These savoury muffins with sun dried tomato and feta make for the perfect side dish, breakfast or snack, and are packed with delicious flavour and nutrition!
I truly think it’s not fair that sweet food get all the glory. We always tend to lean towards making some of the greatest foods sweet (i.e. pancakes, crepes, oatmeal, etc.), but their savoury counterparts don’t get any love!
Personally, I am a huge fan of savoury muffins. They make an awesome side dish to any meat (or vegetarian) main, are packed with flavour, and also present very impressively. They can also make a tasty and convenient snack when you’re on the go! So let’s give savoury muffins the attention they deserve.
Table of contents
Why This Recipe Works
Confused about the concept of a muffin that is NOT sweet? Okay, hear me out. Picture this – a cornmeal muffin filled with feta cheese, sun dried tomato, and veggies? Translation – total flavour bomb. If you need a little more convincing, here are all of the reasons why you are about to fall in love with these savoury muffins.
- Ready within half an hour (hello, weeknight side dish!)
- Loaded with colourful veg
- Fun take on a classic cornbread muffin
- Absolutely delicious!
Flour and Cornmeal – These are the staple dry ingredients of this recipe. The combination of these two flours make this muffin light and airy, and we also get that delicious cornbread taste and texture from the cornmeal.
Oil – Necessary in order to make these savoury muffins moist and tasty!
Egg – Every good muffin needs an egg to help bind it together.
Feta – I mean, everything is better with cheese, right? The feta gives these muffins the perfect salty and cheesy bite!
Vegetables – Although I think the flavour combination of adding corn, sundried tomatoes, and spinach tastes awesome, the great thing about these muffins is that you can add whatever veg you like or have on hand!
How to Make This Recipe
Step 1: In a large bowl, combine all the dry ingredients, all purpose flour, cornmeal, baking powder, baking soda, salt and garlic powder, In a small bowl whisk all the wet ingredients, egg, milk and oil. Pour the wet into the dry ingredients and whisk until combined.
Step 2: Mix all the add-ins and divide the batter into the muffin tin. Bake for 18 – 22 mins until golden and springy to touch.
Step 3: Cool for 10 minutes, then transfer to a cooling rack and serve warm with some butter.
When whisking the batter, take care not to over mix. Over mixing a batter that contains regular flour can make the gluten in the flour become tough, resulting in a more dense end product. I suggest mixing until your batter is just combined, then it’s ready to go.
I would also suggest using an oil that is lighter in flavour for this recipe. A bolder tasting oil, such as olive oil, will work in terms of giving these savoury muffins the moistness we need, but might be a bit overpowering in flavour. I would suggest using a more neutral tasting oil, such as grapeseed oil, avocado oil or even refined coconut oil would do the trick. However, if you don’t mind a stronger flavour, then olive oil (or even butter) would be delicious as well!
Although I’ve never tried to veganize this recipe myself so I can’t guarantee, I don’t think it should be hard to make this recipe vegan. You could replace the milk with any type of plant milk, the egg with a flax egg, chia egg, or egg replacer, and either omit the feta altogether or substitute a vegan cheese.
No problem! Use whatever veggies you have on hand or what’s in season at the time. The best thing about these savoury muffins is that you can customize the recipe according to your preferences!
This depends on how soon you are going to eat them. If they’re going to be consumed pretty quickly after they are made, then you can store them in a container at room temperature. However, to optimize their staying power, I would suggest storing these muffins in the fridge, or even in the freezer if you’d like to have them on hand to defrost!
Lucky for you, cornmeal is naturally gluten free, so that’s already 1/2. I’ve never tried this myself, but I believe that a standard 1:1 gluten free flour should work to replace the wheat flour in this recipe.
More Recipes You May Like
If you liked this recipe for savoury muffins with feta and sun dried tomato, then you might also enjoy some of the other savoury recipes on the blog:
- Korean Savoury Oatmeal with a Runny Egg
- No Bean Chili (Healthy Vegan Recipe
- Cauliflower Tots (Easy Airfryer Recipe
- Gojuchang Soup (Vegan & Gluten Free
- Healthy Meatloaf Muffins (Gluten Free!
- Gluten Free Quiche with Kale & Butternut Squash
Have you ever tried a savoury muffin recipe? Let me know in the comments below!
Savoury Muffins with Feta and Vegetables (Vegetarian)
- 1 1/2 Cups All purpose flour
- 1/2 Cup Cornmeal (or polenta)
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1 1/2 Cups Milk
- 1/4 Cup Oil
- 1 egg
- 1/2 Cup Sundried Tomatoes Chopped
- 1/2 Cup Corn Kernels
- 2 Cups Spinach Finely Chopped
- 1/2 Cup Basil Chopped
- 1 Cup Feta Crumbled
- Preheat the oven to 350 F. Line a 12 cup muffin tin.
- In a large bowl, combine all of the dry ingredients: all purpose flour, cornmeal, baking powder, baking soda, salt, and garlic powder.
- In a small bowl, whisk all of the wet ingredients: eggs, oil, and milk.
- Pour the wet ingredients into the dry ingredients and whisk until combined, taking care not to over mix the batter.
- Mix in all of the add-ins and divide the batter into the muffin tin. Bake for 18-22 minutes until the muffins are golden and springy to touch.
- Cool in the pan for 10 minutes, then transfer to a cooling rack and serve warm with some butter.
- When whisking the batter, take care not to over mix. Over mixing a batter that contains regular flour can make the gluten in the flour become tough, resulting in a more dense end product. I suggest mixing until your batter is just combined, then it’s ready to go.
- I would also suggest using an oil that is lighter in flavour for this recipe. A bolder tasting oil, such as olive oil, will work in terms of giving these savoury muffins the moistness we need, but might be a bit overpowering in flavour. I would suggest using a more neutral tasting oil, such as grapeseed oil, avocado oil or even refined coconut oil would do the trick. However, if you don’t mind a stronger flavour, then olive oil (or even butter) would be delicious as well!
Updated on April 25th, 2022
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
These are absolutely delicious! How would you recommend defrosting and cooking these from frozen? Thanks!
Hi, these look fantastic! Any ideas for what to pair with them to make a complete breakfast? I’ll take any suggestions but if you have any that I can prep ahead and take with me to work, that would be even better! Thanks!
Abbey Sharp says
It can be something as simple as fruit or a bit of yogurt with nuts & berries.