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Savory Spinach Feta and Sun-Dried Tomato Muffins cooling on a wire rack.

Savory Spinach Feta and Sun-Dried Tomato Muffins

These Savory Spinach Feta and Sun-Dried Tomato Muffins bring a wholesome, flavorful twist to your morning routine. Packed with traditional Greek flavors like rich brine-packed feta, iron-rich fresh spinach, and sweet, tangy sun-dried tomatoes, these fluffly muffins are baked with heart-healthy extra virgin olive oil. They are entirely vegetarian, incredibly easy to make in one bowl, and serve as the ultimate grab-and-go option for healthy breakfast meal prep or an afternoon snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 12
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Base
  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano
Wet Ingredients
  • 2 large eggs
  • 1⅓ cups milk
  • ½ cup extra virgin olive oil
Mix-Ins
  • 1 cup fresh baby spinach finely chopped (and patted dry)
  • ¾ cup feta cheese crumbled (reserve 2 tablespoons for topping)
  • ½ cup sun-dried tomatoes oil-packed, finely chopped

Method
 

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or brush the cups lightly with olive oil.
  2. Whisk Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and dried oregano. Whisk thoroughly until perfectly blended.
  3. Whisk Wet Ingredients: In a separate medium-sized bowl, vigorously whisk together the eggs, milk, and extra virgin olive oil until the mixture is fully emulsified and uniform.
  4. Combine to Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until the flour is just barely moistened. Do not overmix; a few small lumps and dry spots are completely fine.
  5. Fold in the Mix-ins: Add the finely chopped fresh spinach, sun-dried tomatoes, and the majority of the crumbled feta cheese. Fold gently 3 to 4 times just to distribute the ingredients evenly.
  6. Fill the Tin: Divide the batter evenly among the 12 muffin cups, filling each one roughly 3/4 full. Sprinkle the reserved bits of feta cheese and sun-dried tomatoes across the top of each muffin.
  7. Bake to Perfection: Place the tin on the center rack of the oven and bake for 18 to 25 minutes. They are ready when puffed up, golden brown on top, and a toothpick inserted into the thickest part of the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

  • Squeeze the Spinach: Even if using fresh spinach, ensure it is thoroughly patted dry after chopping. If substituting frozen spinach, thaw it completely and squeeze it out in a clean kitchen towel to remove all excess water to prevent wet muffin centers.
  • Feta Selection: For the ultimate creamy pockets of cheese, use a traditional block of Greek feta packed in brine and crumble it by hand instead of buying pre-crumbled varieties.
  • The Tomato Oil Secret: If using oil-packed sun-dried tomatoes, replace 1 tablespoon of the extra virgin olive oil in the recipe with 1 tablespoon of the savory tomato oil from the jar for a massive boost of depth and flavor.
  • Storage Tip: Store in an airtight container lined with paper towels in the fridge for up to 5 days, or freeze individually wrapped in plastic for up to 3 months. Pop them in the air fryer or oven for a few minutes to restore their crisp, golden edges!