Savory Spinach Feta and Sun-Dried Tomato Muffins Recipe
These Savory Spinach Feta and Sun-Dried Tomato Muffins are a delightful, flavor-packed baked treat perfect for breakfast, brunch, or a savory snack. They combine fresh baby spinach, crumbled feta cheese, and tangy sun-dried tomatoes in a tender muffin base with herbs and spices for a wholesome and satisfying bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dry Base
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
Wet Ingredients
- 2 large eggs
- 1⅓ cups milk
- ½ cup extra virgin olive oil
Mix-Ins
- 1 cup fresh baby spinach, finely chopped (and patted dry)
- ¾ cup feta cheese, crumbled (reserve 2 tablespoons for topping)
- ½ cup sun-dried tomatoes, oil-packed, finely chopped
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly brush the cups with olive oil to prevent sticking.
- Whisk Dry Ingredients: In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, black pepper, and dried oregano. Whisk thoroughly to ensure even distribution of leavening agents and spices.
- Whisk Wet Ingredients: In a separate medium bowl, vigorously whisk the eggs, milk, and extra virgin olive oil until the mixture is smooth and fully emulsified without separation.
- Combine to Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture just until the flour is barely moistened. It’s important not to overmix; some small lumps and dry spots are fine to maintain a tender texture.
- Fold in the Mix-ins: Carefully add the chopped fresh spinach, sun-dried tomatoes, and most of the crumbled feta cheese. Fold gently 3 to 4 times to evenly distribute the ingredients without breaking down the batter.
- Fill the Tin: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved feta cheese and some extra sun-dried tomatoes on top of each muffin for an appealing finish.
- Bake to Perfection: Place the muffin tin on the center oven rack and bake for 18 to 25 minutes, until the muffins are puffed, golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm. These savory muffins are delicious on their own or alongside soups and salads.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Pat the spinach dry to avoid excess moisture that can make the muffins soggy.
- Sun-dried tomatoes packed in oil offer better flavor and texture than dried versions.
- For a vegetarian option, ensure feta cheese is made with microbial rennet.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently in a microwave or oven before serving for best taste.