These savory Mediterranean-style muffins are moist, cheesy, and packed with spinach, tangy sun-dried tomatoes, and feta. They work well for breakfast, lunchboxes, brunch, or alongside soup and salad.

Yield

12 standard muffins

Prep & Cook Time

• Prep: 20 minutes
• Bake: 20–24 minutes
• Total: About 45 minutes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp dried basil
• Optional: ¼ tsp chili flakes

Wet Ingredients

• 2 large eggs
• ¾ cup plain Greek yogurt
• ⅓ cup olive oil
• ½ cup milk
• 1 tsp lemon zest

Mix-Ins

• 2 cups fresh spinach, finely chopped
• ⅔ cup sun-dried tomatoes, chopped
  (oil-packed, drained well)
• ¾ cup feta cheese, crumbled
• 2 tbsp chopped olives or roasted red peppers (optional)
• 2 tbsp grated parmesan (optional topping)

Equipment

• 12-cup muffin tin
• Muffin liners or cooking spray
• Mixing bowls
• Whisk and spatula

Instructions

1. Prepare the Oven

• Preheat oven to 375°F (190°C).
• Grease a muffin tin or line with paper liners.

2. Mix Dry Ingredients

In a large bowl, whisk together:

• flour
• baking powder
• baking soda
• salt
• pepper
• oregano
• basil
• chili flakes (if using)

3. Mix Wet Ingredients

In another bowl, whisk:

• eggs
• Greek yogurt
• olive oil
• milk
• lemon zest

until smooth.

4. Combine

• Add wet ingredients to dry ingredients.
• Stir gently until mostly combined.
• Fold in:
  • spinach
  • sun-dried tomatoes
  • feta
  • olives/roasted peppers if using

Do not overmix; the batter should look slightly lumpy.

5. Fill Muffin Tin

• Divide batter evenly among muffin cups.
• Fill about ¾ full.
• Sprinkle parmesan on top if desired.

6. Bake

Bake for:

• 20–24 minutes

until:

• tops are golden
• a toothpick inserted comes out clean

7. Cool

• Let muffins cool in the pan for 5 minutes.
• Transfer to a wire rack.

Flavor Variations

Extra Mediterranean

Add:

• chopped artichokes
• pine nuts
• fresh dill

Higher Protein

Replace ½ cup flour with:

• chickpea flour

Gluten-Free

Use:

• 1:1 gluten-free baking flour blend

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze up to 2 months.

Reheating

• Oven: 350°F (175°C) for 8 minutes
• Microwave: 20–30 seconds

Serving Ideas

Serve with:

• tomato soup
• cucumber salad
• hummus
• poached eggs

For brunch, pair them with:

• olives
• sliced cucumbers
• labneh
• fresh herbs