Labneh and Herb Muffins
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MuffinsMiddle EasternEasy

Labneh and Herb Muffins

From the MyKitchenBank Kitchen

Tender, tangy savory muffins made with creamy labneh, plenty of fresh parsley and mint, and sliced scallions. A za'atar and nigella seed topping gives them a golden, fragrant crust. Serve them warm with eggs, soup, or a mezze spread.

Prep
20 min
Cook
22 min
Wait
20 min
Total
1 hr 2 min
Makes
12 standard muffins
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Steps

Before you start
  • Take the labneh, eggs, and milk out of the fridge 30 minutes ahead so they mix smoothly and don't leave cold lumps.
  • Use thick, spreadable labneh (like soft cream cheese). If yours is very loose, drain it in a cheesecloth-lined sieve for 1 hour first.
  • Wash and thoroughly dry the herbs. Wet herbs will bleed water into the batter and turn it gray-green.
  • The oven preheats while the batter rests, so there is no need to heat it earlier.

  1. Line the pan

    • Place 12 paper liners in a standard 12-cup muffin pan.
    • If you prefer no liners, brush each cup generously with olive oil or butter, including the top surface of the pan.
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    Ready when: Every cup is lined or fully coated.

    Tip: Lightly oiled liners help release the muffins cleanly because the labneh makes the crumb moist.

  2. Prep the herbs

    • Finely chop the parsley and mint, and thinly slice the scallions into ⅛-inch (3 mm) rings.
    • Zest the lemon with a fine grater, avoiding the white pith.
    • Set the herbs, scallions, and zest together on a plate.
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    Ready when: Herbs are in small, even pieces and there are no large stems.

    Tip: Chop with a sharp knife rather than a food processor, which bruises the herbs and turns them to paste.

  3. Whisk the dry ingredients

    • In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and sumac (if using) for 30 seconds until evenly combined.
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    Ready when: The mixture is one even color with no clumps of baking soda.

  4. Mix the wet ingredients

    • In a medium bowl, whisk the eggs for 20 seconds until broken up.
    • Add the labneh and whisk until smooth, then whisk in the milk and olive oil.
    • Stir in the herbs, scallions, and lemon zest.
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    Ready when: The mixture is smooth and pourable like thick pancake batter, with no white streaks of labneh.

    Tip: Add the milk gradually and keep whisking. Cold dairy can make the labneh seize into lumps.

  5. Fold together

    • Pour the wet mixture over the dry ingredients.
    • Using a rubber spatula, fold gently about 10 to 12 strokes, just until no dry flour remains.
    • The batter will be thick and slightly lumpy.
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    Ready when: No dry flour pockets are visible; a few small lumps are fine.

    Tip: Do not overmix. Overworked batter gives tough, tunneled muffins.

  6. Rest and preheatOven 400°F / 205°C

    • Let the batter rest in the bowl for 10 minutes.
    • Meanwhile, position a rack in the center of the oven and preheat to 400°F (200°C).
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    Ready when: The batter looks slightly thicker and the oven reaches 400°F (200°C).

  7. Fill and top

    • Stir the batter once or twice.
    • Divide it among the 12 cups using a ⅓-cup (80 ml) scoop, filling each about three-quarters full.
    • Mix the za'atar and nigella seeds and sprinkle evenly over the tops.
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    Ready when: All cups are evenly filled, with a visible layer of seasoning on top.

    Tip: Gently press the topping with a fingertip so it stays on when the muffins rise.

  8. BakeOven 400°F / 205°C

    • Bake at 400°F (200°C) for 20 to 24 minutes, rotating the pan front to back after 12 minutes.
    • The muffins are done when the tops are deep golden, spring back when lightly pressed, and a toothpick inserted in the center comes out clean.
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    Ready when: Deep golden tops, springy to the touch, toothpick comes out clean (about 205°F / 96°C inside).

    Tip: If the tops brown before the centers set, tent the pan loosely with foil for the last 5 minutes.

  9. Cool and serve

    • Let the muffins cool in the pan for 5 minutes so they firm up, then lift them onto a wire rack.
    • Cool for at least 5 more minutes before serving warm.
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    Ready when: Muffins are warm, not hot, and lift out of the pan easily.

    Tip: Don't leave them in the hot pan longer than 5 minutes, or the bottoms will steam and turn soggy.

Good to know

Tips
  • Measure flour by spooning it into the cup and leveling it, or use the gram weight; packed flour makes dense muffins.
  • Fold the batter only until combined. A few lumps mean a tender crumb.
  • Fill the cups to three-quarters for nicely domed tops without overflowing.
  • Add 60 g (½ cup) crumbled feta or a handful of chopped olives to the batter for a saltier variation.
Make ahead

Bake up to 1 day ahead and store airtight. Rewarm before serving. You can also mix the dry ingredients and prep the herbs separately the night before, keeping the herbs wrapped in a damp paper towel in the fridge. Combine and bake just before serving.

Storage & reheating

Room temperature in an airtight container: up to 1 day. Refrigerator: up to 4 days. Freezer: up to 3 months, wrapped individually. Reheat refrigerated muffins at 350°F (175°C) for 8 to 10 minutes, or frozen ones for 15 to 18 minutes, until warm in the center.

Substitutions
  • labneh → full-fat Greek yogurt, strained. Strain through cheesecloth for 1 hour in the fridge so it's thick; otherwise the muffins may be slightly wetter and more sour.
  • za'atar → sesame seeds plus ¼ tsp dried thyme. Gives a similar toasty, herby crust.
  • fresh mint → fresh dill. Use the same amount for a different but fresh and balanced flavor.
  • whole milk → unsweetened plain oat milk. Works in the same quantity, though the crumb will be a little less rich.
brunchherbslabnehmake-aheadmiddle easternmuffinssavoryvegetarian

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