Mediterranean savoury muffins

Mediterranean savoury muffins: The ultimate lunchbox treat. Image: Marele van Zyl

Mediterranean savoury muffins: Hit the spot with these tasty bites

Experiment with a savoury twist on an old favourite. These Mediterranean savoury muffins are simply delightful.

Mediterranean savoury muffins

Mediterranean savoury muffins: The ultimate lunchbox treat. Image: Marele van Zyl

If you love a savoury twist on an old favourite, these Mediterranean Savoury Muffins will be a delicious surprise for you. They are loaded with mouth-watering Mediterranean flavours including olives, sun-dried tomatoes, roasted peppers and feta. Trust us, the result is absolutely delightful.

Muffins are usually prepared as a sweet bite for breakfast or as an in-between snack on an action-packed day. If you prefer savoury snacks over sweet ones, this recipe will become a favourite one for you and your family.

Serving suggestions for Mediterranean Savoury Muffins

Savoury muffins are perfect to serve with breakfast or brunch. And because they stay fresh for several days, they’re ideal for your kids’ and partner’s lunchboxes.

If you have a hunger pang in between meals during the day, one of these beauties will do just perfect. You can even spice up your afternoon tea with these savoury muffins instead of having something sweet.

Serve the muffins with a slather of butter when coming warm from the oven for ultimate enjoyment. And for some extra indulgence, sprinkle some cheese on top.

Mediterranean savoury muffins recipe

5 from 2 votes
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • butter or oil spray, for greasing

  • 2 cups 2 (200g) cheddar cheese, shredded (or other cheese)

  • 75 g 75 feta, crumbled

  • ½ cup ½ green olives slices

  • ½ cup ½ sun-dried tomatoes strips

  • ½ cup ½ roasted peppers, drained and chopped

  • ½ cup ½ green onions, sliced

  • Dry ingredients
  • 2 cups 2 (300g) flour (plain / all-purpose flour)

  • tsp baking powder

  • ½ tsp ½ baking soda / bi-carb soda (sub 1½ tsp baking powder)

  • ½ tsp ½ salt

  • Wet ingredients
  • 1 egg

  • 1 cup 1 (250 ml) milk (full or low fat)

  • ¼ cup ¼ (60g) sour cream or plain yoghurt

  • ¼ cup ¼ (60ml) vegetable oil (or any plain flavoured oil)

  • 1 garlic clove, minced


  • Preheat the oven to 180°C/360⁰C.
  • Brush a 12 hole standard muffin tin generously with butter.
  • Whisk dry ingredients in a bowl.
  • Whisk wet ingredients in a separate bowl.
  • Pour wet ingredients into the dry ingredients bowl. Mix 8 times.
  • Add cheese, feta, sun-dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate the remaining bits of flour – no more than 7 big stirs (secret to soft muffins).
  • Divide between 12 holes in the muffin tin. The batter should be thick and fill the muffin tin slightly mounded.
  • Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Cool for 10 minutes, then transfer to cooling rack. Serve warm for the optimum experience!


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