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
Equipment
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.
Nutrition
Looking for more?
Made this first time today. Halved the recipe and baked in a loaf pan 25 min@ 375. Added a leftover piece of ham
(cubed), few bacon bits, 2 mushrooms
(cubed) and a dash of spices. Served with strawberries. Yum!
😋 Will make again! 🇨🇦
Hi JC, that sounds SO GOOD! I need to try it in the loaf pan too next time! Thanks for sharing your feedback with us!
SOOOO DELICIOUS!
Made it in a loaf pan!
I added chopped spinach & green onion. WOW! So good! Used FAT FREE Feta! So good! I love your recipes, Stella!!!
Hi Bianca, sounds incredible! Thanks for sharing your feedback with us – very useful!
I was just wondering if you had any dough left over because this is supposed to make 23 muffins which seems like more than 1 loaf pan. Thank you.
These are absolutely delicious! My zucchini hating husband even loved them! They are a total hit! Only question, how do you store them? Air tight containers, refrigerator?
Absolutely Amazing this is the Bomb. I Love them. Wonderful Flavor yummy in the tummy. This is my #1 favorite recipe from you. Thank You soooooo much for sharing this recipe Stella.
Hi Tammy, Glad you liked these so much! They are one of my favorites too!
Love
Amazing Recipe I’m hooked on these Little Muffins…..Thank You for sharing!!!!!
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!
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!
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 made tonight according to directions but they stuck to my liners. Any idea why? The middle was really good.
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 love this. making it for the second time. I freeze and we take out as needed.
really good
Hi Lyne, I’m glad you liked them!
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!
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!
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.