Muffin Recipe

Prepare the Steamer

• If you have a steamer basket, fill a pot with water, making sure it doesn't touch the bottom of the basket when placed inside. If you don't have a steamer basket, you can use a large pot with a lid and a steaming rack placed at the bottom.

Preheat the Steamer

• Bring the water in the pot to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer.

Prepare the Muffin Molds

• Grease the muffin molds or ramekins with cooking spray or butter to prevent sticking. 

Mix Dry Ingredients

• In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. 

Mix Wet Ingredients

• In another bowl, whisk together the milk, egg, and melted butter or oil until smooth. 

Combine Wet and Dry Ingredients

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. 

Add Fillings

• Gently fold in the chopped vegetables, cooked sausage or bacon (if using), and shredded cheese until evenly distributed throughout the batter. 

Fill the Molds

• Divide the batter evenly among the prepared muffin molds, filling each about three-quarters full. Tap the molds gently on the counter to release any air bubbles

Steam the Muffins

• Carefully place the filled molds into the steamer basket or onto the steaming rack in the pot. If using a pot without a steamer basket, make sure the water doesn't touch the bottom of the molds. Cover the pot with a lid. 

Steam for Cooking

• Steam the muffins for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. 

Cool and Serve

• Once cooked, remove the muffins from the steamer and allow them to cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy your steamed breakfast muffins! 

Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.