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Home Muffin Recipes

Mediterranean Savoury Muffins

By:Nagi
Published:20 Sep '19Updated:23 Sep '19
189 Comments
Recipe v Video v Dozer v

Savoury Muffins are cheesy muffins studded with Mediterranean flavours –  olives, sun dried tomatoes, roasted peppers and feta! Because these stay fresh for several days, they’re ideal as a food gift, a school fete, lunchbox idea, and making ahead for afternoon tea with friends or to serve in place of bread rolls at dinner.

Brilliant base recipe to make your own – just add 2 1/2 cups of whatever you want into the batter!

Stack of 3 Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

Savoury Muffins

When I need to make something quickly, whether it be friends dropping by on short notice, to take somewhere or a last minute food gift, I turn to these muffins more than any other sweet treat recipe I’ve shared. Ever.

And why it’s taken this long for me to share this remains a mystery – to both you and me. 😂

The beauty of these muffins are that:

  • Super quick and easy to make – you probably have everything you need to make them right now;

  • They stay moist and fresh for 3 to 4 days (which you can’t say about most muffins which tend to be quite dry the next day, unless warmed up);

  • Highly versatile – put in any bits and bobs in your fridge, or things you find in cans and jars in your pantry. Think: ham, bacon, fresh and canned vegetables, pickles, olives, canned corn, roasted peppers, capers, sun dried tomatoes, pickled onions;

  • Everyone loves them. I’ve had friends give my Choc Chip Muffins a miss. Nobody passes on these savoury muffins!

That moment when you break open the warm cheesy muffin and bite into an olive mixed in with some feta…. SO GOOD!

Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

What you need for savoury muffins

Here’s what you need to make savoury muffins.

What you need for Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

A few notes on some of the items:

  • Baking soda (aka bi-carb) can be substituted with more baking powder (baking soda is basically baking powder on steroids);

  • Flour can be white or wholemeal;

  • Add ins – use 2 1/4 to 2 1/2 cups of whatever you want. I’ve used feta, olives, sun dried tomatoes and roasted peppers because I have all those in my fridge, always! Think: diced vegetables (mmmm, garlic mushroom muffins anyone??), canned and jarred vegetables, antipasto type foods, and anything from the deli!

  • Yogurt / sour cream – the sour element in these helps to activate the baking soda to give it a kick start so the muffins are lovely and soft with a tender crumb.

  • No butter – butter adds flavour but oil makes baked goods moist. With all the flavour from the Add ins plus cheese, just using oil in the batter is fine!

How to make savoury muffins

No different to your favourite Blueberry and Chocolate Chip Muffins!

  • Whisk dry ingredients

  • Whisk wet ingredients

  • Add wet into dry ingredients

  • Mix 8 times or less (excess mixing = tough cannonballs instead of soft fluffy muffins)

  • Fold through 2 1/2 cups Add Ins of choice – I’ve used olives, sun dried tomatoes, roasted peppers (capsicum), feta and green onions.

  • Plonk into muffin tin then bake!

How to make amazing Savoury Muffins

Mediterranean Savoury Muffins - with olives, sun dried tomatoes, feta and roasted peppers

More ideas for add ins

The beauty of this recipe is that you can literally add almost anything (savoury!) into the muffins. Here’s a few ideas:

  • diced, sautéed vegetables – zucchini, corn, carrot, onion, potato. Cook them in a little butter, garlic, salt and pepper until softened;

  • roasted vegetables – pumpkin, sweet potato!

  • grilled vegetables – leftover homemade Marinated Grilled Vegetables would be 100% amazing!

  • cauliflower or broccoli, cooked then roughly diced;

  • ham or cooked bacon, diced;

  • other deli and cooked meats (diced or shredded);

  • canned corn, asparagus, mushrooms or other vegetables;

  • any antipasto type deli goods – canned, jarred, in oil or brine;

  • flaked salmon, trout, tuna (fresh cooked or canned drained); and

  • leftover cooked meats.

I’m sure I’m missing some other obvious suggestions – if I am, leave them in the comments section below and I’ll update the recipe!

Close up showing the inside of Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

When to make these savoury muffins

Thinking back over the past 3 months, here are all the occasions for which I have made these muffins – and it’s a fair few times because they’re really handy being they are quick to make and stay fresh!

