These muffins are for all Marmite lovers out there! They are delicious almond flour cheese muffins with a buttery marmite topping. Great for breakfast or as a grab and go low carb snack.
Who says muffins have to be sweet? These marmite muffins are so tasty, you're going to want to come back for seconds. Plus, they are only 3.2g net carbs!
I have been eating them for breakfast over the last couple of days, and my teenagers have been taking them to school for snack time.
Next time I'm going to make a double batch because I wish they had lasted longer.
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🌟 Why You'll Love This Recipe
- Grain free - no wheat
- Low carb - just 3.2g net carbs per muffin
- Great flavor - Cheesy, salty and yeasty
- Fluffy texture
- Easy recipe
- Quick - 5 minutes prep, ready in 30 minutes
FAQ
Marmite is a sticky, dark brown yeast extract that was invented in the UK by a German scientist called Justus von Liebig in 1902.
Of course, Marmite is a brand name. In Germany you can buy something called Vitam-R that tastes exactly the same. And in the US and in Australia you have products called Vegex and Vegemite respectively.
Marmite tastes salty, yeasty and a bit like soy sauce. It is very concentrated and intense and a little goes a long way.
Marmite is not gluten-free. It is not suitable for celiacs.
Ingredients
Muffin batter:
- Eggs - room temperature
- Almond flour - I used ground almonds, which is equivalent to regular almond flour. Super fine almond flour should work as well.
- Strong cheddar cheese - shredded
- Yoghurt - natural, plain
- Baking powder
- Garlic powder and onion powder
Marmite topping:
- Butter
- Marmite
I first considered adding marmite into the muffin batter as well. However, since the muffins are already salty and flavoursome because of the cheese, I decided to glaze them with the marmite and butter mix instead.
There is no need for additional salt.
Instructions
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Blend the eggs in a bowl until very fluffy. Then, add the dry ingredients and the cheese. Mix until smooth.
Step 2: Fill the mixture into a muffin pan lined with paper cups. Bake in the oven until golden on top.
Step 3: While the muffins are still warm, melt butter and stir in the Marmite with a spoon. Prick holes into the muffins using a skewer or toothpick, then brush the marmite glaze over the muffins.
The glaze firms up a little as it cools, but stays a little sticky.
Recipe variations
Use different cheese: Instead of mature cheddar cheese, use Gouda, Monterey Jack or even Emmental or gruyere.
Marmite in the dough: Use a less salty cheese to balance the flavor. I would not use more than 2 teaspoons of marmite in total.
Add vegetables: Add raw chopped vegetables to the muffin batter. Think broccoli, red onions, cauliflower or peppers.
Nut free: Use a mix of sesame flour and sunflower seed flour.
Dairy free: Choose a dairy free-cheese alternative and coconut yoghurt.
More oompf: Add a teaspoon of mustard to the batter.
No marmite: Omit the glaze and you've got keto cheese muffins!
Storage
Refrigerator: Store cheese and marmite muffins up to 5 days in the fridge.
Freezer: Alternatively, freeze them for up to 3 months.
Related recipes
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Recipe
Keto Marmite Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- muffin pan and paper cups
Ingredients
- 4 eggs large room temperature
- 1.5 cups / 150g almond flour
- 1.5 cups / 170g mature cheddar grated / shredded
- ¼ cup / 60g natural yoghurt
- 1 ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Glaze
- 1.5 tablespoon butter melted
- 1 teaspoon marmite
Instructions
- Preheat the oven to 180C /350F electric or 160 C / 320F fan assisted. Line a muffin pan with paper cups (or grease a silicone muffin mould).
- Blend the eggs in a food processor or with an electric mixer until frothy and double in size (around 2 minutes).
- Add the almond flour, grated cheddar, yoghurt, baking powder, garlic powder and onion powder and blend until well-combined.
- Fill the batter into 8 paper cups and bake for 25-30 minutes or until a skewer inserted comes out clean. If necessary, cover loosely with aluminium paper during the last 5 minutes of baking to prevent excessive browning.
- Once the muffins are out of the oven, make the glaze: Melt the butter and stir in the marmite.
- Using a skewer or toothpick, poke holes all over the muffins. Then, brush over the marmite glaze. Leave to cool down or enjoy straight away!
David
These are awesome.
For my second batch I doubled the glaze, and added half of it into the batter mixture (plus a little more almond flour to offset the extra wet items).
Added a more all over marmite taste, on top of the glaze itself.
sarah
Absolutely delicious, I cut mine in half and spread with butter and extra marmite, soo good! Thank you 🙂
Bev Arnold
These look sooo good. We’re in Australia so guessing that Vegemite will work as well, in fact maybe better because not as sweet as Marmite, if we’re looking for savoury. Thanks for another great idea!
Vanessa
These were delicious, I added a half teaspoon of paprika pepper and used some garlic butter with the marmite for the glaze. Thank you Katrin for these recipes, you are my go to person when I want to try something different. Wondering if you would consider cherry bakewell muffins, do you think they would work in place of blackberries or blueberries, I could add some almond extract?
TMK
Just tried these! LOVE THEM. I was craving savoury cheese muffins, complete success!