Savory Zucchini Feta Muffins (Printable)

Moist muffins packed with zucchini, feta, and herbs, perfect as a quick savory snack or light bite.

# What You Need:

→ Vegetables

01 - 1½ cups shredded zucchini (about 1 medium zucchini)
02 - 2 spring onions, thinly 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)

# How To Make It:

01 - Set the oven to 375°F. Prepare a 12-cup muffin tin by lining with paper liners or lightly oiling each cup.
02 - Place shredded zucchini in a clean kitchen towel and press to remove excess moisture.
03 - Combine flour, baking powder, baking soda, salt, and black pepper in a large bowl; whisk to blend evenly.
04 - In a separate bowl, lightly beat eggs then stir in milk, Greek yogurt, and olive oil until smooth.
05 - Gently fold the wet mixture into the dry ingredients until just incorporated, avoiding overmixing.
06 - Fold in the drained zucchini, crumbled feta, spring onions, chopped dill, and oregano if using.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes until golden on top and a toothpick inserted comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They taste like something you picked up from a bakery, but you made them in under an hour.
  • The feta gets salty and creamy in all the right places, and the zucchini keeps them tender for days.
  • You can eat them cold from the fridge or warmed up, and they never lose that soft, savory bite.
02 -
  • If you don't squeeze the zucchini properly, the muffins will sink in the middle and turn gummy.
  • Overmixing the batter makes them tough, so stop stirring the second you don't see any more dry flour.
  • Let them cool completely before storing or they'll steam inside the container and get soggy.
03 -
  • Use a spring-loaded ice cream scoop to fill the muffin cups evenly, it's faster and neater than a spoon.
  • If the tops aren't browning, turn on the broiler for the last minute but watch them closely so they don't burn.
  • Taste your feta before adding it, some brands are saltier than others and you might want to cut back on the salt in the batter.
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