Za’atar & Cream Cheese Muffins with Lox Breakfast Sandwiches

I have to apologize for accidentally posting just the early picture for this.  Sometimes when I work on my phone, I forget that it automatically posts if I don’t specifically set it up as a draft.

I saw the post for za’atar and cheese cupcakes on Taste of Emarat and had to create my own muffin-like version using cream cheese.

Once I tasted one, I realized it cried out for smoked salmon (lox) – what a treat for breakfast!

Za’atar and Cream Cheese Muffins with Lox Breakfast Sandwiches

inspired by Taste of Emarat za’atar and cheese cupcakes

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 tsp sugar

1/3 cup canola oil

1 egg, beaten (from Farmer Kim)

1 cup warm water

4 oz cream cheese, cut into small cubes

about 1 Tbsp za’atar

8 oz smoked salmon (lox)


In a small bowl mix the oil, egg and water.  I a large bowl, mix the flour, baking powder, salt, and sugar. Make a well in the center of the dry ingredients and add the wet ingredients.  Mix until combined, but still lumpy. Let rest for 20 minutes.

Heat the oven to 350F.

Line a muffin tray with paper or silicon liners.  Spoon 1/4 cup of batter into each cup.

Divide the cream cheese cube among the cups and press into the batter a little.

Sprinkle za’atar on the top of each muffin.

Bake until golden, about 30 minutes. Eat hot or cool on a wire rack.

To make the sandwiches, slice the muffins horizontally. If they have been cooled, you can toast the halves to give them a crisper texture. Place a slice of lox on each bottom half and replace the top.  Enjoy!!

Makes 10-12 muffins.







2 Comments Add yours

  1. I’m happy that you shared this recipe. It might taste great with salmon!

    Liked by 1 person

  2. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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