Savory Olive Oil Muffins with Feta, Dill, and Lemon Recipe
These Savory Olive Oil Muffins are a delightful blend of tangy feta, fresh dill, and bright lemon zest, all enriched with quality extra virgin olive oil. Perfect as a savory snack or a unique accompaniment to meals, these muffins deliver moist texture and vibrant flavors with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Savory Muffins
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
Herbs and Cheese
- ¼ cup chopped, fresh dill
- 1 cup crumbled feta (preferably sheep's milk feta)
- Zest from one lemon
Wet Ingredients
- 2 eggs
- ⅓ cup Filippo Berio Organic Extra Virgin Olive Oil
- 1 cup milk
- Juice of one lemon
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with olive oil.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, kosher salt, and cracked black pepper. Stir in the chopped fresh dill, crumbled feta, and lemon zest, ensuring they are evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, extra virgin olive oil, milk, and lemon juice until the mixture is smooth and well combined.
- Incorporate wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined, taking care not to overmix to avoid tough muffins.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Use high-quality extra virgin olive oil to enhance the flavor.
- Sheep’s milk feta adds a richer taste but cow’s milk feta can be substituted.
- Do not overmix the batter to keep muffins tender and light.
- Fresh dill can be swapped with fresh thyme or parsley for a different herbaceous note.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
