Spinach and Feta Muffins

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.

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

Notes about this 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!

spinach in a two cup glass measuring cup
a cutting board covered with spinach
cooked spinach on a cutting board

In general, the goals with quick bread, muffin, and pancake batter is to mix them as little as possible when adding the wet ingredients.

a glass mixing bowl filled with the muffin batter and a spatula
a glass mixing bowl filled with muffin batter and sprinkled with spinach and feta
a glass mixing bowl filled with the spinach and feta batter mixture

You’ll also want to bake them right after mixing – these are not batters you’ll want to hold in the refrigerator.

a 12 muffin tin filled with spinach and feta muffin batter topped with Parmesan
a 12 muffin tin filled with spinach and feta muffin batter topped with Parmesan

FAQs about these spinach and feta muffins

Do I really have to weigh my ingredients?

No, you don’t have to do anything, but you will get better/more consistent results if you weigh your ingredients, especially for baking. I’m offering to buy a basic kitchen scale for the first 10 U.S. readers to sign up for my newsletter (see below) and comment that you would like to use a kitchen scale.

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. Or 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.

Spinach and feta muffins

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Author uglyducklingbakery


  • 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.
    1 stick (8 tbsp/4oz/113g) unsalted butter, melted, 2 cups packed spinach
  • Use a large cookie scoop or large spoon to fill the muffin cups.
  • Sprinkle the Parmesan on top of the muffin batter.
    1 cup (5.29oz/150g) crumbled feta cheese
  • 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.
spinach and feta muffins on a cooling rack

What’s next?

If you make these spinach and feta muffins, please leave a comment or share a pic with me!

Check out some other uglyducklingbakery breakfast and brunch recipes:
bacon kale frittata
orange zest French toast
peanut butter waffles
blackberry lemon loaf
granola (a great topping for yogurt)

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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 these spinach and feta muffins

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