Feta and Zucchini Muffins
It’s time to make a savory breakfast muffin that is absolutely ideal with these two soulmates: zucchini and cheese. This is my Yiayia’s tiganites recipe that I transferred into a muffin pan and baked (instead of fried in oil). She was THE BEST cook was beyond loving to me .. an absolute second mother! I was so blessed to have her in my life for so many years.
Your medium zucchini needs to grate down to 2 cups zucchini shreds for these muffins. You don’t need to drain your zucchini shreds of their liquids, they are necessary to be included in the recipe.
You don’t have to use all purpose flour in this muffin. Gluten free flour and oat flour both work as substitutes. Your preferred milk of choice can be used. I have made these with both olive oil and melted butter and they are both delicious alternatives.
This recipe yields about 23 muffins; plenty to horde, share or freeze for later usage.
Feta and Zucchini Muffins
Ingredients
- 2½ cups flour*
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 2 eggs
- 1.5 cups milk of choice
- 1/2 cup olive oil (or butter)
- 1 medium zucchini, grated
- 1/2 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 2 tbs fresh chives
Instructions
- Preheat your oven to 375° F. Line or spray your muffin trays.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- In a medium bowl, lightly beat your eggs. Then whisk in the milk and oil. Pour this mixture into the dry bowl and mix until JUST combined. Fold in the zucchini shreds, feta and mozzarella and chives.
- Bake for 22-25 minutes or until golden and toothpick comes out clean. Allow to cool. Serves great with soup or eggs.
- THERE IS NO NEED TO SQUEEZE THE LIQUID FROM THE ZUCCHINI – WE NEED IT IN THIS RECIPE!
Notes
2 tsp Baking Powder
1 ½ tsp Salt
3 eggs Melted butter can be subbed for the olive oil, which gives them a more biscuity vibe.
I made this in a loaf pan. Baked it for 40 minutes. It’s absolutely delicious. We’ve been toasting a slice and topping it with an egg over medium for breakfast. Soooo good.
HI April, I’m digging the bread version! And most definitely making it that way next time!
What size loaf pan? Thanks in advance.
Substitute feta for any other ?
Do you think I can substitute almond flour for the all purpose flour?
I havent’ tried this with almond flour so I can’t say for certain!
Sooooo yummy! I added an extra egg for a little more protein and had some roasted red peppers to use up. Soooooooooooo good! My hubby loves them and he’s so picky. Thanks for an awesome easy recipe!
I made these today, and they were delicious!
Hi Judy, That’s fantastic! Glad you liked them..
These were so bland that you might as well eat wallpaper! The last batch I put in the oven I added a sprinkle of bacon on top.
Seasoning is personal. You can adjust to your own taste without the need of writing a bad review.
You took the words right out of my mouth!
🙌. Agree 100%. Her food is delicious- add or delete ingredients based on personal preference. No need to be nasty.
How rude! How much spice is very personal, and I find most online recipes tend to be on the mild side. You can add as much or little spice as you like!
Thank you for your honesty. Reviews are meant to be informative and based on personal opinion. No nastiness here, just some good humor! 🙂
Maybe that’s because everything else in mainstream eateries are soooo over seasoned and MSGed. When pure food is eaten is no longer seems enough. But it’s enough.
Can I skip the mozzarella?
Hi Heather, Yes you can skip the mozzarlla on this recipe!
Can almond flour be substituted in this recipe?
Hi Nancy, I haven’t tried this recipe with almond flour so I cannot say for sure.
how high do you fill the muffin tin?
3/4 way high
Easy and super savory muffins!!! I made Italian Chicken Soup to go with them and it was the perfect accompaniment!!! I’ll make these over n over again!!! In the Loaf pan next time!!!
Just made these, and we love them! I used butter instead of oil, everything else I followed as written. I’m going to serve them along with Chicken Parmesan for dinner. Great recipe, Thank You
Hi can I skip the sugar??0
Would frozen grated zucchini work in this recipe?
I changed 2 ingredients because I didn’t have what the recipe called for. I used dehydrated onions and marble cheese
Flavour and texture were perfect
Thank you for the recipe
Hi Laura, that sounds super flavorful.. thanks for sharing! And I’m glad you liked the recipe!!
