These delicious, savory spinach and feta muffins are easy to make and perfect for brunch, lunch, dinner, or your lunchbox.
The tender spinach and feta muffins are one of our favorite savory treats in spring. For some reason, I only bake them in spring or summer; the ingredients make me think of spanakopita, and I always associate spanakopita with Easter celebrations. This Spinach Roulade is also great for Easter brunch.
And if you are in the mood for some sweet muffins, check out this easy recipe for Banana Muffins with Nutella. Or make some Red Velvet Mini Bundt Cakes.
Ingredients: 11
Preparation time: 10 minutes
Baking time: 20 minutes
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Recipe ingredients
Spinach: I use fresh baby spinach leaves.
Feta: Greek, Bulgarian, Turkish, sheep, goat, or cow feta; they are all delicious. Make sure that you use creamy feta from a block in brine and not pre-crumbled cheese. Goat cheese also works well. Try our Beetroot Pasta with feta, too.
Pine nuts: As they are pretty expensive and donโt have a long shelf life, I donโt always have them. You can leave them out or replace them with the same amount of sunflower seeds, which are cheaper and can be kept in the pantry longer.
See the recipe card for full information on ingredients and quantities.
How to make spinach feta muffins?
- Prepare the tin: Brush the holes with oil. Sprinkle each spot with a little flour and shake the container so that the spots are all evenly coated with a thin layer of flour. Turn the tin upside down over the sink and pat it gently on the backside to help remove the excess flour (1).
- Prepare ingredients: Wash the spinach, dry it well, and chop it. Crumble the feta, grate the Parmesan cheese, and the garlic. Keep them separated.
- Beat egg, buttermilk, canola oil, and grated garlic cloves in a large bowl (2). Add the grated Parmesan and the chopped spinach and combine (3).
- Mix dry ingredients in another bowl and fold the flour mixture into the wet mixture. Fold in the pine nuts and the feta.
- Scoop the batter into the muffin pan (4).
- Bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. They should be deeply golden brown (5).
- Let rest in the tin for about 5 minutes; remove and place on a wire rack.
Tips
A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
The recipe makes six spinach and feta muffins, but you can easily double it and use a 12-hole muffin tin instead.
At first, you will think that you will not be able to incorporate the chopped spinach into the batter. Donโt worry about it; the savory muffins will come out perfectly, even if the batter looks rough.
Storage
Refrigerate in an airtight container for 3-4 days. They are a great option for meal prep; you can take them to work, school, or a picnic.
Freeze in an airtight container or a freezer bag for 3-4 months. Defrost in the fridge. I always refresh frozen and defrosted feta spinach muffins in the oven.
How to serve?
Serve them warm or at room temperature.
Lunch/dinner: Serve them with soup or salad.
Lunchbox or picnic: They are very easy to transport, and they keep well for several hours in a lunchbox.
Easter brunch: Serve them with your favorite egg dishes (omelet, poached eggs, scrambled eggs, etc.), smoked salmon, air fryer bacon-wrapped asparagus, creamy sweet potato and pumpkin soup, roasted lamb, Turkish lamb chops, and so on.
More Savory Treats
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๐ Recipe
Easy Spinach and Feta Muffins
Equipment
- Muffin tin
Ingredients
- 2.5 oz baby spinach
- 2.5 oz feta Note 3
- 3 ยฝ tablespoons Parmesan grated, Note 4
- 2 garlic cloves
- 1 tablespoon pine nuts
- 1 egg large
- โ cup buttermilk
- 3 tablespoons canola oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ยฝ teaspoon fine sea salt
- โ teaspoon ground black pepper
- a few gratings of nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
- Prepare muffin tin: Brush it well with oil. Sprinkle a little four into each spot and shake the container so that the spots are all evenly coated with a thin layer of flour. Turn the tin upside down over the sink and pat it gently on the backside to help remove the excess flour.
- Prepare ingredients: Wash the spinach, dry it well, and chop it. Crumble the feta, grate the Parmesan cheese and the garlic. Keep them separated.2.5 oz baby spinach + 2.5 oz feta + 3 ยฝ tablespoons Parmesan + 2 garlic cloves
- Beat egg, buttermilk, canola oil, and grated garlic cloves in a large bowl. Add the grated Parmesan and the chopped spinach and combine.1 egg large + โ cup buttermilk +3 tablespoons canola oil
- Mix flour, baking powder, salt, black pepper, and nutmeg in another bowl.1 cup all-purpose flour + 1 teaspoon baking powder + ยฝ teaspoon fine sea salt + โ teaspoon ground black pepper + a few gratings of nutmeg
- Combine: Carefully fold the flour mixture into the wet mixture. Fold in the pine nuts and the feta. At first, you will think that you will not be able to incorporate the chopped spinach into the batter. Donโt worry about it; the muffins will come out perfectly, even if the batter looks rough.1 tablespoon pine nuts
- Mix only shortly, donโt overmix.
- Scoop the batter into the muffin tin.
- Bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Let rest in the tin for about 5 minutes, remove and let cool on a wire rack.
Notes
- Measurements: Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results (the Amazon affiliate link opens in a new tab).
- Double the recipe: The recipe makes six spinach and feta muffins, but you can easily double it and use a 12-hole muffin tin instead.
- Muffin tray: Grease and flour the tin well so that the muffins donโt stick to it. The baked goods will just slide out of the holes if you do it right.
- Feta: Greek, Turkish, Bulgarian, sheep, goat, or cow feta all taste great if you use brine feta from a block of cheese. Donโt use pre-crumbled feta.
- Cheese: From a wedge of Parmesan, not pre-grated cheese.
Denitsa says
I never comment on recipes but this turned out soooooo good that I have to give it a comment ๐ I'll be sending this recipe to friends and family!