Spinach and Feta Muffins
These spinach and feta muffins are beautifully moist, balanced with salty and rich flavors, and packed with greens. It’s a great savory bake for those of you with picky eaters in your home.
This recipe was created for the reddit 52 week baking challenge (Week 34: Brunch). I can definitely imagine them alongside an omelet or egg scramble.
As I’ve written about before, in Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman describes the ratio for quick breads and muffins as (by weight) two parts (8oz) flour: two parts (8oz) liquid: one part egg (4oz=2 large eggs): one part (4oz=1 stick) butter. You can see examples of this in my blackberry lemon loaf, kale and cheese quickbread, or my sourdough discard apple muffins.
Tips and tricks for this spinach and feta muffin recipe
I cooked the spinach and then squeezed out the water. This helps to control the moisture content in the batter. It also helps to incorporate the spinach – imagine trying to do it with those two cups of raw spinach!
In general, the goals with quick bread, muffin, and pancake batter is to mix them as little as possible when adding the wet ingredients.
Muffin batters are also not something you want to chill in the refrigerator. These muffins should be baked right after they are mixed and topped with cheese.
FAQs about these spinach and feta muffins
No, you don’t have to do anything, but you will have more consistent results if you weigh your ingredients, especially for baking.
Yes. If your garden is overflowing with kale like mine, make kale muffins! Or chard muffins. Or use beet greens.
Sure. Most any cheese that you like would work here. I’m thinking cheddar, gruyere, or even a crumbly blue cheese muffin.
Yes! Muffins freeze very well. Just let them cool, place them in a freezer bag, and squeeze out all of the air. To serve, I would pop them into an oven wrapped in foil.
Spinach and feta muffins
- Standard muffin tin
- 2 cups packed spinach
- 1 ¾ cups (8oz/226g) all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp lemon zest
- ½ tsp salt
- pinch cayenne pepper
- 1 cup (8oz/226g) whole milk measure in a 2 cup measuring cup to save one bowl!
- 2 eggs
- 1 stick (8 tbsp/4oz/113g) unsalted butter, melted plus more for greasing the muffin tin if desired
- 1 cup (5.29oz/150g) crumbled feta cheese
- 2 tbsp (0.5oz/14g) grated Parmesan
- Preheat the oven to 350°F.
- Butter a twelve-cup muffin tin or line it with muffin liners.
- Blanch or steam the spinach for 2-3 minutes until soft. Then drain it and squeeze out as much water as you possibly can.2 cups packed spinach
- Combine the dry ingredients (flour, sugar, baking powder, lemon zest, salt, and cayenne pepper) in a medium-large bowl.1 3/4 cups (8oz/226g) all-purpose flour, 1 tbsp granulated sugar, 2 tsp baking powder, 1 tsp lemon zest, 1/2 tsp salt, pinch cayenne pepper
- Add the eggs to the measuring cup with the milk and whisk.1 cup (8oz/226g) whole milk, 2 eggs
- Add the butter and the egg-milk mixture to the dry ingredients.
- Stir just enough to wet the dry ingredients, and then add the spinach and crumbled feta and stir until combined.2 cups packed spinach, 1 stick (8 tbsp/4oz/113g) unsalted butter, melted, 1 cup (5.29oz/150g) crumbled feta cheese
- Use a large cookie scoop or large spoon to fill the muffin cups.
- Sprinkle the Parmesan on top of the muffin batter.2 tbsp (0.5oz/14g) grated Parmesan
- Bake for 18-20 minutes or until a toothpick inserted in the muffin comes out with just a few crumbs.
- Switch your oven to broil and broil the muffins for 1-2 minutes until the Parmesan starts to brown.
- Cool in the pan for 5-10 minutes and then remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for a couple of days or in the refrigerator for a week.
If you make these spinach and feta muffins, please leave a comment or rating here. Or share a pic with me!
Check out some other uglyducklingbakery breakfast and brunch recipes:
orange poppy seed muffins
bacon kale frittata
orange zest French toast
peanut butter waffles
blackberry lemon loaf
granola (a great topping for yogurt)
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Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Week 28: Seasonal ingredients – blackberry lemon bread
Week 29: Classic French dessert – peanut butter banana clafoutis (a classic with non-classic flavors!)
Week 30: Savory baking – pizza
Week 31: Unusual ingredient – juniper lime drizzle cake
Week 32: Gelatin (homemade marshmallows) and Week 33: Picnic – peanut butter rice krispie treats
Next week: Laminated dough