These Fresh Thyme and Cheese Muffins are the perfect savory treat. Filled with flavors that remind us all of home, like aromatic thyme, white cheese, and olive oil. Biting into them you are met with a fluffy fall-apart crumb that lends itself well to a spreading of creamy labneh. Perfect for breakfast, brunch, or just with a warm minty cup of tea.
Baking and cooking with fresh wild thyme is a classic in most regions of Palestine. These Fresh Thyme and Cheese muffins are Diana’a mother’s quick take on a taste of home.
What you will need to make Laila’s Fresh Thyme and Cheese Muffins
Notes for the perfect Cheese Muffins
- The oil: The ratio of olive oil to vegetable oil we have chosen gives you a strong olive oil flavor. Feel free to decrease the olive oil and replace it with vegetable oil for a tamer taste.
- White cheese: You can use any type of salty fresh white cheese, it works with Nabulsi cheese, halloumi, and even feta. Give your cheese a taste before adding it, if it too salty give it a rinse under some cool water and drain well before using.
- Thyme: We used a combination of wild long thyme (the one used in fattoush) and the thyme that is more easily found in most supermarkets with shorter smaller leaves. Feel free to use any combination of thyme you like, all produce great results as long as they are fresh.
- Muffin tin: We bake these up in a muffin tin. If you do not have a muffin tin, onto a baking sheet lined with baking paper dollop 2 tablespoons of the mixture You will get the same taste of the cheese muffin but in a scone type shape.
- The Baking: We start baking on high for 5 minutes then reduce the temperature to 175°C for the remaining baking time. We did this when we made our blueberry muffins, it helps give the muffins a head start to properly rise.
How to make Fresh Thyme and Cheese Muffins
Making these cheese muffins is easy, no special equipment needed.
Preheat your oven to 220°C , grease the muffin tin cavities well don’t forget the top part.
Prepare your ingredients
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1 tsp salt (omit if cheese is too salty)
- 1.5 cup cubes white cheese (drain well)
- 1.5 cup fresh thyme (washed and drained)
- 3 eggs
- 1 cup yogurt with a pinch of baking of soda
- 3/4 cup of oil ( 1/4 olive oil and 1/2 cup vegetable oil).
Prepare the Mixture
In a mixing bowl combine the flour + salt + baking powder. Mix well to distribute the baking powder within the flour.
Add your cheese and thyme to the flour and mix well.
Add in your eggs, one at a time, mixing well after each addition until well combined.
Mix one cup of yogurt (greek or regular) with a pinch of baking soda. Then add it to your mixture and mix well to combine.
Finally, add the oil, stir until the mixture is well incorporated (do not over mix). Some types of flour absorb moisture better than others. If you feel the oil has not fully incorporated, feel free to sprinkle an additional tablespoon of flour and mix it in. Your mixture should be thick and spoonable.
The mixture will make 12 regular muffins. Distribute the mixture into the cavities, around two to three tablespoons in each.
Baking the Cheese Muffins
Place your muffins into your preheated oven and bake for 5 minutes. Without opening the oven door, lower the heat to 175°C, and cook for an additional 18-20 minutes.
If using a higher amount of olive oil in your oil mixture you will need around 2 minutes less baking time, keep an eye on them these will brown faster.
Once a toothpick inserted into your muffins comes out clean, remove the muffins from the oven and let cool for 5 minutes in the muffin tin. Then invert out onto a cooling rack and proceed to eat them warm, or let completly cool.
Serve these with some labneh and a warm come of mint tea. ENJOY!
If you make these Fresh Thyme and Cheese Muffins let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
Laila’s Fresh Thyme and Cheese Muffins
- 285 grams flour 2 1/4 cups
- 3 tsp baking powder
- 1 tbsp salt omit if cheese is too salty
- 1.5 cup white cheese drain well
- 1.5 cup thyme washed and drained
- 3 eggs
- 245 grams yoghurt with a pinch of baking of soda 1 cup
- 3/4 cup oil mix (1/4 olive oil + 1/2 cup vegetable oil)
- Preheat your oven to 220°C
- Grease your muffin tin well.
- In a mixing bowl combine the flour + salt + baking powder. Mix.
- Add your cheese and thyme, mix well.
- Add in your eggs one at a time mixing well after each egg addition, until well combined.
- Mix one cup of yoghurt (greek or regular) with a pinch of baking soda, then add to your mixture and mix well to combine.
- Finally add the oil to your mixture, give it one last mix to combine (do not over mix). Some types of flour absorb moisture better than others. If you felt the oil has not absorbed well, feel free to sprinkle an additional tablespoon of flour and mix it in. Your mixture should be thick. and spoonable.
- Distribute the mixture into the muffin cavities, around two to three tablespoons in each.
- Place your muffins into your preheated oven and bake for 5 minutes.
- After 5 minutes, without opening the oven door, lower the heat to 175°C and cook for an additional 18-20 minutes or until a toothpick inserted into the center of your muffin comes out clean.
- Remove your muffins from the oven and let cool for 5 minutes in the muffin tin. Invert onto a cooling rack. They can be served warmed or let completely cool on cooling rack.