Pin It I pulled a tray of these from the oven on a rainy Tuesday morning, and the kitchen smelled like a sunlit Greek courtyard. My neighbor knocked on the door just as I was setting them on the rack, drawn by the scent of warm feta and herbs drifting through the hallway. She left with three muffins wrapped in a tea towel, and I knew I'd stumbled onto something worth keeping.
The first batch I made was for a picnic that got rained out, so we ended up eating them on the living room floor with a bottle of wine and a bowl of olives. My friend Ana kept reaching for another, saying they reminded her of something her grandmother used to make on the island. That's when I realized these weren't just muffins, they were little edible postcards from somewhere warmer.
Ingredients
- Zucchini, grated: The secret is squeezing out every drop of water you can, or the muffins turn dense and soggy instead of tender and light.
- Feta cheese, crumbled: I use Greek feta in brine for its creamy, tangy punch, but any good quality block feta works better than the pre-crumbled kind.
- Spring onions, finely sliced: They add a gentle sharpness without overpowering the herbs, and they soften beautifully as the muffins bake.
- All-purpose flour: Plain white flour gives these the perfect crumb, sturdy enough to hold all the mix-ins but still soft when you bite in.
- Baking powder and baking soda: This combo creates a gentle rise and keeps the texture airy, not cakey.
- Whole milk and Greek yogurt: Together they make the batter rich and moist, with just enough tang to balance the salty feta.
- Olive oil: I use a mild, fruity oil because it keeps the muffins tender and adds a whisper of Mediterranean flavor.
- Fresh dill, chopped: Dill is my favorite here, but parsley works too if that's what you have on hand or prefer.
- Eggs: They bind everything together and give the muffins structure without making them heavy.
- Sea salt and black pepper: A little pepper sharpens the flavor and makes the feta taste even more vibrant.
Instructions
- Prep the oven and tin:
- Set your oven to 375°F and line a 12-cup muffin tin with paper liners, or brush each cup lightly with olive oil. This step takes thirty seconds and saves you from scrubbing later.
- Squeeze the zucchini:
- Grate your zucchini, then bundle it in a clean kitchen towel and twist hard over the sink until no more liquid drips out. This is the single most important step for a light, fluffy muffin.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl until evenly combined. I like to do this with a fork so I can break up any lumps as I go.
- Combine the wet ingredients:
- In a separate bowl, beat the eggs lightly, then stir in the milk, yogurt, and olive oil until smooth and creamy.
- Bring it together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, with a few streaks of flour still visible. Overmixing makes them tough, so stop as soon as it looks barely mixed.
- Fold in the good stuff:
- Add the squeezed zucchini, crumbled feta, spring onions, dill, and oregano if using, folding gently until everything is evenly distributed. The batter will look chunky and thick, and that's exactly right.
- Fill the tin:
- Spoon the batter into the muffin cups, filling each about three-quarters full. I use an ice cream scoop for this because it's faster and keeps them all the same size.
- 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 incredible.
- Cool and serve:
- Let the muffins rest in the tin for five minutes, then transfer them to a wire rack. They're delicious warm, but they firm up nicely as they cool.
Pin It I started keeping a batch of these in the freezer after my sister visited and ate four in one sitting. Now when she calls to say she's coming over, I pull a few out to thaw, and by the time she arrives, they're ready to warm in the oven. It's become our unspoken tradition, and she always leaves with a few tucked into her bag.
How to Store and Reheat
These muffins keep beautifully in an airtight container at room temperature for up to three days, or in the fridge for a week if your kitchen runs warm. I like to toast them lightly in a dry skillet or pop them in a 300°F oven for five minutes to bring back that just-baked softness. For longer storage, wrap each muffin individually in plastic wrap, freeze them in a zip-top bag, and thaw overnight in the fridge or at room temperature for an hour.
Swaps and Variations
If you don't have feta, try crumbled goat cheese for a creamier tang, or grated sharp cheddar for a more familiar savory bite. You can swap the dill for basil, chives, or mint depending on what's in your garden or fridge. For a little heat, fold in a pinch of chili flakes or a finely diced jalapeño with the zucchini. I've also made these with grated carrot instead of zucchini, and they turned out sweet and earthy in a completely different way.
Serving Suggestions
I love these warm with a dollop of tzatziki on the side, or crumbled over a green salad with cherry tomatoes and cucumbers. They're perfect for breakfast with scrambled eggs, or tucked into a lunchbox with hummus and raw veggies. Sometimes I split one in half, toast it, and spread it with cream cheese and smoked salmon for a quick, elegant snack.
- Serve them alongside a bowl of tomato soup for a cozy, light meal.
- Pack them for a picnic with olives, cheese, and fresh fruit.
- Warm them up and serve with a fried egg on top for a savory breakfast that feels special.
Pin It These muffins have a way of making ordinary moments feel a little more intentional, whether you're eating one over the sink or serving them on a pretty plate. I hope they become a staple in your kitchen the way they have in mine.
Recipe FAQs
- → How do I remove excess moisture from zucchini?
Wrap grated zucchini in a clean kitchen towel and squeeze firmly to extract water before mixing.
- → Can I substitute feta with another cheese?
Yes, goat cheese or sharp cheddar work well as alternatives for varied flavor profiles.
- → What herbs enhance these muffins’ flavor?
Fresh dill and parsley provide brightness, while dried oregano adds a subtle earthiness.
- → How do I ensure muffins bake evenly?
Fill muffin cups about three-quarters full and bake until tops are golden and a toothpick comes out clean.
- → What is the best way to store leftover muffins?
Store in an airtight container for up to three days, or freeze for up to one month for freshness.