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  • Writer's pictureThe Kind Harvest Co.

Festive Braided Muffins

Updated: Dec 15, 2022

Prep time: 30-60 min | Cook time: 25-30 min | Serving: 6 pieces




  • ¾ cup (104g) store bought / homemade pesto

  • 1/3 cup (50g) sundried tomato (chopped)

  • 1 cup (90g) fetta (crumbled)

  • 1 egg (32g) + 1tsp water (5g) (to glaze before baking)


  • Italian herb mix



  1. Combine dry ingredients into a large bowl, then add yoghurt. Mix all together, then transfer onto a lightly floured bench and knead til the dough is no longer sticky.

  2. Rest dough for 30 minutes (optional).


  1. Flatten and roll dough thinly into a rectangular shape (approx. 55cm (length) x 30cm (width) x 0.6cm (thickness)).

  2. Spread pesto all over the surface, then randomly scatter sundried tomato and fetta. (Tip: do not add too much filling & ensure sundried tomatoes and fetta are not too chunky).

  3. Fold the dough vertically into thirds like a brochure, then trim off the edges from each end.

  4. Cut dough into 6 strips. Working with one strip at a time, cut an incision in the middle but not all the way through (leave 1cm of the edge joined).

  5. Separate the strips, then plait together, pinching the two ends together.

  6. Roll the plaited strips like rolling a cinnamon roll, then transfer into a lined muffin tray.

  7. Brush the top with egg wash, then sprinkle with Italian mixed herbs.

  8. Baked in middle rack of preheated oven at 170C (fan-forced) / 190C (conventional) for 20-30 minutes. Cover with foil hallway through baking if browning too quickly. Note: oven time and temperature will vary according to oven type.

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