Savory Zucchini Feta Muffins (Printer-friendly)

Moist muffins bursting with zucchini, feta, and fresh herbs, ideal for a flavorful snack or light lunch.

# What You'll Need:

→ Vegetables

01 - 1½ cups shredded zucchini (about 1 medium zucchini)
02 - 2 spring onions, thinly sliced

→ Dairy

03 - ¾ cup crumbled feta cheese
04 - ½ cup whole milk
05 - ¼ cup plain Greek yogurt

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon fine sea salt
10 - ¼ teaspoon freshly ground black pepper

→ Eggs & Oil

11 - 2 large eggs
12 - ⅓ cup olive oil

→ Herbs & Seasoning

13 - 2 tablespoons fresh dill, chopped (or parsley)
14 - 1 teaspoon dried oregano (optional)

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - Place shredded zucchini in a clean kitchen towel and squeeze tightly to remove moisture.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
04 - In a separate bowl, beat eggs, then add milk, Greek yogurt, and olive oil; mix until smooth.
05 - Gently stir wet ingredients into dry ingredients until just combined, avoiding overmixing.
06 - Fold in squeezed zucchini, crumbled feta, spring onions, dill, and oregano if using.
07 - Spoon batter evenly into muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted in center comes out clean.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a warm hug from the Mediterranean, but come together faster than ordering takeout.
  • The zucchini keeps them incredibly moist without feeling heavy or dense.
  • You can eat them warm from the oven or pack them cold for lunch, and they're just as good either way.
  • They're one of those recipes that make you look like you spent hours in the kitchen when you really didn't.
02 -
  • If you skip squeezing the zucchini, your muffins will be wet and dense instead of light and tender.
  • Don't overmix the batter once you add the wet to the dry, or you'll end up with rubbery muffins instead of fluffy ones.
  • Fill the cups evenly so they all bake at the same rate, otherwise some will be undercooked while others are overdone.
03 -
  • Use a kitchen scale to measure your flour if you have one, it makes a noticeable difference in how light the muffins turn out.
  • If your feta is really salty, cut back on the salt in the batter by a pinch or two.
  • Let the batter rest for five minutes before scooping it into the tin, it gives the leavening agents a head start and results in a better rise.
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