Feta Cheese and Scallion Muffins with Rosemary
Delight your taste buds with these savory Feta Cheese and Scallion Muffins with Rosemary, a perfect blend of Mediterranean-inspired flavors baked into golden perfection. With fluffy all-purpose flour as the base, these muffins are elevated by the tangy creaminess of crumbled feta cheese, the delicate aroma of fresh rosemary, and the mild pungency of finely sliced scallions. The moist texture comes from a luscious mixture of whole milk, olive oil, and melted butter, while a quick 15-minute prep makes this recipe as convenient as it is delicious. These muffins make a wonderful accompaniment to soups and salads or a standout option for breakfast, brunch, or snack times. Best served warm, their rustic and herby charm will keep you coming back for more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Fresh rosemary (chopped)
- 1 cup Feta cheese (crumbled)
- 3 stalks Scallions (finely sliced)
- 2 large Eggs
- 1 cup Whole milk
- 0.25 cup Olive oil
- 2 tablespoons Unsalted butter (melted)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, salt, and chopped rosemary until evenly combined.
Gently fold in the crumbled feta cheese and sliced scallions, ensuring they are evenly dispersed throughout the dry ingredients.
In a separate bowl, whisk together the eggs, milk, olive oil, and melted butter until well blended.
Make a well in the center of the dry ingredients and pour the wet mixture in. Using a spatula, mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat briefly in the oven or microwave for best results.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 18.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1618 mg | 124% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
