Pin it I baked these on a Sunday morning when I had three zucchinis sitting in the crisper drawer, their skins starting to wrinkle. The kitchen smelled like olive oil and fresh dill within minutes. My neighbor knocked on the door halfway through baking, drawn by the scent drifting into the hallway. We ended up sharing half the batch warm from the oven, standing around my counter with nothing but napkins and laughter.
I started making these for my kids lunchboxes after they refused yet another turkey sandwich. The first time I packed them, my daughter came home and asked if I could make the green muffins again. She didn't even realize she was eating vegetables. Now they request them for picnics, road trips, and even birthday parties instead of cupcakes.
Ingredients
- Zucchini: The star here, adding moisture and a subtle sweetness that balances the salty feta without making the muffins soggy if you squeeze it well.
- Feta cheese: Crumbled feta brings sharp, briny pockets of flavor that melt slightly and create little tangy surprises in every bite.
- Spring onions: I love their mild bite and the tiny green flecks they leave throughout the batter, much gentler than regular onions.
- Greek yogurt: This keeps the crumb tender and adds a slight tang that plays beautifully with the herbs and cheese.
- Fresh dill: The herb that makes these taste like summer, bright and grassy, though parsley works if dill is not your thing.
- Olive oil: I use a good fruity one because you can taste it, and it gives the muffins that Mediterranean warmth.
- All-purpose flour: The foundation that holds everything together without weighing down the delicate vegetables and cheese.
- Baking powder and baking soda: The leavening duo that makes these muffins rise tall and fluffy with golden domed tops.
Instructions
- Prep the oven and tin:
- Preheat to 375°F and line your muffin tin with paper liners or a light brush of oil. This step makes cleanup effortless and prevents any sticking.
- Squeeze the zucchini:
- Grate the zucchini, then bundle it in a clean kitchen towel and twist hard to remove as much liquid as possible. Skipping this will leave you with soggy muffins, I learned that the messy way.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl until evenly combined. The pepper adds a subtle warmth that surprises people in the best way.
- Combine the wet ingredients:
- Beat the eggs in another bowl, then stir in milk, yogurt, and olive oil until smooth and slightly creamy. This mixture should look pale yellow and silky.
- Gently fold everything together:
- Pour the wet ingredients into the dry and stir just until you see no more streaks of flour. Overmixing will make the muffins tough, so stop while the batter still looks a little lumpy.
- Fold in the vegetables and cheese:
- Add the squeezed zucchini, crumbled feta, spring onions, dill, and oregano if using, folding gently with a spatula. The batter will look chunky and vibrant.
- Fill the muffin cups:
- Divide the batter evenly, filling each cup about three-quarters full so they have room to rise without spilling over. A spoon or small ice cream scoop works perfectly here.
- Bake until golden:
- Slide the tin into the oven and bake for 22 to 25 minutes, until the tops are golden brown and a toothpick comes out clean. Your kitchen will smell like a Mediterranean bakery.
- Cool and serve:
- Let the muffins rest in the tin for five minutes, then move them to a wire rack. They are delicious warm, but they also keep their flavor beautifully at room temperature.
Pin it One evening I brought a container of these to a potluck, worried they would seem too simple next to all the fancy appetizers. They were gone in ten minutes. A friend pulled me aside and asked for the recipe, saying she had never thought of putting zucchini in a muffin and meaning it as a compliment. That is when I realized food does not need to be complicated to make people happy.
Variations You Can Try
Swap the feta for crumbled goat cheese if you want something creamier and milder, or use sharp cheddar for a more familiar, kid-friendly flavor. I have also added a pinch of chili flakes to the batter when I want a gentle heat that lingers. For a heartier version, stir in cooked crumbled bacon or diced sun-dried tomatoes. You can replace the dill with fresh basil or chives depending on what is growing in your garden or sitting in your fridge.
Storing and Reheating
These muffins keep in an airtight container at room temperature for up to three days, though they rarely last that long in my house. If you want to freeze them, wrap each muffin individually in plastic wrap, then store them all in a freezer bag for up to a month. To reheat, just pop one in the microwave for twenty seconds or warm it in a low oven until it feels fresh again. They taste nearly as good as the day you baked them.
Serving Suggestions
I love these muffins with a bowl of tzatziki on the side for dipping, or alongside a crisp green salad dressed with lemon and olive oil. They make a wonderful addition to a brunch spread, especially next to scrambled eggs and fresh fruit. Pack them in lunchboxes with cherry tomatoes and hummus, or serve them as an appetizer at a casual dinner party.
- Serve them warm with a smear of butter or cream cheese for extra richness.
- Pair with a cup of hot tea or coffee for a mid-morning snack that feels indulgent but light.
- Slice one in half and toast it lightly for a crispy exterior and soft, savory center.
Pin it These muffins have become my go-to whenever I need something quick, nourishing, and a little bit special. I hope they find a place in your kitchen the way they have in mine.
Recipe FAQs
- → How do I remove excess moisture from zucchini?
Wrap the grated zucchini in a clean kitchen towel and gently squeeze to extract as much liquid as possible before adding it to the batter.
- → Can I substitute feta cheese?
Yes, goat cheese or sharp cheddar can be used as alternatives while maintaining the savory flavor profile.
- → What herbs work best in these muffins?
Fresh dill and parsley enhance the flavor, while dried oregano adds a subtle Mediterranean touch.
- → How should these muffins be stored?
Store in an airtight container for up to three days at room temperature or freeze for up to one month.
- → Are these muffins suitable for quick snacking?
Absolutely, they are moist and flavorful, making them ideal for snacks, appetizers, or light lunches.