Spinach and Feta Muffin
intro
Fluffy, savory baked muffins packed with earthy wilted spinach and tangy feta, light, portable, and ideal for quick breakfasts or spring picnic spreads.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 190°C (375°F) with a rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick spray or extra melted butter to prevent sticking.
Cook and drain spinach
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add 150g fresh spinach, cook for 2-3 minutes, stirring occasionally, until fully wilted. Transfer wilted spinach to a fine-mesh sieve, press firmly with a spatula to squeeze out all excess moisture, then chop the drained spinach finely.
Mix dry ingredients
In a large mixing bowl, whisk together 240g all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1 teaspoon dried oregano until fully evenly combined, with no clumps of baking powder remaining.
Whisk wet ingredients
In a separate medium bowl, whisk 2 large eggs until lightly beaten, then stir in 180ml whole milk and 60g cooled melted butter until the mixture is smooth and uniform, with no streaks of separated butter.
Combine batter and fill
Pour the wet ingredient mixture into the dry ingredient bowl, stir gently with a rubber spatula just until no dry flour remains (do not overmix; small lumps are normal). Fold in the squeezed, finely chopped spinach and 100g of the crumbled feta until evenly distributed, then divide the batter evenly between the 12 muffin cups, filling each cup 2/3 full. Sprinkle the remaining 20g of crumbled feta over the top of each filled muffin cup.
Bake and cool muffins
Place the filled muffin tin in the preheated 190°C (375°F) oven on the middle rack, bake for 22-25 minutes until the muffin tops are golden brown and a toothpick inserted into the center of a middle muffin comes out clean, with no wet batter attached. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool for 10 additional minutes before serving.
Tips
2.Do not overmix the muffin batter: stop stirring as soon as no dry flour remains, as overmixing develops gluten and leads to tough, chewy muffins.
3.Store cooled muffins in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month for easy make-ahead meals.
OMG these savory spinach and feta muffins are a total game changer for my weekly meal prep! I made a batch on Sunday and grabbed one on my way out to work every morning this week. The feta gets all melty and the spinach doesn’t get soggy at all, even after reheating for 20 seconds in the microwave. 10/10 will make again for my next office potluck!
My kids LOVED these! I was so worried they’d turn their noses up at the spinach, but they begged for seconds after dinner last night. I did add a little sprinkle of parmesan on top before baking because we’re cheese obsessed over here. Only thing is mine stuck a little to the paper liners – any tips for that?
Wow, this was so easy even I couldn’t mess it up! I don’t have a fancy mixer or anything, just stirred the batter by hand in a big bowl and they came out perfect. Way better than the sad fast food breakfast I usually grab between classes. Will be making these on repeat all semester.
Made these for my weekend girls’ brunch and everyone was asking for the recipe! The salty feta pairs so well with the earthy spinach, and they were the perfect handheld bite instead of making a whole quiche. I did swap regular flour for whole wheat to make them a little heartier, worked like a charm.
These are SO good, but I think I overcooked my first batch a little? The edges got a bit too crispy for my taste, even though I followed the 40 minute cook time. Maybe my oven runs hot? Flavor was still chef’s kiss though, especially with a little schmear of cream cheese on the side.
Brought these to our neighborhood block party last weekend and they were gone in 10 minutes flat! Multiple neighbors came up to ask who made the ‘fancy little savory muffins’ and I got to pass the recipe link along to like 6 people. Super easy to throw together even after a long work day, 10/10.
I made these with a 1:1 gluten free flour blend for my partner who has celiac, and they turned out perfectly! I was worried the texture would be gritty or off, but you couldn’t even tell they were GF. We ate them alongside soup for dinner last night and it was the coziest meal.
I’ll be real, I was skeptical about savory muffins at first – I’m usually a blueberry or chocolate chip muffin gal all the way. But I had a bunch of spinach and feta in the fridge that was about to go bad, so I gave this a shot. Holy cow, I’m a convert! These are so satisfying, I even ate two for lunch today with a side salad.
Added a pinch of red pepper flakes and a handful of chopped sun-dried tomatoes to the batter and wow, that kicked it up a notch! The little heat from the pepper flakes cut through the richness of the feta so nicely. If you like a little zing, definitely give that add-in a try.
Made mini versions of these for my cousin’s baby shower brunch and they were the perfect bite-sized appetizer! I baked them in a mini muffin tin for 18 minutes instead of the full size time, and they came out golden and fluffy. Everyone raved about them, even the picky eaters in the family.
This recipe is so budget friendly! I used frozen spinach that I thawed and squeezed really dry, and a block of feta I got on sale at the grocery store, and the whole batch cost me like $5 to make. Way cheaper than buying breakfast out every day, and way tastier too. Quick question – can I freeze these after baking?