These aren’t ordinary savory muffins. They’re loaded with feta cheese, roasted pepper, and basil. Scarf them down at breakfast with eggs, or at lunch with soup or salad, or at dinner with roasted chicken.
Who says muffins have to be sweet? These feta, roasted pepper, and basil muffins are a great savory accompaniment to eggs or bacon on the breakfast table, and just as good alongside soup, salad, or roasted chicken. Do not substitute dried basil, because it just doesn’t have the punch of flavor these muffins require. If fresh basil is unavailable, substitute a tablespoon of fresh thyme or a teaspoon of dried thyme instead.–Sur La Table and Cindy Mushet
☞ Contents
Feta, Roasted Pepper, and Basil Muffins
Ingredients
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/2 cup (4 ounces) jarred roasted red bell pepper patted dry and chopped into 1/4-inch dice
- 3 tablespoons finely chopped basil leaves
- 1 cup (8 ounces) buttermilk (either low-fat or full-fat)
- 1/4 cup (2 ounces) olive oil
- 1 large egg
Directions
- Preheat the oven to 375°F (190°C) and position an oven rack in the center. Lightly coat the muffin tin with melted butter, oil, or high-heat canola-oil spray. Whisk the flour, baking powder, baking soda, and salt in the large mixing bowl. Set aside. In the medium bowl, stir together the feta, roasted pepper, and basil. Set aside.
- Pour the buttermilk into the measuring cup. Add the olive oil and the egg and whisk together until well blended. Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir gently with a spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. A few small lumps scattered throughout are fine—they will disappear during baking. Gently fold the feta cheese into the muffin mixture until evenly distributed in the batter.
- Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups. Bake for 18 to 20 minutes, until the muffin tops feel firm and a skewer inserted into the centers comes out clean. Transfer the muffin tin to a rack and let cool for 5 minutes. Gently run a thin knife or spatula around the muffins to free them from the pan, lift out the muffins, and transfer them to a rack to finish cooling (careful, these are tender while hot). Serve warm.
Notes
Storing
When completely cool, the muffins can be stored at room temperature, wrapped in plastic or sealed in a resealable plastic bag, for 2 days. Reheat, wrapped in foil, in a 325°F (160°C) oven for 8 to 10 minutes, until warmed through. The muffins can also be frozen for up to 1 month, wrapped tightly in plastic wrap and then sealed in a resealable plastic freezer bag. Thaw, still wrapped, for 30 minutes before reheating.Show Nutrition
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Recipe Testers’ Reviews
These savory muffins were a pure delight. The combination of the buttermilk and oil really made for a heavenly crumb–light, airy, and super moist. And the salty feta, sweet basil, and colorful roasted peppers made for a stunning visual as well. I served mine on the side of a homemade chicken noodle soup and a simple green salad; I can also see them being fabulous at brunch (which is why I froze the bulk of them to pull out of the freezer next time we do some breakfast entertaining!)
I love making savory bakes. They are versatile, freeze well, and are handy to have on hand for any meal or a quick snack! These muffins were no different. Roasted red pepper and feta make these feel a little special. The texture of these muffins is really nice – moist but hold together nicely. I served them with scrambled eggs for breakfast and chili for dinner. These muffins freeze really well. Next time, I would increase the feta to 4 oz. This is a very versatile base too – I think these would be great with sundried tomatoes or black olives for a little more punch of flavor.
I made these muffins so I could use up some buttermilk I had in the refrigerator. I’m glad I did because they’re so good. They’ve a nice balance of flavors and look colorful on the plate. They don’t rise as much as other muffins, and I’ll probably make mini muffins next time because they’d be easier to eat with soup or stew. I served mine with Provençal Vegetable Soup from Around My French Table by Dorie Greenspan.
Originally published August 11, 2009
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
I made in a brownie pan because I was running late for a picnic. I changed the peppers for sun-dried tomatoes and it was awesome. I ate almost the entire thing myself.
Terrific to hear, Erica! Thanks so much for letting us know your variation, it’s a brilliant swap!
I’d love to make these as a savory cake in a 9×13 pan. Can it be done?
Thanks,
Jenny
Jenny, we didn’t test it that way, so we can’t say for sure. Changing pan sizes always requires adjustments and fiddling. If you choose to make it in a larger pan, do let us know how it turns out. You may start a new trend!
I’m excited about these savory muffins. I could use some advice though. I just made them and mine are a little dense and dry. Would someone be able to advise me how to make them a little lighter and more moist? Thank you!
Hi Anna,
Just a few suggestions. Check your leaveners; it might be time to buy fresh baking soda or powder. Aerate your flour with a whisk, then measure using a dry ingredient cup. Let your eggs and fats come to room temperature before mixing. After mixing, let the batter rest a bit. And be sure not to overmix the batter. Hope this helps!
I just made these muffins, but added cheddar instead of feta and I think they’re fabulous..having my second one, hope I can stop at 2!
The feta muffins also freeze well. I add a little bit of the oil from the jar of roasted peppers for some added spice.
Thanks for that, Susanna!