Fluffy savory muffins packed with roasted eggplant, herbs, and cheese, perfect for on-the-go breakfast or brunch. These Mediterranean-inspired muffins offer a sophisticated alternative to sweet morning pastries with their rich, umami flavors.
Recipe Details
Ingredients
- 1 medium (300g) eggplant, diced
- 280g all-purpose flour
- 12.5ml baking powder
- 5ml salt
- 2.5ml black pepper
- 2 large eggs
- 240ml whole milk
- 90ml extra virgin olive oil, divided
- 100g feta cheese, crumbled
- 60g sun-dried tomatoes, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 7.5ml dried oregano
- 15g fresh basil, chopped
- 15g fresh parsley, chopped
- 60g Parmesan cheese, grated
- 40g pine nuts, toasted
- 2.5ml smoked paprika
Instructions
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Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease well.
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Toss 1 medium (300g) eggplant with 30ml (2 tbsp) 90ml extra virgin olive oil, 5ml salt, and 2.5ml black pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly golden. Cool slightly.
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Reduce oven temperature to 190°C (375°F).
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In a large bowl, whisk together 280g all-purpose flour, 12.5ml baking powder, 5ml salt, 2.5ml black pepper, 7.5ml dried oregano, and 2.5ml smoked paprika.
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Heat 15ml (1 tbsp) 90ml extra virgin olive oil in a small skillet. Sauté 1 small onion for 3-4 minutes until softened. Add 3 cloves garlic and cook 1 minute more. Cool slightly.
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In another bowl, whisk together 2 large eggs, 240ml whole milk, and remaining 45ml (3 tbsp) 90ml extra virgin olive oil.
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Add wet ingredients to dry ingredients and stir until just combined. Fold in roasted eggplant, sautéed onion mixture, 100g feta cheese, 60g sun-dried tomatoes, 15g fresh basil, 15g fresh parsley, and half the 60g Parmesan cheese.
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Divide batter among muffin cups, filling each about 3/4 full. Top with remaining 60g Parmesan cheese and 40g pine nuts.
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Bake for 18-22 minutes until tops are golden and a toothpick inserted in center comes out clean.
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Cool in pan for 5 minutes before removing to a wire rack. Serve warm or at room temperature.
Tips
Eggplant Preparation: Salt diced eggplant and let drain for 15 minutes before roasting to remove bitterness. Pat dry before tossing with oil.
Moisture Control: Roasted eggplant can be watery. Let it cool and drain on paper towels before adding to batter to prevent soggy muffins.
Don't Overmix: Fold ingredients just until combined. Overmixing creates tough, dense muffins instead of light, fluffy ones.
Make-Ahead: These muffins are excellent for meal prep. Store covered for up to 3 days or freeze for up to 3 months.
Herb Variations: Try thyme, rosemary, or dill. Fresh herbs are preferred but dried can substitute using 1/3 the amount.
Cheese Options: Goat cheese, ricotta, or mozzarella can replace feta. Each brings a different texture and flavor profile.
Serving Ideas: Perfect for grab-and-go breakfasts, picnic lunches, or as a side for soups and salads. Excellent warmed and buttered.