{"id":382,"date":"2015-06-27T01:22:22","date_gmt":"2015-06-27T01:22:22","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=382"},"modified":"2025-05-01T18:53:46","modified_gmt":"2025-05-01T13:23:46","slug":"feta-spinach-muffins","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/feta-spinach-muffins\/","title":{"rendered":"Feta and Spinach Muffins"},"content":{"rendered":"\n

Savory, satisfying, and packed-with-flavor feta and spinach muffins<\/strong> make busy mornings a breeze. They are simple to make and are great for meal prep!\u00a0<\/p>\n\n\n\n

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These spinach feta muffins are lip-smacking good. And a wonderful, quick breakfast option. Cheesy, nourishing, and tasty, you\u2019ll want to eat them straight from the pan!<\/p>\n\n\n\n

They\u2019re also perfect for lunch boxes, picnic baskets, or after-school snacks. I love to have them with roasted carrot lentil soup<\/a> for a light lunch.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

The muffins have simple, wholesome ingredients. Nothing fancy. Just good stuff that tastes amazing when baked up golden and fluffy.<\/p>\n\n\n\n

Need an easy snack? Want to get more veggies into your day? Looking for things for kids\u2019 lunches? These healthy spinach and feta muffins are it! <\/em>The savory muffins have enough cheese to keep kids interested.<\/p>\n\n\n\n

It\u2019s also the perfect recipe for something quick and easy (like a jar of tiramisu overnight oats<\/a>). You just have to reach into the fridge and warm the muffins up!\u00a0<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: All-purpose flour is light, simple, and perfect for holding everything together. I\u2019ve made them with whole wheat flour before. You can also do half whole wheat and half all-purpose flour. <\/p>\n\n\n\n

Spinach<\/strong>: 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.<\/p>\n\n\n\n

Feta<\/strong>: Tangy feta cheese is delicious here. It pairs beautifully with spinach. Use block feta,\u00a0 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.<\/p>\n\n\n\n

Cheddar cheese:<\/strong> I use shredded cheddar cheese. This adds a wonderful umami flavor and makes these muffins just a bit more cheesier!<\/p>\n\n\n\n

Milk<\/strong>: I used regular cow\u2019s milk, but feel free to substitute in a plant-based option like oat milk<\/a>, almond milk<\/a>, or cashew milk<\/a> if needed.<\/p>\n\n\n\n

Olive oil<\/strong> keeps the muffins moist and adds a lovely fruity flavor that goes so well <\/em>with feta and spinach. Any vegetable oil of your choice will also work.<\/p>\n\n\n\n

Egg<\/strong>: It helps bind everything together and gives these muffins structure.<\/p>\n\n\n\n

Add-ins:<\/strong> 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. <\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Feeling adventurous? Toss in some chopped walnuts or buttery pine nuts for crunch. Bell peppers (roasted or raw) or a few slices of jalape\u00f1o bring a fun kick.\u00a0<\/p>\n\n\n\n

Make it spicy - adding cayenne, smoked paprika, or cracked black pepper will definitely wake things up!<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Feta and Spinach Muffins<\/h2>\n\n\n\n

Preheat oven to 200 c \/ 400 f. Grease and flour a 12-cup muffin tray.<\/p>\n\n\n\n

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Step 1:<\/strong> In a large bowl, add the flour, salt, baking powder, chopped spinach, olives, sun-dried tomatoes, and cheddar cheese. Mix well.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> In another bowl, whisk together milk, egg, and oil. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Pour the wet ingredients over the flour mixture. Stir well. Don't overmix the batter.<\/p>\n<\/div>\n\n\n\n

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\"Cubed<\/figure>\n\n\n\n

Step 4:<\/strong> Fold in the feta cheese. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Muffin<\/figure>\n\n\n\n

Step 5:<\/strong> Scoop the batter into the muffin tin. Sprinkle some more shredded cheddar cheese on top.<\/p>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 7:<\/strong> Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

\"Spinach<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n