Easy Balkan-Style Cornmeal Muffins with Feta (Projice sa Sirom)

Try these easy Balkan cornmeal muffins with feta. Savory, fluffy, and perfect for breakfast, a healthy snack, or a side to your favorite meal.

Why You'll Love These Cornmeal Muffins

• Versatile and delicious: Enjoy them warm for breakfast, as a snack, or as a savory side to soups and stews. Pair these cornmeal muffins with my Sweet Potato Soup with Zucchini, Carrots, and Garlic or a cozy bowl of Tomato Chickpea Soup for a complete, nourishing meal.
• Rooted in tradition: Inspired by my Serbian family recipes, these Balkan-style cornmeal muffins bring comforting homemade flavors to your table. Try my Delicious Sour Cherry Cake, another beloved Balkan favorite!
• Simple ingredients: Made with cornmeal, creamy feta, and a few pantry staples, just real, wholesome food. Love feta? Then my Easy Spinach Orzo Salad with Feta is a must-try!
• Family favorite: Passed down from my husband's grandma and perfected over the years, they're always a hit at birthdays, family gatherings, and our traditional Serbian Slava celebration.

Ingredients You'll Need for Cornmeal Muffins with Feta

• Cornmeal: I like using Bob's Red Mill Organic Medium Grind for the best texture and mild crunch.
• All-purpose flour: It gives the muffins structure and lightness. You can also use whole wheat flour for a heartier version, just note that it will make the muffins a bit denser with a richer flavor.
• Baking powder: Helps the muffins rise and stay fluffy.
• Salt: Enhances the flavor and balances the feta's saltiness.
• Feta cheese: A block of feta works beautifully here, but crumbled feta is also convenient and easy to mix in. Feta lover? Try my Best Avocado Spread with Feta!
• Sparkling water: Adds airiness and keeps the muffins light inside. I often use sparkling water in my recipes and it also works beautifully in my Whole Wheat Crepes with Coconut Oil.
• Oil: Traditionally, Balkan recipes use sunflower oil, but olive oil, grapeseed, avocado, or vegetable oil work just as well.
• Eggs: Bind everything together and give the muffins a soft, tender crumb.

How to Make Cornmeal Muffins with Feta

• Step 1: Preheat the oven to 392°F (200°C) and lightly grease a muffin pan with cooking spray.

• Step 2: Combine the dry ingredients in a large mixing bowl: cornmeal, flour, baking powder, and a pinch of salt.

• Step 3: Whisk the eggs in a separate small bowl until smooth.

• Step 4: Add the wet ingredients to the dry mix: sparkling water, oil, and the beaten eggs. Stir with a spoon until everything is well combined.

• Step 5: Add the feta cheese. You can crumble it by hand or use store-bought crumbled feta.

• Step 6: Choose your texture: For muffins with distinct feta chunks, gently fold the cheese into the batter. For a smoother texture, mix with a hand mixer so the cheese breaks down into tiny pieces (this is how my daughter Lana prefers it; she swears she can't taste the cheese even though it's all in there 😄).

• Step 7: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

• Step 8: Bake in the center of the oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool and serve. Let the muffins rest in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Cornmeal Muffins with Feta Variations

• You can easily make these muffins your own! Try adding chopped fresh herbs like parsley, dill, green onions, or chives for a burst of Balkan flavor. A little garlic powder in the batter also tastes great.
• Sometimes, I cut the feta amount in half and add finely chopped red peppers. It gives the muffins a nice color and sweetness.
• If you'd like extra protein, mix in a bit of chopped prosciutto before baking. So good!
• You can even pour the batter into a baking pan instead of a muffin tin to make a simple cornmeal bread. My family prefers the muffins because of their crispy edges, but you can try both ways and see which you like more.
• These muffins taste amazing alongside my Beet Salad with Mandarin Oranges. It's a colorful and healthy combo perfect for lunch or light dinner.

Storage Suggestions

• These cornmeal muffins taste best warm, straight from the oven, but they also store really well.
• Let them cool completely before storing. Keep them in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
• To reheat, warm them in the oven or air fryer for a few minutes until soft inside and slightly crispy on the edges again.

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5 from 2 votes

Balkan Style Cornmeal Muffins with Feta (Projice sa Sirom)

Dr. Nena Stefanovic

Try these easy Balkan cornmeal muffins with feta. Savory, fluffy, and perfect for breakfast, a healthy snack, or a side to your favorite meal.

Prep Time15 minutes mins

Cook Time30 minutes mins

Resting time15 minutes mins

Total Time1 hour hr

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: Balkan

Servings: 12 muffins

Calories: 295kcal

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Ingredients

 

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• ▢ 1 cup flour all-purpose
• ▢ 2 cups cornmeal medium grind
• ▢ 1 teaspoon baking powder
• ▢ salt to taste
• ▢ 0.6 lb feta cheese
• ▢ 1 ⅔ cups sparkling water
• ▢ ½ cup olive oil
• ▢ 3 eggs large

US Customary - Metric

Instructions

• Preheat the oven to 392°F (200°C) and lightly grease a muffin pan with cooking spray.
• Combine the dry ingredients in a large mixing bowl: cornmeal, flour, baking powder, and a pinch of salt.
• Whisk the eggs in a separate small bowl until smooth.
• Add the wet ingredients to the dry mix: sparkling water, oil, and the beaten eggs. Stir with a spoon until everything is well combined.
• Add the feta cheese. You can crumble it by hand or use store-bought crumbled feta.
• Choose your texture: For muffins with distinct feta chunks, gently fold the cheese into the batter. For a smoother texture, mix with a hand mixer so the cheese breaks down into tiny pieces.
• Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
• Bake in the center of the oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool and serve. Let the muffins rest in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

• Refer to the post above for common Q&A and pairing suggestions. 
• Nutrition information is an estimate and will depend on your specific ingredients.
• Cornmeal: I like using Bob's Red Mill Organic Medium Grind for the best texture and mild crunch.
• Feta cheese: A block of feta works beautifully here, but crumbled feta is also convenient and easy to mix in. 
• Sparkling water: Adds airiness and keeps the muffins light inside. 
• Oil: Traditionally, Balkan recipes use sunflower oil, but olive oil, grapeseed, avocado, or vegetable oil work just as well.
• Eggs: Bind everything together and give the muffins a soft, tender crumb.
• Baking powder: Helps the muffins rise and stay fluffy
• Salt: Enhances the flavor and balances the feta's saltiness.
• All-purpose flour: It gives the muffins structure and lightness. You can also use whole wheat flour for a heartier version, just note that it will make the muffins a bit denser with a richer flavor.

Nutrition

Serving: 1muffin | Calories: 295kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 61mg | Sodium: 318mg | Potassium: 127mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 155IU | Calcium: 142mg | Iron: 2mg

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