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Zucchini Spinach and Feta Muffins

Zucchini spinach feta muffins are savory, herb-flecked green muffins studded with feta crumbles and wilted spinach in every cross-section. This Mediterranean-style baking method makes tender, golden tops with a toothpick-clean finish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 235
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
  • 0.333 cup olive oil
  • 0.5 cup milk
Vegetables 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
 

Prep
  1. Preheat your oven to 375°F and line a 12-cup muffin tin with liners or grease well, so the batter bakes evenly.
  2. Whisk all-purpose flour, baking powder, baking soda, garlic powder, black pepper, and salt in a large bowl until evenly combined.
Mix wet, then combine
  1. In a separate bowl, whisk eggs, plain Greek yogurt, olive oil, and milk until smooth.
  2. Stir the wet mixture into the dry mixture until just combined, stopping as soon as no dry streaks remain.
Fold in mix-ins
  1. Fold in grated zucchini, roughly chopped spinach, crumbled feta, and chopped fresh dill or parsley until evenly distributed.
  2. Divide batter evenly among muffin cups, filling each about ¾ full for domed, golden tops.
Bake and cool
  1. Bake at 375°F for 20–22 minutes until the tops are golden and a toothpick comes out clean.
  2. Cool in the pan for 5 minutes before serving for best warm texture.

Notes

For moist muffins, squeeze the grated zucchini dry well so you don’t get excess moisture. Store airtight in the fridge up to 4 days and rewarm in the microwave for 10–20 seconds. Freeze baked muffins up to 2 months. For a dairy-friendly swap, use a lactose-free yogurt and a lactose-free feta alternative while keeping the same amounts.