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Feta ‘n’ Chive Muffins

This is a “spring” variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 1-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons minced chives


  • In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta cheese and chives.
  • Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Test Kitchen Tips
  • Serve your savory muffins with one of these easy flavored butter recipes.
  • Have extra chives? Here's what to do with them.
  • Nutrition Facts
    1 muffin: 105 calories, 4g fat (2g saturated fat), 43mg cholesterol, 235mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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    Average Rating:
    • Debglass11
      Jan 28, 2020

      Loved these muffins! Served them with soup and they were the perfect accompaniment. I didn't have any chives, so I used sliced green onions. These muffins are tasty and very easy to put together. Will definitely make again!

    • buddysboxermom
      May 15, 2010

      These muffins are fabulous. I added about 1 teaspoon of garlic powder. Next time I will add more chives than recommended.

    • krystaljoy
      Mar 4, 2010

      No comment left

    • Chris Recipes
      May 8, 2009

      Very light...excellent warm out of the oven!!!