  • Impromptu gathering with friends – whether at mine, at a friends’ place, in a park, anywhere!

  • Gift for personal and work purposes – ideal because they are almost as good as freshly made 3 days later;

  • For a fundraiser – everybody makes sweet things, but I swear, savoury ones are more popular;

  • As an alternative to a basket of warm bread rolls at dinner;

  • And the most frequent reason I make them? Speaking really frankly – when I’m trying to get or stay in someone’s good graces. 😂 I find these Savoury Muffins are highly effective for this purpose!

– Nagi x

PS Other things that I make for similar reasons (again, because they stay fresh for ages and are made in individual portions) include: caramel popcorn (bag them separately), brownies (wrap each one with paper and twine) or gluten free brownies, cornbread muffins and apple muffins. ❤️


Watch how to make it

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Stack of 3 Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

Mediterranean Savoury Muffins

Author: Nagi
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Baking, Snack
Western
4.99 from 56 votes
Servings12
Tap or hover to scale
Print
Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Ingredients

  • Butter or oil spray , for greasing

Add Ins:

  • 2 cups (200g) cheddar cheese , shredded (or other cheese)
  • 75g / 2.5oz feta , crumbled*
  • 1/2 cup green olives slices *
  • 1/2 cup sun-dried tomatoes strips *
  • 1/2 cup roasted peppers *, drained and chopped (capsicum)
  • 1/2 cup green onions *, sliced

Dry Ingredients:

  • 2 cups (300g) flour (plain / all purpose flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda / bi-carb soda (sub 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 (Note 1)
  • 1/4 cup (60ml) vegetable oil (or any plain flavoured oil)
  • 1 garlic clove , minced

Instructions

  • Preheat oven to 180°C/350°F (160°C/320°F fan).
  • Brush a 12 hole standard muffin tin generously with butter
  • Whisk Dry ingredients in a bowl.
  • Whisk Wet ingredients in a separate bowl.
  • Pour Wet into the Dry ingredients bowl. Mix 8 times.
  • Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
  • Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
  • Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Recipe Notes:

* These ingredients can be substituted with any add-ins of choice, 2 1/4 to 1/2 cups in total. I recommend using 1/4 to 1/2 cup of something oniony or fresh herbs eg onion, leeks, eschallots, green onion (scallions / shallots) or fresh parsley or chives.
1. Sour cream / yogurt - sub with 1 tsp lemon juice plus 1/4 cup milk. Let it stand for 10 minutes then use in place of sour cream in this recipe (you've just made buttermilk sub!)
2. Storage - allow to cool then keep in an airtight container for 3 to 4 days. If you're in a very hot humid climate place (eg South East Asian), keep them in the fridge (because they are so moist, it can make things grow after a couple of days, sorry to gross you out!)
Unlike most muffins, these don't dry out the day after so you can eat them at room temperature and they are delish. But if you can pop them in the microwave for 15 seconds, they are even more amazing! (Also, I would never say no to a little smear of butter but it doesn't need it 🙂 )
They can also be frozen for 3 months.
3. Nutrition per muffin.

Nutrition Information:

Calories: 260cal (13%)Carbohydrates: 25g (8%)Protein: 10g (20%)Fat: 14g (22%)Saturated Fat: 5g (31%)Cholesterol: 38mg (13%)Sodium: 522mg (23%)Potassium: 325mg (9%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 392IU (8%)Vitamin C: 5mg (6%)Calcium: 231mg (23%)Iron: 2mg (11%)
Keywords: Cheese muffins, Savoury Muffins
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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189 Comments

  1. Glynnis Sharpe says

    November 28, 2022 at 4:36 pm

    I’ve made many a savoury muffin in my time and I can honestly say that this is the best ever!! Thanks Nagi, you are my go to for any recipe, sweet or savoury 👍👏❤️

    Reply
  2. Rakel says

    October 28, 2022 at 6:08 am

    5 stars
    Evening Nagi, I made my other half help me make these when he came home from work today, didn´t have the roasted peppers so I just threw a pepper in the oven for ages on high heat and then chopped it up and it worked. We both loved them, had to put butter on them because of your video, and a big bonus, we had them for our dinner because they are really filling so no cooking tonight. He will take some to work tomorrow 🙂 x

    Reply
  3. Peggy says

    August 15, 2022 at 3:28 am

    5 stars
    Can the savoury muffin recipe be turned into a loaf? If what size loaf pan?

