If you’re anything like us, brunch is an experience—a chance to savor something special that’s both delicious and satisfying. Our Spinach & Feta Muffins with Sun-Dried Tomatoes are exactly that. Imagine the rich flavor of tangy feta, the earthiness of spinach, and the depth of sun-dried tomatoes all wrapped up in a soft, fluffy muffin. It’s the perfect vegetarian brunch treat, and one you’ll want to bake again and again.
🥬 A Mediterranean-Inspired Muffin
The inspiration for these savory muffins came from our love for Mediterranean flavors. We’ve always enjoyed the combo of spinach, feta, and sun-dried tomatoes in various dishes, from salads to pastas. So, why not turn these classic flavors into the perfect brunch muffin? The result is a muffin that’s packed with flavor, but still light enough to pair with your favorite brunch beverages, from fresh juices to a cup of coffee or tea.
🧀 Cheese, Please! The Magic of Feta
Feta cheese is the star of the show in this muffin recipe. It’s briny, creamy, and has just the right amount of tang to balance the richness of the sun-dried tomatoes and the mildness of the spinach. As it bakes, the feta becomes melt-in-your-mouth creamy, creating pockets of cheesy goodness that make every bite a little more indulgent. Trust us, if you love feta, these savory muffins with feta and spinach will become your new obsession!
🌞 Sun-Dried Tomatoes: A Burst of Umami
Sun-dried tomatoes are like little flavor bombs. Their concentrated sweetness and savory umami flavor add so much depth to these muffins. They’re the perfect counterpoint to the salty feta and bring a rich, almost tangy depth that makes these muffins so irresistible. If you’ve never tried sun-dried tomatoes in baking, this is the perfect opportunity to discover their magic!
🍞 Quick Tip! Make Them Ahead
One of the best things about these savory muffins is that they’re easy to make ahead. You can bake them on a Sunday and enjoy them throughout the week for breakfast or as an on-the-go snack. They hold up beautifully in the fridge for several days, and they freeze really well, too. Just warm them up and enjoy!
💡 Extra Toppings for a Gourmet Touch
If you want to take your spinach and feta muffins to the next level, try adding a dollop of fresh, herbed yogurt or a drizzle of olive oil before serving. A sprinkle of fresh herbs, like oregano or basil, would also make a beautiful addition. It’s these little finishing touches that can turn a simple muffin into a showstopper!
🍽️ A Perfect Pair for Brunch
These muffins are the ideal companion for any brunch spread. They’re versatile enough to pair with a light salad, a bowl of fresh fruit, or even a hearty vegetable soup. And, since they’re packed with spinach, they’ll give you a nice boost of greens while still tasting like a treat. If you’re hosting a brunch or simply want to elevate your breakfast routine, these savory spinach feta muffins will impress every time.
💬 Let’s Brunch Together!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder optional
- 1/2 cup unsweetened plant-based milk or regular milk
- 1/4 cup olive oil
- 2 large eggs
- 1 cup fresh spinach chopped
- 1/2 cup feta cheese crumbled (vegan feta for a vegan version)
- 1/3 cup sun-dried tomatoes chopped
- 1 tbsp fresh basil or oregano optional
Instructions
Preheat the Oven
- Preheat your oven to 180°C (350°F) and grease a muffin tin or line with muffin liners.
Prepare the Dry Ingredients
- In a large bowl, combine the flour, baking powder, salt, pepper, and garlic powder (if using).
Mix the Wet Ingredients
- In another bowl, whisk together the milk, olive oil, and eggs until smooth.
Combine the Wet and Dry Ingredients
- Add the wet mixture to the dry ingredients and stir until just combined. Don’t overmix to ensure fluffy muffins.
Add the Fillings
- Fold in the chopped spinach, crumbled feta, sun-dried tomatoes, and optional fresh herbs.
Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- These muffins can be stored in an airtight container for up to 3 days, or frozen for up to 1 month.
- If you prefer a more intense sun-dried tomato flavor, you can use oil-packed sun-dried tomatoes for an extra richness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Frequently Asked Questions About Our Spinach & Feta Muffins with Sun-Dried Tomatoes
🌿 Can I use a different type of cheese instead of feta?
Yes, you can substitute feta with other cheeses like goat cheese or ricotta. For a non-dairy option, try using vegan feta or nutritional yeast for a cheesy flavor.
🍅 Do I have to use sun-dried tomatoes?
While sun-dried tomatoes add a rich, tangy flavor, you can swap them with fresh tomatoes or even roasted red peppers if you prefer.
🧂 Can I adjust the saltiness of the muffins?
Definitely! If you’re using a very salty cheese or sun-dried tomatoes, you might want to reduce the added salt in the recipe.
🍞 Can these muffins be made gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, and they should turn out just as delicious.
🌡️ How do I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage and reheat when needed.
🧑🍳 Can I make these muffins ahead of time for a brunch?
Absolutely! These muffins can be made a day or two in advance. Just store them in an airtight container and reheat before serving for a fresh taste.
These Spinach & Feta Muffins with Sun-Dried Tomatoes are the perfect savory bite for your next brunch or snack time!
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