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.

Baking ratios

As I’ve written about before, in Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman notes that quick breads and muffins have the same standard ratios. That is, by weight, two parts (or 8 ounces) flour to two parts liquid to one part egg and one part butter. You can see examples of this in my blackberry lemon bread or kale and cheese quickbread or my sourdough discard apple muffins or orange and poppy seed muffins.

a basket filled with spinach and feta muffins.

But the ratios don’t stop there. You can check out other ratios in these lemon lavender shortbread cookies and orange poppy seed waffles.

Tips and tricks for this recipe

Baking with spinach and other greens

The first step in the instructions is to cook the spinach and squeeze out the water. This helps to control the moisture content in the batter of your baked goods.

It also helps to incorporate the spinach. Just imagine trying to do it with those two cups of raw spinach!

three panels showing raw spinach reducing in volume after cooking.

The muffin method

Most muffins should be made using the same standard “muffin method.” This involves combining all of the dry ingredients in a large bowl and then adding the wet ingredients. In general, the goals with quick bread, muffin, and pancake batter is to mix them as little as possible when adding the wet ingredients.

three panels showing ingredients being lightly stirred together.

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.

two panels showing the spinach feta muffins in the muffin tray before and after adding Parmesan topping.

Baking the spinach and feta muffins

Bake the muffins until a toothpick inserted into the center of one comes out clean. If the Parmesan topping has not browned, stick the pan under the broiler for a minute or two.

spinach and feta muffins on a cooling rack.

FAQs about these spinach and feta muffins

Do I have to weigh my ingredients?

No, you don’t have to do anything, but you will have more consistent results if you weigh your ingredients, especially for baking.

Can I substitute something for the spinach?

Yes. If your garden is overflowing with kale like mine, make kale muffins! Or chard muffins. Or use beet greens.

Can I substitute something for the feta?

Sure. Most any cheese that you like would work here. I’m thinking cheddar, gruyere, or even a crumbly blue cheese muffin.

Can I freeze these muffins?

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.

Related recipes

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)

Spinach and feta muffins

5 from 1 vote
Category: Snack
Cuisine: Unspecified
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12 muffins
Calories: 198kcal
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.
Print Recipe

Equipment

  • Standard muffin tin

Ingredients

  • 2 cups packed spinach
  • cups (8 ounces or 226 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • pinch cayenne pepper
  • 1 cup (8 ounces or 226 grams) whole milk measure in a 2 cup measuring cup to save one bowl!
  • 2 eggs
  • 1 stick (8 tablespoons or 4 ounces or 113 grams) unsalted butter, melted plus more for greasing the muffin tin if desired
  • 1 cup (5.3 ounces or 150 grams) crumbled feta cheese
  • 2 tablespoons (0.5 ounce or 14 grams) grated Parmesan

Instructions

  • 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 to 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.
    1¾ cups (8 ounces or 226 grams) all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1 teaspoon lemon zest, ½ teaspoon salt, pinch cayenne pepper
  • Add the eggs to the measuring cup with the milk and whisk.
    1 cup (8 ounces or 226 grams) whole milk, 2 eggs
  • Add the butter and the egg and 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 tablespoons or 4 ounces or 113 grams) unsalted butter, melted, 1 cup (5.3 ounces or 150 grams) 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 tablespoons (0.5 ounce or 14 grams) grated Parmesan
  • Bake for 18 to 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 to 2 minutes until the Parmesan starts to brown.
  • Cool in the pan for 5 to 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.

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 345mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 1mg
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Previous challenges

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

the mess in the sink after baking spinach and feta muffins.

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