Delicious savoury spinach and feta muffins are easy and simple to make and perfect enjoyed warm from the oven or as a lunchbox filler!
EASY SPINACH AND FETA MUFFINS
Some things are just made to go together and spinach and feta is one of those perfect combinations! Whether thats spanakopita, scones or my favourite tortellini it’s just a perfect pairing and these muffins are no different.
Filled with chunks of feta, spinach and sun dried tomatoes, these muffins have become one of my favourite go to recipes when I’m feeling like something more savoury because we can’t eat chocolate cupcakes every day!
Why these are the BEST Spinach and Feta Muffins
- Quick and easy to make
- Delicious savoury cheesey flavour
- More on the nutritious side than a chocolate cupcake
- Fluffy and light
- Works for breakfast, lunch or dinner
- Perfect to pop in the lunchbox
Savoury muffins or cheese muffins are very popular here in New Zealand, especially enjoyed in cafes with a coffee. They’re sort of similar to a cheese scone in taste but the texture is lighter just like a sweet muffin but without the sweetness.
If you’re looking for an afternoon snack or something to fill the lunchbox with, these spinach and feta muffins are the way to go. All you need is two bowls, a muffin pan and about 30 minutes of your time!
There are so many flavour combinations and variations to savoury muffins. Here are some suggestions of fillings that would go perfectly in these muffins.
- Red Pepper
FRESH OR FROZEN SPINACH
I’ve used frozen spinach in this recipe simply because its easier and cheaper than using fresh spinach. Theres no taste or texture change in using fresh or frozen so just use whichever you have available. If you do decide to use fresh spinach it will need to be wilted down in a pan first which is an extra step.
TIPS AND TRICKS
- Drain the Spinach These muffins are super soft and moist so they definitely don’t need any more moisture in the recipe. Spinach contains a lot of water so it’s really important to squeeze out as much as possible, the easiest way to do this is using a cheese cloth or tea towel.
- Use a kitchen Scale Weighing your ingredients is the most accurate way of measuring for recipes. A kitchen scale is an affordable piece of equipment that I use almost everyday in my kitchen.
- Don’t Over Mix The muffin batter only needs to be mixed long enough until there is no dry flour. Try to fold the batter together rather than mixing around to incorporate everything as evenly as possible.
- Use Good Quality Ingredients The first step to delicious baking and cooking is using good quality ingredients.
HOW TO SERVE SPINACH AND FETA MUFFINS
- Warm from the oven This is my favourite way to enjoy these muffins, cut in half with a little butter.
- Lunchbox Filler Add these muffins to your kids lunchboxes or yours for a quick and delicious snack!
- With Soup Instead of crusty bread, try one of these muffins with my favourite Homemade Roasted Pumpkin Soup!
- Breakfast on the go Make these on the weekend for a quick breakfast on the go if your mornings are busy.
SPINACH AND FETA MUFFINS INGREDIENTS
- Flour – Standard or All Purpose Flour works best for this recipe.
- Baking Powder – To make your muffins light and fluffy.
- Salt – Just a touch as feta can be very salty.
- Feta Cheese – I use cows milk feta for this recipe but any type of block feta cheese will work in this recipe, just not crumbled feta from a container.
- Parmesan Cheese – Preferable freshly grated parmesan cheese as it has much more flavour than from a bag.
- Spinach – Frozen spinach works best in this recipe but you can use fresh spinach or baby spinach if that is what you have on hand. If you are using fresh spinach, wilt it first.
- Sun-dried Tomatoes – Roasted red bell peppers from a jar also work great in this recipe.
- Milk – Any type of milk or milk alternative will work in this recipe.
- Eggs – Helps to bind the ingredients together, make sure these are at room temperature.
- Butter – Can be substituted with oil.
HOW TO MAKE SPINACH AND FETA MUFFINS
Preheat the oven to 180C / 350F. Line a 12 cup muffin pan with liners.
In a medium sized mixing bowl measure out the dry ingredients, the flour, baking powder and salt.
Cube the feta into 1cm / 1/2 inch pieces and slice up the sun-dried tomatoes. Add to the mixing bowl along with the parmesan cheese and wilted and dry spinach.
Fold the ingredients together with a wooden spoon until evenly combined. Set to the side.
Melt the butter in a small saucepan or in the microwave.
In a smaller mixing bowl add the milk, egg and melted butter. Whisk together until combined.
Pour the wet ingredients into the bowl with the dry ingredients.
Fold together until you no longer see any dry flour, be careful not to over mix as this will cause the muffins to become dry and tough.
Divide the spinach and feta muffin batter between the 12 muffin cups. Alternatively if you would like to make larger muffins you can make 9.
Top each muffin with a small amount of parmesan cheese.
Place the muffins into the preheated oven for 20-25 minutes or until they are golden brown and spring back when lightly touched.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Can frozen spinach be used in these Spinach and Feta Muffins?
Yes, any kind of spinach can be used in this recipe. If you are using frozen spinach simply let it defrost and squeeze out the moisture. If you are using fresh spinach, wilt it in a pan before letting it cool.
What can I substitute for sun-dried tomatoes?
You can leave out the sundried tomatoes but they add so much flavour and sweetness to the savoury muffins so I would definitely recommend using them. Alternatively cubbed red bell pepper / red capsicum, fresh cherry tomatoes or jarred roasted bell peppers work well.
How do I store the muffins?
These spinach and feta muffins will stay fresh for 2-3 days in an airtight container in the fridge or 3 months in the freezer. The muffins are freshest the day they are made but they can be warmed up in the microwave or oven to freshen them up.
MORE MUFFIN RECIPES
- 2 1/2 Cups / 310g Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 7oz / 200g Frozen Spinach, defrosted and drained
- 5oz / 100g Feta Cheese
- 80g Sundried Tomatoes
- 1/4 Cup Parmesan Cheese
- 1 1/3 Cup / 330ml Milk
- 1 Stick / 1/2 Cup / 110g Butter, melted
- 1 Egg
- Preheat the oven to 180C / 350F. Line a 12 cup muffin pan with liners.
- In a medium sized mixing bowl measure out the dry ingredients, the flour, baking powder and salt.
- Cube the feta into 1cm / 1/2 inch pieces and slice up the sun-dried tomatoes. Add to the mixing bowl along with half the parmesan cheese and drained spinach.
- Fold the ingredients together with a wooden spoon until evenly combined. Set to the side.
- In a smaller mixing bowl add the milk, egg and melted butter. Whisk together until combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Fold together until you no longer see any dry flour, be careful not to over mix as this will cause the muffins to become dry and tough.
- Divide the spinach and feta muffin batter between the 12 muffin cups. Top the muffins with the other half of the parmesan cheese.
- Place the muffins into the preheated oven for 20-25 minutes or until they are golden brown and spring back when lightly touched.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve the spinach and feta muffins warm from the oven or at room temperature.
Place the muffins in an airtight container and into the fridge for 3-4 days.
Fresh or frozen spinach can be used for this recipe but I prefer frozen spinach as its easier and cheaper than using fresh spinach. If you do decide to use fresh spinach it will need to be wilted down in a pan first which is an extra step.
Additional fillings that can be added or substituted for the feta, spinach or sundried tomatoes.
- Red Pepper
To freeze the muffins place them in an airtight container and into the freezer for up to 3 months. Let the muffins defrost at room temperature or place them into the microwave for 20-30 seconds to serve warm.
Nutrition Information:Yield: 12 Serving Size: 1 Muffin
Amount Per Serving: Calories: 233Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 226mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 8g
Nutrition information is estimated and not always correct.