Save Savory muffins infused with Japanese curry flavors and pockets of gooey cheese are perfect for breakfast, snacks, or as a unique side dish. These Japanese Curry Cheesy Muffins pack an irresistible punch of umami and comfort.
I first made these muffins for a weekend brunch after experimenting with leftover curry powder. My family was surprised by how well the warm spices paired with gooey cheese—now they request them every time we have guests.
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
- Finely diced cooked potatoes: 1/2 cup (70 g)
- Grated carrot: 1/2 cup (50 g)
- Finely chopped green onion: 1/2 cup (50 g)
- Shredded mozzarella cheese: 1 1/4 cups (140 g)
- Shredded sharp cheddar cheese: 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).
- 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 cups:
- 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 the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Save When I bake these cheesy curry muffins, my kids love to help sprinkle extra cheese before they go into the oven. It has become a special morning ritual that fills the kitchen with savory, cozy aromas.
Required Tools
You will need a muffin tin, mixing bowls, whisk, measuring cups and spoons, grater, and a spatula or wooden spoon for this recipe.
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy), soy. May contain traces of nuts depending on cheese and curry powder. Always verify ingredient labels for safety.
Nutritional Information
Each muffin provides approximately 210 calories, 10 g total fat, 21 g carbohydrates, and 8 g protein.
Save Enjoy these muffins warm from the oven, or pack them for an on-the-go snack. Japanese Curry Cheesy Muffins are a delicious twist your mornings will appreciate.
Cooking Guide
- → Can I make these muffins ahead?
Yes, they keep well for several days and freeze beautifully. Reheat in the oven to maintain their texture.
- → What cheese works best?
Mozzarella and sharp cheddar offer melty and bold flavors, but you can substitute with your favorite cheeses.
- → Can I use sweet potatoes?
Absolutely. Swap regular potatoes for sweet potatoes for a different flavor and added sweetness.
- → How can I add more spice?
Stir in a pinch of cayenne pepper or mix in some chopped pickled ginger for extra heat and zest.
- → Are these suitable for vegetarians?
Yes, they contain no meat and are perfect for a vegetarian diet. Always check cheese and curry powder labels for additives.
- → What is the best way to serve?
Enjoy warm, pair with a fresh salad, or serve alongside a comforting bowl of soup for a hearty meal.