Feta Onion Mushroom Olive Muffins

Feta Onion Mushroom Olive Muffins on a blue plate with muffins in the background

Overview

Feta Onion Mushroom Olive Muffins on a blue plate with muffins in the background.

Feta Onion Mushroom Olive Muffins

By Amy // Posted Mar 2, 2021 // Category Savoury

My Feta Onion Mushroom Olive Muffins are just perfect to pack for a snack for work or school. They are soft, moist and very fluffy. I really liked getting small pockets of savoury hits coming from the feta and olives.

I have to put it out there. They are the most delicious muffins I’ve made, surpassing the sweet ones I’ve eaten or made in the past. I think it comes down to the fluffiness and also the balance of the filling inside. 

So, you must try making them!

If you don’t like the filling inside, feel free to change it. Read the tips below to see how to customize your muffin.

Check out my favourite muffin recipes.
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tips

1. Have room temperature ingredients

The ingredients, especially the buttermilk and the eggs should be at room temperature. If your ingredients are too cold, it can change the structure as well as alter the cooking time of your bakes. 

2. Don’t overmix

There are two stages when you need to mix/fold your batter. The first is when you combine your wet to dry ingredients. The trick is to gently fold in the wet ingredients while scrapping the sides. Stop mixing as soon the wet/dry ingredients have been incorporated. Next, when you add your filling to your muffin batter, start by dispersing your filling on top of your batter. Then proceed by gently mixing the ingredients until you think it is placed evenly throughout the batter. The key is to not overmix at each of these stages so that your bake can be fluffy and soft.

3. Customize your filling

I added a total of 210grams of filling to the muffins. You can easily change some of the ingredients and add what you like. You could add grains, herbs, spices, cold cuts, dried fruit, the list does go on.

RatingDifficultyBeginner

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Feta Onion Mushroom Olive Muffins on a blue plate with muffins in the background

Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 400 g self-raising flour, sifted (2 1/2 cups)
 300 ml buttermilk, at room temperature
 150 ml light vegetable oil
 3 eggs, at room temperature
 6 g fine salt (1tsp)
 ½ small red onion, thinly diced
 5 large pitted green olives, thinly sliced
 50 g feta, crumbled (have extra to top muffins)
 3 field mushrooms, thinly sliced

1

Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or place paper cups into the muffin tray.

2

Place the sifted flour into a large mixing bowl and make a well in the middle to add the wet ingredients into.

3

In a large bowl, whisk the buttermilk, oil and eggs together. Pour the liquid into the dry ingredients. Gently fold the ingredients together until just mixed.

4

Add the prepared fillings (feta, mushroom, olives, red onion) to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.

5

Spoon the muffin batter equally into the muffin tin. Top each muffin with extra crumbled feta. Bake for 20-25 minutes or until a skewer comes out clean.

6

Store in an airtight container in the fridge for up to 6 days. Freeze for up to 3 months.

Ingredients

 400 g self-raising flour, sifted (2 1/2 cups)
 300 ml buttermilk, at room temperature
 150 ml light vegetable oil
 3 eggs, at room temperature
 6 g fine salt (1tsp)
 ½ small red onion, thinly diced
 5 large pitted green olives, thinly sliced
 50 g feta, crumbled (have extra to top muffins)
 3 field mushrooms, thinly sliced

Directions

1

Preheat the oven to 200 C (390F) and spray a 12 muffin tray with oil spray or place paper cups into the muffin tray.

2

Place the sifted flour into a large mixing bowl and make a well in the middle to add the wet ingredients into.

3

In a large bowl, whisk the buttermilk, oil and eggs together. Pour the liquid into the dry ingredients. Gently fold the ingredients together until just mixed.

4

Add the prepared fillings (feta, mushroom, olives, red onion) to the muffin batter and mix gently until the ingredients are evenly dispersed. Try not to over-mix.

5

Spoon the muffin batter equally into the muffin tin. Top each muffin with extra crumbled feta. Bake for 20-25 minutes or until a skewer comes out clean.

6

Store in an airtight container in the fridge for up to 6 days. Freeze for up to 3 months.

Feta Onion Mushroom Olive Muffins
Nutrition Facts

Servings 12


Amount Per Serving
Calories 256
% Daily Value *
Total Fat 13.7g22%
Saturated Fat 1.4g7%
Cholesterol 42mg15%
Sodium 144mg6%
Potassium 108mg4%
Total Carbohydrate 27.3g10%
Dietary Fiber 1.1g5%
Sugars 1.6g
Protein 5.9g12%

Iron 2%
Vitamin D 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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