Savory Zucchini Feta Muffins (Print Version)

Moist muffins featuring shredded zucchini, creamy feta, and fresh herbs, ideal for snacks or light bites.

# What You Need:

→ Vegetables

01 - 1½ 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)

# How-To Steps:

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

# Expert Advice:

01 -
  • They taste like springtime baked into a handheld snack, bright and savory without feeling heavy.
  • You can mix the batter in one bowl while your coffee brews, and still have time to answer emails before they come out golden.
  • They pack beautifully for lunch, stay moist for days, and taste even better when you toast them the next morning with a smear of butter.
02 -
  • If you skip squeezing the zucchini, the muffins will be wet and heavy, and no amount of extra baking time will fix it.
  • Don't swap the Greek yogurt for regular yogurt unless you reduce the milk slightly, or the batter will be too loose.
  • Let the batter rest for a minute before scooping, it helps the flour hydrate and makes the texture even better.
03 -
  • Use a box grater instead of a food processor for the zucchini, it gives you more control and the shreds stay longer and more distinct.
  • If your feta is very salty, rinse it briefly under cold water and pat it dry before crumbling, it keeps the muffins from tasting too sharp.
  • For extra golden tops, brush the batter lightly with olive oil and sprinkle with a little flaky salt before baking.
Go Back