At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 9 pieces
• Prep time: 10 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 9 pieces.

• Calories: 290 kcal
• Protein: 10 g
• Carbohydrates: 20 g
• Fat: 19 g
• Sodium: 658 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 100 g (3.5 oz) butter
• 3/4 cup plus 1 tablespoon (200 ml by volume) milk
• 3 eggs
• 1 2/3 cups (400 ml by volume) all-purpose flour
• scant 1/2 cup (100 ml by volume) grated kaşar (or low-moisture mozzarella)
• 3 ounces (85 g) feta, crumbled
• 1 tbsp sesame seeds
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh dill
• 2 1/2 teaspoons baking powder
• 1 level tsp baking soda
• 1 tsp fine salt

Topping

• 100 g (3.5 oz) labneh or full-fat cream cheese
• 1 tablespoon finely chopped fresh dill

Directions

1. Heat the oven to 350°F (175°C) and line or grease nine muffin wells.

2. Beat the softened butter and eggs until combined, then mix in the milk.

3. Sift in the flour, baking powder, baking soda, and salt; mix on low just until no dry streaks remain.

4. Fold in the kaşar, feta, sesame seeds, parsley, and dill. Divide the batter among the prepared wells.

5. Bake for about 25–30 minutes, until risen and a tester comes out clean; cool completely.

6. Drain any excess liquid from the labneh, mix it with the dill, and pipe or spoon it over the cooled muffins.

Sources

1. USDA FoodData Central — April 2026 data release