Save I started making these muffins on a rainy Tuesday when I had three zucchini from the market that were starting to soften. I didn't want another loaf of sweet zucchini bread, so I grabbed the feta from the fridge and decided to go savory. The kitchen smelled like olive oil and fresh dill within minutes, and by the time they came out of the oven, my neighbor had knocked on the door asking what I was baking.
The first time I brought these to a potluck, someone asked if they were from a bakery. I laughed because I'd made them that morning in my pajamas, still half asleep. Now I make a double batch every few weeks and freeze half so I always have something quick to grab when friends drop by unexpectedly.
Ingredients
- Zucchini: Grate it on the larger holes of a box grater, then squeeze out the moisture with a kitchen towel or you'll end up with soggy muffins.
- Feta cheese: I use the block kind and crumble it myself because pre-crumbled feta tends to be drier and doesn't melt as nicely.
- Greek yogurt: This adds tang and keeps the muffins tender without making them heavy.
- Olive oil: Use a good one if you have it, the flavor really comes through in the baked muffin.
- Fresh dill: Parsley works too, but dill has that bright, grassy flavor that pairs perfectly with feta and zucchini.
- Spring onions: They're milder than regular onions and add a sweet, subtle bite.
- All-purpose flour: I haven't tried this with whole wheat yet, but I imagine it would work if you don't mind a denser texture.
- Baking powder and baking soda: Both are needed to get that perfect rise and golden top.
Instructions
- Prep your oven and tin:
- Preheat to 375°F and line your muffin tin with paper liners or give it a light brush of oil. I like liners because they peel away cleanly and make cleanup easier.
- Squeeze the zucchini:
- After grating, bundle it in a clean kitchen towel and twist hard over the sink. You'll be surprised how much liquid comes out, and this step is what keeps your muffins fluffy instead of soggy.
- Mix the dry ingredients:
- Whisk together the flour, baking powder, baking soda, salt, and pepper in a large bowl. I like to use a big bowl here so there's plenty of room for folding later.
- Combine the wet ingredients:
- In a separate bowl, beat the eggs first, then stir in the milk, yogurt, and olive oil until smooth. It should look creamy and a little glossy.
- Bring it all together:
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. A few lumps are fine, you're not making cake batter.
- Fold in the good stuff:
- Add the zucchini, feta, spring onions, dill, and oregano if you're using it. Fold everything together until evenly distributed but still a bit rough looking.
- Fill the muffin cups:
- Divide the batter evenly, filling each cup about three-quarters full. I use a spoon and eyeball it, no need to be precious about it.
- Bake until golden:
- Slide the tin into the oven and bake for 22 to 25 minutes. You'll know they're done when the tops are golden and a toothpick comes out clean.
- Cool and serve:
- Let them sit in the tin for five minutes, then move them to a wire rack. They're delicious warm, but they taste just as good at room temperature.
Save One Sunday morning I served these with scrambled eggs and coffee, and my partner said it felt like brunch at a cafe. I realized then that these muffins have a way of making ordinary moments feel a little more special, even when you're still in your slippers.
Storage and Make-Ahead Tips
These muffins keep well in an airtight container at room temperature for up to three days. I've also frozen them in a zip-top bag for up to a month, and they thaw beautifully on the counter in about an hour. If you want them warm again, just pop one in the microwave for 15 seconds or wrap it in foil and heat it in a low oven.
Serving Suggestions
I love these with a dollop of tzatziki on the side, or alongside a simple tomato and cucumber salad. They also make a great addition to a mezze platter with olives, hummus, and stuffed grape leaves. Sometimes I'll slice one in half and toast it lightly in a pan with a little butter for breakfast.
Variations and Swaps
If you're not a feta fan, try crumbled goat cheese or sharp cheddar instead. I've added a pinch of chili flakes when I want a bit of heat, and once I stirred in sun-dried tomatoes which gave them a sweet, tangy edge. You can also swap the dill for fresh parsley or basil depending on what you have growing or what's in the crisper drawer.
- Use whole wheat flour for a heartier texture, though they'll be a bit denser.
- Try adding a handful of spinach or kale if you want to sneak in more greens.
- A sprinkle of sesame seeds or poppy seeds on top before baking adds a nice crunch.
Save These muffins have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they find a spot in your regular rotation too.
Recipe FAQs
- → How do I prevent zucchini from making the muffins soggy?
After grating, wrap zucchini in a clean towel and squeeze out excess moisture before mixing into the batter.
- → Can I substitute feta cheese with other cheeses?
Yes, goat cheese or sharp cheddar are excellent alternatives that add different flavors.
- → What herbs work best with these muffins?
Fresh dill and parsley complement zucchini and feta beautifully; dried oregano adds a subtle earthy note.
- → How should these muffins be stored?
Store in an airtight container at room temperature for up to 3 days or freeze for up to one month.
- → Can I make these muffins spicy?
Adding a pinch of chili flakes to the batter provides a gentle spicy kick without overpowering the flavors.