Easy Spinach and Feta Muffins

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.

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.

⭐️Why will you love these muffins?

• Tasty: You will love the cheese and fresh spinach combination.
• Versatile when it comes to serving them. You can have them as savory breakfast muffins, as an afternoon snack, with soup or salad, pack them in your kids’ school lunchboxes, and have them for breakfast, lunch, or dinner.
• Make them a full meal by serving them with Carrot and Celery Soup, Easy Lebanese Lentil Soup, or Air Fryer Lamb Chops.
• Easy and fast: Wash and chop the spinach and mix a few ingredients. Then, bake these delicious muffins.

📋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. 
• Parmesan cheese: From a wedge and not pre-grated stuff.
• Pine nuts: They are an excellent contrast to the soft ingredients. As they are pretty expensive and don’t have a long shelf-life, I don’t always have them. You can leave them out or replace them with the same amount of sunflower seeds, which are cheaper and keep longer in the pantry.
• Wet ingredients: Egg, buttermilk, canola oil, + garlic, which you will stir with these wet ingredients.
• Dry ingredients: All-purpose flour, baking powder, salt, pepper, and nutmeg. I often make them with white spelt flour.

See the recipe card for full information on ingredients and quantities.

👩🏻‍🍳How to make spinach feta muffins?

• Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
• Prepare the tin: Brush the holes with oil. Sprinkle each spot with a little four 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: plain flour + baking powder + salt + black pepper + nutmeg.
• Combine: Carefully fold the flour mixture into the wet mixture. Fold in the pine nuts and the feta.
• Mix only shortly. Don’t overmix.
• 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.

🔊Expert 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.
• Grease and flour the tin well so that the muffins don’t stick to it. The baked goods will just slide out of the holes if you do it right.
• Use good quality ingredients, like brined feta and a wedge of Parmesan.
• At first, you will think that you will not be able to incorporate the chopped spinach into the batter. Don’t worry about it; the savory muffins will come out perfectly, even if the batter looks rough.

❓Recipe FAQs

🍽️How to serve?

• Serve them warm or at room temperature.
• Breakfast on the go: Grab one spinach muffin with feta in the morning, and you will be ok until lunchtime.
• 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.

📖 Recipe

Easy Spinach and Feta Muffins

These delicious, savory spinach and feta muffins are easy to make and perfect for brunch, lunch, dinner, or your lunchbox.

4.75 from 12 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Calories: 245kcal

Author: Adina

Equipment

• ▢
  Muffin tin

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• ▢ 2.5 oz baby spinach 75 g
• ▢ 2.5 oz feta 75 g Note 3
• ▢ 3 ½ tablespoons Parmesan grated 20 g Note 4
• ▢ 2 garlic cloves
• ▢ 1 tablespoon pine nuts
• ▢ 1 egg large
• ▢ ⅔ cup buttermilk 5 fl.oz/ 150 ml
• ▢ ¼ cup canola oil 1 fl.oz/ 30 ml
• ▢ 1 cup all-purpose flour 4.5 oz/ 125 g
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon fine sea salt or Kosher
• ▢ ⅛ 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 / 75 g + 2.5 oz feta / 75 g + 3 ½ tablespoons Parmesan/ 20 g + 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 + ⅔ cup buttermilk /150 ml +¼ cup canola oil / 30 ml
• Mix flour, baking powder, salt, black pepper, and nutmeg in another bowl.

  1 cup all-purpose flour/ 125 g + 1 teaspoon baking powder + ½ teaspoon fine sea salt or Kosher + ⅛ 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. Don’t worry about it; the muffins will come out perfectly, even if the batter looks rough.

  1 tablespoon pine nuts
• Mix only shortly, don’t 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

1. Measurements: Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
2. 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.
3. Muffin tray: Grease and flour the tin well so that the muffins don’t stick to it. The baked goods will just slide out of the holes if you do it right.
4. Feta: Greek, Turkish, Bulgarian, sheep, goat, or cow feta all taste great if you use brine feta from a block of cheese. Don’t use pre-crumbled feta.
5. Cheese: From a wedge of Parmesan, not pre-grated cheese.

Nutrition

Serving: 1muffin | Calories: 245kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 499mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1266IU | Vitamin C: 3mg | Calcium: 184mg | Iron: 2mg

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