Feta and Spinach Muffins

A napkin lined basket of feta spinach muffins.

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These spinach feta muffins are super easy to make and taste divine! They are great for meal prep and a quick breakfast or snack. They are wonderful served as a side to soups and salads. This recipe is a winner!

Prep Time15

Cook Time25

Course: Appetizer, Bread, Side Dish, Snack

Cuisine: American

Servings: Muffins

Calories: 247kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition