Savory, satisfying, and packed-with-flavor feta and spinach muffins make busy mornings a breeze. They are simple to make and are great for meal prep!
These spinach feta muffins are lip-smacking good. And a wonderful, quick breakfast option. Cheesy, nourishing, and tasty, you’ll want to eat them straight from the pan!
They’re also perfect for lunch boxes, picnic baskets, or after-school snacks. I love to have them with roasted carrot lentil soup for a light lunch.
Jump to:
Why You'll Love This Recipe
The muffins have simple, wholesome ingredients. Nothing fancy. Just good stuff that tastes amazing when baked up golden and fluffy.
Need an easy snack? Want to get more veggies into your day? Looking for things for kids’ lunches? These healthy spinach and feta muffins are it! The savory muffins have enough cheese to keep kids interested.
It’s also the perfect recipe for something quick and easy (like a jar of tiramisu overnight oats). You just have to reach into the fridge and warm the muffins up!
Recipe Ingredients
Flour: All-purpose flour is light, simple, and perfect for holding everything together. I’ve made them with whole wheat flour before. You can also do half whole wheat and half all-purpose flour.
Spinach: I used fresh baby spinach. Frozen works here! Thaw it completely and squeeze out the excess water. Chop it small so it mixes in easily.
Feta: Tangy feta cheese is delicious here. It pairs beautifully with spinach. Use block feta, cut into small pieces. Crumbled feta will just melt and disappear into the muffin. You want the cheese to hold its shape, texture, and of course, its great salty flavor.
Cheddar cheese: I use shredded cheddar cheese. This adds a wonderful umami flavor and makes these muffins just a bit more cheesier!
Milk: I used regular cow’s milk, but feel free to substitute in a plant-based option like oat milk, almond milk, or cashew milk if needed.
Olive oil keeps the muffins moist and adds a lovely fruity flavor that goes so well with feta and spinach. Any vegetable oil of your choice will also work.
Egg: It helps bind everything together and gives these muffins structure.
Add-ins: Sun-dried tomatoes and olives are fantastic in this easy spinach and feta muffin recipe. They add so much zing to the muffins. I always choose sun-dried tomatoes preserved in oil over plain ones as they are softer and have a better flavor. Both are optional, but they add so much zing to the muffins.
See the recipe card for full information on ingredients and quantities.
Variations
While I love the flavor of cheddar cheese in these spinach muffins, parmesan also works very well here. Remember to grate the cheese at home, the pre-shredded ones have too many additives added to them.
Feeling adventurous? Toss in some chopped walnuts or buttery pine nuts for crunch. Bell peppers (roasted or raw) or a few slices of jalapeño bring a fun kick.
Make it spicy - adding cayenne, smoked paprika, or cracked black pepper will definitely wake things up!
How To Make Feta and Spinach Muffins
Preheat oven to 200 c / 400 f. Grease and flour a 12-cup muffin tray.
Step 1: In a large bowl, add the flour, salt, baking powder, chopped spinach, olives, sun-dried tomatoes, and cheddar cheese. Mix well.
Step 2: In another bowl, whisk together milk, egg, and oil.
Step 3: Pour the wet ingredients over the flour mixture. Stir well. Don't overmix the batter.
Step 4: Fold in the feta cheese.
Step 5: Scoop the batter into the muffin tin. Sprinkle some more shredded cheddar cheese on top.
Step 7: Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10-15 minutes before turning them out on a wire rack to cool completely. Serve warm or at room temperature.
Pro Tips
- A kitchen scale is your best friend! Use it to measure the ingredients for the best baking results.
- You must grease and flour the muffin cavities well. Trust me, I learned the hard way.....It's no fun trying to take out muffins stuck in a pan!
- Use a knife to loosen the edges before turning them out. As the bottom of these muffins can be a bit soft, place them upside down on the cooling rack.
- The batter for these muffins is thick, so avoid adding more liquid. The spinach releases enough water during the baking process to make perfectly soft and moist muffins.
- If using frozen spinach, please thaw it and squeeze out the extra water before using it.
How To Store
Spinach and feta egg muffins are great for meal prep. Make a batch at the start of the week, and you’ve got breakfast or snacks ready to go for up to 5 days. They keep really well in the fridge!
You can even pop them in the freezer in an airtight container or a freezer bag for 2 months. Just thaw them in the fridge overnight, then reheat in the oven or air fryer until warm and toasty.
