Japanese Curry Cheesy Muffins

Featured in: Homestyle Baking

Enjoy savory fusion muffins with a Japanese twist. Whisk flour, curry powder, and leavening agents together, then combine with eggs, milk, yogurt, and soy sauce. Fold in cooked potatoes, carrots, green onions, and a blend of mozzarella and cheddar cheese. Top each muffin with extra cheese before baking until golden and fluffy. These muffins offer a tender crumb, pockets of gooey cheese, and aromatic curry flavor, making them ideal for breakfast, snack time, or as an impressive side. Customize with spices or different vegetables and serve warm or cold. They freeze well for future enjoyment.

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By Hannah Cooper

Updated on Wed, 29 Oct 2025 08:18:00 GMT

Savory Japanese curry cheesy muffins baked until golden, garnished with melted cheese. | forkina.com

Savory muffins infused with Japanese curry flavors and pockets of gooey cheese—perfect for breakfast, snacks, or as a unique side dish.

I first baked these Japanese curry cheesy muffins for a weekend brunch, and every bite was a hit at the table. Their warmth, gooey cheese, and gentle curry aroma made them disappear fast!

Ingredients

All-purpose flour: 2 cups (250 g)
Baking powder: 2 tsp
Baking soda: 1/2 tsp
Salt: 1/2 tsp
Japanese curry powder: 2 tbsp
Eggs: 2 large
Whole milk: 1 cup (240 ml)
Plain yogurt: 1/2 cup (120 ml)
Vegetable oil: 1/4 cup (60 ml)
Soy sauce: 1 tbsp
Finely diced cooked potatoes: 1/2 cup (70 g)
Grated carrot: 1/2 cup (50 g)
Finely chopped green onion: 1/2 cup (50 g)
Shredded mozzarella cheese: 1 1/4 cups (140 g)
Shredded sharp cheddar cheese: 1/2 cup (50 g)

Instructions

Prepare muffin tin:: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Mix dry ingredients:: In a large bowl, whisk together flour, baking powder, baking soda, salt, and curry powder until well combined.
Mix wet ingredients:: In a separate bowl, beat eggs, milk, yogurt, vegetable oil, and soy sauce until smooth.
Combine wet and dry:: Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix.
Add vegetables and cheese:: Fold in the cooked potatoes, grated carrot, green onion, and both cheeses, reserving 1/4 cup of mozzarella for topping.
Fill muffin cups:: Divide the batter evenly among muffin cups. Top each muffin with a sprinkle of reserved mozzarella cheese.
Bake:: Bake for 22 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cool and serve:: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Making these muffins for a family picnic always brings excitement—my children love helping sprinkle the cheese on top! They vanish quickly and spark requests for seconds.

Required Tools

Muffin tin, mixing bowls, whisk, measuring cups and spoons, grater, spatula or wooden spoon are all you need to make these simple muffins.

Allergen Information

Contains wheat (gluten), eggs, milk (dairy), and soy. May contain traces of nuts; always check labels if allergy concerns apply.

Nutritional Information (per muffin)

Each muffin provides about 210 calories, 10 g total fat, 21 g carbohydrates, and 8 g protein.

Fresh from the oven, these muffins offer a warm surprise in every bite. Enjoy them with a salad or bowl of miso soup for a fusion-inspired meal.

Japanese Curry Cheesy Muffins

Flavorful muffins blend Japanese curry, melted cheeses, and vegetables for a unique fusion snack or breakfast.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

By: Hannah Cooper

Category: Homestyle Baking

Difficulty: Easy

Cuisine: Japanese Fusion

Yield: 12 servings

Dietary: Vegetarian

Ingredients

Dry Ingredients

01 2 cups all-purpose flour

02 2 teaspoons baking powder

03 1/2 teaspoon baking soda

04 1/2 teaspoon salt

05 2 tablespoons Japanese curry powder

Wet Ingredients

01 2 large eggs

02 1 cup whole milk

03 1/2 cup plain yogurt

04 1/4 cup vegetable oil

05 1 tablespoon soy sauce

Vegetables

01 1/2 cup finely diced cooked potatoes

02 1/2 cup grated carrot

03 1/2 cup finely chopped green onion

Cheese

01 1 and 1/4 cups shredded mozzarella cheese

02 1/2 cup shredded sharp cheddar cheese

Instructions

Step 01

Preheat Oven: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.

Step 02

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Japanese curry powder until evenly blended.

Step 03

Mix Wet Ingredients: In a separate bowl, beat the eggs, whole milk, plain yogurt, vegetable oil, and soy sauce until smooth and homogenous.

Step 04

Incorporate Wet and Dry Mixtures: Add the wet mixture to the dry ingredients and stir gently just until combined. Avoid overmixing to maintain muffin tenderness.

Step 05

Fold in Vegetables and Cheese: Fold in the finely diced cooked potatoes, grated carrot, green onion, mozzarella cheese and cheddar cheese, reserving 1/4 cup mozzarella cheese for topping.

Step 06

Portion Batter and Top: Divide the mixture evenly among the prepared muffin cups. Sprinkle the reserved mozzarella cheese on top of each muffin.

Step 07

Bake: Bake for 22 to 25 minutes until golden and a toothpick inserted in the center comes out clean.

Step 08

Cool and Serve: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Tools You'll Need

12-cup muffin tin
Mixing bowls
Whisk
Measuring cups and spoons
Grater
Spatula or wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Contains wheat (gluten), eggs, milk (dairy), and soy.
Check cheese and curry powder labels for potential traces of nuts.
Always verify ingredient packaging if you have allergy concerns.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 210
Total Fat: 10 g
Total Carbohydrate: 21 g
Protein: 8 g