Save to Pinterest I baked these on a Sunday morning when I had three zucchini sitting on the counter, growing softer by the hour. The kitchen smelled like olive oil and dill before the oven even turned on. My neighbor knocked halfway through, drawn by the scent, and left with four still-warm muffins wrapped in a tea towel. That's when I knew this recipe was a keeper.
I started making these for my daughter's lunchbox after she refused another sandwich. She'd come home with an empty container and crumbs on her shirt. Her friends started asking for them too, so I'd send extras on Fridays. Now she requests them for sleepovers, and I'm convinced half the reason her friends come over is for the muffins cooling on the rack.
Ingredients
- Zucchini: The star vegetable that keeps these muffins impossibly moist, but you must squeeze out the water or the batter will be too wet and they'll never rise properly.
- Feta cheese: I use Greek feta in brine because it crumbles beautifully and has that sharp, salty punch, but Danish feta works if you prefer something creamier.
- Spring onions: Their mild sweetness plays well with the feta without overpowering the dill, and they soften into the muffin instead of staying crunchy.
- Whole milk: Don't swap for skim here, the fat keeps the crumb tender and helps the flavors meld together.
- Greek yogurt: Adds tang and structure, plus a little extra protein, I've used plain regular yogurt in a pinch and it still works.
- All-purpose flour: The backbone of the muffin, I spoon it into the measuring cup and level it off so I don't pack in too much.
- Baking powder and baking soda: The dream team for a light, airy rise, make sure they're fresh or the muffins will be dense.
- Olive oil: I use a fruity extra virgin because the flavor comes through, but any good olive oil you'd drizzle on salad will do.
- Fresh dill: This is the herb that makes people ask what's in these, it smells like a garden and tastes like sunshine.
- Eggs: They bind everything together and give the muffins structure, I crack them into a small bowl first to avoid any shells.
- Sea salt and black pepper: Savory muffins need seasoning just like any other dish, don't be shy with the pepper.
Instructions
- Preheat and Prep:
- Turn your oven to 375°F and line the muffin tin with papers or give it a light brush of oil. This step matters because cold batter into a cold oven will never rise the same way.
- Squeeze the Zucchini:
- Grate the zucchini onto a clean kitchen towel, gather the edges, and twist hard over the sink until no more liquid drips out. I learned this the hard way after my first batch turned out soggy in the middle.
- Mix the Dry Ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl until there are no streaks. This ensures every muffin rises evenly.
- Combine the Wet Ingredients:
- In another bowl, beat the eggs until they're pale, then stir in the milk, yogurt, and olive oil until smooth. The yogurt might look a little lumpy at first but it will blend in.
- Fold Together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula just until you don't see any dry flour. Overmixing will make the muffins tough and dense.
- Add the Mix-Ins:
- Fold in the zucchini, feta, spring onions, dill, and oregano if you're using it, working quickly so the batter stays light. The feta will break up a bit and that's exactly what you want.
- Fill and Bake:
- Spoon the batter into the muffin cups until they're about three-quarters full, then slide the tin into the oven. Bake for 22 to 25 minutes until the tops are golden and a toothpick comes out clean.
- Cool and Serve:
- Let them sit in the tin for five minutes so they don't fall apart, then move them to a wire rack. They're perfect warm, but I actually love them at room temperature the next day.
Save to Pinterest There was an afternoon last spring when I brought a tin of these to a potluck, and someone asked if I'd made them from scratch. I laughed because they're so easy I barely think of it as cooking anymore. But watching people reach for seconds, I realized that simple food made with care is often the kind people remember most. These muffins have become my quiet way of showing up for people.
How to Store and Reheat
I keep them in an airtight container on the counter for up to three days, and they stay soft without getting soggy. If I know I won't finish them, I freeze half the batch in a zip-top bag and pull one out whenever I need a quick breakfast. To reheat, I wrap a frozen muffin in a damp paper towel and microwave it for 30 seconds, and it tastes like it just came out of the oven.
Flavor Variations Worth Trying
I've swapped feta for sharp white cheddar when I want something milder, and added a handful of sun-dried tomatoes for a sweeter, deeper flavor. My sister stirs in a pinch of chili flakes and smoked paprika, which gives them a warm, almost smoky kick. Once I used parsley instead of dill because that's all I had, and honestly, no one noticed. These muffins are forgiving, and they welcome whatever you have on hand.
Serving Suggestions
I love these with a bowl of tzatziki on the side for dipping, or next to a big green salad with lemon vinaigrette. They're sturdy enough to pack for lunch, and I've brought them on road trips because they don't need to stay cold. Sometimes I'll toast one and spread it with a little butter, which sounds strange but tastes incredible.
- Serve warm with a dollop of sour cream or labneh.
- Pack them in lunchboxes with cherry tomatoes and cucumber sticks.
- Freeze extras and reheat for an easy grab-and-go breakfast.
Save to Pinterest These muffins taught me that the best recipes aren't always the fanciest ones. They're the ones you make again and again, the ones that fit into your life without asking for too much. I hope they become that for you too.
Recipe FAQs
- → How do I remove excess moisture from zucchini?
Wrap the grated zucchini in a clean kitchen towel and gently squeeze to release water, preventing soggy texture.
- → Can I substitute feta with other cheeses?
Yes, goat cheese or sharp cheddar can be used for different flavors while maintaining moisture and richness.
- → What herbs work best in these muffins?
Fresh dill or parsley adds a bright, aromatic note that complements zucchini and feta beautifully.
- → How should I store these muffins?
Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- → Can these muffins be made spicier?
Adding a pinch of chili flakes to the batter introduces a gentle heat without overpowering the savory flavors.