Gluten-Free Herb Feta Muffins

Prep: 15 minCook: 25 min4 muffinsmediumMediterranean
Herb Feta Muffins with Fresh Dill and Parsley

These savory muffins combine tangy crumbled feta cheese with fresh dill and parsley for a Mediterranean-inspired treat. The tender, fluffy texture pairs beautifully with the herbs' bright flavors and feta's salty richness. Perfect for breakfast, brunch, or as a side with soups and salads. The gluten-free flour makes them accessible while maintaining excellent texture. Serve warm for the best experience when the cheese is still slightly melted and the herbs are most fragrant.

VegetarianGluten-FreeNut-Free

Ingredients

Yield: 4 muffins
  • 1 cup gluten-free flour
    all-purpose flour1:1Use regular flour if gluten isn't a concernadds gluten

    high

  • 1 cup feta cheese, crumbled
    goat cheese1:1

    Milder, creamier flavor

    Full guide →
  • ½ cup milk
    buttermilk1:1

    Adds tangy flavor and tender texture

    Full guide →
  • 2 eggs
  • ¼ cup olive oil
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp fresh dill, chopped
    dried dill3:1

    Use 1 tsp dried dill instead

    Full guide →
  • 1 tbsp fresh parsley, chopped
    dried parsley3:1

    Use 1 tsp dried parsley instead

    Full guide →

Instructions

  1. 1

    Preheat oven to 375°F and grease muffin tin or line with paper liners

  2. 2

    Whisk together gluten-free flour, baking powder, and salt in large mixing bowl

  3. 3

    Beat eggs in another bowl, then add milk and olive oil and mix well

  4. 4

    Pour wet ingredients into dry ingredients and stir until just combined

  5. 5

    Fold in crumbled feta cheese, chopped dill, and parsley

  6. 6

    Spoon batter into prepared muffin tin, filling each cup about 3/4 full

  7. 7

    Bake for 20-25 minutes or until toothpick inserted into center comes out clean

  8. 8

    Cool muffins in tin for few minutes before transferring to wire rack to cool completely

Tips

Tip 1

Don't overmix the batter as this can make muffins tough and dense

Tip 2

Fill muffin cups evenly for consistent baking and uniform size

Tip 3

Test doneness with toothpick as oven temperatures vary and feta can affect baking time

Good to Know

Storage

Store in airtight container at room temperature for 2-3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Best served warm or at room temperature within 2 days of baking

Common Mistakes

Watch

Don't overmix batter to avoid dense, tough muffins

Watch

Don't underfill or overfill cups to ensure even baking

Substitutions

Gluten-Free Swaps

gluten-free flour→
all-purpose flour1:1Use regular flour if gluten isn't a concernadds gluten

high

General Alternatives

feta cheese→
goat cheese1:1

Milder, creamier flavor

Full guide →
fresh dill→
dried dill3:1

Use 1 tsp dried dill instead

Full guide →
fresh parsley→
dried parsley3:1

Use 1 tsp dried parsley instead

Full guide →
milk→
buttermilk1:1

Adds tangy flavor and tender texture

Full guide →
Find more substitutions →

FAQ

Can I freeze these muffins?

Yes, wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm briefly in microwave.

What if I don't have fresh herbs?

Use 1 teaspoon each of dried dill and parsley instead of fresh. Add them with the dry ingredients for better distribution.

Can I make these dairy-free?

Replace feta with dairy-free cheese alternative and use plant-based milk. The texture and flavor will be different but still delicious.