Fish Muffins
Got leftover fish? Instead of letting it go to waste, turn them into these delicious fish muffins! They’re soft, flavourful, and perfect for a quick snack, breakfast, or light meal. Plus, they’re easy to customize with whatever you have on hand.
40 min
Easy
12
Recipe Ingredients
- 150 grams cooked fish (flaked, no bones)
- 150 grams plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- Zest of half a lemon
- 1 egg, at room temperature
- 120 grams Greek yogurt, at room temperature
- 30 millilitres olive oil
- 1 small onion, chopped and sautéed
- 50 grams Feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped
Methods
1. Preheat the Oven and Prepare the Muffin Tin
Preheat the oven to 200°C (400°F) and grease a standard 12-hole muffin tin, or line it with muffin liners for easy removal.
2. Combine Dry Ingredients
In a mixing bowl, whisk together 150 grams of plain flour, 1 teaspoon of baking powder, ½ teaspoon of salt, ½ teaspoon of ground black pepper, ½ teaspoon of paprika, and the zest of half a lemon.
3. Mix Wet Ingredients
In a large bowl, whisk 1 egg, 120 grams of Greek yogurt, and 30 millilitres of olive oil until smooth.
4. Sauté the Onions
Sauté 1 small onion in a little olive oil or butter until soft and golden.
5. Mix the Batter
Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
Gently mix in 50 grams of crumbled Feta cheese, 1 sautéed onion, 150 grams of flaked fish, and 1 tablespoon of chopped parsley. Ensure the fish is evenly distributed throughout the batter.
6. Bake in Two Steps
Divide the batter evenly amongst the prepared muffin liners.
- Bake the fish muffins in the preheated oven at 200°C (400°F) for about 5 minutes. This helps the muffins to rise.
- Then lower the temperature to 180°C (350°F) and bake for another 12-15 minutes until golden brown, or until a toothpick inserted into the centre of a muffin comes out clean.
7. Cool and Enjoy
Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the fish muffins with a yogurt dip or olive tapenade, or serve them as a light meal with a fresh tomato salad.
Tips for the Perfect Fish Muffins
To ensure that your fish muffins turn out really well, I have a few tips for you:
Mixing Method: To prevent dense muffins, avoid overmixing after adding the dry ingredients to the wet.
Chill Before Serving: Savoury muffins often taste better if left to rest for a few hours.
Reheating: Wrap the fish muffins in foil and warm in the oven rather than microwaving.
For Meal Prep: These muffins freeze beautifully! Just reheat them in the oven at 160°C (320°F) for approximately 5 minutes.
Variations to Try
Here are some delicious variations you can try to put your own spin on your muffins:
Raw Onions: For a richer, slightly crunchy bite, add the chopped raw onion to the batter. They will soften slightly when baked, but still have a bit of texture.
Mediterranean-Style Version: For a Mediterranean flavour, add olives and sun-dried tomatoes along with the fish.
Sweet Corn or Peas: Add 50 grams of corn or peas for a pop of sweetness and colour.
Crunchy Texture: For a crunchy texture, sprinkle pumpkin or sunflower seeds on top of the muffins before baking.
Related Recipes
Looking for more delicious muffin recipes? Check out the following recipes:
Conclusion
These fluffy, cheesy muffins are a great way to use up leftovers and still make something delicious! Feel free to experiment with different cheeses, herbs, or spices to make them your own. Which variation will you try next?
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