Breakfast Muffins
Feta breakfast muffins with fresh herbs and sweet red pepper. Easy to make with simple ingredients, they’re perfect for breakfast, brunch, snacks, or lunch boxes.
Servings: 12
Ingredients:
Wet
- 2 eggs
- ⅓ cup avocado oil
- ½ cup whole-milk yogurt
- ½ cup milk
- 1 tsp fresh lemon juice
Dry
- 2 cups flour
- 14 g baking powder, 1 packet
- ½ tsp salt
Mix-ins
- ¾ cup crumbled feta
- ¼ cup red bell pepper, patted dry, finely diced
- ¼ cup parsley, chopped
- ¼ cup dill, chopped
Topping
- 1 egg + 1 tbsp milk, egg wash
- Black sesame seeds, light sprinkle
Method:
Start Cooking- Preheat oven to 350°F (175°C).
- Lightly spray muffin liners or pan with oil.
- In a large bowl, whisk together eggs, avocado oil, whole-milk yogurt, milk, and lemon juice.
- Stir in crumbled feta.
- In a separate bowl, combine flour, baking powder, and salt.
- Add dry ingredients to wet and fold gently just until combined (do not overmix).
- Fold in red bell pepper, parsley, and dill.
- Spoon batter into muffin cups, filling about ¾ full.
- Brush tops with egg wash and sprinkle with sesame.
- Bake 18–20 minutes, until set and lightly golden.
- Remove from oven and lightly brush tops with a tiny bit of olive oil while still warm (optional).
- Rest in pan 5 minutes. Loosely cover with a kitchen towel for 10 minutes for extra softness, then cool normally.
- Serve warm or at room temperature. Bon appétit.
Kitchen Tools:
- Cupcake liners optional
Notes:
From the kitchen
- For extra flavor, add a spoonful of plain batter to each muffin cup first, sprinkle in a pinch of feta, then finish filling to create little feta pockets inside.
- Pat the red pepper dry before folding it in to keep the crumb light.
- A small splash of lemon juice brightens the feta and herbs without making the muffins taste lemony.
- Brush tops with egg wash before baking for better color.
- Lightly brush with olive oil while warm (optional) for softer tops and aroma.
- Avoid overmixing the batter to keep muffins tender.
- Skip red pepper and use only parsley + dill for a drier, more pastry-like crumb.
- Add extra feta (up to 1 cup) for stronger savory flavor.
- Swap dill for scallions or spinach.
- Use white sesame, black sesame, or a mix.
- Add chili flakes for gentle heat.
- Add chopped olives (¼ cup) for a Mediterranean twist.
- Finish with olive oil after baking (optional) for softer tops and aroma.
- Serve warm with tea or coffee for breakfast.
- Enjoy alongside eggs for brunch.
- Pack for lunch boxes.
- Enjoy as a healthy snack during the day.
- Pair with olives and a simple tomato and cucumber salad.
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Nutrition:
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.003 g | Cholesterol: 38 mg | Sodium: 266 mg | Potassium: 94 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 384 IU | Vitamin C: 7 mg | Calcium: 151 mg | Iron: 1 mg
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Breakfast muffins
WHY WE LOVE IT
They offer a delicious, nutritious alternative to traditional sweet muffins and are perfect for quick breakfasts, snacks, or meal prep.
A LITTLE STORY
Feta, peppers, and greens come from classic Mediterranean dishes like cheese pies and stuffed vegetables, and turning them into muffins is a modern take on simple, portable meals.
DID YOU KNOW?
Feta is naturally lower in fat than many aged cheeses and adds big flavor in small amounts.
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