These easy feta and spinach muffins are perfect for lunchboxes, after school snacks or just to enjoy on their own!
Packed with spinach, creamy feta and sun dried tomatoes, these flavour-packed savoury muffins take just 15 minutes to prepare.
From vegetable savoury muffins and cheesy ham and corn muffins, to ham, cheese and zucchini muffins, tasty savoury muffins are always popular in my house - and my spinach and feta muffins are no exception!
Bursting with flavour, these spinach muffins are a delicious addition to lunchboxes, perfect with a bowl of soup, make a tasty after school savoury snack, and also make the most delicious grab-n-go breakfast!
Why You're Going To Love This Recipe
- Loved by the whole family - and so useful for work and school lunchboxes, or grab and go snacks.
- Quick and easy recipe - have fresh homemade savoury muffins ready in 35 minutes!
- Freezer friendly - these muffins can be frozen for up to 3 months. Just take out of the freezer as needed and thaw at room temperature, or in the fridge overnight.
- Conventional and Thermomix - you will find both methods written in the recipe card at the bottom of the post.
What You Need
These delicious spinach muffins are made with pantry and fridge staples.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Baby spinach - can use chopped English spinach instead of baby spinach. Alternatively you can strain all of the liquid from frozen spinach that has been defrosted, just make sure to remove as much liquid as possible.
- Self raising flour - or make your own self raising flour using 2 teaspoons baking powder sifted through every 1 cup of plain flour.
- Dried herbs - dried dill and dried parsley.
- Feta - use a soft feta like Danish feta.
- Cheddar cheese - you can use a strong cheddar cheese or grated tasty cheese.
- Sun-dried tomatoes - I recommend using store-bought deli or jarred sun dried tomatoes.
- Milk - full cream milk is best for this recipe but you can use light milk if you prefer.
- Sour cream - or greek yoghurt.
- Butter - melted.
- Eggs - I use large eggs which weigh approx. 60g each.
Equipment Required
You don't need any fancy equipment to make these savoury feta & spinach muffins!
- 12 hole muffin tray.
- Paper cases.
- 2 bowls and a spoon - or a Thermomix.
- Oven - I specify fan forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by 10 to 20 degrees Celsius.
Step By Step Instructions
These spinach feta muffins take just 15 minutes to prepare, then place in the oven and have fresh muffins ready to enjoy in less than 40 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Spinach
Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 200 degrees celsius (fan-forced).
Place the baby spinach into a sieve or colander over the top of a large bowl or sink.
Pour boiling water over the spinach until it wilts. Leave for 5 minutes. Carefully squeeze out the excess liquid from the spinach and set aside.
Step 2 - Mix The Dry Ingredients
Sift the self raising flour into a large bowl. Add the dried herbs.
Add the strained spinach, half of the feta cheese, half of the grated cheese and the chopped sun-dried tomatoes. Season with salt and pepper.
Mix to combine, then make a well in the centre.
Step 3 - Mix The Wet Ingredients
In a separate bowl, whisk together the milk, sour cream, melted butter and eggs.
Pour the liquid into the well in the dry ingredients.
Gently mix to combine - don't over mix as this can make your muffins tough.
Step 4 - Bake
Divide the mixture equally between the muffin cases. Sprinkle the remaining feta and grated cheddar cheese over the top.
Bake in the oven for approximately 20 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
Leave feta & spinach muffins in the muffin pan to cool for 5 minutes, before placing muffins onto a wire rack to cool completely.
Expert Tips
- Squeeze ALL of the liquid from the spinach.
- Use room temperature ingredients – for the best muffins, make sure all of your ingredients, such as milk, sour cream and eggs, are at room temperature before using. This helps the the ingredients to blend well, and the baking process to start immediately in the oven.
- Don’t over-mix the ingredients – over-mixed muffins will be dense and tough. Once you’ve added the dry ingredients, it’s important just to very gently fold the mixture through.
- Storing & freezing - feta & spinach muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months.
- Serving suggestions: alongside a bowl of hot soup. My favourite soups to pair with these muffins are tomato soup or zucchini soup! They are also so delicious on their own, just split open and slathered with butter or cream cheese!
