Savory Olive and Rosemary Quickbread Muffins


Have I mentioned like 1,000 times that I’m behind on my Christmas party prep?  Well finally after this weekend I’m a little bit less panicked.  About half of my savory bite-sized items were prepared so now I can breathe a little.  One of the new recipes I came up with this year was for these olive and rosemary quickbread muffins.  I love the combination of black olives with rosemary and didn’t really have a savory muffin on the menu yet, so it felt like this was worth trying out.  I based the dough portion of the recipe on this one from CookinCanuck.  As you’ll see in upcoming posts, I already have a metric shit-ton of spinach on the menu so I wanted to switch up the mix-ins.

There’s no reason that you couldn’t bake this in a loaf pan.  I can just imagine having a warm slice of this bread smeared with cottage cheese.  Have I mentioned how much I like cottage cheese on toast?  I REALLY like it on rye toast, but I’m allergic to rye and can’t have nice things.  But seriously, spread some cottage cheese on a slice of rye toast one morning for breakfast.  You’ll like it.


Olive and Rosemary Muffins

  • 2 medium onions, diced
  • 1 tsp salt
  • four sprigs of rosemary
  • 2 garlic cloves, minced
  • 1 can black olives, drained and chopped
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk (I used whole milk because that’s what I had)
  • 2/3 cup olive oil

For the compound butter

  • 1 stick butter
  • 1 tablespoon Kosher salt
  • 2 tablespoons rosemary needles
  • 2 ounces feta

Preheat your oven to 350F and spray your muffin tins with Baker’s Joy.  Caramelize the onions in olive oil with the teaspoon of salt and the rosemary.

img_2774While those were beginning to brown, I drained and chopped the black olives.  You could easily go with a more flavorful olive here, but I didn’t want the olive flavor to overpower the rosemary.

img_2775Saute with the onion mixture for a few minutes to dry out the olives.  Remove from heat.

Beat together the eggs, milk, and olive oil.

img_2778Stir in your dry ingredients and mix until just combined.  Scoop the dough into your prepared muffin tins.

img_2779Bake until the muffins begin to brown up.  As I was making mini-muffins this took about 7 minutes.  Larger muffins are going to take longer and a loaf of this bread will probably take 30-40 minutes.

img_2781

Now, these muffins are perfectly delicious as they are.  Especially when they’re warm.  But I’m getting ready for a party, so perfectly delicious isn’t good enough!  I’m looking for phenomenal!  So I made this compound butter to melt on top of the muffins when I reheat them for the party.  I didn’t take pictures of making the compound butter, because I had my hands full with other things (I was frying up some arancini).  But here’s how one makes compound butter: take the list of ingredients and blend them together.  That’s it.  I did it in my mini food processor and then scooped the whole mess into some Gladware.

img_2784Once the muffins had come to room temperature, I lined them all up on a cookie sheet and froze them.  Then I took the frozen muffins and put them in a gallon-sized freezer bag.  They’ll be just fine for a couple weeks in the freezer!

Olive and rosemary quickbread muffins

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2 Comments on Savory Olive and Rosemary Quickbread Muffins

  1. Christine, I thought I left you a comment. Your dad is going to love these at the Christmas party. They are pretty, chunky and filling. Now
    make and post those eggplant meatballs – your brother loved them and I
    thought I would give them a try – making them – I did job in “trying” them last year! Love mom

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