Halloumi and Olive Muffins

Why You’ll Love This Recipe

Halloumi and olive muffins are a perfect blend of savory ingredients that combine into a delightfully soft and slightly crumbly muffin. The halloumi gives these muffins a unique, salty flavor and a little bite, while the olives bring an extra layer of brininess that perfectly complements the cheese. These muffins are easy to make and perfect for those who prefer savory bakes over sweet treats. They also freeze well, making them ideal for meal prep or as a convenient snack on the go. Whether you’re hosting a brunch, attending a potluck, or just craving something different, these muffins will deliver on flavor every time.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup halloumi cheese, grated
• 1/3 cup green olives, pitted and chopped
• 1/4 cup black olives, pitted and chopped
• 1/4 cup olive oil
• 1/2 cup milk (dairy or non-dairy)
• 1 large egg
• 1 tbsp fresh parsley, chopped (optional, for garnish)
• 1 tbsp lemon zest (optional, for extra freshness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
3. Add Cheese and Olives: Stir in the grated halloumi cheese, chopped green olives, and black olives. This ensures that the cheese and olives are evenly distributed throughout the dry ingredients.
4. Mix Wet Ingredients: In a separate bowl, whisk together the olive oil, milk, egg, and lemon zest (if using).
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can make the muffins dense.
6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake the Muffins: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. If the muffins are browning too quickly, cover them loosely with foil and continue baking.
8. Cool and Serve: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely. Garnish with fresh parsley before serving if desired.

Servings and Timing

• Servings: 12 muffins
• Prep time: 10 minutes
• Cook time: 18-22 minutes
• Total time: 30 minutes

Variations

• Herb Variation: Add some finely chopped fresh herbs like thyme, oregano, or rosemary for extra Mediterranean flavor.
• Spicy Version: For a spicy twist, add a pinch of red pepper flakes or chopped jalapeños to the muffin batter.
• Different Olives: Experiment with different types of olives, such as Kalamata or black Greek olives, to change up the flavor profile.
• Cheese Swap: If halloumi isn’t available, you can substitute it with a semi-soft cheese like feta or mozzarella, though the texture will differ.

Storage/Reheating

• Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days.
• Freezing: These muffins freeze well. Allow them to cool completely, then wrap them tightly in plastic wrap or foil and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes.
• Reheating: If reheating from the fridge, place them in the microwave for 15-20 seconds, or in the oven at 350°F (175°C) for about 5 minutes.

FAQs

Can I use other types of cheese in these muffins?

Yes, you can substitute halloumi with other cheeses like feta, cheddar, or mozzarella, although the flavor and texture will vary. Halloumi’s unique texture and saltiness make it the perfect choice for this recipe.

Can I make these muffins dairy-free?

Yes, you can make these muffins dairy-free by substituting the milk with a non-dairy milk option like almond or oat milk and using a dairy-free cheese alternative.

How do I make these muffins gluten-free?

To make these muffins gluten-free, use a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid slightly, so check the batter’s consistency and add more milk if needed.

Can I add other vegetables to these muffins?

Yes, you can add finely chopped vegetables like spinach, zucchini, or roasted red peppers to the batter. Just make sure they are well-drained to avoid adding too much moisture.

How do I keep these muffins from becoming too dense?

Avoid overmixing the batter. Stir until the ingredients are just combined to ensure the muffins remain light and fluffy. Overmixing can cause the muffins to become dense and heavy.

Can I make these muffins in advance?

Yes, you can prepare these muffins ahead of time. Store them in an airtight container or freeze them for later. Simply reheat in the microwave or oven when you’re ready to serve.

How can I make these muffins spicier?

If you like a little heat, add some chopped fresh chili or a pinch of cayenne pepper to the batter to give the muffins a spicy kick.

Can I use only one type of olive in this recipe?

Yes, you can use only green or black olives, depending on your preference. The combination of both adds a variety of flavors, but using one type will still result in delicious muffins.

Can I bake these muffins in mini muffin tins?

Yes, you can make mini versions of these muffins by reducing the baking time. Bake the mini muffins for about 10-12 minutes or until a toothpick inserted comes out clean.

How do I know when the muffins are done baking?

The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean. If they’re still wet, bake for an additional 2-3 minutes.

Conclusion

Halloumi and olive muffins are a delightful and savory treat, perfect for anyone who loves Mediterranean flavors. The combination of halloumi cheese and olives creates a muffin that is both rich and savory, with just the right amount of saltiness. These muffins are perfect for breakfast, brunch, or as a snack, and they also freeze well, making them a convenient option for meal prep. Whether you’re serving them at a gathering or enjoying them on your own, these muffins are sure to become a favorite!

Halloumi and Olive Muffins

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Halloumi and olive muffins are savory, flavorful treats made with halloumi cheese, olives, and fresh herbs. Perfect for breakfast, brunch, or snacks, these muffins combine Mediterranean flavors in a soft, crumbly bite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Snack
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

1. Base Ingredients:
   • 1 1/2 cups all-purpose flour
   • 2 tsp baking powder
   • 1/4 tsp baking soda
   • 1/2 tsp salt
   • 1/4 tsp black pepper
   • 1/2 cup halloumi cheese, grated
   • 1/3 cup green olives, pitted and chopped
   • 1/4 cup black olives, pitted and chopped
   • 1/4 cup olive oil
   • 1/2 cup milk (dairy or non-dairy)
   • 1 large egg
   • 1 tbsp fresh parsley, chopped (optional, for garnish)
   • 1 tbsp lemon zest (optional, for extra freshness)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
2. Add Cheese and Olives: Stir in the grated halloumi cheese, chopped green olives, and black olives. This ensures that the cheese and olives are evenly distributed throughout the dry ingredients.
3. Mix Wet Ingredients: In a separate bowl, whisk together the olive oil, milk, egg, and lemon zest (if using).
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can make the muffins dense.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake the Muffins: Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. If the muffins are browning too quickly, cover them loosely with foil and continue baking.
7. Cool and Serve: Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely. Garnish with fresh parsley before serving if desired.

Notes

1. If you don’t have halloumi, you can substitute with feta, cheddar, or mozzarella, though the texture and flavor will be different.
2. For an added Mediterranean twist, sprinkle some za’atar seasoning over the muffins before baking.

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 1g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 25mg