Savory Zucchini Feta Muffins (Printable)

Moist muffins bursting with zucchini, feta cheese, and herbs for a tasty, easy bite.

# What You’ll Need:

→ Vegetables

01 - 1 1/2 cups shredded zucchini (about 1 medium zucchini)
02 - 2 spring onions, finely sliced

→ Dairy

03 - 3/4 cup crumbled feta cheese
04 - 1/2 cup whole milk
05 - 1/4 cup plain Greek yogurt

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Eggs & Oil

11 - 2 large eggs
12 - 1/3 cup olive oil

→ Herbs & Seasoning

13 - 2 tablespoons fresh dill, chopped (or parsley)
14 - 1 teaspoon dried oregano (optional)

# Directions:

01 - Set the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - Place shredded zucchini in a clean kitchen towel and squeeze firmly to extract excess water.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until evenly distributed.
04 - In a separate bowl, beat the eggs, then stir in milk, Greek yogurt, and olive oil until smooth.
05 - Add the wet mixture to the dry ingredients and mix gently until just combined, avoiding overmixing.
06 - Fold in the drained zucchini, crumbled feta, sliced spring onions, dill, and oregano if using.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full. Bake for 22 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
08 - Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They taste like a savory hug, moist and tangy without being heavy or greasy.
  • You can mix the batter in one bowl and skip any fancy equipment or kneading.
  • They freeze beautifully, so you always have a quick snack ready when hunger strikes unexpectedly.
02 -
  • Squeezing out the zucchini liquid is not optional, I once skipped it and ended up with muffins that collapsed in the center and tasted watery.
  • Do not overmix the batter once you add the wet to the dry, or the muffins will turn out dense and rubbery instead of light and tender.
  • Fill the cups evenly so they bake at the same rate, otherwise some will be overdone while others stay pale and underbaked.
03 -
  • Use a box grater for the zucchini instead of a food processor, it gives you the right texture without turning it into mush.
  • Let the batter rest for a minute or two before scooping it into the tin, this helps the baking powder activate and gives you a better rise.
  • If your feta is very salty, rinse it briefly under cold water and pat it dry before crumbling to keep the muffins balanced.
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