    Reply
  4. MamaBear says

    August 1, 2022 at 11:04 am

    Jalapenos! Yes.
    Im making these ^-^

    Reply
  5. Thelma says

    July 30, 2022 at 5:33 pm

    5 stars
    Delicious, made them to share with family. Made them gluten free and they were yummy.

    Reply
    • Bonnie says

      August 26, 2022 at 10:07 am

      Thelma, would you mind sharing what brand of GF flour you use and if you used 1:1
      Appreciate it.

      Reply
  6. Susan says

    July 5, 2022 at 8:05 pm

    Hi! These look delicious! I’m going to a big cocktail party – can I make these in a mini muffin tin? To feed more people.

    Reply
    • Rochelle says

      September 22, 2022 at 4:01 am

      I’ve made these in a mini muffin tin before, works like a charm!

      Reply
  7. Lizl says

    June 19, 2022 at 12:00 pm

    5 stars
    A firm favourite in our household. My muffin pan was rusty so I poured the batter into a small bread tin and it made the most scrumptious loaf of bread. Thank you, Nagi.

    Reply
  8. Nigina says

    May 16, 2022 at 5:40 pm

    can you please add more info about the muffins because i need it for my school project

    Reply
    • Nagi says

      May 16, 2022 at 6:45 pm

      Hi Nigina – what sort of info did you need for your project? Muffins are a great topic for school!! N x

      Reply
  9. Sherian McLaughlin says

    May 15, 2022 at 3:31 pm

    Can these be made with gluten free flour? These look so darn good as all your recipes are….Thank you

    Reply
    • Nagi says

      May 15, 2022 at 5:25 pm

      I haven’t tried that Sherian – let me know how you go! N x

      Reply
  10. Bev Aitken says

    April 24, 2022 at 2:30 am

    I am not sure what I did wrong, but the only change I made was to use cup for cup gluten free flour. The result after 25 minutes was the muffins weren’t cooked. I put them in another half an hour and they didn’t didn’t cook.

    Reply
    • Nagi says

      April 24, 2022 at 2:30 pm

      Hi Bev – g/f flour is completely different to regular flour and it also varies massively from brand to brand. It’s not just a simple one to one sub. I would suggest reading up on g/f baking on sites that are specific to that to learn more and then try modifying my recipes using what you learn. I just haven’t done much testing on g/f…sorry!! N x

      Reply
  11. Aishwarya says

    April 21, 2022 at 3:01 am

    5 stars
    I make these bi-weekly and it has been a favorite in the house! It’s a great to-go snack to the office, park, beach, hike or even to enjoy as a late night craving!

    Thank you so much Nagi!

    Reply
    • Nagi says

      April 21, 2022 at 4:21 pm

      They are awesome when you want a savoury snack!! N x

      Reply
  12. Pamela says

    April 3, 2022 at 7:29 am

    5 stars
    OMG! What a great recipe! I used a Persian yogurt that has minced shallots in it! The unfortunate thing? I wanted to eat every single one! They went perfectly with your beef lentil soup!!

    Reply
    • Nagi says

      April 3, 2022 at 2:51 pm

      I am glad you liked them Pamela! N x

      Reply
  13. Leslie says

    March 6, 2022 at 4:27 pm

    Hi, Nagi
    Could i make 6 jumbo muffins from this recipe (or any of your other muffin recipes)? What would i need 2 change?

    Reply
  14. Ann marie says

    March 5, 2022 at 11:35 am

    Hey Nagi can this be baked in a loaf pan ?

    Reply
  15. Jonno says

    February 21, 2022 at 12:43 pm

    Nailed it yet again Nagi, saviour of the boring school lunch brigade!

    Reply
  16. Daniela says

    February 17, 2022 at 7:05 am

    Hiii, I’m so pleased and extremely satisfied with these wonderful muffins. I originally made them for my one year old because I ran out of ideas. To my surprise the entire family LOVES them, sooo incredibly delicious. 🙌🏻

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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