 5 minutes before turning out.
  • Serve with butter, extra smoked salmon or ricotta mixed with freshly grated horseradish.
  • These cakes are best served the day they are made, but can be refrigerated and served the next day. Take out of the fridge about an hour before serving to allow to come to room temperature.
  • This recipe makes 6 cakes if baking in a small cheesecake pan (each cup is 2" deep x 3" diameter)
  • Makes 6 jumbo muffins, or 12 regular size muffins, if using muffin tin.

Cook's Note:

  • You can also make this in a loaf pan, bake for approximately 45 minutes.


Calories: 2577kcal | Carbohydrates: 179g | Protein: 101g | Fat: 164g | Saturated Fat: 51g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 81g | Trans Fat: 0.1g | Cholesterol: 742mg | Sodium: 1672mg | Potassium: 2173mg | Fiber: 13g | Sugar: 6g | Vitamin A: 2615IU | Vitamin C: 6mg | Calcium: 2253mg | Iron: 18mg