Can you substitute feta for ricotta
Thank you
Several people mentioned trying it with almond flour and I attempted it – Results were stellar!! I tweaked the base recipe using almond flour instead, I also added little extra baking powder, salt, and egg as I wasn’t sure how well it would bind with no gluten from the flour but didn’t want it to be super dense either. I also added finely diced bacon pieces 🙂
Results were incredibly tasty! Somewhere between quiche-like and a very moist corncake. If you’re sensitive to salty flavors you may need to adjust to your liking. My goal was to make breakfast bites that I can freeze and reheat – that’s the next trial.
Thank you so much for this recipe Stella!
-Changes for Almond Flour-
2 ½ cup Almond Flour
2 tsp Baking Powder
1 ½ tsp Salt
3 eggs
½-¾ cup Finely Diced Bacon (bacon bits in a bag)
Hi Michael, so sorry for the late response! And I just want to thank you so much for including your recipe on here to share with others that want to make them with almond flour! YOu’re awesome and I’m glad you enjoyed the muffins!
Did you use milk? if so how much?
You didn’t mention oil either🤔?
I made it with your measurements and it was a huge flop (literally).
Made these after they popped up on my Instagram page – the perfect snack or lunch accompaniment! They were delicious, my batter got me approx 18 cupcake-sized muffins!
Do they need to be kept in fridge if using next day?
Hi Anita, I would house them in the fridge due to the cheese! And just let them come to room temp when ready to eat or warm up in your countertop small oven.
Have you ever made these without the sugar? It seems like these are def more on the savory side…
Oh you can leave it out if you like.
These are amazing and so dreamy tasting! Loved having them for breakfast or as a snack.
it’s amazing and so easy. thank you ❤️ happy New Year!
Hi, how long can they be stored in fridge?
Hello Nejla, 4-5 days in the fridge!
Looks amazing!
Hi Stella, way size the cups must have?
Regards
Panos
How should I store this? In the fridge or on the counter? Thanks
Hi Amy, I would do fridge for the cheese
I haven’t made these yet but I know what to do with the Zucchini I have .Can I use a sugar substitute?
want to try. Can you tomatoes
Can I cut back on the butter/oil to maybe 1/4 cup?
Hello Stella. It looks very tasty. I would like to ask you for the measure of the cup – how many grams it contains? Thank you in advance!
Hello Vania, I just updated the recipe with grams! Hope you enjoy!
I’m assuming that you are using regular size muffin/cupcake tins. Do you know if using a mini muffin tin would make much difference other than timing? I’d like to serve as an appetizer.
I am trying these in mini muffin tins. 20 minutes to bake?
super easy and very tasty. I’ll definitely add them to my favorites.
These are awesome. Kids love them too.
They are good. I would add more Feta cheese. They took a bit longer to cook but that might be the difference of ovens. I also did half oil and half butter.
Enjoy!
IF we want more feta than mozzarella, what will that do? Does it mean they are less ‘gooey’? We like feta more! Thanks.
Hi Joan, you can leave out the mozzarella if you like.
Muffins are dry not moist.
Hi Mo, I’m sorry it didn’t work for you! Maybe they were over cooked or your oven is stronger than mine?
didn’t get golden brown hmmm i halved this receipt and baked for 25 minutes
HI Charles, sorry they didn’t get the tan going on top!
I was so pleasantly surprised! What a delicious & easy recipe!
Hi Ellie, glad you liked the muffins! thanks for the kind review!
Hi Stella
Looking so good, can I make the batter to night and cook them tomorrow for breakfast?
I was excited to make these because zucchini and feta are favorites of everyone in our family. I used a good quality feta and a fresh zucchini and I feel these were tasteless. Not what I was expecting and probably won’t make these again. I have made hundreds of online recipes and this was the first one I didn’t not like. I used a gluten free flour that I bake with all the time.
Hi Beth, I’m SO sorry the recipe didn’t work for you.
The first time I made them I used gluten free flour and they didn’t cook properly. I followed the original recipe and they came out great. Give them another go.
