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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.
Shared notes will appear here.
All-Day Breakfast
Mediterranean
Kitchen Pace : 🕒
Servings: 12
Recipe by NAVA Kitchen
Feta breakfast muffins with herbs and red pepper, topped with black sesame seeds and served on a white plate.
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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:

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.
 
Make it yours
  • 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.
 
At the table
  • 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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