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Spinach & Feta Breakfast Muffins

Savory, healthy breakfast muffins packed with fresh spinach and tangy feta cheese, perfect for quick mornings or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder optional
  • 3 eggs large
  • 0.5 cup milk
  • 0.25 cup olive oil
  • 1 cup fresh spinach chopped
  • 0.75 cup feta cheese crumbled
  • 0.5 cup cheddar cheese optional, shredded
  • 2 tbsp fresh parsley chopped

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Whisk or spoon

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and garlic powder.
  3. In another bowl, beat eggs with milk and olive oil until combined.
  4. Gradually fold dry ingredients into wet ingredients until just combined.
  5. Gently fold in chopped spinach, feta, cheddar (if using), and parsley.
  6. Fill muffin cups ¾ full and bake 20–25 minutes until golden and toothpick comes out clean.
  7. Cool muffins in pan 5 minutes, then transfer to wire rack.

Notes

Wilt spinach lightly to avoid excess moisture. Can be frozen for up to 2 months.