Pin it I pulled a warm muffin from the tin one Sunday morning, more out of curiosity than hunger. The feta had turned golden at the edges, and the smell of dill filled the whole kitchen. My neighbor knocked just as I bit into it, and I handed her one without thinking. She came back an hour later asking for the recipe.
I started making these when I needed something quick to pack for work that wasn't sweet. My coworker saw me eating one at my desk and assumed I'd bought it somewhere fancy. When I told her I baked them myself, she looked genuinely surprised. Now I make a double batch every few weeks and keep half in the freezer.
Ingredients
- Zucchini: Grate it on the large holes of a box grater, then squeeze it hard in a towel or you'll end up with soggy muffins.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, it melts better and tastes sharper.
- Greek yogurt: This is what keeps the muffins moist without making them dense, don't skip it.
- Fresh dill: It smells like spring and balances the saltiness of the feta, parsley works too but dill is magic here.
- Olive oil: Use a mild one, nothing too peppery or it will overpower the herbs.
- All-purpose flour: Measured correctly by spooning it into the cup and leveling off, not scooping straight from the bag.
Instructions
- Prep the oven and tin:
- Set your oven to 375°F and line the muffin tin with paper liners or rub a little oil into each cup. This step takes thirty seconds but saves you from scrubbing later.
- Squeeze the zucchini:
- After grating, bundle it in a clean kitchen towel and twist it over the sink until no more liquid drips out. You'll be shocked how much water comes out.
- Mix the dry ingredients:
- Whisk the flour, baking powder, baking soda, salt, and pepper together in a big bowl. Make sure there are no clumps of baking powder hiding in there.
- Combine the wet ingredients:
- In another bowl, beat the eggs first, then stir in the milk, yogurt, and olive oil until smooth. It should look pale and a little creamy.
- Fold it all together:
- Pour the wet mixture into the dry and stir gently with a spatula just until the flour disappears. Then fold in the zucchini, feta, spring onions, and herbs without overworking the batter.
- Fill and bake:
- Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for 22 to 25 minutes until the tops are golden and a toothpick comes out clean.
- Cool and serve:
- Let them sit in the tin for five minutes, then move them to a wire rack. They're delicious warm, but they also taste great at room temperature.
Pin it The first time I brought these to a picnic, someone asked if they were gluten-free because they looked so light. They weren't, but the compliment stuck with me. I realized these muffins don't need to apologize for being savory or simple. They just need to be warm and shared.
Storage and Freezing
I keep them in an airtight container on the counter for up to three days, but honestly they rarely last that long. If I'm freezing them, I wrap each one in plastic wrap and toss them all in a freezer bag. They thaw in about an hour on the counter, or you can microwave one for twenty seconds when you're in a hurry.
Swaps and Variations
I've swapped the feta for sharp cheddar when I'm out, and it works beautifully. Goat cheese makes them tangy and creamy in a different way. If you like heat, add a pinch of chili flakes to the batter. I've also stirred in sun-dried tomatoes once, and my partner ate four in one sitting.
Serving Suggestions
These are perfect on their own, but I love serving them with a spoonful of tzatziki on the side or next to a big green salad. They also make a great grab-and-go breakfast if you're tired of sweet pastries.
- Serve them warm with a dollop of sour cream or labneh.
- Pack them in lunchboxes with cherry tomatoes and cucumber slices.
- Reheat them in a 300°F oven for five minutes to bring back that just-baked softness.
Pin it These muffins remind me that good food doesn't have to be complicated or fancy. Sometimes all you need is a hot oven, a handful of fresh ingredients, and someone to share them with.
Recipe FAQ
- → How do I remove excess moisture from zucchini?
After grating, squeeze the zucchini tightly in a clean kitchen towel to drain out water, preventing soggy texture in the batter.
- → Can I substitute feta cheese?
Yes, goat cheese or sharp cheddar can be used instead for varied flavors and textures in the muffins.
- → What herbs work best in these muffins?
Fresh dill or parsley provide a bright herbal note, and dried oregano can be added for extra depth.
- → How long do these muffins stay fresh?
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- → Can I add a spicy element?
A pinch of chili flakes mixed into the batter adds a pleasant, subtle heat to the savory profile.
- → At what temperature and time should I bake them?
Bake at 375°F (190°C) for 22 to 25 minutes, until tops turn golden and a toothpick comes out clean.