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    Home » Breakfast & Brunch » Muffins
    5 from 3 reviews

    Mediterranean Savory Muffins {with feta, spinach}

    By Cosette PoskoApr 6, 2024 (updated May 21, 2025)13 Comments

    Jump to Recipe

    A Mediterranean Savory Muffin - it is as good as it sounds! These are for my savory breakfast lovers. Filled with spinach, feta and spices, they are the perfect accompaniment to jammy eggs and a fresh spring salad.

    Savory muffins in a loaf pan with cloth napkin underneath.

    For the past two years my daughter has been part of her school high school dance team. The demands are high for the dancers and as parents, we do everything we can to keep them fueled and nourished.

    Our team parents make meals for the dancers on competition days. This allows us to not only keep our budget low but also gives us the opportunity to cater to the likes, dislikes and allergies of the dancers and make sure they are eating filling food they enjoy.

    If you've followed me for a while, you know my oldest daughter has a number of food allergies so I'm always trying to invent new things for her to enjoy and not feel limited. This recipe came about because egg muffins or mini quiches are a super common breakfast food items - unfortunately she is allergic to eggs so those are out of the question for her. I thought, what about a savory muffin? Something that still has those savory notes but not egg forward like a quiche.

    I developed a muffin base and filled it with delicious mediterranean ingredients that we use regularly: feta cheese, spinach and oregano are the main ones. I added some bell pepper (because she isn't into sun-dried tomatoes but those are PERFECT in here too) and a good dose of black pepper for a little bite.

    You're left with a savory muffin that is packed with flavor on its own or pair it with a jammy egg for a complete breakfast. Mostly one bowl and quick to come together. You'll be snacking on these for breakfast, lunch and dinner! Let's jump in to see how to make them!

    Close up of savory muffin top inside tin.

    A few ingredient highlights

    This is a great pantry muffin, most well equipped pantries should have everything on hand.

    Top down shot of all the ingredients used in savory muffin.
    • Milk - I'm using whole milk in this recipe but any milk or milk alternative would work well, it's truly to give the muffins the moisture they need.
    • Yogurt - Yogurt is a wonderful binding ingredient and also helps to give the muffins a slight tang. I use traditional whole milk yogurt but a thicker Greek yogurt works just fine too.
    • Dried Oregano - I really do prefer using dried oregano in this recipe over fresh. After several tests, the dried oregano yielded a more savory and earthy flavor where the fresh fell short.
    • Feta Cheese - Feta cheese is crucial in this recipe, especially to create that salty bite. Whether you use a pre-crumbled feta or crumble yourself, it's a key ingredient.
    • Spinach - I'm using fresh spinach in this version but I have also made with frozen spinach with great success. Jump down to the "no skillet method"

    See recipe card for quantities.

    Instructions

    These Mediterranean Savory Muffins come together really quickly - the hardest part is cooking up your spinach and pepper. I will also list a no-cook option down below as well using frozen spinach.

    Sauteed spinach and peppers in a skillet.

    In a large skillet, heat 1 teaspoon of olive oil and add in your chopped pepper. Allow to cook for 2-3 minutes then add your spinach and a pinch of salt. Cook for another 3-5 minutes until the spinach is wilted. Set aside and preheat oven to 400.

    Wet ingredients whisked in bowl.

    Whisk your wet ingredients into a large bowl: eggs, milk, yogurt and oil.

    Dry ingredients added to wet ingredients in a bowl, in the process of folding together.

    Add your dry ingredients to the wet: flour, baking powder, baking soda, salt, oregano, black pepper and fold until just combined.

    Add-ins added to the bowl including spinach and peppers, scallions and feta cheese.

    Next add your add-ins: chopped scallions, cooked spinach and peppers and feta cheese. Fold until just combined.

    Savory muffin batter fully mixed in bowl.

    Your mixture will be quite thick. Prepare your muffin tin with liners or spray with non-stick spray.

    Savory muffin batter filled in a muffin tin topped with black pepper.

