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Savory Spinach, Feta & Herb Muffins Recipe

These golden, bakery-style Savory Spinach, Feta & Herb Muffins are fluffy, moist, and bursting with Mediterranean flavor. Packed with fresh spinach, pockets of Greek feta cheese, extra virgin olive oil, and Greek yogurt, they make the ultimate healthy breakfast or meal prep snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Calories: 185
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • - 1 1/2 cups all-purpose flour
  • - 1/2 cup whole wheat pastry flour
  • - 2 tsp baking powder
  • - 1/2 tsp baking soda
  • - 1/2 tsp fine sea salt
  • - 1/2 tsp freshly cracked black pepper
Wet Ingredients:
  • - 2 large eggs room temperature
  • - 1 cup milk whole or low-fat
  • - 1/4 cup plain Greek yogurt
  • - 1/4 cup extra virgin olive oil
Mix-Ins & Topping:
  • - 2 cups fresh baby spinach finely chopped
  • - 1 cup authentic Greek feta cheese crumbled, divided: 3/4 cup for batter, 1/4 cup for topping
  • - 1 tbsp dried rosemary needles or Italian seasoning

Method
 

Prepare the Oven:
  1. Preheat your oven to 350°F (180°C). Line a standard 12-cup muffin tin with paper liners or grease with olive oil spray.
Mix Dry Ingredients:
  1. In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, and black pepper.
Mix Wet Ingredients:
  1. In a separate medium bowl, whisk eggs, milk, Greek yogurt, and extra virgin olive oil until smooth and emulsified.
Combine Batter:
  1. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
Fold in Spinach:
  1. Gently fold in the finely chopped fresh baby spinach.
Add Feta:
  1. Fold in 3/4 cup of the crumbled feta cheese, keeping the cheese in large chunks.
Fill Muffin Tin:
  1. Divide the thick batter evenly among the 12 muffin cups, filling almost to the top.
Sprinkle Herbs:
  1. Sprinkle the remaining 1/4 cup of crumbled feta, dried rosemary needles, and extra cracked black pepper over the tops.
Bake:
  1. Bake at 350°F (180°C) for 20 to 25 minutes until tops are deeply golden brown and a toothpick inserted in the center comes out clean.
Cool:
  1. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack.

Notes

- To use frozen spinach: Thaw 1 cup frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel before adding to batter.
- For gluten-free: Replace flour with a 1:1 gluten-free baking flour blend containing xanthan gum.