These Mediterranean muffins are savory muffins made with black and green olives, feta cheese, and zaatar and are absolutely delicious. They are fluffy and light and easy to make, and a great snack/breakfast or lunchbox idea.
Why should I make Mediterranean muffins?
These muffins are so light and good. If you haven’t tried savory muffins yet, this is your perfect gateway recipe.
Kids love this recipe. These make really good lunchbox snacks, a change from a typical sandwich.
Zaatar, feta and olives are such a wonderful combination. The flavors all play well off each other.
It’s really easy to make this recipe, and they freeze really well!
Each muffin comes in at under 150 calories, and they are actually really filling.
What ingredients do I need for zaatar muffins?
Eggs– preferably room temperature
White vinegar
Baking powder and Instant Yeast for that signature fluffy texture
Salt
Sugar
Olive Oil
Yogurt
Flour
Feta Cheese
Black and Green olives
Zaatar
How do I make these muffins?
- Preheat the oven to 350F (180C). With an electric mixer, mix the eggs, vinegar, yeast, baking powder, salt, baking soda, sugar, olive oil and yogurt.
- Add the flour and fold with a spatula. Add the feta cheese, olives and zaatar, and fold until just combined.
- Spray 12 muffin pan cavities with non stick spray, or lightly oil and dust with flour. Divide the batter evenly among the compartments.
- Bake for 20-23 minutes or until golden brown and toothpick inserted comes out clean
Tips and Tricks for Mediterranean muffin success:
- Grease the muffin tins really well, as these tend to stick. I always like to take the extra precaution of flouring the muffin cavities as well.
- Choose whatever mix ins you like. You can do all one type of olives, or you can add chopped sun dried tomatoes (this will make your batter a little oiler but still yum!)
- Make sure you bake the muffins until cooked through, test this by using a toothpick since every oven varies.
- In order to get a nice golden brown color on top, you can place the muffins on the top rack for the final 5 minutes of cooking, or even broil for a couple minutes at the end of baking time.
How to serve these zaatar muffins:
I like to eat them when they’ve come to room temperature, but you can also eat them warm. These are so good broken in half and slathered with labneh, that’s the way my daughter chooses to eat them!
Obviously they are delicious plain too. We enjoy these for breakfast, for a mid day snack or for a light lunch. They work great for lunchboxes.
Storing leftover Mediterranean muffins:
Muffins will last tightly covered in the fridge for 2-3 days. I like to microwave them briefly before eating.
Muffins will also freeze well in an air tight container for 2-3 months. You can thaw overnight in the fridge, or these will thaw quickly being heated gently in the microwave.
If you liked this recipe, you might like:
Spankopita- Spinach Feta Pastry
Super Healthy Blueberry Muffins
Mediterranean Muffins
Ingredients
- 3 eggs room temperature
- 1 teaspoon white vinegar
- 1 teaspoon yeast
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoon sugar
- 1/4 cup olive oil
- 3/4 cup yogurt 170g
- 1 1/4 cup flour 155g
- 8 oz feta cheese 200g
- 3 tablespoon sliced green olives
- 3 tablespoon sliced black olives
- 3 tablespoon zaatar powder
Instructions
- Preheat the oven to 350F (180C). With an electric mixer, mix the eggs, vinegar, yeast, baking powder, salt, baking soda, sugar, olive oil and yogurt. Mix until just combined.
- Add the flour and fold with a spatula. Add the feta cheese, olives and zaatar, and fold until just combined.
- Spray 12 muffin pan cavities with non stick spray, or lightly oil and dust with flour. Divide the batter evenly among the compartments.
- Bake for 20-23 minutes or until golden brown and toothpick inserted comes out clean. I baked on the middle rack for 15 min, then on the top rack for the last 5 min to get that golden color.
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