Savory Spinach and Feta Muffins

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

5 oz fresh baby spinach, wilted, squeezed dry, and chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
2 large eggs
3/4 cup whole milk
1/2 cup plain Greek yogurt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 cup crumbled feta cheese
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon sesame seeds, for topping

Do This

1. Heat oven to 375°F and grease a 12-cup muffin pan.
2. Wilt the spinach, squeeze it very dry, and chop it finely.
3. Whisk flour, baking powder, baking soda, salt, and pepper in a large bowl.
4. Whisk eggs, milk, Greek yogurt, olive oil, lemon juice, and lemon zest in another bowl.
5. Fold wet ingredients into dry ingredients, then fold in spinach, feta, green onions, dill, and parsley.
6. Divide batter among 12 muffin cups, sprinkle with sesame seeds, and bake for 18 to 22 minutes.
7. Cool in the pan for 5 minutes, then move to a rack and serve warm or at room temperature.

Why You’ll Love This Recipe

Savory and satisfying: These muffins are tender, salty, tangy, and herb-packed, making them a great alternative to sweet breakfast muffins.
Easy to meal prep: Bake once and enjoy them for quick breakfasts, packed lunches, snacks, or brunch spreads.
Mediterranean-inspired flavor: Feta, spinach, dill, parsley, lemon, and olive oil give each muffin a bright, fresh taste.
Soft but not soggy: Squeezing the spinach dry and using Greek yogurt creates a moist crumb with good structure.

Grocery List

Produce: 5 oz fresh baby spinach, 2 green onions, 1 lemon, fresh dill, fresh parsley
Dairy: Feta cheese, plain Greek yogurt, whole milk, large eggs
Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, black pepper, extra-virgin olive oil, sesame seeds

Full Ingredients

Spinach and Herb Mixture

5 oz fresh baby spinach
1 cup crumbled feta cheese, about 150 g
1/4 cup thinly sliced green onions, about 2 medium green onions
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 teaspoon finely grated lemon zest

Dry Ingredients

2 cups all-purpose flour, spooned and leveled, about 240 g
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Wet Ingredients

2 large eggs, at room temperature if possible
3/4 cup whole milk
1/2 cup plain Greek yogurt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

Topping

1 tablespoon sesame seeds

Savory Spinach and Feta Muffins – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 375°F. Grease a standard 12-cup muffin pan well with olive oil or nonstick spray, making sure to coat the top surface of the pan too, since savory muffins can spread slightly as they rise. You can also use paper liners, but lightly greasing the liners helps prevent sticking.

Step 2: Wilt and dry the spinach

Place the 5 oz fresh baby spinach in a microwave-safe bowl, cover it loosely, and microwave for 60 to 90 seconds, just until wilted. Let it cool for a few minutes, then squeeze it firmly in a clean kitchen towel or several layers of paper towel until no excess liquid drips out. Chop the squeezed spinach finely. You should have about 3/4 cup packed cooked spinach.

This drying step is important. Spinach holds a lot of water, and removing that moisture keeps the muffins soft and tender instead of damp or heavy.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon black pepper. Whisk for about 20 seconds so the leavening is evenly distributed through the flour.

Step 4: Mix the wet ingredients

In a separate medium bowl, whisk the 2 large eggs until smooth. Add the 3/4 cup whole milk, 1/2 cup plain Greek yogurt, 1/3 cup extra-virgin olive oil, and 1 tablespoon fresh lemon juice. Whisk until the mixture looks mostly smooth and creamy. A few tiny yogurt streaks are fine.

Step 5: Combine the batter gently

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold the mixture together just until you no longer see large pockets of dry flour. The batter will be thick and slightly lumpy, which is exactly what you want. Avoid overmixing, because too much stirring can make the muffins tough.

Step 6: Fold in the spinach, feta, and herbs

Add the chopped spinach, 1 cup crumbled feta, 1/4 cup sliced green onions, 2 tablespoons chopped dill, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest to the batter. Fold gently until everything is evenly distributed. The batter should look rustic and speckled with green herbs, spinach ribbons, and small pockets of feta.

Step 7: Fill the muffin pan

Divide the batter evenly among the 12 muffin cups, filling each cup about 3/4 full. A large cookie scoop or 1/4-cup measuring cup works well for this. Sprinkle the tops evenly with 1 tablespoon sesame seeds.

Step 8: Bake, cool, and serve

Bake at 375°F for 18 to 22 minutes, or until the tops are lightly golden, the muffins spring back when gently pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs. For extra accuracy, the center of a muffin should register about 200°F on an instant-read thermometer.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm, at room temperature, or lightly toasted. They are especially good with sliced tomatoes, eggs, soup, salad, or a simple bowl of yogurt.

Pro Tips

Squeeze the spinach more than you think you need to: Excess water is the main reason savory muffins turn out gummy.
Use block feta if you can: Feta packed in brine tends to taste creamier and tangier than pre-crumbled feta. Pat it dry before crumbling.
Do not overmix: Stir only until the batter comes together. A lumpy batter makes a softer muffin.
Check early: Start checking at 18 minutes. Overbaking can dry out the crumb, especially with feta in the batter.
Let them rest before eating: A 10-minute rest helps the crumb set and makes the feta flavor come through more clearly.

Variations

Sun-dried tomato spinach feta muffins: Fold in 1/3 cup finely chopped oil-packed sun-dried tomatoes, well drained, along with the spinach and feta.
Olive and oregano version: Replace the dill with 1 teaspoon dried oregano and add 1/4 cup chopped Kalamata olives. Reduce the salt to 1/4 teaspoon because olives are salty.
Whole wheat option: Replace 1 cup of the all-purpose flour with 1 cup white whole wheat flour. Add 1 extra tablespoon milk if the batter seems very stiff.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best texture after refrigeration, warm them in a 325°F oven for 8 to 10 minutes, or microwave one muffin for 15 to 20 seconds.

To freeze, wrap each cooled muffin individually and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in a 325°F oven for 15 to 18 minutes.

For make-ahead prep, you can wilt, squeeze, and chop the spinach up to 2 days in advance. Store it in an airtight container in the refrigerator. You can also crumble the feta and chop the herbs up to 1 day ahead. For the best rise, mix the batter right before baking.

Nutrition (per serving)