Savory Zucchini Feta Muffins (Printable)

Moist muffins filled with zucchini, feta cheese, and herbs, perfect for a quick snack or light meal.

# What You'll Need:

→ Vegetables

01 - 1 ½ cups grated zucchini (about 1 medium zucchini)
02 - 2 spring onions, finely 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)

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper until evenly mixed.
04 - In a separate bowl, beat the eggs. Add milk, Greek yogurt, and olive oil, mixing until fully combined.
05 - Add wet ingredients to dry and stir gently until just combined, avoiding overmixing.
06 - Gently fold in zucchini, crumbled feta, spring onions, dill, and oregano (if using).
07 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They taste like summer even in the middle of winter, bright and herby without being heavy.
  • You can mix the batter in one bowl while your coffee brews and still have time to sit down.
  • The feta melts into salty pockets that make every bite different.
  • They pack beautifully for picnics, and no one ever guesses there's a full cup of vegetables inside.
02 -
  • If you skip squeezing the zucchini, the muffins will be wet in the center and won't hold their shape when you peel back the paper.
  • Don't open the oven door in the first 15 minutes or they'll collapse, I learned that after three flat batches in a row.
  • Measure the flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it down and you'll end up with dry, crumbly muffins.
03 -
  • Use a box grater for the zucchini instead of a food processor, it gives you the right texture without turning it into mush.
  • If your feta is very salty, rinse it under cold water and pat it dry before crumbling it into the batter.
  • Add a sprinkle of sesame seeds or nigella seeds on top before baking for a little crunch and visual interest.
  • Let the batter rest for five minutes before scooping it into the tin, it helps the baking powder activate and gives you a better rise.
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