Greek Muffins
Elevate your snacking or brunch game with these savory and flavorful Greek Muffins, a Mediterranean twist on classic baked goods. Bursting with the bold flavors of crumbled feta cheese, briny Kalamata olives, and aromatic dried oregano, these muffins are perfectly balanced with fresh spinach and a hint of garlic. Made with a simple batter whisked together in minutes, they’re baked to golden perfection in just 20 minutes, making them an easy and satisfying choice for busy mornings, stylish appetizers, or mid-day cravings. Whether served warm or at room temperature, these muffins bring a taste of Greece to any occasion. Plus, they’re versatile enough for meal prepping—simply refrigerate leftovers in an airtight container and enjoy for days! Keywords: Greek Muffins, savory muffins, feta cheese, Mediterranean recipes, quick brunch ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Dried oregano
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Olive oil
- 1 cup Feta cheese, crumbled
- 0.5 cups Kalamata olives, pitted and chopped
- 1 cup Fresh spinach, chopped
- 1 clove Garlic, minced
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease it with olive oil.
In a large mixing bowl, combine the flour, baking powder, salt, oregano, and black pepper. Whisk to mix evenly.
In a medium bowl, whisk together the eggs, milk, and olive oil until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Do not overmix; stir just until combined.
Fold in the feta cheese, chopped Kalamata olives, spinach, and minced garlic. Ensure the mixture is evenly distributed but do not overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.0 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1596 mg | 123% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
