Spinach and Feta Muffins

Name: Spinach and Feta Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 muffins
Ingredients: 2 cups packed spinach; 1¾ cups (226 grams) all-purpose flour; 1 tablespoon granulated sugar; 2 teaspoons baking powder; 1 teaspoon lemon zest; ½ teaspoon salt; pinch cayenne pepper; 1 cup (226 grams) whole milk; 2 eggs; 1 tick (8 tablespoons or 4 ounces or 113 grams) unsalted butter, melted; 1 cup (5.3 ounces or 150 grams) crumbled feta cheese; 2 tablespoons (0.5 ounce or 14 grams) grated Parmesan

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings
12 muffins
Calories
198 kcal
Course
Snacks
Cuisine
International

Spinach and Feta Muffins

Demi Nguyen

Report

These spinach and feta muffins are beautifully moist, balanced with salty and rich flavors, and packed with greens. It's an easy savory bake for those of you with picky eaters in your home.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

2 cups packed spinach
1¾ cups (226 grams) all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon salt
pinch cayenne pepper
1 cup (226 grams) whole milk
2 eggs
1 tick (8 tablespoons or 4 ounces or 113 grams) unsalted butter, melted plus more for greasing the muffin tin if desired
1 cup (5.3 ounces or 150 grams) crumbled feta cheese
2 tablespoons (0.5 ounce or 14 grams) grated Parmesan

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Heat the oven to 350°F.
Butter a twelve-cup muffin tin or line it with muffin liners.
Blanch or steam the spinach for 2 to 3 minutes until soft. Then drain it, stop the cooking by immersing it in a bowl of ice and water, and then squeeze out as much water as you possibly can.
Combine the dry ingredients (flour, sugar, baking powder, lemon zest, salt, and cayenne pepper) in a medium to large bowl.
Add the eggs to the measuring cup with the milk and whisk.
Add the butter and the egg and milk mixture to the dry ingredients.
Stir just enough to wet the dry ingredients, and then add the spinach and crumbled feta and stir until combined.
Use a large cookie scoop or large spoon to fill the muffin cups.
Sprinkle the Parmesan on top of the muffin batter.
Bake for 18 to 20 minutes or until a toothpick inserted in the muffin comes out with just a few crumbs.
Switch your oven to broil and broil the muffins for 1 to 2 minutes until the Parmesan starts to brown.
Cool in the pan for 5 to 10 minutes and then remove to a cooling rack. These feta and spinach muffins are definitely best when still a little warm!
Store in an air-tight container in the refrigerator for a few days or in the freezer for up to three months.

Notes

Measure your milk in a 2 cup measuring cup to save cleaning up one bowl!
Measure your milk in a 2 cup measuring cup to save cleaning up one bowl!
Remember not to over-mix your muffin batter or your muffins may become tough.
These feta and spinach muffins are best served warm. Store leftovers in the refrigerator for a few days or the freezer for three months. To serve, warm these savory muffins in the microwave or oven.

Nutrition Information

Show Details

Calories 198kcal (10%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 61mg (20%) Sodium 345mg (14%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 836IU (17%) Vitamin C 2mg (2%) Calcium 148mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 198 kcal

% Daily Value*

Calories	198kcal	10%
Carbohydrates	17g	6%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	61mg	20%
Sodium	345mg	14%
Potassium	96mg	2%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	836IU	17%
Vitamin C	2mg	2%
Calcium	148mg	15%
Iron	1mg	6%