Description
Savory spinach feta muffins, perfect for breakfast, brunch, or a healthy snack! Packed with fresh spinach, feta, and Parmesan cheese, these muffins are easy to make and full of flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
- 1 cup packed fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped red onion
- 1 tablespoon lemon juice
- Optional: Pinch of red pepper flakes for a little heat
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped red onion. Sauté for about 2-3 minutes, or until the garlic is fragrant and the onion is softened and translucent. Be careful not to burn the garlic! Burnt garlic can make the whole dish bitter.
- Add the chopped spinach to the skillet. Cook until the spinach wilts down significantly, usually about 2-3 minutes. Stir frequently to ensure even cooking. You want to remove as much moisture as possible from the spinach to prevent soggy muffins.
- Transfer the spinach mixture to a fine-mesh sieve or colander. Press down on the spinach with the back of a spoon to squeeze out any excess water. You can also use a clean kitchen towel to gently squeeze the spinach. Discard the excess liquid. This step is vital for achieving the right texture in your muffins.
- In a medium bowl, combine the drained spinach mixture, crumbled feta cheese, grated Parmesan cheese, and lemon juice. The lemon juice brightens up the flavors and balances the richness of the cheese. Mix well to ensure everything is evenly distributed. Taste and adjust seasonings if needed. You might want to add a pinch of salt or pepper, depending on the saltiness of your feta. If you like a little heat, add a pinch of red pepper flakes at this stage.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Make sure the baking powder and baking soda are evenly distributed throughout the flour. This ensures that the muffins will rise properly.
- In a separate bowl, whisk together the eggs, milk, and olive oil. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough muffins. Mix just until the dry ingredients are moistened. A few lumps are okay.
- Gently fold the spinach and feta cheese mixture into the batter. Again, be careful not to overmix. You want the spinach and feta to be evenly distributed throughout the batter, but you don’t want to overwork the gluten.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups well with cooking spray. If you’re using paper liners, they make for easy cleanup. If you’re greasing the tin, make sure to get into all the nooks and crannies to prevent the muffins from sticking.
- Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full. This will allow the muffins to rise without overflowing.
- If desired, sprinkle a little extra grated Parmesan cheese on top of each muffin before baking. This adds a nice cheesy crust and visual appeal.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and spring back lightly when touched. Keep a close eye on them, as baking times can vary depending on your oven.
- Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms of the muffins from becoming soggy.
Notes
- Don’t Overmix: Overmixing is the enemy of tender muffins. Mix just until the dry ingredients are moistened.
- Use Fresh Spinach: Fresh spinach provides the best flavor and texture. If you only have frozen spinach on hand, be sure to thaw it completely and squeeze out all the excess moisture before using it.
- Adjust Seasonings: Taste the spinach and feta mixture before adding it to the batter and adjust the seasonings as needed. Feta cheese can vary in saltiness, so you may need to add more or less salt.
- Add-Ins: Feel free to customize these muffins with other add-ins. Sun-dried tomatoes, chopped olives, or roasted red peppers would all be delicious additions.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage. To freeze, wrap the muffins individually in plastic wrap and then place them in a freezer bag. They can be reheated in the oven or microwave.
- Make Ahead: You can prepare the spinach and feta mixture ahead of time and store it in the refrigerator for up to 2 days. This will save you time when you’re ready to bake the muffins.
- Serving Suggestions: These muffins are delicious served warm or at room temperature. They make a great breakfast, brunch, or snack. They’re also a perfect addition to a lunchbox or picnic basket. Serve them with a side of yogurt or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes