On a scale of one to five, just how good are they? I’d give them a six. Seriously, they’re really good. Subtly sweet with the salty feta creating a wonderful contrast. The green onion and chopped onion give the muffins an incredibly tantalizing aroma.
On a scale of one to five, how easy is it to make these muffins? I’d say two. If you can slice, whisk, stir and operate the microwave and a regular oven, you can easily make them.
Start by placing the scallions, chopped onion and butter in a microwavable cup or bowl. Heat them in the microwave just until the butter melts. This precooks the vegetables to mellow down the flavors.
Because you don’t want extra moisture in the muffin batter, rest the crumbled feta on a stack of paper towels. The paper towels will soak up excess moisture.
As with most muffin recipes, the wet ingredients and dry ingredients are initially prepped separately. In a bowl, egg and milk are mixed until blended. In a mixing bowl, flour, sugar and baking powder are whisked until fully combined.
Now, take your crumbled feta and toss in the flour mixture. This prevents the pieces of cheese from sinking to the bottom during baking.
Because scallions and onion are solid ingredients that can likewise sink to the bottom of the muffins during baking, we add them to the flour mixture and toss until each solid piece is coated with flour.
Then, we mix the dry and wet ingredients by pouring in the milk-egg mixture into the flour mixture and stir everything just until combined. DO NOT overmix muffin batter. If you do, they will come out tough and full of holes.
Ladle the batter into a muffin pan or use cupcake / muffin liners with rigid sides. Three-ounce liners were used here and the baking time was 25 minutes at 375F.
Can these muffins be baked in bulk and frozen? Yes. They don’t easily dry out, if that’s what you’re thinking. However they lose the lightly crusty top that makes them doubly mouthwatering straight out of the oven.
To reheat one frozen muffin, thaw in the microwave on HIGH for 30 to 35 seconds then transfer to a preheated oven toaster and heat at 350F for three to four minutes.
Ingredients
- ¼ cup chilled butter cut into small pieces
- ⅓ cup finely sliced green onion
- ⅓ cup chopped onion
- 1 cup crumbled feta (measure after crumbling)
- ½ cup full-fat milk
- 1 large egg
- ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ cup white sugar
Instructions
- Preheat the oven to 375F.
- In a microwavable cup, place the butter, green onion and chopped onion.
- Microwave on HIGH for 30 to 45 seconds or just until the butter is melted, then leave to cool.
- Place the crumbled feta in a bowl lined with paper towels to remove excess moisture.
- Whisk the milk and egg together until no visible streaks of the egg remain.
- In a mixing bowl, whisk together the flour, sugar and baking powder.
- Add the crumbled feta and toss until every piece of cheese is coated with the flour mixture.
- Scrape the butter, green onion and onion into the bowl with the flour and whisk to distribute.
- Pour the milk-egg mixture into the bowl and stir just until combined (12 strokes should be enough).
- Pour one-fourth cup of the batter into each of seven three-ounce cupcake liners.
- Bake at 375F for 25 minutes.
- Serve the green onion and feta breakfast muffins straight out of the oven.
