Japanese Curry Cheesy Muffins

Savory muffins infused with Japanese curry flavors and pockets of gooey cheese—perfect for breakfast, snacks, or as a unique side dish.

The first time I made these muffins, my kitchen filled with the warm aromas of curry and cheese, instantly making them a new family favorite for weekend brunch.

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)
• Mozzarella cheese (shredded): 1 1/4 cups (140 g)
• Sharp cheddar cheese (shredded): 1/2 cup (50 g)

Instructions

Prepare Muffin Tin:

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).

Fold in Additions:

Fold in cooked potatoes, grated carrot, green onion, and both cheeses, reserving 1/4 cup of mozzarella for topping.

Fill and Top Muffins:

Divide the batter evenly among the muffin cups. Top each muffin with a sprinkle of reserved mozzarella cheese.

Bake:

Bake for 22–25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

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Sharing these muffins with my family always leads to lively breakfast conversations and smiles—especially when our youngest discovers the gooey cheese pockets inside.

Required Tools

Essentials include a muffin tin, mixing bowls, a whisk, measuring cups, grater, and a spatula or wooden spoon for perfect results.

Allergen Information

Contains wheat (gluten), eggs, milk (dairy), soy. May contain traces of nuts depending on cheese or curry powder labels. Always verify if you have allergies.

Nutritional Information

Each muffin has about 210 calories, 10 g fat, 21 g carbohydrates, and 8 g protein.

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Serve these savory muffins warm for the best cheesy texture and freeze leftovers for a quick snack any time.

Recipe Questions & Answers

→ Can I use different cheese types?

Yes, you can swap mozzarella or cheddar for other mild or sharp cheeses to vary flavor and texture.

→ How do I store leftovers?

Keep muffins in an airtight container for up to three days at room temperature, or freeze for longer storage.

→ Are these suitable for breakfast?

Absolutely. Their savory flavor, protein, and vegetables make them a hearty breakfast option.

→ Can I adjust the spice level?

Increase spice by adding cayenne pepper or pickled ginger, or use milder curry powder for less heat.

→ How to achieve tender muffins?

Avoid overmixing the batter and use yogurt for moisture and softness in every bite.

→ Are these vegetarian?

Yes, all ingredients listed are vegetarian, making them a suitable option for most diets.