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Home Muffin Recipes

Mediterranean Savoury Muffins

By:Nagi
Published:20 Sep '19Updated:23 Sep '19
224 Comments
Recipe v Video v Dozer v

Savoury Muffins are cheesy muffins studded with Mediterranean flavours –  olives, sun dried tomatoes, roasted peppers and feta! Because these stay fresh for several days, they’re ideal as a food gift, a school fete, lunchbox idea, and making ahead for afternoon tea with friends or to serve in place of bread rolls at dinner.

Brilliant base recipe to make your own – just add 2 1/2 cups of whatever you want into the batter!

Stack of 3 Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

Savoury Muffins

When I need to make something quickly, whether it be friends dropping by on short notice, to take somewhere or a last minute food gift, I turn to these muffins more than any other sweet treat recipe I’ve shared. Ever.

And why it’s taken this long for me to share this remains a mystery – to both you and me. 😂

The beauty of these muffins are that:

  • Super quick and easy to make – you probably have everything you need to make them right now;

  • They stay moist and fresh for 3 to 4 days (which you can’t say about most muffins which tend to be quite dry the next day, unless warmed up);

  • Highly versatile – put in any bits and bobs in your fridge, or things you find in cans and jars in your pantry. Think: ham, bacon, fresh and canned vegetables, pickles, olives, canned corn, roasted peppers, capers, sun dried tomatoes, pickled onions;

  • Everyone loves them. I’ve had friends give my Choc Chip Muffins a miss. Nobody passes on these savoury muffins!

That moment when you break open the warm cheesy muffin and bite into an olive mixed in with some feta…. SO GOOD!

Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

What you need for savoury muffins

Here’s what you need to make savoury muffins.

What you need for Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

A few notes on some of the items:

  • Baking soda (aka bi-carb) can be substituted with more baking powder (baking soda is basically baking powder on steroids);

  • Flour can be white or wholemeal;

  • Add ins – use 2 1/4 to 2 1/2 cups of whatever you want. I’ve used feta, olives, sun dried tomatoes and roasted peppers because I have all those in my fridge, always! Think: diced vegetables (mmmm, garlic mushroom muffins anyone??), canned and jarred vegetables, antipasto type foods, and anything from the deli!

  • Yogurt / sour cream – the sour element in these helps to activate the baking soda to give it a kick start so the muffins are lovely and soft with a tender crumb.

  • No butter – butter adds flavour but oil makes baked goods moist. With all the flavour from the Add ins plus cheese, just using oil in the batter is fine!

How to make savoury muffins

No different to your favourite Blueberry and Chocolate Chip Muffins!

  • Whisk dry ingredients

  • Whisk wet ingredients

  • Add wet into dry ingredients

  • Mix 8 times or less (excess mixing = tough cannonballs instead of soft fluffy muffins)

  • Fold through 2 1/2 cups Add Ins of choice – I’ve used olives, sun dried tomatoes, roasted peppers (capsicum), feta and green onions.

  • Plonk into muffin tin then bake!

How to make amazing Savoury Muffins

Mediterranean Savoury Muffins - with olives, sun dried tomatoes, feta and roasted peppers

More ideas for add ins

The beauty of this recipe is that you can literally add almost anything (savoury!) into the muffins. Here’s a few ideas:

  • diced, sautéed vegetables – zucchini, corn, carrot, onion, potato. Cook them in a little butter, garlic, salt and pepper until softened;

  • roasted vegetables – pumpkin, sweet potato!

  • grilled vegetables – leftover homemade Marinated Grilled Vegetables would be 100% amazing!

  • cauliflower or broccoli, cooked then roughly diced;

  • ham or cooked bacon, diced;

  • other deli and cooked meats (diced or shredded);

  • canned corn, asparagus, mushrooms or other vegetables;

  • any antipasto type deli goods – canned, jarred, in oil or brine;

  • flaked salmon, trout, tuna (fresh cooked or canned drained); and

  • leftover cooked meats.

I’m sure I’m missing some other obvious suggestions – if I am, leave them in the comments section below and I’ll update the recipe!

Close up showing the inside of Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

When to make these savoury muffins

Thinking back over the past 3 months, here are all the occasions for which I have made these muffins – and it’s a fair few times because they’re really handy being they are quick to make and stay fresh!

  • Impromptu gathering with friends – whether at mine, at a friends’ place, in a park, anywhere!

  • Gift for personal and work purposes – ideal because they are almost as good as freshly made 3 days later;

  • For a fundraiser – everybody makes sweet things, but I swear, savoury ones are more popular;

  • As an alternative to a basket of warm bread rolls at dinner;

  • And the most frequent reason I make them? Speaking really frankly – when I’m trying to get or stay in someone’s good graces. 😂 I find these Savoury Muffins are highly effective for this purpose!

