Save I baked these on a rainy Tuesday when the garden zucchini were taking over the kitchen counter. My daughter walked in mid-fold, grabbed one warm from the tin, and declared them better than any breakfast muffin she'd had. The feta melts just enough to create little pockets of salt, and the herbs smell like summer even when it's gray outside.
The first batch I made, I forgot to squeeze the zucchini and ended up with soggy bottoms. My neighbor laughed and said that's how she learned too. Now I twist that towel like I'm wringing out a swimsuit, and the muffins come out golden and sturdy every time.
Ingredients
- Zucchini: Grate it on the large holes of a box grater, then squeeze hard in a towel or the batter will be watery.
- Feta cheese: The crumbly block kind works better than pre-crumbled, it has more moisture and flavor.
- Greek yogurt: This is what makes them so tender, don't skip it or swap for regular yogurt.
- Fresh dill: It brings a brightness that dried herbs just can't match, but parsley works if that's what you have.
- Olive oil: Use a mild one, extra virgin can taste too grassy in baked goods.
- Spring onions: Slice them thin so they soften completely and don't crunch.
Instructions
- Prep the tin:
- Line your muffin tin with paper liners or rub a little olive oil in each cup. Preheat the oven to 375°F so it's ready when you are.
- Squeeze the zucchini:
- After grating, bundle it in a clean kitchen towel and twist until no more liquid drips out. This step matters more than you think.
- Mix the dry ingredients:
- Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl until there are no lumps.
- Combine the wet ingredients:
- In another bowl, beat the eggs first, then stir in the milk, yogurt, and olive oil until smooth.
- Bring it together:
- Pour the wet mixture into the dry and stir gently with a spatula just until you don't see dry flour anymore. Overmixing makes them tough.
- Fold in the good stuff:
- Add the zucchini, feta, spring onions, dill, and oregano if using, folding until evenly distributed.
- Fill and bake:
- Spoon batter into each cup about three-quarters full, then bake for 22 to 25 minutes until the tops are golden and a toothpick comes out clean.
- Cool and serve:
- Let them sit in the tin for 5 minutes, then move to a wire rack. They're wonderful warm or at room temperature.
Save I brought a batch to a potluck once and someone asked if they were from a bakery. That's when I realized how fancy something simple can feel when it's made with care. Now I keep a stash in the freezer for mornings when I need to feel like I have my life together.
Storage and Freezing
These muffins stay moist in an airtight container on the counter for up to three days. I freeze extras in a zip-top bag and pull one out the night before, it thaws perfectly by morning. You can also reheat them for 15 seconds in the microwave if you want that just-baked warmth again.
Flavor Variations
I've swapped feta for sharp white cheddar when I wanted something milder, and added a pinch of chili flakes when I was feeling bold. Sun-dried tomatoes or chopped olives also work beautifully if you want a more Mediterranean vibe. My friend uses goat cheese and says it makes them taste like a fancy brunch.
Serving Suggestions
I love these alongside a bowl of tzatziki or a simple cucumber salad. They're hearty enough to pack for lunch with some cherry tomatoes and hummus, or serve as an appetizer when people come over.
- Pair with a lemony arugula salad for a light meal.
- Serve warm with a smear of butter or cream cheese.
- Pack in lunchboxes with fruit and a hard-boiled egg.
Save These muffins have become my answer to what can I bring, what should I pack, and what sounds good right now. I hope they do the same for you.