Spinach and Feta Muffins
Fluffy, savory, and packed with spinach, these muffins are a protein-rich and nutrient-dense snack or side dish. With the creamy tang of feta and the earthy goodness of spinach, they’re perfect for breakfast, brunch, or as a wholesome grab-and-go bite.
Equipment
- 1 Muffin tin (12-cup)
- 1 Mixing Bowl (Large)
- 1 Mixing Bowl (Medium)
- 1 whisk
- 1 spatula or wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- Nonstick spray or olive oil (for greasing)
- Wire cooling rack
Ingredients
- 9 oz frozen chopped spinach thawed and drained
- 2 large eggs
- ¼ cup extra-virgin olive oil
- 1 cup skim milk
- ¼ cup plain nonfat Greek yogurt
- 2 cups all-purpose flour or gluten-free 1:1 substitute
- 2 tsp baking powder
- ⅔ cup reduced-fat feta cheese crumbled
Instructions
- Prepare the Oven and Muffin Tin: Start by preheating your oven to 350°F (175°C) so it reaches the proper baking temperature before the batter goes in. While the oven warms up, get your muffin tin ready. Lightly grease each cup with nonstick spray or a thin layer of olive oil to prevent sticking. If you prefer using paper liners, place them in the muffin cups and lightly spray the inside of each liner as well. This extra step ensures your muffins release easily once baked.
- Drain and Prep the Spinach: If using frozen chopped spinach, make sure it is fully thawed. Once thawed, squeeze out as much excess liquid as possible—this is important because too much moisture will make the muffins dense and soggy. You can press the spinach between layers of paper towels or use a clean kitchen towel to firmly wring it out until it feels fairly dry to the touch. Set the spinach aside once ready.
- Mix the Wet Ingredients: In a large mixing bowl, combine the drained spinach, eggs, olive oil, milk, and Greek yogurt. Use a whisk or wooden spoon to blend until the mixture is smooth and evenly combined. At this stage, the batter should be slightly green from the spinach and have a creamy, well-mixed consistency. Mixing the wet ingredients first helps distribute the spinach evenly throughout the muffins.
- Incorporate the Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to make sure the leavening agent is evenly distributed. Gradually add this dry mixture to the bowl of wet ingredients. Gently fold everything together with a spatula until no streaks of flour remain. Be careful not to overmix—stop as soon as the ingredients are just combined, since overmixing can make muffins tough instead of tender.
- Fold in the Feta Cheese: Add the crumbled feta cheese to the batter and fold it in gently. Make sure the cheese is distributed throughout the mixture so each muffin gets little bursts of savory, tangy flavor. If you love feta, you can reserve a small amount to sprinkle over the tops before baking for an extra cheesy finish.
- Fill the Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups. Fill each cup about three-quarters full to allow room for rising. Smooth the tops lightly with the back of the spoon if needed. If you reserved feta, sprinkle a few crumbles over each muffin now to create a golden, cheesy topping during baking.
- Bake to Perfection: Place the muffin tin in the preheated oven on the middle rack. Bake for 20–25 minutes, or until the muffins are set and lightly golden on top. To test doneness, insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready. Avoid overbaking, as this can make the muffins dry.
- Cool the Muffins Properly: Once baked, remove the tin from the oven and allow the muffins to cool in the pan for 5–10 minutes. This resting period helps them firm up and makes it easier to remove them from the pan without breaking. After that, carefully transfer the muffins to a wire cooling rack to cool completely. Cooling on a rack prevents condensation from forming at the bottom, which can make muffins soggy.
- Store for Later Enjoyment: Enjoy the muffins warm out of the oven or store them for later. Once fully cooled, place them in an airtight container and refrigerate for 3–4 days. For longer storage, freeze the muffins in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. To reheat, simply warm in the microwave or oven until heated through.
Notes
- These muffins are best enjoyed freshly baked but can be stored in the fridge or freezer for convenience.
- Be sure to thoroughly drain the spinach to avoid a watery batter.
- You can use gluten-free flour in a 1:1 substitution if needed.
- Adjust the amount of feta depending on your taste; more feta gives a tangier flavor.
- Do not overmix the batter; folding until just combined keeps muffins tender and light.