    Fill your muffin tin until the batter is at the top edge. Grind a little extra black pepper on the tops. You should get about 10 muffins per batch. Bake for 20-25 minutes until golden and skewer comes out clean when inserted.

    Photo of baked savory muffin on its side in the muffin tin.
    Baked savory muffin in the muffin tin.

    No Skillet Required Method

    I am 100% about using the least number of pans and bowls when baking. Here is a quick little idea for a substitution that doesn't require cooking anything:

    • Frozen Spinach - If you have frozen spinach on hand, you can use in place of fresh. You'll want to take a cup of frozen spinach and defrost, you can soak into cold water for a few minutes then strain and SQUEEZE DRY - very important to squeeze completely dry. Once dry, add to your muffin batter! You can add your chopped bell peppers raw to the batter without any problem.
    Front shot of a baked savory muffin, can see the muffin top.

    Storage

    These muffins are great for about 5 days, stash in the fridge and warm for a few seconds in the microwave.

    They also freeze really well, so feel free to wrap a few and store in freezer. Remove from freezer and allow to thaw then warm as directed above.

    Front view of the savory muffin baked.
    Print
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    Mediterranean Savory Muffins {with feta, spinach}

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Cosette Posko
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 10 muffins 1x
    • Category: Baking
    • Method: Baking
    • Cuisine: Middle Eastern, American
    Print Recipe
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    Description

    These one bowl savory muffins are perfect for breakfast or to accompany with a bowl of soup or salad. Very versatile! They are sure to be a hit in your home. 


    Ingredients

    Units Scale
    • 6 ounces of fresh spinach (you can also sub 1 cup frozen spinach thawed and SQUEEZED DRY - see notes)
    • 1 bell pepper, diced (you can also substitute ½ cup chopped sun-dried tomato - see notes)
    • 1 teaspoon olive oil *omit if using frozen spinach + sun-dried tomatoes
    • pinch of salt *omit if using frozen spinach + sun-dried tomatoes
    • ¾ cup milk - 178grams
    • ¼ cup yogurt - 63 grams
    • ¼ cup neutral oil (canola, avocado, vegetable) - 55 grams
    • 2 whole eggs
    • 2.5 cups flour - 312 grams
    • 3 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon kosher salt - half if using table salt
    • 2 teaspoons oregano
    • 2 teaspoons black pepper
    • 1 cup crumbled feta cheese - 208 grams/8oz
    • 1 bunch of scallions (about 10 scallions), chopped

    Instructions

    1. Preheat your oven to 400 degrees fahrenheit. Prepare standard sized muffin tin by spraying with non-stick spray or use muffin liners.
    2. In a medium sized skillet, heat 1 teaspoon olive oil on medium heat. Add your diced peppers and cook for 2-3 minutes. Add your fresh spinach and a pinch of salt, allow to cook and wilt for another 3-5 minutes. Set aside**see notes for frozen spinach/sun-dried tomato no cook option
      • 6 ounces of fresh spinach (you can also sub 1 cup frozen spinach thawed and SQUEEZED DRY - see notes)
      • 1 bell pepper, diced (you can also substitute ½ cup chopped sun-dried tomato - see notes)
      • 1 teaspoon olive oil *omit if using frozen spinach + sun-dried tomatoes
      • pinch of salt *omit if using frozen spinach + sun-dried tomatoes
    3. In a large bowl, whisk together your wet ingredients. 
      • ¾ cup milk - 178grams
      • ¼ cup yogurt - 63 grams
      • ¼ cup neutral oil (canola, avocado, vegetable) - 55 grams
      • 2 whole eggs
    4. Add your dry ingredients and fold until just combined.
      • 2.5 cups flour - 312 grams
      • 3 teaspoons baking powder
      • ½ teaspoon baking soda
      • 1 teaspoon kosher salt - half if using table salt
      • 2 teaspoons oregano
      • 2 teaspoons black pepper
    5. Fold in cooked spinach/peppers, scallions and crumbled feta cheese.
      • 1 cup crumbled feta cheese - 208 grams/8oz
      • 1 bunch of scallions (about 10 scallions), chopped
    6. Fill your prepared muffin tin with batter, fill each cavity to the top.
    7. Grind some additional black pepper on the tops. 
    8. Bake for 20-25 minutes on the center rack of your oven until golden brown on top and a test skewer comes out clean when muffin is tested. 
    9. Remove from oven and place muffins on wire rack after 3-4 minutes to cool or simply pop out and tilt in muffin tin to keep bottoms crisp.
    10. Enjoy!

