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Zucchini Spinach and Feta Muffins

Zucchini spinach feta muffins with savory, herb-flecked green batter studded with crumbled feta and wilted spinach. Baked until the tops are golden and a toothpick comes out clean for tender, sliceable muffins.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup plain Greek yogurt
  • 0.3333333333 cup olive oil
  • 0.5 cup milk
Veggies and cheese
  • 1 cup zucchini grated and squeezed dry
  • 1 cup fresh spinach roughly chopped
  • 0.75 cup feta cheese crumbled
  • 2 tbsp fresh dill or parsley chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well.
  2. If needed, grate the zucchini and squeeze it dry so the batter stays thick and the muffins bake up light.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, garlic powder, black pepper, and salt in a large bowl.
  2. In a separate bowl, whisk eggs, plain Greek yogurt, olive oil, and milk until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until combined, stopping when you no longer see dry flour.
  4. Fold in the grated zucchini, fresh spinach, crumbled feta cheese, and chopped fresh dill or parsley until evenly distributed.
Bake
  1. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  2. Bake for 20–22 minutes at 375°F until the tops are golden and a toothpick comes out clean.
Cool and serve
  1. Cool in the pan for 5 minutes, then serve warm.

Notes

For best texture, squeeze the grated zucchini very dry—excess moisture can make the centers dense. Store muffins in an airtight container in the refrigerator for up to 4 days and rewarm in the microwave for 15–25 seconds. Freeze up to 2 months; thaw overnight in the fridge and rewarm. For a dairy-lite swap, use low-fat Greek yogurt and reduced-fat feta (use the same amounts).