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Asparagus and cheese brunch muffins recipe

14 April 2014

These savoury muffins are easy to make and great hot or cold, making them perfect for brunch or for picnics and lunchboxes.

Asparagus and cheese brunch muffins
British asparagus and cheese brunch muffins

Preparation time

15 minutes

Cooking time

25 - 30 minutes


12 large muffins


  • 12 spears of British asparagus
  • 400g self raising flour
  • 200g Cheshire cheese, cut into small cubes
  • 125g butter
  • 1 small bunch chives, snipped into pieces
  • 150ml milk
  • 100ml plain yogurt
  • 1tsp English mustard
  • 2 eggs
  • Salt & freshly ground black pepper


1. Preheat the oven to 200°C/gas 6 and line a 12 hole muffin tin with cases.

2. Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.

3. In a large bowl, mix the flour with the cubes of cheese.

4. Melt the butter and pour into a jug. Stir through the chives, milk, yogurt, Suffolk Mud mustard and eggs. Mix well until combined and season generously with salt & pepper.

5. Gently fold the wet ingredients into the flour & cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.

6. Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each. Bake in the oven from 25-30 minutes until golden. Best eaten hot out of the oven, spread with a little cold butter.

Our thanks to for providing this recipe.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.