Savory Zucchini Feta Muffins (Printable)

Moist muffins with shredded zucchini, tangy feta, and herbs. Perfect snack or light meal option.

# What You 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)

# Directions:

01 - Preheat oven to 375°F (190°C). 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 firmly to remove excess moisture.
03 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and black pepper until evenly mixed.
04 - In a separate bowl, beat eggs and then incorporate whole milk, Greek yogurt, and olive oil until smooth.
05 - Add wet ingredients to dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Gently fold in squeezed zucchini, crumbled feta cheese, sliced spring onions, chopped dill, and dried oregano if using.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted into 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 Suggestions:

01 -
  • They taste like a savory treat but come together as fast as any sweet muffin
  • The feta melts into salty pockets that surprise you with every bite
  • You can eat them warm for breakfast or pack them cold for lunch without losing a thing
02 -
  • If you skip squeezing the zucchini, the muffins will be wet and heavy instead of light and fluffy
  • Don't overmix the batter or you'll end up with rubbery, tunnel-filled muffins instead of tender ones
  • Let them cool for at least five minutes in the tin or they'll fall apart when you try to lift them out
03 -
  • Use block feta and crumble it yourself for the creamiest, saltiest pockets of flavor
  • Let the batter rest for two minutes before scooping it into the tin so the leavening agents can start working
  • Bake one test muffin first if you're unsure about your oven temperature
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