Homemade savory Feta Cheese Olive Breakfast muffins recipe that is very easy to make and absolutely delicious. These savory breakfast muffins are vegetarian and kid-friendly too.
Made with just a handful of ingredients (most of which you probably already have knocking about the fridge), these muffins are packed with briny olives, crumbly feta, and a good scattering of seeds for crunch. They’re vegetarian, and wildly popular with small humans — ours ask for them on repeat. Perfect for breakfast, brunch, or smug weekday snacking. Bonus: they freeze pretty well too.
Fancy something sweet with your morning brew? These simple, cinnamon-swirled Polish buns might just be the cozy little treat you didn’t know you needed.
INGREDIENTS & SUBSITITUTIONS
As with most muffin business, you’ll want to keep things simple: dry stuff in one bowl, wet in another — then let the magic happen when they meet.
DRY INGREDIENTS:
- Flour – this feta cheese muffin recipe call for regular all purpose flour or whole wheat flour. Both work equally good here.
- Baking powder – the rising agent here is baking powder. If self-rising flour is used you can skip adding baking powder, or add just a pinch
- Feta cheese – crumbled
- Green olives – pitted and cut
WET INGREDIENTS:
- Milk – I like to use whole milk for these muffins, but any percentage milk will do. Just remember, the fattier the milk, the thicker the milk will be
- Egg – only one large egg is needed here
- Butter – I’ve also used olive oil or sunflower seed oil – both work just fine
HOW TO MAKE FETA CHEESE BREAKFAST MUFFINS?
1st: Combine wet and dry ingredients in separate bowls. Mix well each.
2nd: Make a well in the middle of dry ingredients and pour over wet ones. Mix to just combine. Distribute into muffin cups. Bake!
BEST TIPS:
- Mix wet ingredient and dry ingredients separately. If you want muffins to rise to their maximum
- Leave one muffin pan cup empty during baking– that way when you try to take out the hot oven, you can grab the muffin pan much easier.
- Control the size of your muffins by adding less or more batter into each separate cup. If you want smaller muffins, place batter just below muffin pan level. If you want them to be bigger, place heaping batter amount into muffin pan cups.
Feta Cheese Olive Breakfast Muffins
Equipment
- 2 mixing bowls
- 1 muffin pan (for 12 muffins, regular size)
- 12 paper muffin liners
Ingredients
Dry Ingredients
- 300 g white flour, all purpose
- 150 g feta cheese, crumbled
- 70 g green olives, pitted and cut into circles
- 1 tbsp. baking powder, leveled
Wet Ingredients
- 1 medium egg
- 300 ml milk, lukewarm
- 50 ml butter, melted
Instructions
- In a large mixing bowl add all wet ingredients (milk, egg and butter) and whisk until well combined.
- Next, in another mixing bowl combine dry ingredients (flour, feta cheese, olives and baking powder). Mix until well combined.
- Once wet and dry ingredients are well mixed separately, make a well in the middle of the dry ingredients. Then add 'wet' ingredients and gently mix with a spoon until just combined.
- Lastly, place paper muffin liners into non-stick muffin pan and distribute muffin batter evenly. Bake in preheated oven (360F/180C) for approx. 20-30 min (in my oven) or until toothpick comes out clean. Set aside to cool down. Enjoy!
Notes
Nutrition
HOW TO MAKE OLIVE FETA MUFFINS – VIDEO
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Always wanted to try some savory muffins for the kids. These were well received. Will be making them again.
Reminds me of vacation time in Greece! I changed green olives with kalamata olives and they were scrumptious. Thx
these were SO AMAZING! i added sun dried tomatoes
Thanks, glad you like it 🙂
Super yummy and very easy to put together with frequently used ingredients! I used olive oil and black spanish olives and they turned out amazing!
Dear Marilyn, thanks for stopping by to share. I’m glad you liked the recipe 🙂