Pin It I started making these on a rainy Sunday when I had three zucchini turning soft in the crisper drawer. My usual savory baking instincts kicked in, and I threw together flour, eggs, and whatever cheese was left in the fridge. The smell of dill and warm feta hit me halfway through baking, and I knew I'd stumbled onto something I'd make again and again. They came out golden, tender, and somehow both light and satisfying.
I packed these for a picnic once, still slightly warm in a tea towel. My friend bit into one and immediately asked for the recipe, even though she swore she didn't like savory muffins. By the end of the afternoon, the basket was empty. That's when I realized these weren't just a way to use up zucchini, they were the kind of thing people remember.
Ingredients
- Zucchini: Use a box grater and squeeze the shreds hard in a towel, or your muffins will turn out soggy instead of fluffy.
- Feta cheese: The salty, tangy bite is what makes these addictive, crumbled feta melts into little pockets of flavor throughout.
- Spring onions: They add a gentle sharpness without overpowering the herbs, slice them thin so they blend in seamlessly.
- Greek yogurt: This keeps the muffins moist and adds a subtle tang that balances the richness of the olive oil.
- Fresh dill: It smells like summer and pairs perfectly with feta, but parsley works just as well if that's what you have.
- Olive oil: It gives the muffins a soft crumb and a hint of Mediterranean warmth you won't get from butter.
- All-purpose flour: The backbone of the batter, nothing fancy needed here, just measure it lightly and don't pack it down.
- Baking powder and baking soda: These make the muffins rise with a tender, airy texture, don't skip the soda or they'll be dense.
Instructions
- Prep your tin and oven:
- Preheat to 375°F and line your muffin tin with papers or a light brush of oil. This step sets you up so you can move fast once the batter is ready.
- Squeeze the zucchini dry:
- Grate it, then twist it hard in a clean towel until no more liquid drips out. This one move is the difference between fluffy muffins and wet, heavy ones.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, and pepper in a big bowl. It should smell faintly peppery and feel light when you stir it.
- Combine the wet ingredients:
- Beat the eggs in another bowl, then stir in milk, yogurt, and olive oil until smooth. The mixture will look creamy and smell fresh.
- Fold wet into dry:
- Pour the liquid into the flour and stir gently just until combined, a few lumps are fine. Overmixing kills the rise and makes them tough.
- Add the good stuff:
- Fold in zucchini, feta, spring onions, and herbs with a light hand. The batter will look chunky and smell incredible.
- Fill the cups:
- Spoon batter into each muffin cup about three-quarters full, they'll puff up nicely in the oven. Try to keep the portions even so they bake at the same rate.
- Bake until golden:
- Slide them into the oven for 22 to 25 minutes, until the tops are golden and a toothpick comes out clean. Your kitchen will smell like a bakery crossed with a Greek taverna.
- Cool and serve:
- Let them rest in the tin for five minutes, then move to a wire rack. They're perfect warm, but also delicious at room temperature the next day.
Pin It One morning I reheated one of these in a skillet with a little butter until the edges crisped up. I ate it with a dollop of tzatziki and a handful of cherry tomatoes, and it felt like breakfast and lunch rolled into one perfect bite. That's when these stopped being just muffins and became part of my weekly rhythm.
Storage and Freezing
These keep beautifully in an airtight container on the counter for up to three days, or in the fridge if your kitchen is warm. I freeze them in a zip-top bag, pulling one out whenever I need a quick breakfast or snack. They thaw in minutes on the counter, or you can warm them in the oven for that just-baked feel again.
Flavor Variations
I've swapped the feta for sharp cheddar when I wanted something milder, and added a pinch of chili flakes when I was in the mood for heat. Sometimes I toss in sun-dried tomatoes or a handful of spinach, and they always turn out delicious. The base is forgiving enough to handle whatever vegetables or herbs you have on hand.
Serving Suggestions
These shine alongside a fresh Greek salad, or with a smear of cream cheese and sliced cucumber on top. I've served them warm with soup, packed them in lunchboxes with carrot sticks, and even brought them to a potluck where they disappeared before the main course arrived.
- Pair with tzatziki or hummus for dipping.
- Serve with a simple tomato and olive salad for a light meal.
- Pack them for picnics or road trips, they travel well and taste great cold.
Pin It These muffins have become my answer to almost everything: unexpected guests, meal prep Sundays, and those moments when I need something homemade but don't have much time. I hope they become that for you too.
Recipe FAQs
- → How do I remove excess moisture from zucchini?
Place grated zucchini in a clean kitchen towel and squeeze firmly to drain excess water, preventing soggy muffins.
- → Can I substitute feta cheese with another type?
Yes, goat cheese or sharp cheddar work well as alternatives, adding different tang and richness.
- → What baking temperature is best for these muffins?
Bake at 375°F (190°C) until muffins develop a golden top and a toothpick comes out clean.
- → Are these muffins suitable for vegetarian diets?
Yes, they contain no meat and include vegetarian-friendly ingredients like eggs, dairy, and vegetables.
- → How should leftover muffins be stored?
Store in an airtight container for up to 3 days or freeze for up to 1 month to maintain freshness.