Basil, Feta & Roasted Pepper Muffins Recipe
Basil, Feta & Roasted Pepper Muffins Recipe photo by Taste of Home

Basil, Feta & Roasted Pepper Muffins Recipe

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3.5 7 9
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“Anything with basil is always a winner. It especially pairs well with the salty feta and sweet peppers in these savory, biscuit-like muffins.” —Maria Regakis, Somerville, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:9 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 9 servings


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped roasted sweet red peppers
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil

Nutritional Facts

1 muffin equals 258 calories, 11 g fat (3 g saturated fat), 38 mg cholesterol, 600 mg sodium, 30 g carbohydrate, 1 g fiber, 8 g protein.


  1. In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in the cheese, peppers and basil.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.
Originally published as Basil, Feta & Roasted Pepper Muffins in Taste of Home April/May 2010, p77

Reviews for Basil, Feta & Roasted Pepper Muffins

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Reviewed Aug. 1, 2014

"I didn't fill them 3/4 full, so I got a dozen perfectly sized, beautiful muffins. I was disappointed with the flavor, however. The bites with the feta cheese and fresh basil were good. The roasted red peppers really didn't add much except for a pretty color. Maybe the batter could use some salt?"

Reviewed Sep. 6, 2011

"After reviewing the comments here, we retested this recipe to confirm the yield. When filling the cups three-fourths full, as the recipe indicates, we got a yield of 9 muffins. We apologize for the error and it will be updated on the recipe soon.

Taste of Home Test Kitchen"

Reviewed Oct. 10, 2010

"These were ok. If you did not get any of the feta or red peppers in your bite the muffin itself was really bland. It was an easy recipe to make.It made more than 7 muffins."

Reviewed Jul. 27, 2010

"Very good savory muffins. Definately best when served warm."

Reviewed May. 14, 2010

"Delicious! I didn't have enough feta cheese for the full 3/4 cup, so I added mozzarella cheese that I had on hand. Excellent! And the recipe does make about double the stated servings."

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