Bake a batch of these Spinach and Feta Muffins for a nourishing breakfast or a quick on-the-go snack. They're packed with healthy spinach and soft feta and are incredibly simple to prepare.
Introducing our Spinach and Feta Muffins! These savoury delights combine spinach's earthiness with feta's tanginess for a burst of flavour. Whether for snacks, lunchboxes, or any meal, these muffins are a versatile addition to your menu.
Enjoy them alone or pair them with a nourishing soup like this Roasted Tomato and Basil Soup.
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Why You'll Love This Recipe
- Versatility: These muffins can be enjoyed as a convenient breakfast on the go, a satisfying lunchbox addition, or a flavorful side dish for a big bowl of soup.
- Minimal prep time: These Spinach and Feta Muffins take just 15 minutes to prepare.
- Freezer-friendly: These muffins can be frozen for up to 3 months.
Recipe Ingredients
Note: The recipe card below shows the full ingredients and quantities.
- Egg - use a large egg.
- Vegetable oil - sunflower or canola oil
- Greek yogurt - use full-fat Greek Yogurt for this recipe.
- Self-raising flour - also known as self-rising flour.
- Garlic powder - gives a little bit of extra flavour.
- Baby Spinach - you could also use English Spinach or frozen spinach that has been thawed. Just squeeze as much water out as possible; otherwise, the muffins will be soggy. I don't precook my spinach; I just add it to the muffins raw.
- Cheddar cheese - use whichever cheddar cheese you like - strong or mild.
- Feta cheese - crumbled or cut into tiny cubes. Danish feta is a good option as it is soft.
- Unsalted butter - we use melted unsalted butter to brush the muffin hole tin. This recipe doesn't work well with paper cases, as the finished muffins stick to the paper.
How to Make Spinach and Feta Muffins
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the egg, vegetable oil, and Greek yogurt to a large mixing bowl and mix until combined.
- Add the sifted flour and garlic powder and fold into the mixture until just combined.
- Carefully fold through the spinach, cheddar cheese and feta cheese. Avoid overmixing.
- Spoon the batter into the muffin tin and bake in the oven for 20-25 minutes. The muffins are ready when golden and spring back when touched in the centre. Cool in the tin for 5 minutes, then turn them onto a baking rack.
Top Tip
Using an ice cream scoop will ensure an equal amount of batter is in the muffin tin and is much less messy than a spoon.
Serving Suggestions
These muffins taste amazing on their own or with a big bowl of soup. If you prefer warm muffins, microwave them for 10 seconds.
Storage
Store the muffins in the fridge in an airtight container for up to 3 days. They will last in the freezer for up to 3 months. Allow them to defrost in the refrigerator before consuming.
Common Questions
Yes, the muffins can be frozen for up to 3 months. Just ensure they are wrapped up tightly to prevent freezer burn.
Upon testing this recipe, I found that the Spinach and Feta Muffins often stuck to the cases. Therefore, it's better to use melted butter in the muffin hole tin so they won't stick.
Cosy Soups that pair perfectly with Spinach and Feta Muffins
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📖 Recipe
Spinach and Feta Muffins
Equipment
- 12-hole muffin tin, see notes
Ingredients
- 1 tablespoon unsalted butter, melted, for greasing the muffin tin
- 1 large egg, lightly beaten
- 40 mls vegetable oil, sunflower or canola oil
- 200 g Greek yogurt
- 200 g self-raising flour, sifted
- ½ teaspoon garlic powder
- 30 g baby spinach leaves, chopped
- 75 g cheddar cheese
- 100 g feta cheese, crumbled, use a soft feta like Danish
Instructions
- Preheat the oven to 180℃ fan forced/200℃.
- Place the butter in a microwave-proof bowl and melt in 30-second intervals. Using a pastry brush, generously brush a 12-hole muffin tin generously with the melted butter.
- Add the egg, vegetable oil, and Greek yogurt to a large mixing bowl and mix together until combined.
- Add the sifted flour and garlic powder and fold into the mixture until just combined. Carefully fold through the spinach, cheddar cheese and feta cheese. Avoid overmixing.
- Divide the batter between 9 holes in the muffin tin. Bake in the oven for 20-25 minutes. The muffins are ready when they are golden and spring back when touched in the centre. Cool in the tin for 5 minutes then turn them out onto a baking rack.
Notes
Tips
Muffin tin: I tested these muffins using paper muffin cases; however, they stuck to the sides and bottom. Cheddar cheese: Use any type of cheddar cheese - mature or mild. Spinach: I love to use baby spinach leaves, but you could also use English spinach or frozen spinach that has been thawed. (Make sure to squeeze as much water out of it as possible.) Avoid overmixing the ingredients - you want the muffins to be light and fluffy.Storage
Store the muffins in the fridge (covered) for up to 3 days or in the freezer for up to 3 months.Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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