These Feta Muffins are quick and easy. They are airy and light and have a perfect touch of herbs! Whether you’re having soup, salad, smoked chicken, or steak, it’s an ideal side.
There’s nothing quite like a perfect carb, am I right? Quarantine brought out all kinds of baking at my house. Were you all the same? I made instant pot short ribs and bam, feta muffins came out too.
I wasn’t just going to gain a quarantine 15 from snacking, no I had full on baking fever! It seemed like every night I was itching to make some yummy carb to go with dinner and these feta muffins are a new favorite!
I know there are strong feelings about feta out there. It is a strong cheese, which I happen to love, but just in case you think you aren’t a feta fan, give these a try. Feta adds the perfect bit of saltiness to these savory muffins.
What Ingredients Do I Need to Make Feta Muffins?
No surprises here! You’ve got your standard muffin ingredients plus a few seasonings and herbs and feta, of course:
- Baking Powder
- Garlic Powder
How to Make Feta Muffins
Head down to the recipe card for all the details, but here is a basic overview for making this delicious muffin recipe:
- Preheat oven
- Combine dry ingredients
- Combine wet ingredients
- Add wet ingredients to dry ingredients
- Add feta and herbs and stir until just combined
- Using muffin liners, fill muffin cups and let rest
- Cool and serve
What Can You Substitute For Feta Cheese?
If you are absolutely anti-feta, you can try ricotta in this recipe which is a little less salty. Queso fresco can also be used as a substitute which has a much milder flavor than feta.
Can Dry Parsley Be Substituted for Fresh Parsley?
Yes! When using dry herbs rather than fresh, you want to reduce the measurement by 1/3. The flavor of dry herbs is much more concentrated so you don’t need as much. For this recipe that calls for 1 tablespoon of fresh parsley, you’ll want to use 1 teaspoon of dry (since there are 3 teaspoons in a tablespoon).
Can You Bake Muffins Without Paper Liners?
Yes definitely! Be sure to grease your muffin tins so the muffins can be removed easily. We like to use liners because they are a little easier to serve and then store the leftovers.
Can You Convert Muffins into a Loaf?
This muffin recipe can easily be converted into a loaf. Decrease your baking temp to 375 degrees, fill your bread pan 3/4 full, and bake for 40-55 minutes depending on the size of your loaf pan.
Do Cheese Muffins Need to Be Refrigerated?
Anything made with perishable food like cheese should be stored in the refrigerator after baking to remain safe for eating.
How Long Will Muffins Keep?
These feta muffins will keep in the refrigerator for 3-4 days in an airtight container.
Can You Freeze Cheese Muffins?
These feta muffins freeze quite well if stored properly in an airtight container. They will be good for up to 2 months in the freezer.
How Do You Reheat Muffins?
When you are ready to eat the muffins you have frozen, allow them to thaw overnight in the refrigerator and then let them come to room temperature before serving. If you prefer them warm, you can warm them up in the oven (wrap in foil and bake at 300 degrees for 10-15 minutes) or microwave (place on a plate and cover with a damp cloth). Be sure to not overdo it though so they don’t dry out.
Tips for Making Feta Muffins
My biggest tip for making these muffins perfectly is to not over-mix them. Over-mixing causes them to be dense and not airy and fluffy.
Another tip, or maybe challenge is a better word, is to experiment with the herbs. We love the combination of the parsley and chives with the feta, but feel free to try your favorite combination of herbs!
I love a savory muffin! They come together so easily, and they are perfect way to have a bread side dish with little hassle. Our kids love to make these feta muffins, and they love to devour them with dinner alongside an easy dish of green beans and potatoes! Carbs for life!
Need a main dish idea before you go? Try our Garlic Parmesan Chicken!
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Quick and Easy Feta Muffins
- 1 1/2 Cups Flour
- 3 Teaspoons Baking Powder
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Salt
- 2 Large Eggs
- 1 Cup Milk
- 2 Tablespoons Butter, softened
- 1/2 Cup Feta , crumbled
- 3 Tablespoons Chives, minced
- 1 Tablespoon Parsley, Chopped
- Heat the oven to 400
- In a large bowl, combine the flour, baking powder, garlic and salt.
- In a separate bowl, whisk together the milk, eggs and butter.
- Stir the wet and dry ingredients, cheese and herbs together until they just combine.
- Fill muffin liners in a muffin tin 2/3 full and set aside for 10-15 minutes to rest.
- Bake for 18-22 minutes.
- Cool for 5 minutes and serve!
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