Savory zucchini feta muffins (Printable)

Moist, herb-infused bites with zucchini and tangy feta, perfect for quick snacks or appetizers.

# What You’ll Need:

→ Vegetables

01 - 1½ cups grated zucchini (approximately 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 the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - Place grated zucchini in a clean kitchen towel and squeeze to remove excess moisture.
03 - Whisk together flour, baking powder, baking soda, salt, and black pepper in a large bowl.
04 - In a separate bowl, beat eggs, then blend in milk, Greek yogurt, and olive oil until smooth.
05 - Add wet ingredients to dry ingredients and stir gently until just combined to avoid overmixing.
06 - Gently fold in squeezed zucchini, crumbled feta, spring onions, dill, and optional oregano.
07 - Divide batter evenly into the muffin tin, filling each cup about three-quarters full.
08 - Bake for 22 to 25 minutes until tops are golden and a toothpick inserted in 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 Hints:

01 -
  • They taste like something from a bakery but come together in one bowl with no fuss.
  • The feta gets golden and crispy on top while staying creamy inside.
  • You can eat them warm for breakfast or pack them cold for lunch and they never get boring.
02 -
  • If you skip squeezing the zucchini, the muffins will sink in the middle and taste watery, I learned this the hard way.
  • Don't open the oven door before 20 minutes or they might collapse, just trust the timer and the smell.
03 -
  • Use a block of feta packed in brine, it has better flavor and texture than the pre-crumbled kind.
  • If the tops aren't browning, turn on the broiler for the last minute of baking and watch them closely.
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