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one golden spinach and feta muffin close up.

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.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 245kcal
Author Adina


  • Muffin tin


  • 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
  • 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
  • teaspoon ground black pepper
  • a few gratings of nutmeg


  • 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.


  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.


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