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
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This is like the 4th time I made this and I just love it! I added Kalamata olives this time and oh my delicious. Thank you for this great recipe 🙂
Just perfect. thank you 😊
Should the muffins be refrigerated ?
I hate to sound dense but…it says makes 23 with a 12 cup muffin tin…so how full should I fill them for it to come out right?
Definitely a keeper!
Hi, love these but would I be able to sub the oil for cottage cheese to make them lower fat and higher protein??
HI Abbey, thanks for trying them out! I’m not sure since i havent tried that substitute. It might change the texture but it should work overall…
Made these just now. They are so delicious! Followed the recipe to a T and they are a hit! Even my picky teenager ate a few and use marina for a dip. Thank you for taking the time to share this fantastic recipe! Will definitely make these again!
HI Carmen, I’m so glad you and your family enjoyed the muffins! Thank you for trying them and leaving kind feedback~!
Not bad. I left out the sugar.
thank you
Made this recipe today. Swapped the oil and chives for compound garlic ramp butter w/ lemon zest, and threw in some chopped bacon for good measure. Absolutely delectable!
Love this recipe! Made it time and time again! Even with fresh mozzarella worked out fine
I followed the recipe to a tee, and they turned out absolutely delicious. I don’t bake a lot, so was worried about not doing something right, but these were perfect! I added some cayenne, and dill to spruce it up a bit, and I am very very happy with the results. Thank you so much for the recipe!
Can’t stop making these, everyone keeps eating them on me – well me too I can not lie. Delicious!!!! I’m obsessed with Feta so I add more on top before I put them in the oven. Love Love Love this recipe.. <3
Can you please tell how to freeze and use them later? 🙏
Made these awesome I did my own “Lowry seasoning” mi mix has way less salt I wanted more flavor fantastic Stella love your recipes so simple
Hi Eileen, they sound perfect! Glad the overall recipe was to your liking!
Fantastic! I added some caramelised onions for extra sweetness. muffins turned out fantastic! I got about 21 pieces. I put also half of the amount of oil and it worked. Thank you for a great and versatile recipe!
Hi Irina, Oh dear.. i get weak for caramelized onions – your version sounds incredible!!
I used the almond flour and added one more egg, minus 1/3 cup of milk. Loved them! Oh and I left out sugar. I found with the feta cheese it didn’t need salt as well. A success. Thanks so much for this idea.
Hi Gail, sounds amazing! Glad it worked out with the almond flour and thanks for sharing your feedback with us! Super helpful!