– Nagi x

PS Other things that I make for similar reasons (again, because they stay fresh for ages and are made in individual portions) include: caramel popcorn (bag them separately), brownies (wrap each one with paper and twine) or gluten free brownies, cornbread muffins and apple muffins. ❤️


Watch how to make it

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Stack of 3 Mediterranea Savoury Muffins - cheesy muffins with olives, sun dried tomatoes, roasted peppers, feta and cheese

Mediterranean Savoury Muffins

Author: Nagi
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Baking, Snack
Western
4.97 from 84 votes
Servings12
Tap or hover to scale
Print
Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Ingredients

  • Butter or oil spray , for greasing

Add Ins:

  • 2 cups (200g) cheddar cheese , shredded (or other cheese)
  • 75g / 2.5oz feta , crumbled*
  • 1/2 cup green olives slices *
  • 1/2 cup sun-dried tomatoes strips *
  • 1/2 cup roasted peppers *, drained and chopped (capsicum)
  • 1/2 cup green onions *, sliced

Dry Ingredients:

  • 2 cups (300g) flour (plain / all purpose flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda / bi-carb soda (sub 1 1/2 tsp baking powder)
  • 1/2 tsp salt

Wet ingredients:

  • 1 egg (large, about 60g / 2 oz)
  • 1 cup (250 ml) milk (full or low fat)
  • 1/4 cup (60g) sour cream or plain yoghurt (Note 1)
  • 1/4 cup (60ml) vegetable oil (or any plain flavoured oil)
  • 1 garlic clove , minced
Prevent screen from sleeping

Instructions

  • Preheat oven to 180°C/350°F (160°C/320°F fan).
  • Brush a 12 hole standard muffin tin generously with butter
  • Whisk Dry ingredients in a bowl.
  • Whisk Wet ingredients in a separate bowl.
  • Pour Wet into the Dry ingredients bowl. Mix 8 times.
  • Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
  • Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
  • Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Recipe Notes:

* These ingredients can be substituted with any add-ins of choice, 2 1/4 to 1/2 cups in total. I recommend using 1/4 to 1/2 cup of something oniony or fresh herbs eg onion, leeks, eschallots, green onion (scallions / shallots) or fresh parsley or chives.
1. Sour cream / yogurt - sub with 1 tsp lemon juice plus 1/4 cup milk. Let it stand for 10 minutes then use in place of sour cream in this recipe (you've just made buttermilk sub!)
2. Storage - allow to cool then keep in an airtight container for 3 to 4 days. If you're in a very hot humid climate place (eg South East Asian), keep them in the fridge (because they are so moist, it can make things grow after a couple of days, sorry to gross you out!)
Unlike most muffins, these don't dry out the day after so you can eat them at room temperature and they are delish. But if you can pop them in the microwave for 15 seconds, they are even more amazing! (Also, I would never say no to a little smear of butter but it doesn't need it 🙂 )
They can also be frozen for 3 months.
3. Nutrition per muffin.

Nutrition Information:

Calories: 260cal (13%)Carbohydrates: 25g (8%)Protein: 10g (20%)Fat: 14g (22%)Saturated Fat: 5g (31%)Cholesterol: 38mg (13%)Sodium: 522mg (23%)Potassium: 325mg (9%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 392IU (8%)Vitamin C: 5mg (6%)Calcium: 231mg (23%)Iron: 2mg (11%)
Keywords: Cheese muffins, Savoury Muffins
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

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224 Comments

  1. Madel Graham says

    February 14, 2025 at 11:46 am

    5 stars
    Amazing and delicious. I’ve made these with different add-in and wonderful. Thank you Nag, as usual, great recipes.

    Reply
  2. Candice says

    February 11, 2025 at 9:47 pm

    Hi, if i was to freeze them, can they go straight into the lunchbox once thawed in fridge overnight or does it need to be heated in the morning before packed in the lunchbox

    Reply
  3. Steph says

    October 22, 2024 at 8:38 pm

    5 stars
    Just delicious! Used some disappointing (oil free?!) sun dried tomatoes that were otherwise destined for the bin and 2 grated zucchini (fried both in butter as suggested) plus feta and they are truly morish.

    Reply
  4. Ali says

    September 27, 2024 at 8:50 pm

    5 stars
    Love this recipe! So easy to add whatever you have on hand and they’re always delicious!