How To Serve Spinach Feta Muffins
They also make a great grab-and-go breakfast with a cup of coffee or tea. Hosting a brunch? Set out a basket of these muffins alongside a veggie casserole, air fryer pumpkin, roasted sweet potato salad, or shakshuka. They shine on a brunch table.
Eat these spinach and feta muffins straight out of the oven, and they’re delicious. Cut in half and slather some butter. I love pairing them with a bowl of creamy pea soup or a fresh green Greek salad for a light lunch.
📖 Recipe
Feta and Spinach Muffins
Ingredients
- 2 3/4 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 7 oz Spinach, chopped
- 1/2 cup Sun-dried tomatoes Chopped finely
- 1/3 cup Olives Chopped finely
- 1 1/4 cup Milk
- 1/2 cup Olive oil
- 1 large Egg
- 7 oz Feta cheese Cut into small pieces
- 3 tbsp Shredded cheddar cheese Plus extra for sprinkling on top
Instructions
- Preheat oven to 200 c / 400 f. Grease and flour a 12-cup muffin tray. You can also use muffin liners.
- In a large bowl, add the flour, salt, baking powder, chopped spinach, olives, sun-dried tomatoes, and cheddar cheese. Mix well.2 3/4 cups (330 g) All-purpose flour, 2 tsp Baking powder, 1 tsp Salt, 7 oz (200g) Spinach, chopped, 1/2 cup (60 g) Sun-dried tomatoes, 1/3 cup (50 g) Olives, 3 tbsp Shredded cheddar cheese
- In another bowl, whisk together milk, egg, and oil. 1 1/4 cup (300 g) Milk, 1/2 cup (100 ml) Olive oil, 1 large Egg
- Pour over the flour mixture. Stir well. Don't overmix the batter.
- Fold in the feta cheese. This is a thick batter, but there is enough spinach to make these soft and moistt!7 oz (200 g) Feta cheese
- Scoop the batter into the muffin tin. Sprinkle some more shredded cheddar cheese on top.
- Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10-15 minutes before turning them out on a wire rack. to cool completely.Serve warm or at room temperature. Enjoy!
Video
Notes
- A kitchen scale is your best friend! Use it to measure the ingredients for the best baking results.
- You must grease and flour the muffin cavities well. Trust me, I learned the hard way.....It's no fun trying to take out muffins stuck in a pan!
- Use a knife to loosen the edges before turning them out. As the bottom of these muffins can be a bit soft, place them upside down on the cooling rack. Don't worry, 10 minutes of these firms them up nicely.
- The batter for these muffins is thick, so avoid adding more liquid. The spinach releases enough water during the baking process to make perfectly soft and moist muffins.
- If using frozen spinach, please thaw it and squeeze out the extra water before using it.
Martha says
I do not see jalapeño on the list but they are in the instructions.
These look amazing.
Natasha Minocha says
Thank you so much for your interest in this recipe, Martha!Yes, I see that i missed on adding jalapeno in the ingredient list. I'll fix it right away. Its optional though, you can add 1-2 tablespoon of fresh or pickled jalapeno, finely chopped. Hope this helps. Happy baking 🙂
Megha says
Yet another lip smacking recipe from your stable ! Made these last night for dinner along with fresh passion fruit juice (live in Bkk) and they were simply delicious. Kids had it with ketchup, I paired them with Tsatsiki and the Nanny with Sriracha 😉
These were the first savoury muffins I tried and would love to include them regularly in our menu. They are wonderful for breakfast and snack the next day, just like you said. Thanks again !
Natasha Minocha says
Oh thank you Megha! So happy you tried them. Its always gratifying when kids enjoy their food! 🙂
Ruchi says
Substitute for egg?
natashaminocha says
Hi Ruchi, I haven’t tried it eggless. But I've heard 1 Tbsp of Flaxseed meal (powder) mixed with 2.5 Tbsp water is a good substitute. You would need to leave the mixture for a few minutes to thicken.I hope this works for you. Please do let me know.
Cheers
Natasha
Ruchi says
Okiee i ll try it out ???
natashaminocha says
:)))
anks says
These look delectable! Does not look too tough too... am gonna try for sure 🙂
natashaminocha says
Thank you Ankita!I'd love to know how these worked out for you 🙂