Savory Zucchini and Feta Muffins

The most awesome and savory zucchini and feta muffins. It’s the best recipe for a quick snack for all the times you need something easy.

A Quick and Tasty Option for Any Time of Day

Savory muffins might not be as common as their sweet counterparts, but once you try these Zucchini and Feta Muffins, you’ll wonder why you didn’t make them sooner. They’re fluffy, flavorful, and incredibly simple to prepare. Packed with grated zucchini, crumbled feta cheese, and a hint of herbs, these muffins are perfect for breakfast, brunch, or even a quick on-the-go snack.

Ingredients (makes 10–12 muffins):

 

 

• 1 medium zucchini (about 150–200g), grated

• 1 cup (about 130g) all-purpose flour

• 1/2 cup (about 60g) whole wheat flour (or use all white flour)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Freshly ground black pepper (to taste)

• 1 teaspoon dried oregano (or thyme, dill, or your favorite herb)

• 2 eggs

• 1/3 cup (80 ml) olive oil or vegetable oil

• 1/2 cup (120 ml) milk or buttermilk

• 1 cup (about 100g) crumbled feta cheese

• Optional: 1/4 cup grated parmesan for extra flavor

 

 

 

 

 

 

Instructions:

 

 

1. Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Grease a muffin tin or line it with paper muffin liners. This recipe makes 10 to 12 regular-sized muffins depending on how full you fill each cup.

2. Grate and Drain the Zucchini

Grate the zucchini using a box grater and then place it in a clean kitchen towel or paper towel. Squeeze out as much moisture as possible. This step is important because excess water can make the muffins soggy. Set the grated zucchini aside once it’s drained.

3. Mix the Dry Ingredients

In a large bowl, combine the flours, baking powder, baking soda, salt, pepper, and dried herbs. Mix thoroughly with a spoon or whisk to distribute the ingredients evenly.

4. Mix the Wet Ingredients

In a separate bowl, whisk the eggs with the milk and oil until smooth. If you’re using buttermilk instead of milk, it will give the muffins a slightly tangy flavor and extra softness.

5. Combine Everything

Add the wet ingredients to the bowl of dry ingredients. Mix just until combined—don’t overmix, or the muffins might turn out dense. Fold in the grated zucchini and crumbled feta cheese. If you’re using grated parmesan, mix that in as well. The batter will be slightly thick, which is perfect.

6. Fill the Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. You can sprinkle a little extra feta or parmesan on top of each muffin for a golden, cheesy crust.

7. Bake

Bake the muffins in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.

8. Cool and Enjoy

Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack. Enjoy them warm, at room temperature, or even slightly chilled. They pair wonderfully with a cup of coffee, a bowl of soup, or a side salad.

Tips and Variations:

• Make it Gluten-Free: Use a gluten-free flour blend instead of regular flour.

• Add Protein: Mix in some chopped cooked bacon, ham, or sun-dried tomatoes for a heartier muffin.

• Dairy-Free Option: Use dairy-free cheese and a plant-based milk alternative.

• Storage: These muffins keep well in the fridge for 3–4 days and can also be frozen. Just reheat in the microwave or oven.

 

 

 

Final Thoughts:

These Savory Zucchini and Feta Muffins are a great way to use up fresh zucchini and make something satisfying without too much effort. They’re versatile, healthy-ish, and full of flavor. Once you try them, they might become a staple in your kitchen!