Save I pulled a basket of zucchini from my neighbor's garden one August morning, far more than I could ever turn into pasta. Standing in my kitchen with that green pile, I remembered a café in Athens where I'd grabbed a savory muffin on my way to catch a ferry. It was studded with feta and herbs, nothing fancy, just something that tasted like sunshine and salt. I grated the zucchini, squeezed out the water, and decided to see if I could bring that moment back into my own oven.
The first time I packed these for a picnic, my friend bit into one and paused mid-sentence. She asked if I'd bought them from some hidden bakery she didn't know about. I told her it was just zucchini, feta, and a little dill, and she made me write the recipe on the back of a napkin right there on the grass. That napkin is probably still folded in her cookbook somewhere.
Ingredients
- Zucchini, grated: The moisture inside zucchini keeps these muffins soft for days, but you must squeeze out the excess water or the batter will turn soupy and dense.
- Feta cheese, crumbled: Use block feta and crumble it yourself, the pre-crumbled kind often has anti-caking powder that makes it dry and chalky in the bake.
- Spring onions, finely sliced: Their mild sweetness disappears into the batter and leaves behind just a whisper of onion without any harshness.
- Whole milk: The fat in whole milk makes the crumb tender, skim milk will work but the muffins won't feel as rich.
- Plain Greek yogurt: This adds a slight tang and helps the muffins stay moist even after a day or two on the counter.
- All-purpose flour: I've tried whole wheat and the muffins turned out heavy, stick with all-purpose for the lightest texture.
- Baking powder and baking soda: The combination gives a gentle rise without making the muffins taste soapy or bitter.
- Olive oil: A fruity olive oil brings a Mediterranean warmth, but any neutral oil works if that's what you have.
- Fresh dill, chopped: Dill and feta are old friends, but parsley or chives will step in beautifully if dill isn't your thing.
- Eggs: They bind everything together and give the muffins structure, make sure they're at room temperature so they blend smoothly.
Instructions
- Prep the oven and tin:
- Set your oven to 375 degrees and line your muffin tin with paper cups or a light brush of oil. I always forget this step and end up doing it with batter-covered hands, so learn from my mess.
- Squeeze the zucchini:
- Grate the zucchini and pile it into a clean kitchen towel, then twist and squeeze like you're wringing out a wet shirt. You'll be shocked how much liquid comes out, and leaving it in will ruin the texture.
- Mix the dry ingredients:
- Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl until everything is evenly distributed. This takes ten seconds and prevents clumps later.
- Combine the wet ingredients:
- In another bowl, beat the eggs until they're smooth, then stir in the milk, yogurt, and olive oil. The yogurt might look a little lumpy at first but keep stirring and it'll come together.
- Fold wet into dry:
- Pour the wet mixture into the dry and stir gently with a spoon or spatula just until you don't see any dry flour. Overmixing will make the muffins tough and sad.
- Add the good stuff:
- Fold in the squeezed zucchini, crumbled feta, spring onions, dill, and oregano if you're using it. The batter will look chunky and a little messy, that's exactly right.
- Fill the muffin cups:
- Spoon the batter into each cup until they're about three-quarters full, they'll puff up just enough to dome without spilling over.
- Bake until golden:
- Slide the tin into the oven and bake for 22 to 25 minutes, until the tops are golden and a toothpick poked into the center comes out clean. Your kitchen will smell like a Greek taverna.
- Cool and serve:
- Let the muffins sit in the tin for five minutes so they firm up, then move them to a wire rack. Eat them warm or let them cool completely, both ways are perfect.
Save One Sunday morning I heated up two of these muffins and ate them on the porch with coffee and nothing else. The sun was just clearing the trees and the feta was still a little warm and creamy. I didn't need anything fancy that day, just something simple that tasted like I'd put care into it. That's what these muffins became for me, a small reliable comfort that didn't ask for much.
How to Store and Reheat
Keep the muffins in an airtight container at room temperature for up to three days, or in the fridge if your kitchen is warm. They freeze beautifully for a month, just wrap each one in plastic and tuck them into a freezer bag. When you want one, let it thaw on the counter or warm it in the microwave for 20 seconds.
Flavor Swaps and Add-Ins
If feta isn't your favorite, crumbled goat cheese or shredded sharp cheddar will give you a different tang. I've added sun-dried tomatoes, olives, and even roasted red peppers when I had them sitting in the fridge. A pinch of chili flakes in the batter will wake everything up if you like a little heat.
Serving Suggestions
These muffins are wonderful on their own, but they shine next to a bowl of tzatziki or a simple tomato salad. I've packed them in lunchboxes, served them at brunch with scrambled eggs, and eaten them cold straight from the container while standing at the counter. They're the kind of thing that fits into your day however you need it to.
- Serve them warm with a dollop of sour cream or labneh on top.
- Pack them for picnics or road trips, they travel well and don't need to be kept cold.
- Pair them with soup for an easy weeknight dinner that feels more complete.
Save These muffins have become one of those recipes I make without thinking, the kind that uses what's on hand and never disappoints. I hope they find a place in your kitchen the way they found one in mine.
Recipe FAQs
- → How do I prevent zucchini from making the batter soggy?
After grating, wrap the zucchini in a clean kitchen towel and squeeze out excess moisture to keep the batter from becoming too wet.
- → Can I substitute feta cheese with other cheeses?
Yes, goat cheese or sharp cheddar work well and provide different but complementary flavors.
- → What herbs pair best with zucchini and feta in these muffins?
Fresh dill or parsley add a bright, herbaceous note, while dried oregano offers a subtle earthy touch.
- → How should I store these muffins to keep them fresh?
Store in an airtight container for up to 3 days, or freeze for up to a month for longer freshness.
- → Can I add spices to give the muffins a bit of heat?
Yes, adding a pinch of chili flakes adds a mild spicy kick that complements the savory flavors well.