Pin It I baked these on a rainy Saturday when I had three zucchinis sitting on the counter, growing softer by the hour. I wasn't in the mood for sweet, and something about the cool weather made me crave salt and herbs. The kitchen smelled like dill and warm olive oil within minutes, and I ended up eating two straight from the tin.
I brought a batch to a picnic once, tucked into a basket with napkins and nothing else. My friend Sarah ate three before asking what was in them, then told me she'd never thought of zucchini as something that belonged in a muffin. Neither had I, until I tried it.
Ingredients
- Zucchini: Grate it coarse and squeeze hard—watery batter makes sad, dense muffins.
- Feta cheese: Crumble it yourself from a block if you can, the pre-crumbled stuff is drier and less tangy.
- Greek yogurt: Adds moisture without making things heavy, and a slight tang that balances the richness.
- Olive oil: Use something you'd drizzle on salad, it shows up in the flavor more than you'd think.
- Fresh dill: This is what makes them smell like summer, even in March.
- Spring onions: Milder than regular onions and they soften into sweet little threads as they bake.
Instructions
- Prep the oven and tin:
- Preheat to 375°F and line your muffin tin with papers or a light brush of oil. Cold batter into a hot oven is the move here.
- Squeeze the zucchini dry:
- Grate it, pile it into a clean towel, and twist until your hands hurt a little. You'll be shocked how much water comes out.
- Mix the dry ingredients:
- Whisk the flour, baking powder, baking soda, salt, and pepper in a big bowl. This step takes thirty seconds but it matters.
- Combine the wet ingredients:
- Beat the eggs in another bowl, then stir in milk, yogurt, and olive oil until smooth. It should look glossy.
- Fold everything together:
- Pour wet into dry and stir just until you stop seeing flour streaks. Then fold in zucchini, feta, onions, and herbs gently—don't beat the air out.
- Fill and bake:
- Divide batter evenly into the cups, about three-quarters full. Bake 22 to 25 minutes until golden and firm to the touch.
- Cool before serving:
- Let them sit in the tin for five minutes, then move to a rack. They'll finish setting as they cool.
Pin It One morning I reheated one in a skillet with a little butter on the cut side, and it turned crispy and golden like grilled cheese. I've done it that way ever since when I have leftovers, which isn't often.
What to Serve Them With
They're perfect next to a bowl of soup or a big green salad with lemon. I've also packed them in lunchboxes with cherry tomatoes and cucumber sticks, and they hold up beautifully. A dollop of tzatziki on the side makes them feel like a meal.
How to Store and Reheat
Keep them in an airtight container at room temperature for up to three days, or freeze them in a zip-top bag for a month. To reheat, wrap in a damp paper towel and microwave for 20 seconds, or warm in a low oven. They soften back up like they're fresh.
Ways to Change It Up
Swap feta for goat cheese if you want something creamier, or use sharp cheddar for a sharper bite. Add a pinch of chili flakes to the batter if you like a little heat, or toss in sun-dried tomatoes for a sweeter, richer flavor.
- Try adding a handful of spinach or kale, chopped fine.
- Use basil or parsley instead of dill for a different herby note.
- Top each muffin with a few pumpkin seeds before baking for crunch.
Pin It These muffins don't need much fuss, just good ingredients and a light hand. They've become one of those recipes I make without thinking, and they never disappoint.
Recipe FAQs
- → How do I prevent muffins from becoming soggy?
Squeezing excess moisture from the grated zucchini helps maintain a perfect texture and prevents sogginess.
- → Can I replace feta with other cheeses?
Yes, goat cheese or sharp cheddar work well as alternatives, each lending a unique flavor profile.
- → What herbs complement zucchini and feta in the batter?
Fresh dill and parsley offer bright, complementary notes; dried oregano is optional for added depth.
- → What is the best way to store these muffins?
Store in an airtight container at room temperature for up to 3 days or freeze them for up to a month.
- → Can I add a spicy element to the muffins?
Adding a pinch of chili flakes to the batter introduces a pleasant heat that pairs well with the savory ingredients.