    Notes

    • Frozen Spinach - If you have frozen spinach on hand, you can use in place of fresh. You'll want to take a cup of frozen spinach and defrost, you can soak into cold water for a few minutes then strain and SQUEEZE DRY - very important to squeeze completely dry. Once dry, add to your muffin batter!
    • Sun-Dried Tomatoes - Honestly, my preference for this recipe is using sun-dried tomatoes (in oil) in place of peppers. But alas, my kids prefer peppers to sun-dried tomatoes. You can skip the peppers and chop up about ½ cup of sun-dried tomatoes and toss in. I prefer tomatoes in oil. 

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    Reader Interactions

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Carolyne says

      April 10, 2024 at 11:48 pm

      These are Fab.U.lous~! I love using a 'power greens blend' with spinach, baby kale and Swiss chard.

      Reply
      • Cosette Posko says

        April 14, 2024 at 11:00 pm

        YES, YES! Power greens are an amazing option! Thanks for sharing!

        Xoxo,
        Cosette

        Reply
    2. Carolyne says

      April 10, 2024 at 11:51 pm

      🌟🌟🌟🌟🌟~definitely 5-star. These muffins are Fab.U.lous~! I love using a 'power greens blend' with spinach, baby kale and Swiss chard.

      Reply
      • Cosette Posko says

        April 14, 2024 at 11:00 pm

        Thank you! I love the power greens, such a good use!!!!! Enjoy!

        Xoxo,
        Cosette

        Reply
    3. Susan E Sivyer says

      August 28, 2024 at 4:57 pm

      Hi Cosette,
      This recipe sounds amazing. Have you ever made this in a standard baking dish instead of muffins? I find making muffins to be fussy and prefer, when possible, to just pour all the batter into a baking dish and bake it like I would a cake or corn bread. Do you think that would work with this recipe?
      Thanks,
      S-squared

      Reply
      • Cosette Posko says

        August 28, 2024 at 6:17 pm

        Ooooo! That would be tasty as a bread - I have not tried it but I would try a 9x13 baking dish if you wanted to experiment. For 25-30 minutes
        Or a loaf pan for 45-50 minutes. Do let me know if you give it a go🥰🥰

        Xoxo,
        Cosette

        Reply
        • Susan says

          August 29, 2024 at 2:05 pm

          I will definitely let you know how it turns out when I try it. 🙂

          Reply
          • Cosette Posko says

            September 05, 2024 at 5:45 pm

            Thank you!!

            xoxo,
            Cosette

            Reply
        • Susan says

          August 29, 2024 at 2:06 pm

          I will let you know!

          Reply
    4. Maha says

      September 09, 2024 at 1:40 pm

      The muffins turned out delicious despite not having milk or Feta. I used capers and a little extra yogurt to compensate for the missing ingredients. Thank you for the recipe, it is a keeper!

      Reply
      • Cosette Posko says

        September 23, 2024 at 6:28 pm

        Oh yay, so glad to hear and love the adaptations to make it work for you!

        xoxo,
        Cosette

        Reply
    5. Tania says

      June 02, 2025 at 10:28 am

      Hi, Thanks for a great recipe, but was wondering could I make them with oat flour the next time.
      Thanks

      Reply
      • Cosette Posko says

        June 03, 2025 at 7:08 pm

        Hi there,
        I have not experimented much with oat flour. If you're thinking gluten free purposes, I would stick with a 1:1 gluten free flour which I have used before and they come out great!! Let me know if you do experiment with oat and the results 🙂

        xoxo,
        Cosette

        Reply

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