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Zucchini Spinach and Feta Muffins

Zucchini spinach feta muffins are savory, herb-flecked green muffins studded with crumbles of white feta and pops of wilted spinach. Baked until golden with a toothpick-clean center for a tender, veggie-packed breakfast muffin with every cross-section.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Meditranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp garlic powder
  • 0.25 black pepper
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup plain Greek yogurt
  • 0.33 cup olive oil
  • 0.5 cup milk
Add-ins
  • 1 cup zucchini, grated and squeezed dry Squeeze well so the muffins bake up rather than steam.
  • 1 cup fresh spinach, roughly chopped Roughly chop so it distributes evenly.
  • 0.75 cup feta cheese, crumbled
  • 2 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep the oven and liners
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease well, so the batter releases cleanly after baking. Make sure the oven reaches temperature before baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, garlic powder, black pepper, and salt in a large bowl until evenly combined. Stop whisking when the dry mix looks uniform in color.
Mix the wet ingredients
  1. In a separate bowl, whisk eggs, plain Greek yogurt, olive oil, and milk until smooth. The mixture should look glossy and fully blended.
Combine wet and dry
  1. Stir wet into dry until just combined, then pause to avoid overmixing. A few small streaks of flour are okay.
Fold in zucchini, spinach, feta, and herbs
  1. Fold in grated zucchini, fresh spinach, feta cheese, and fresh dill or parsley until the batter is speckled green with visible white feta crumbles. Stop when no dry pockets remain.
Fill the muffin cups
  1. Divide batter evenly among muffin cups, filling each about ¾ full, so they rise with a domed top. Aim for consistent mounds across all cups.
Bake
  1. Bake at 375°F for 20–22 minutes until the tops are golden and a toothpick comes out clean. You should see a firm springy top when pressed lightly.
Cool and serve
  1. Cool in the pan for 5 minutes before serving so the muffins set and release more easily. Serve warm for the best soft crumb.

Notes

For best texture, squeeze the grated zucchini very dry—this prevents soggy centers while keeping the muffins tender. Store airtight in the refrigerator up to 3 days; rewarm in the oven or microwave before eating. Freeze muffins up to 2 months (wrap individually). For a lighter option, use low-fat Greek yogurt and reduce milk to 1/3 cup to keep the batter from getting too wet.