Savory Zucchini Feta Muffins (Print Version)

Moist savory muffins packed with shredded zucchini, tangy feta, and fresh herbs, ideal for snacks or light meals.

# What You Need:

→ Vegetables

01 - 1 ½ cups grated zucchini (about 1 medium zucchini)
02 - 2 spring onions, finely 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)

# Directions:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with oil.
02 - Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
03 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
04 - In a separate bowl, beat the eggs then stir in the milk, Greek yogurt, and olive oil until fully combined.
05 - Add the wet ingredients to the dry and stir gently until just combined, taking care not to overmix.
06 - Fold in the drained zucchini, crumbled feta, spring onions, chopped dill, and oregano if using.
07 - Divvy the batter evenly into the prepared muffin cups, filling each about three-quarters full.
08 - Bake for 22 to 25 minutes or until tops are golden and a toothpick inserted into the center comes out clean.
09 - Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They come together in one bowl with no fancy equipment, and the batter is forgiving enough that you can chat on the phone while mixing.
  • The feta melts just enough to create little pockets of tangy richness without overwhelming the tender crumb.
  • They taste just as good cold from the fridge the next morning as they do warm from the oven.
02 -
  • If you skip squeezing the zucchini, the muffins will turn out wet and heavy instead of light and tender.
  • Don't open the oven door in the first 15 minutes or the muffins might sink in the middle and never recover.
03 -
  • Use a light hand when folding the batter, the less you stir after adding the wet ingredients, the more tender the muffins will be.
  • If your feta is very salty, rinse it quickly under cold water before crumbling to balance the flavor.
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