Easy Savory Everything Bagel Muffins

Quick Recipe Version (TL;DR)

• Yield: 12 standard muffins
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes, including 5 minutes cooling time

Quick Ingredients

• Everything seasoning: 2 tablespoons white sesame seeds, 1 tablespoon black sesame seeds, 1 tablespoon poppy seeds, 1 tablespoon dried minced onion, 1 tablespoon dried minced garlic, 1/2 teaspoon flaky sea salt
• Dry mix: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, 1/2 teaspoon fine sea salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon black pepper
• Wet mix: 2 large eggs, 1 cup well-shaken buttermilk, 1/2 cup whole-milk plain Greek yogurt, 1/3 cup neutral oil
• Fresh onion flavor: 2 scallions, thinly sliced

Do This

• 1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
• 2. Mix the everything seasoning; reserve 3 tablespoons for the batter and keep the rest for topping.
• 3. Whisk the flour, baking powder, baking soda, sugar, salt, garlic powder, onion powder, and pepper in a large bowl.
• 4. Whisk the eggs, buttermilk, Greek yogurt, and oil in a separate bowl until smooth.
• 5. Fold the wet mixture into the dry mixture, then fold in the reserved 3 tablespoons seasoning and sliced scallions.
• 6. Divide into the muffin cups, sprinkle with the remaining seasoning, and press the topping lightly so it sticks.
• 7. Bake 18 to 21 minutes, until golden and a toothpick comes out with a few moist crumbs. Cool 5 minutes before serving.

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Why You’ll Love This Recipe

• Everything bagel flavor in muffin form: Sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt give every bite that familiar, savory bagel-shop taste.
• Great for snacking: These muffins are easy to grab, pack, reheat, and serve with soup, salad, eggs, or a smear of cream cheese.
• Tender but not sweet: Buttermilk and Greek yogurt keep the crumb soft and moist, while garlic, onion, pepper, and scallions make the flavor bold and balanced.
• Beginner-friendly: No yeast, kneading, or rising time required. Just mix, scoop, top, and bake.

Grocery List

• Produce: 2 scallions or a small bunch of chives
• Dairy: 2 large eggs, 1 cup buttermilk, 1/2 cup whole-milk plain Greek yogurt, optional cream cheese for serving
• Pantry: All-purpose flour, baking powder, baking soda, granulated sugar, neutral oil, white sesame seeds, black sesame seeds, poppy seeds, dried minced onion, dried minced garlic, garlic powder, onion powder, flaky sea salt, fine sea salt, black pepper

Full Ingredients

For the Everything Bagel Seasoning

• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon dried minced onion
• 1 tablespoon dried minced garlic
• 1/2 teaspoon flaky sea salt, lightly crushed between your fingers

For the Muffins

• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, at room temperature if possible
• 1 cup well-shaken buttermilk
• 1/2 cup whole-milk plain Greek yogurt
• 1/3 cup neutral oil, such as avocado, canola, or vegetable oil
• 2 scallions, thinly sliced, about 1/4 cup

Optional for Serving

• Softened cream cheese, whipped cream cheese, or salted butter

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Place a rack in the center of the oven and preheat to 375°F. Line a standard 12-cup muffin pan with paper liners, or grease the cups very well with nonstick spray or a thin coating of oil. Paper liners make the muffins easier to pack and store, while greased cups give the sides a slightly more golden crust.

Step 2: Mix the everything bagel seasoning

In a small bowl, stir together the white sesame seeds, black sesame seeds, poppy seeds, dried minced onion, dried minced garlic, and flaky sea salt. Measure out 3 tablespoons of this mixture and set it aside to fold into the batter. Keep the remaining seasoning for the tops of the muffins. Stir the seasoning before each use so the salt and smaller seeds are evenly distributed.

Step 3: Combine the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, fine sea salt, garlic powder, onion powder, and black pepper for about 30 seconds. This helps distribute the leavening and seasonings evenly, which is especially important for savory muffins so you do not get pockets of salt or baking powder.

Step 4: Whisk the wet ingredients

In a medium bowl, whisk the eggs until the yolks and whites are fully blended. Add the buttermilk, Greek yogurt, and neutral oil, then whisk until smooth and creamy. The mixture may look slightly thick because of the yogurt; that is exactly what helps make these muffins tender and moist.

Step 5: Make the batter

Pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula or wooden spoon, fold gently just until the flour is mostly hydrated. Add the reserved 3 tablespoons of everything seasoning and the sliced scallions, then fold a few more times until evenly distributed. The batter should be thick and slightly lumpy. Do not beat it smooth, or the muffins may turn dense.

Step 6: Fill and top the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter per cup. The cups will be nearly full, which helps create nice domed tops. Sprinkle the remaining everything seasoning over the muffins, about 1 teaspoon per muffin, then press the topping very lightly with your fingertips so the seeds, garlic, onion, and salt adhere to the batter.

Step 7: Bake until golden and set

Bake for 18 to 21 minutes, rotating the pan once after 12 minutes if your oven has hot spots. The muffins are done when the tops are golden, the centers spring back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the topping begins to darken too quickly, loosely tent the pan with foil for the final 3 to 4 minutes.

Step 8: Cool and serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature. They are excellent on their own, but for an extra bagel-inspired touch, split one open and spread it with softened cream cheese or salted butter.

Pro Tips

• Use fresh baking powder: Savory muffins need good lift. If your baking powder has been open for more than 6 months, test it or replace it.
• Do not overmix: Stir only until the flour disappears. A few small lumps are fine and help keep the crumb tender.
• Press the topping gently: A light press helps the seeds and dried aromatics stick without flattening the muffin tops.
• Keep dried garlic from burning: Bake on the center rack at 375°F and avoid broiling. If your oven runs hot, check the muffins at 17 minutes.
• Let them cool briefly: The flavor settles and the crumb finishes setting during the first 5 minutes out of the oven.

Variations

• Cheddar everything muffins: Fold 3/4 cup finely shredded sharp cheddar into the batter with the scallions for a richer, more savory muffin.
• Cream cheese center: Press 1 teaspoon cold cream cheese into the center of each filled muffin cup, cover with a small spoonful of batter, then top and bake as directed.
• Spicy everything muffins: Add 1/4 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper flakes to the dry ingredients.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 4 days. For the best texture, reheat refrigerated muffins in a 325°F oven for 8 to 10 minutes, or microwave one muffin for 15 to 20 seconds. To freeze, wrap each cooled muffin tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in a 325°F oven for 15 to 18 minutes. For make-ahead prep, mix the everything seasoning up to 2 weeks in advance and store it in an airtight jar; you can also whisk the dry ingredients together the night before. Do not mix the batter ahead, because the baking powder and baking soda begin working as soon as they touch the wet ingredients.

Nutrition (per serving)

Calories: 190 kcal | Carbs: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Fiber: 1g | Sugar: 2g | Sodium: 410mg | Cholesterol: 33mg