Save to Pinterest I pulled a warm muffin from the tin and watched steam curl up, carrying the scent of dill and butter-soft zucchini. My neighbor had left a basket of overgrown zucchini on my porch, and I needed something that wasn't another loaf of bread. These muffins happened almost by accident—feta crumbled into the bowl, herbs from the windowsill, a bit of yogurt to keep them tender. They disappeared before they even cooled.
I made a double batch the day my sister came over with her kids. They were skeptical at first, suspicious of anything green baked into something muffin-shaped. But after one bite, they were reaching for seconds, asking if there was more feta, more dill, anything left in the tin. It became our go-to for road trips and picnics after that.
Ingredients
- Zucchini, grated: The backbone of moisture here, but you must squeeze it dry or the muffins turn soggy and dense.
- Feta cheese, crumbled: I use block feta and crumble it myself because pre-crumbled versions lack that creamy, tangy bite.
- Greek yogurt: Adds richness and a slight tang that plays beautifully with the feta and herbs.
- Fresh dill: The herb that makes these unmistakably Mediterranean, though parsley works if dill isn't your thing.
- Spring onions: Mild and sweet, they melt into the batter without overpowering the other flavors.
- Olive oil: Keeps the crumb soft and adds a fruity note that butter just can't replicate here.
- All-purpose flour: The structure, nothing fancy, just reliable and light when you don't overmix.
- Baking powder and baking soda: The leavening duo that gives you that perfect domed top and airy texture.
Instructions
- Prep the oven and tin:
- Heat your oven to 375°F and line the muffin cups so nothing sticks. I learned this the hard way after prying out half a muffin with a butter knife.
- Squeeze the zucchini:
- Grate it, pile it into a towel, and twist hard until no more liquid drips out. This one step makes or breaks the texture.
- Mix the dry ingredients:
- Whisk the flour, baking powder, baking soda, salt, and pepper in a big bowl until evenly combined.
- Combine the wet ingredients:
- Beat the eggs in another bowl, then stir in milk, yogurt, and olive oil until smooth and glossy.
- Fold it all together:
- Pour the wet into the dry and stir just until you don't see flour anymore. Overmixing makes them tough, so stop while it still looks a little rough.
- Add the good stuff:
- Fold in the zucchini, feta, spring onions, and herbs gently, like you're tucking them into bed.
- Fill and bake:
- Spoon batter into each cup until about three-quarters full, then bake for 22 to 25 minutes until golden and a toothpick comes out clean. Let them rest in the tin for five minutes before moving them to a rack.
Save to Pinterest One morning I wrapped a few in foil and took them on a hike. We sat on a flat rock overlooking the valley, and my friend bit into one and said it tasted like summer in Greece, even though neither of us had ever been. That's the thing about food—it can take you places without a ticket.
Storing and Reheating
These muffins keep beautifully in an airtight container on the counter for up to three days, though they rarely last that long. You can freeze them for up to a month—just wrap each one individually in plastic, then toss them all in a freezer bag. Reheat frozen muffins in a 300°F oven for about ten minutes, and they taste like they just came out of the tin.
Swaps and Variations
I've swapped feta for crumbled goat cheese when I wanted something creamier, and sharp cheddar when I needed a crowd-pleaser for kids. A pinch of chili flakes gives them a gentle kick, and sun-dried tomatoes folded in make them feel a little fancier. Sometimes I use basil instead of dill when that's what's growing wild in the garden.
Serving Suggestions
I love these with a smear of tzatziki on the side, or next to a big green salad for lunch. They're also perfect on a breakfast table with soft-boiled eggs and sliced tomatoes. If you're packing them for a picnic, tuck in some olives and cherry tomatoes for a full Mediterranean moment.
- Serve them warm with a drizzle of honey for a sweet-savory surprise
- Pair with hummus and cucumber sticks for an easy snack plate
- Pack them in lunchboxes with a small container of yogurt dip
Save to Pinterest These muffins remind me that the best recipes are the ones that don't ask for much but give you everything. Make them once, and they'll become part of your weekly rhythm.
Recipe FAQs
- → How do I remove excess moisture from zucchini?
Grate the zucchini and wrap it tightly in a clean kitchen towel, then squeeze firmly to remove water before mixing into the batter.
- → Can I substitute feta with other cheeses?
Yes, goat cheese or sharp cheddar are excellent alternatives that complement the zucchini’s flavor.
- → How to ensure muffins bake evenly?
Fill muffin cups about three-quarters full and bake until golden tops and a toothpick inserted comes out clean.
- → What herbs work best in these muffins?
Fresh dill and parsley bring bright, aromatic notes; dried oregano adds subtle earthiness for depth.
- → Can these muffins be stored for later?
Store in an airtight container up to three days or freeze for up to one month to maintain freshness.