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Zucchini Feta Muffins

Savory and moist muffins made with grated zucchini and crumbled feta cheese, perfect for breakfast or as a healthy snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g grated zucchini Make sure to squeeze out excess moisture to prevent soggy muffins.
  • 3/4 cup corn kernels Fresh, frozen, or canned—just ensure it’s well-drained if using canned.
  • 1 cup crumbled feta cheese Opt for high-quality feta; Greek brands often deliver the best flavor.
  • 3 large eggs Use organic eggs for the freshest taste and better nutrition.
  • 1 teaspoon dried thyme Fresh thyme can be used if available; the flavor will be more pronounced.
  • 1 teaspoon onion powder This adds depth to the flavor without the moisture of fresh onions.
  • 1/2 teaspoon salt Adjust based on the saltiness of feta.
  • 2 cups wholemeal self-raising flour Essential for the perfect rise—don’t try to replace with regular flour without adjusting the leavening agent.
  • 1 scant cup plain Greek yogurt For moisture and subtle tang—opt for full-fat for the richest flavor.

Method
 

Preparation
  1. Preheat the oven to 160°C (320°F) and grease or line a 12-hole muffin tin with paper liners.
  2. Grate the zucchini using a box grater. Wrap the grated zucchini in a clean tea towel and squeeze out any excess moisture.
  3. In a large bowl, whisk together the strained zucchini, eggs, Greek yogurt, dried thyme, onion powder, and salt until well blended.
  4. Slowly add the wholemeal self-raising flour to the wet mixture. Gently fold until just combined—don’t overmix.
  5. Fold in the corn kernels and crumbled feta, ensuring even distribution.
  6. Spoon the batter evenly into the prepared muffin tin. Optionally, top each muffin with a thin slice of zucchini.
  7. Bake for about 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

For a beautiful golden top, sprinkle a little extra feta on top before baking. Store cooled muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.