Halloumi super muffins are my boy’s back-to-school treat. Also an incentive to wake up in the morning! Savoury, golden, and full of flavour — our halloumi muffins are the perfect blend of rustic comfort and gourmet flair.
Each muffin is baked to perfection with chunks of salty halloumi cheese, fresh herbs, and a touch of spice, creating a moist, fluffy bite with a crispy top. Whether enjoyed warm or cold, they make a delicious snack, breakfast, or light lunch. Ideal for cheese lovers, these muffins pair beautifully with chutneys, fresh salad, or a dollop of yoghurt.
A hearty vegetarian treat that’s full of character in every bite.
They freeze beautifully and can be reheated.. Sooooo gooey and cheesy.
Halloumi Muffins
Halloumi super muffins are my boy’s back-to-school treat. Also an incentive to wake up in the morning! Savoury, golden, and full of flavour — our halloumi muffins are the perfect blend of rustic comfort and gourmet flair.
Ingredients
- 5 large eggs
- 125 ml olive oil
- 125 grams Greek yogurt
- 80 grams wholemeal flour
- 200 grams all-purpose or plain flour
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp black pepper
- ¼ tsp salt
- 200 grams halloumi cheese cubed
- 100 grams grated cheddar cheese
- 150 grams grated Edam cheese
- 200 grams feta cheese crumbled
- 20 grams fresh mint chopped
Instructions
- Preheat the oven to 180°C fan. Line a 12-hole muffin tin with paper muffin cases.
- In a large bowl, whisk together the eggs, olive oil and yoghurt until well combined.
- In a separate bowl, combine the wholemeal flour, self-raising flour, bicarbonate of soda, baking powder, salt and black pepper.
- Gradually add the dry ingredients to the egg mixture, stirring gently with a whisk or spatula until you have a smooth, fairly thick batter. Do not overmix, as this will help keep the muffins light and fluffy.
- Add the cubed halloumi, grated cheddar, grated Edam, crumbled feta and chopped fresh mint. Gently fold everything together with a spatula until the cheeses and mint are evenly distributed throughout the batter.
- Divide the mixture evenly between the 12 muffin cases using an ice-cream scoop or two spoons. Fill the cases almost to the top, as the muffins will rise during baking.
- Transfer to the preheated oven and bake at 180°C fan for 20–25 minutes, or until the muffins are well risen and golden brown on top and a skewer inserted into the centre comes out almost clean.
- Leave the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
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