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Savory muffins are a wonderful surprise. I like their color and the fresh green taste. They are also easy to transport and ideal for on the go!


1. Preheat the oven to 190° (convection) . Grease a muffin tin and set it aside. If using frozen peas, thaw them.

2. Use a food processor fitted with a multi-purpose blade to make the crumbles. To do this, first roughly chop the smoked almonds. Then split the chopped almonds in half and set one aside.

3. Also chop the bread into fine crumbs and add half the almonds and the parmesan. Using your fingertips, work the softened butter into the almond, bread, and cheese mixture until coarse crumbles form.

4. In a large bowl, mix together the flour, baking powder, sugar and salt.

5. Melt the butter and stir in the milk and eggs.

6. In the second bowl with the other half of the smoked almonds, add the peas, goat cheese, and chopped spring onions and herbs.

7. Add the milk, butter and egg mixture to the flour mixture and, using a spatula, mix together briefly. Then add the almond, pea, cheese and herb mixture and mix gently.

8. Divide the batter evenly over the muffin tin. Put some of the sprinkles on top of each muffin, pressing lightly.

9. Bake the muffins for about 25 minutes, until the muffins are golden brown and a wooden skewer comes out without residue.

10. Let cool on a wire rack for 10 minutes before removing from the tin.


This recipe was created in cooperation with KitchenAid. The KitchenAid Artisan Food Processors  (with stainless steel multi-purpose knife) is suitable for the preparation.


  • For 12 muffins

  • 20 minutes working time/40 minutes total time/difficulty level*


  • sprinkles:

  • 150 g smoked almonds

  • 50 g bread, about 2 slices

  • 45g grated Parmesan

  • 50 g soft butter

  • Muffins:

  • 275 grams of flour

  • 1 tbsp baking powder

  • 25 grams of sugar

  • ½ tsp salt

  • 60g melted butter

  • 200ml milk

  • 2 large eggs

  • 150g peas, fresh or frozen and thawed

  • 150 g soft goat cheese (I prefer a mild chevre)

  • 2 spring onions, chopped with the green stalks

  • 3 tablespoons fresh parsley, lemon thyme and/or tarragon, finely chopped

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