Description
These Mediterranean Savoury Muffins are a delightful blend of cheddar, feta, sun-dried tomatoes, olives, roasted peppers, and green onions baked into soft, golden muffins. Perfect for breakfast, brunch, or a savory snack, these muffins combine rich Mediterranean flavors with a tender crumb, delivering a satisfying and flavorful treat.
Ingredients
Scale
Cheese and Vegetables
- 2 cups (200g) cheddar cheese, shredded (or other cheese)
- 75g / 2.5oz feta, crumbled
- 1/2 cup green olives, sliced
- 1/2 cup sun-dried tomatoes, strips
- 1/2 cup roasted peppers (capsicum), drained and chopped
- 1/2 cup green onions, sliced
- 1 garlic clove, minced
Dry Ingredients
- 2 cups (300g) plain / all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda (or substitute 1 1/2 tsp baking powder)
- 1/2 tsp salt
Wet Ingredients
- 1 egg, large (about 60g / 2 oz)
- 1 cup (250 ml) milk, full or low fat
- 1/4 cup (60g) sour cream (or plain yoghurt)
- 1/4 cup (60ml) vegetable oil (or any plain flavoured oil)
Others
- Butter or oil spray for greasing muffin tin
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven to ensure even baking.
- Prepare Muffin Tin: Generously brush a standard 12-hole muffin tin with butter or oil spray to prevent the muffins from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, sour cream (or yoghurt), vegetable oil, and minced garlic until homogeneous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently mix about 8 times; it is important not to overmix to keep muffins tender.
- Add Cheese and Vegetables: Fold in the shredded cheddar, crumbled feta, sun-dried tomato strips, chopped roasted peppers, sliced olives, and green onions with no more than 7 big stirs to just incorporate, avoiding overmixing which can toughen muffins.
- Fill Muffin Tin: Using an ice cream scooper or spoon, divide the batter evenly among the 12 muffin holes, slightly mounding each for a perfect shape.
- Bake Muffins: Bake in the preheated oven for 25 minutes or until the muffins turn golden brown, develop a crusty top, and bounce back when touched in the center.
- Cool and Serve: Let the muffins cool in the tin for 10 minutes, then transfer them to a cooling rack. Serve warm for the best flavor and texture experience.
Notes
- You can substitute sour cream with plain yoghurt if preferred.
- Overmixing the batter can lead to dense, tough muffins; mix just enough to combine.
- Using an ice cream scooper helps portion the batter evenly for consistent muffin sizes.
- Serving these muffins warm enhances their soft texture and highlights the Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bakery/Snack
- Method: Baking
- Cuisine: Mediterranean
Keywords: Mediterranean muffins, savory muffins, cheese muffins, sun-dried tomato muffins, feta cheese, snack recipes, baking muffins
