Spinach and Feta Muffins
If you’re looking for a savory, protein-packed snack or a wholesome breakfast on the go, Spinach and Feta Muffins are your new best friend. These golden, cheesy muffins are a delicious twist on your classic sweet muffins, offering a satisfying blend of leafy greens, creamy feta, and herby goodness—all in a convenient handheld form.
Why You’ll Love These Muffins
These muffins are:
- Quick and easy to prepare – Done in under 30 minutes!
- Freezer-friendly – Perfect for batch cooking and meal prepping.
- Nutritious – Loaded with iron-rich spinach and protein from eggs and cheese.
- Versatile – Enjoy them warm or cold, as a snack, lunchbox addition, or brunch side.
Ingredients
- 1 cup fresh spinach (lightly packed, finely chopped)
- 1 cup crumbled feta cheese
- 2 large eggs
- 1 cup milk (dairy or unsweetened plant-based)
- 1/4 cup olive oil
- 1 1/2 cups all-purpose flour (or whole wheat flour for extra fiber)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (adjust depending on how salty your feta is)
- 1/2 tsp dried oregano or thyme (optional for extra flavor)
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tray with paper liners or lightly grease it.
- In a large bowl, whisk together the eggs, milk, and olive oil until smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and herbs.
- Stir the dry ingredients into the wet mixture just until combined. Do not overmix.
- Fold in the chopped spinach and crumbled feta cheese.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Add-ins: Toss in chopped sun-dried tomatoes, olives, or caramelized onions for added flavor.
- Gluten-free option: Use a gluten-free flour blend suitable for baking.
- Make it mini: Use a mini muffin tin for bite-sized versions—perfect for kids or party platters.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Serving Suggestions
These savory muffins pair wonderfully with a side salad or soup for a light lunch. They’re also great with a dollop of Greek yogurt or hummus on the side. Pack them in lunchboxes, serve them at brunch, or enjoy one with your morning coffee for a satisfying start to your day.
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