Last updated on August 11th, 2019.
These Feta Roasted Pepper Muffins are puffy, fluffy and soft savory muffins that are perfect for breakfast, brunch or next to your lunch salad.
I have to admit, I was pretty spectacle trying a savory muffins for the first time. But it had me at Feta. And roasted peppers. Also, the fact that the hardest part about baking muffins is which muffin liners to use. (BTW, this is as close as I get to Andrew Zimmerman…)
So I gave it a try and it never felt so good (or yummy) to be wrong.
Now Lets Talk About These Feta Roasted Pepper Muffins:
- Make sure all the ingredients are room temperature.
- Do not over mix the batter, even if you see some lumps. It will dissolve while baking.
- You can skip the muffins liners and just bake in the tin. Make sure to properly grease the tins.
- The original recipe calls for fresh thyme, I used dried and it tasted great. You can also use basil, rosemary or oregano.
- These muffins freeze very well after baking. Just make sure to pack it in a tight container or Freezable ziplock bag.
HAPPY BAKING!!!
Here are some more brunch recipe ideas:
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Feta Roasted Peppers Muffins
Ingredients
- 2 1/3 Cups AP Flour (280 g / 10 oz)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 Cup Crumbled Feta Cheese (112 g / 4 oz)
- 3 TBS Finely chopped Fresh Thyme
- 1/2 Cup Roated Red Peppers cut into 1/4" cubes
- 1 Cup Buttermilk (240 ml / 8 oz)
- 1/4 Cup Olive Oil (56 g / 2 oz)
- 1 Large Egg
Instructions
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Preheat oven to 375F and line muffin tins with liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set a side.
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In a separate bowl mix together the feta, thyme and pepper.
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Pour the buttermilk in a large measuring cup, whisk in the oil and egg and mix to combine.
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Add the liquid mix into the dry mix and stir just until there are no flour streaks. Gently fold in the feta mixture into the batter.
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Evenly divide the batter between the muffin liners and baker for 18-20 minutes, or until a tooth pick comes out clean from the center of the muffins.
There are no roasted peppers in the recipe.
Thank you for pointing this out Elisa.
I added the red pepper to the recipe, it calls for 1/2 cup of roasted red peppers cut into 1/4″ cubes.
These look amazing. I’m sure they could be baked in a loaf pan. I’ve done a few savory quick breads in that manner. Did you use jarred roasted red peppers? Or did you make your own?
Hi Sara, I actually used both on different occasions. Did not notice any difference, I would say good quality feta is the most important thing.