Breakfast & Brunch > Baked Goods (Savory) > Savory Muffins > Spinach and Feta Muffins Recipe

Spinach and Feta Muffins

These savory muffins are packed with spinach and feta cheese, making them a delicious and nutritious option for breakfast, brunch, or a quick snack. Enjoy these flavorful muffins warm or at room temperature. The combination of savory flavors and a tender crumb make them irresistible.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 1 3/4 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 Eggs
  • 3/4 cup Milk
  • 1/4 cup Olive oil
  • 4 ounces Feta cheese
  • 5 ounces Fresh spinach
  • 2 cloves Garlic
  • 1/4 teaspoon Red pepper flakes

Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. This step ensures the muffins release easily after baking.

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures the ingredients are evenly distributed, which leads to a better rise and texture.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, milk, and olive oil until well combined. Make sure the eggs are fully incorporated into the liquid mixture.

Sauté Spinach and Garlic

Heat a small amount of olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeezing out excess moisture from the spinach at this point will prevent soggy muffins.

Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Overmixing can lead to tough muffins. A few lumps are okay.

Add Spinach and Feta

Gently fold in the cooked spinach mixture, feta cheese, and red pepper flakes (if using). Distribute the spinach and feta evenly throughout the batter.

Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This leaves room for the muffins to rise without overflowing.

Bake

Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The tops of the muffins should be lightly golden brown.

Cool and Serve

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. These muffins are best enjoyed within a day or two, but can be stored in an airtight container for up to 3 days.

← Spinach and Feta Muffins Sun-Dried Tomato and Spinach Savory Bread Pudding →

FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the batter. Excess water will make the muffins soggy.
  • Can I substitute the feta cheese?

    Yes, you can substitute the feta cheese with another cheese like goat cheese or ricotta cheese. Adjust the amount to your preference.
  • Can I make these muffins ahead of time?

    Yes, you can make these muffins ahead of time. Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Reheat in the oven or microwave before serving.