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Spelt Roasted Pepper and Feta Muffins

Six golden spelt roasted pepper and feta muffins on a wooden board with visible red pepper and feta on top

These savory muffins sit somewhere between bread and a snack. Spelt flour gives the crumb a faintly nutty flavor and a soft, open texture that holds together well without feeling heavy.

Roasted peppers are the key ingredient here. Their sweetness and light char contrast the feta, which stays creamy in pockets throughout the muffin rather than disappearing into the batter.

You can roast the peppers the night before. The batter itself comes together in one bowl, and the muffins are out of the oven in under 30 minutes.

They keep well for three days and freeze cleanly. That makes them practical for packed lunches, a quick breakfast, or setting out with drinks before dinner.

Why You'll Love This Recipe

  • One bowl, no mixer, ready in 40 minutes
  • Spelt flour gives a soft, nutty crumb
  • Freezes well for up to two months
  • Roasted peppers and feta balance sweet and salty
Rubber spatula folding roasted red peppers and crumbled feta into spelt muffin batter in a ceramic bowl

Ingredient Notes

  • Whole spelt flour: Whole spelt flour adds a mild nuttiness and bakes up lighter than whole wheat. White spelt flour works too and produces a slightly softer crumb.
  • Roasted red peppers: Roast your own for best flavor by charring under the broiler, or use jarred peppers drained and patted dry. Excess liquid from jarred peppers will make the batter wet.
  • Feta cheese: Block feta crumbled by hand holds its texture better than pre-crumbled. A firm goat cheese works as a substitute if feta is unavailable.
  • Olive oil: Olive oil keeps the muffins moist without adding dairy fat. Melted butter works if you prefer a richer flavor.
  • Eggs: Two large eggs provide structure. Do not reduce the quantity or the muffins will not hold their shape when warm.
  • Baking powder: Use fresh baking powder. Old baking powder is the most common reason savory muffins come out flat and dense.
Split spelt roasted pepper feta muffin showing open crumb with pepper and feta pockets on a white plate
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 12
Estimated Cost: 0.85
Calories: 185
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten, Nut-free, Vegetarian
Description

Whole spelt flour keeps these muffins tender without turning dense, and the roasted peppers add a slight sweetness that balances the salt of the feta.

Ingredients
    Dry ingredients
  • 250 g whole spelt flour (or white spelt flour for a softer crumb)
  • 2 tsp baking powder (must be fresh)
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper (freshly ground)
  • 1 tsp dried oregano
    • Wet ingredients
  • 2 large eggs (room temperature)
  • 180 ml whole milk (or unsweetened plant milk)
  • 60 ml olive oil (or melted butter)
  • 1 tsp Dijon mustard (adds background depth, optional)
    • Mix-ins
  • 150 g roasted red peppers (patted dry and roughly chopped into 1 cm pieces)
  • 120 g feta cheese (crumbled by hand into uneven chunks)
  • 3 spring onions (thinly sliced, green and white parts)
Instructions
  1. 1
    Heat the oven to 200 C / 390 F. Line a 12-cup muffin tin with paper liners or grease each cup lightly with olive oil.
  2. 2
    In a large bowl, whisk together the spelt flour, baking powder, salt, black pepper, and dried oregano until evenly combined.
  3. 3
    In a medium bowl, whisk the eggs, milk, olive oil, and Dijon mustard together until smooth and slightly frothy.
  4. 4
    Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula using no more than 12 strokes - the batter should look rough and slightly lumpy.
  5. 5
    Add the roasted peppers, feta, and spring onions. Fold gently 3 to 4 more times just until the mix-ins are distributed through the batter.
  6. 6
    Spoon the batter into the prepared muffin cups, filling each two-thirds full. Press a small extra crumble of feta onto each muffin top.
  7. 7
    Bake for 22 to 25 minutes until the tops are golden and a toothpick inserted into the center comes out with dry crumbs.
  8. 8
    Remove from the oven and cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 185kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 3g15%
Cholesterol 40mg14%
Sodium 320mg14%
Potassium 160mg5%
Total Carbohydrate 21g8%
Dietary Fiber 3g12%
Sugars 2g
Protein 7g15%
Vitamin A 420 IU
Vitamin C 18 mg
Calcium 110 mg
Iron 2 mg
Vitamin E 1.5 mg
Vitamin K 6 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.2 mg
Folate 28 mcg
Vitamin B12 0.3 mcg
Phosphorus 145 mg
Magnesium 30 mg
Zinc 1.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Pat roasted peppers completely dry before chopping to avoid a wet batter.
  • Do not overmix - stop folding as soon as no dry flour is visible.
  • Muffins baked in a dark metal pan may need 2 to 3 minutes less than in a light-colored pan.
  • For taller domes, rest the filled muffin tin for 5 minutes before placing in the oven.
  • Crumble feta by hand into uneven chunks so some pieces stay visible after baking.
Keywords: spelt roasted pepper feta muffins, savory spelt muffins, spelt flour muffins, roasted pepper feta bake, savory muffins vegetarian, spelt savoury baking

Equipment

  • 12-cup standard muffin tin
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • rubber spatula
  • wire cooling rack

Tips

  • Pat the roasted peppers completely dry before chopping to prevent a wet, under-risen batter.
  • Fold the wet and dry ingredients together with no more than 12 strokes to keep the crumb tender.
  • Fill each muffin cup only two-thirds full so the tops dome cleanly without spilling over.
  • Press a small extra piece of feta onto each muffin top before baking for a visible, golden crust.
  • Test doneness at 22 minutes by inserting a toothpick into the center - it should come out with dry crumbs.

Variations

  • Add 1 tsp smoked paprika and a handful of sun-dried tomatoes for a deeper, smokier flavor.
  • Swap feta for grated halloumi and add fresh thyme leaves for a firmer, chewier muffin.
  • Stir in 40 g of finely chopped Kalamata olives for a briny, Mediterranean-style variation.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The feta stays moist and the crumb does not dry out noticeably in the fridge.

To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag. They keep for up to 2 months. Thaw at room temperature for an hour or warm from frozen in a 180 C / 350 F oven for 10 minutes.

Serving Suggestions

Serve the muffins warm with a simple green salad dressed with lemon and olive oil for a light lunch. They also work alongside a bowl of soup, particularly tomato or lentil, where the feta and pepper flavors hold their own.

For brunch, split a muffin and serve with a fried or poached egg on top. The savory base handles the egg well without becoming soggy.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-pepper-feta-muffins/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!