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Spinach Feta Muffins

These savory muffins are made by mixing sautéed spinach, crumbled feta, and a simple batter of flour, eggs, and olive oil, then baked until golden and fluffy. The final texture features a moist, tender crumb with a crispy top, perfect for a quick breakfast or snack. Their portable nature makes them ideal for busy mornings or on-the-go bites.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup olive oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup crumbled feta cheese
  • 2 cups fresh spinach roughly chopped after sautéing
  • 1 zest lemon optional, for brightness

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Sauté pan
  • Spatula
  • Toothpick

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the flour and baking powder until combined and slightly aerated.
  3. In a separate bowl, beat the eggs until frothy, then stir in the olive oil, milk, and lemon zest if using. Mix well until smooth.
  4. Heat a teaspoon of olive oil in a sauté pan over medium heat. Add the spinach and cook, stirring occasionally, until wilted and fragrant, about 2-3 minutes. Let cool slightly, then chop finely.
  5. Add the sautéed spinach and crumbled feta to the wet ingredients, folding gently until evenly distributed.
  6. Pour the wet mixture into the bowl with the dry ingredients, folding carefully just until combined. Be cautious not to overmix; the batter should be slightly lumpy.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Gently tap the tin on the counter to settle the batter.
  8. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool slightly before serving.
  10. Enjoy these warm or at room temperature for a satisfying, portable breakfast or snack.

Notes

Feel free to customize these muffins by adding herbs, sun-dried tomatoes, or different cheeses for variety. For a vegan version, substitute flaxseed gel for eggs and dairy-free cheese or tofu for feta.