Can I use flax eggs as my grandson is allergic to eggs.
Can I shred my own fresh mozzarella, or should I be using the bagged/pre-shredded kind? I ask because I know fresh mozzarella has more moisture than the bagged kind.
Hi Ray, I used pre-shredded here… but I think you can definitely use your own mozzarella block. Maybe fresh mozzarella won’t work though
Another amazing recipe! Third in a row for this weekend 🙂 Due to the moisture from the zucchini I thought they were undercooked, but they were not. The toothpick didn’t come out completely clean, even after thirty five mins. I pulled them out and decided to just let them cool. They were cooked through.
Along with the seasoning in the recipe, I added some onion and garlic powder. Love these!!
HI Daria, Thanks so much for sharing your feedback with us! Glad they were a winner with you!
Amazing!!! Just finished baking them and can’t get enough… next time trying the non-gluten version.. 😋
Hi Alejandra, so glad you enjoyed them! Thank you for the kind review!!
Can these be frozen once they are baked?
Made the using Bobmills gluten free 1 for 1 flour and baked them in mini muffin trays for 15mins-18mins turned out amazing as a little hors d’oeuvre for a gathering we were having. Everyone was raving about them! Absolutely must try!! Thank you for this amazing recipe
Have made this 2x now absolutely the best and quick and easy.
Yummie! Just made these. I didn’t have Mozzarella, so replaced with Swiss cheese. Very tasty!
OMG!!! I just made them this morning and they are sooooo good. My son who is very difficult when it come to food he ate 4 of them. They are so moist and tasty! Thank you so much!!!!
Can’t stop having just one more! I added finely chopped gyro meat and reduced the olive oil by 2 T to account for the fat on the meat. These will soon be a party staple!! Love love love!!
Such a good recipe!!
I had to improvise some of the ingredients with what I had in fridge:
I hope you and your Yaya would approve. Lol.
– I used a mix of cottage cheese and shredded cheese instead of mozzarella.
– I added an egg since ours were small.
– I added a tsp of baking powder.
– I used a mix of Aleppo pepper, garlic powder and onion powder instead of chives.
– Finally, I topped the muffins with shredded cheese 5 minutes before end of baking.
Thanks for great recipe.
Oh my goodness, these are so tasty! Moist and full of flavour. I made half the recipe into 24 mini-muffins and baked them for 20 minutes. I wanted a bread to accompany a Greek-seasoned barbecued roast beef, cucumber and tomato salad and roasted potatoes, and these were perfect! I left out the sugar to make them truly savoury. Thank you for the recipe!
Is the 1.5 ( 1 1/2) cups of milk correct? My batter had more liquid than the video shows and was rather runny. The zucchini and cheese mixed right in. No need to fold. Please let me know if I used too much milk so that I can make the proper correction. My family still enjoyed the 48 mini muffins I was able to make with the recipe as written.
Hi Maria, that is correct 1 1/2 cups milk. I’m guessing maybe the brand of flour you used was not as absorbant. If you ever feel like a batter is too runny, you can always add a little more flour to it or in this case breadcrumbs. So glad your family still enjoyed them tho!
really good
Hi Lyne, I’m glad you liked them!
I love this. making it for the second time. I freeze and we take out as needed.
These are delicious! I doubled the feta (only because I crumbled too much) and used a whole scallion (green too too) sliced super thinly instead of chives and they turned out great! Tempted to add other cheeses instead of mozzarella. It’s a fun recipe to experiment a little with.
I made tonight according to directions but they stuck to my liners. Any idea why? The middle was really good.
totally devine! thank you for a lovely recipe! as I didn’t have chives I added dried mint, and it worked quite well.
Hi Dimi, thanks for trying out the muffins! Glad they are enjoyed!
I loved this recipe! Super easy to make. Looking something healthy for me and husband for on the go breakfast. Tried one to taste test and ending eating two. Can’t wait for my husband to try it tomorrow morning, thank you stella!
Hi Francesca, glad you both enjoyed the recipe and I thank YOU for the kind rating!
can you freeze them? I’m the only one eating them and as much as I’d like to eat them all because they are so good…
Hi Shari, yes they are freezable!