FAQs
Add half a teaspoon of uncooked rice grains to the bottom of each of the muffin tin holes - this will help stop your paper cases from becoming greasy.
Yes! You can freeze spinach and feta muffins for up to 3 months. Allow to defrost at room temperature before consuming.
Place spinach in a sieve set over a large bowl. Carefully pour boiling water over spinach and then leave for 5 minutes to wilt. Once cool enough to handle, gentle squeeze as much water from the spinach with your hands as you can.
Related Recipes
For more savoury muffins and snacks that are perfect for school lunchboxes or a light lunch, be sure to have a look at these favourites:
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Spinach & Feta Muffins
Ingredients
- 160 g baby spinach
- 375 g (2 ½ cups) self raising flour
- 1 tsp dried dill
- 1 tsp dried parsley
- 200 g feta crumbled (soft feta like Danish)
- 120 g (1½ cups) cheddar cheese grated
- 75 g (⅓ cup) sun-dried tomatoes chopped
- salt and pepper to season
- 250 ml (1 cup) milk room temperature
- 120 g (½ cup) sour cream or greek yoghurt, room temperature
- 90 g butter melted
- 2 eggs room temperature
Instructions
Conventional Method
- Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 200 degrees celsius (fan-forced).
- Place the baby spinach into a sieve or colander over the top of a large bowl. Pour boiling water over the spinach until it wilts. Leave for 5 minutes. Carefully squeeze out the excess liquid from the spinach and set aside.
- Sift the self raising flour into a large bowl. Add the dried herbs, the strained spinach, half of the feta cheese, half of the grated cheese and the chopped sun-dried tomatoes. Season with salt and pepper. Mix to combine. Make a well in the centre of the mixture.
- In a separate bowl, whisk together the milk, sour cream, melted butter and eggs.
- Pour the liquid into the well in the dry ingredients and gently mix to combine.
- Divide the mixture equally between the muffin cases. Sprinkle the remaining feta and grated cheddar cheese over the top.
- Bake in the oven for approximately 20 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
- Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.
Thermomix Method
- Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 200 degrees celsius (fan-forced).
- Place the baby spinach into a sieve or colander over the top of a large bowl. Pour boiling water over the spinach until it wilts. Leave for 5 minutes. Carefully squeeze out the excess liquid from the spinach and set aside.
- Grate the cheddar cheese for 10 seconds, Speed 6. Set aside.
- Melt the butter for 2 minutes, 60 degrees, Speed 2. Add the milk, sour cream and eggs and mix for 15 seconds, Speed 4.
- Add the strained baby spinach, self raising flour, herbs, half of the feta cheese and half of the grated cheese, chopped sun-dried tomatoes, salt and pepper and mix for 20 seconds, Speed 3, Reverse. Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
- Divide the mixture equally between the muffin cases. Sprinkle the remaining feta and grated cheddar cheese over the top.
- Bake in the oven for approximately 20 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
- Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.
Notes
- Squeeze ALL of the liquid from the baby spinach.
- Self-raising flour – or make your own using 2 teaspoons baking powder sifted through every 1 cup of plain flour.
- Cheese – grated tasty or cheddar cheese is fine.
- Feta - crumbled, use a soft feta like Danish feta.
- Baby Spinach - you can use chopped English spinach instead of baby spinach. Alternatively you can strain all of the liquid from frozen spinach that has been defrosted.
- Use room temperature ingredients – for the best muffins, make sure all of your ingredients, such as milk, sour cream and eggs, are at room temperature before using.
- Don’t over-mix the ingredients – over-mixed muffins will be dense and tough. Once you’ve added the dry ingredients, it’s important just to very gently fold the mixture through.
- Add some uncooked rice grains to the bottom of the muffin tin holes – this stops the paper cases from getting greasy.
- Storing & freezing - spinach feta muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
Kerre
Delicious, light and flavoursome muffins. I didn't bother with the hot water over the spinach - I just chopped the baby spinach from the bag. But I made sure the eggs and milk were at room temperature and I think that made all the difference. This will be a firm favourite in our family.