Ripe Olive Popcorn Muffins
Savor the savory side of baking with these irresistible Ripe Olive Popcorn Muffins—a unique twist on traditional muffins that combines the unexpected crunch of finely chopped popcorn with the briny depth of ripe black olives. Perfectly balanced with rich Parmesan cheese and a light yogurt-based batter, these muffins are moist, flavorful, and delightfully textured. Quick and easy to prepare with just 15 minutes of prep time, they bake to golden perfection in under 20 minutes, making them an ideal choice for breakfast, a snack, or even a side dish for soups and salads. Whether served warm or at room temperature, these savory muffins are a guaranteed crowd-pleaser. Perfect for olive lovers and adventurous bakers alike, this recipe will elevate your muffin game with every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Popped popcorn (unsalted, finely chopped)
- 0.5 cups Ripe black olives (pitted and chopped)
- 0.25 cups Grated Parmesan cheese
- 0.75 cups Milk
- 0.5 cups Plain Greek yogurt
- 2 large Eggs
- 0.25 cups Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking oil.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
Add the finely chopped popcorn, chopped ripe black olives, and grated Parmesan cheese to the dry ingredients. Stir to coat the popcorn and olives evenly with flour.
In a separate medium bowl, whisk together the milk, Greek yogurt, eggs, and olive oil until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a rubber spatula or wooden spoon, being careful not to overmix. The batter should be slightly lumpy but fully combined.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 15.0 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 718 mg | 55% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1176 mg | 25% | |
*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.