    Reply
  5. Noelle Coughlan says

    September 10, 2024 at 5:37 pm

    5 stars
    Delicious

    Reply
  6. Suzi says

    August 25, 2024 at 4:39 pm

    5 stars
    Oh whoops I forgot the 5 stars! 🤦🏼‍♀️😂😂

    Reply
  7. Sabine says

    July 22, 2024 at 2:16 am

    5 stars
    Great recipe!
    Worked out perfectly. Family feedback was “probably the best biscuits ever, amazing texture”. I added grated zucchini, cheese, sun dried tomatoes and a little chili. Will make again, looking forward to experimenting with variations.

    Reply
  8. Gael says

    July 17, 2024 at 1:17 am

    5 stars
    Fantastic, so tasty. Made as mini muffins cooked for 16 minutes and used local cold pressed Rapeseed oil and oregano leaving out the garlic. Loved by everyone. Great appetiser. Next try will be gluten free.

    Reply
  9. Ruth says

    July 12, 2024 at 7:20 am

    Amazing! I made them more like a breakfast muffin with fried bacon, sautéed capsicums and mushrooms, and blanched spinach. Delicious! The little feta morsels were a very nice compliment to everything else. Another wonderful hit Nagi!

    Reply
  10. Carolyn says

    June 11, 2024 at 4:50 pm

    5 stars
    Don’t know why it has taken me this long to make these little bombshells.
    SOOOOO GOOD.
    Thankyou Nagi xxx

    Reply
  11. Stephanie says

    March 31, 2024 at 2:56 am

    5 stars
    Made these in mini muffin pans as an appt to take to a party and they were a hit! I forgot to chop garlic when I was preparing my ingredients so used garlic powder instead and added a little oregano. I was asked if they were pizza muffins as the mix ins were somewhat reminiscent of pizza toppings. Can’t wait to make them again and try some variations to get different flavour profiles. Maybe next time I’ll chop some pepperoni to actually make them pizza muffins.

    Reply
  12. Sandy C says

    March 14, 2024 at 1:02 pm

    5 stars
    Yummo! These muffins were absolutely delicious!
    I have been making muffins for years and this is the best recipe that I’ve used. I made them in a texan muffin tray as I like large muffins, I cooked them slightly longer than the 25 mins in the recipe. I definitely will be making them again!

    Reply
  13. Lolly says

    February 9, 2024 at 11:50 pm

    5 stars
    So yummy 1st try
    great recipe I used left over roasted veg with garlic think extra virgin oil in them helped them not to stick Love the fact can make variations of this recipe Think I added too much Bicarb or baking soda for me but Fab recipe

    Reply
  14. Jane says

    February 1, 2024 at 6:00 pm

    5 stars
    These muffins are delicious and went down a treat for lunch warmed with a little butter yum!
    Could you make them as mini muffins or do you think they’d be dry?

    Reply
  15. Erin says

    January 16, 2024 at 7:53 pm

    Paprika works a treat!

    Reply
  16. Kara says

    January 8, 2024 at 3:47 pm

    4 stars
    So Yummy! I couldn’t get them out of the tin in one piece thou 😩. Maybe I’ll try with muffin cases next time.

    Reply
    • Erin says

      January 16, 2024 at 7:51 pm

      Hey Kara,
      Silicon muffin/cupcake cases work well. If they stuck to the muffin pan, they’ll stick to muffin cases too. 😢. I’m guessing the muffins were a touch wet? Other than adding a touch more flour, it’s worth checking your add-ins. Experience has shown me “wet” or “fresh” ingredients can make veggie muffins too wet and stick to their pans. Eg. Pumpkin works best when baked as it dehydrates compared to other cooking methods. Corn is okay as long as not frozen (ice= extra moisture). Good luck next time!

      Reply
  17. Annemarie says

    January 8, 2024 at 11:19 am

    Add crispy bacon, and use the rendered bacon fat instead of the oil for even more flavour!

    Reply
  18. Elizabeth jay says

    January 7, 2024 at 1:26 pm

    Hi Nagi, in recipe it says 2 and a half cups of add ins. 2 cups of cheddar considered the add in? If so it makes the ads ins a lot more? Or is it 2 cups cheddar than 2 and a half cups of anything else?

    Reply
  19. Talita says

    November 11, 2023 at 2:56 pm

    4 stars
    I’ve saved this recipe a while ago and have been meaning to make it and today was the day. It is super easy to make! My only problem was that the muffins were stuck at the muffin tray even though Ihad brushed oil. I was devastated! But managed to get them out (in pieces) and they tasted delicious! Will definitely make them again!

    Reply
  20. Lee Robertson says

    November 5, 2023 at 7:10 am

    5 stars
    This Recipe is just so tasty an moist The Best on ever

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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