Smoked salmon muffins with cream cheese filling

To make lunchtime morsels, add a few rocket leaves to the mix with the salmon, then bake in regular-sized muffin tins.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 24 Item
  • Print


Smoked salmon muffins
  • 2 cup self-raising flour
  • 1 1/2 cup tasty cheese, grated
  • 1/2 teaspoon celery salt or sea salt
  • 1/2 teaspoon dried dill tips or mixed herbs
  • 2 eggs
  • 1 cup milk
  • 100 gram smoked salmon, roughly chopped
  • 1 teaspoon capers, chopped
Cream cheese filling
  • 125 gram cream cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh herbs, chopped
  • cracked pepper


  • 1
    Preheat the oven to 180ºC on fan bake. Spray two mini muffin trays with oil to lightly grease.
  • 2
    In a large bowl, combine the flour, cheese, salt and herbs.
  • 3
    In a separate bowl, whisk the eggs and milk until frothy, then add the salmon and capers, blending well. Pour the wet ingredients into the dry, and stir lightly until just mixed.
  • 4
    Spoon into the prepared tins, filling them about ¾ full, then bake for 12-15 minutes until golden and puffed.
  • 5
    For the filling, mash the cream cheese, lemon zest, herbs and pepper together until smooth.
  • 6
    Cut the tops off the muffins, and spoon the cream cheese filling into the centre. Put the top back on and serve warm.


I decided to put the salmon into the muffins – it means you only need a small amount and the flavour goes right through. Of course, you can add more for a garnish if you like! The cream cheese filling makes these muffins a bit more special, so they’re great for entertaining.

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