Zucchini and Feta Muffins, an easy and quick recipe perfect for those looking for a tasty idea to serve as an appetizer, aperitif, or to enrich a buffet.
Soft and flavorful, these savory muffins win at first bite and are prepared in just a few minutes with simple ingredients.
Unlike classic sweet muffins, this savory version combines the delicacy of Roman zucchini with the saltiness of feta, creating an irresistible balance of flavors. Moreover, the presence of Parmigiano Reggiano DOP makes the dough even more tasty and aromatic. The result is a practical finger food to bring to the table, suitable for both an informal lunch and a special occasion.
The preparation of the zucchini and feta savory muffins is within everyone’s reach: just a few steps are enough. No need to knead or have special tools, because everything is made in one bowl by mixing the dry ingredients with the liquid ones. Thanks to the instant yeast for savory preparations, the dough rises immediately in the oven, ensuring soft and golden muffins on the surface.
Another advantage of this recipe is its versatility. The muffins can be enjoyed hot just out of the oven, but they are also excellent at room temperature, making them ideal for preparing in advance. Furthermore, they can be easily customized: instead of feta, another semi-hard cheese can be used, or the dough can be enriched with herbs or diced ham.
If you are looking for a simple and tasty idea, zucchini and feta muffins are the perfect solution: few ingredients, quick preparation, and a result that everyone will love.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 181.02 (Kcal)
- Carbohydrates 13.45 (g) of which sugars 0.83 (g)
- Proteins 5.73 (g)
- Fat 11.98 (g) of which saturated 2.91 (g)of which unsaturated 8.45 (g)
- Fibers 0.47 (g)
- Sodium 122.55 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Feta Muffins
- 1 Roman zucchini
- 1 2/3 cups all-purpose flour
- 3 eggs
- 0.42 cups milk
- 0.42 cups sunflower seed oil
- 1/2 cups Parmigiano Reggiano DOP
- 1/2 cups feta
- 1 packet instant yeast for savory preparations
- 1 pinch salt
Tools
- Grater
- Bowl
- Whisk
- Spatula
- Sieve
- Muffin pan
- Muffin liners
Recipe for Zucchini and Feta Muffins
Start the preparation of zucchini and feta muffins by grating a zucchini with a large-hole grater.
Transfer it to a bowl and add a pinch of salt.
Mix with a spoon and let the grated zucchini lose its water.
Break the eggs into a bowl.
Add the milk and sunflower seed oil.
Mix with a whisk until you get a homogeneous mixture.
Also add the grated Parmigiano Reggiano and mix again.
Sift the all-purpose flour and the instant yeast for savory preparations (or any non-vanilla instant yeast) directly into the bowl with the other ingredients.
Mix well with the whisk. You should obtain a homogeneous and lump-free mixture, quite thick but not too dense.
Squeeze the grated zucchini well with your hands, you can also use a cloth.
Add it to the rest of the mixture.
Crumble the feta with your hands or cut it into fairly small cubes.
Mix everything with a spatula to distribute the two ingredients evenly.
Transfer the savory muffin batter into the appropriate muffin liners with the help of a spoon or an ice cream scoop, filling the cavities 2/3 full.
Bake the zucchini and feta muffins in a preheated static oven at 356°F (180°C) for 25 minutes.
Remove from the oven and let them cool completely before serving.
Zucchini and Feta Muffins – Soft and Tasty
Zucchini and feta muffins are a simple, quick recipe suitable for many occasions. You can serve them as a tasty appetizer, bring them to the table for a cocktail with friends, or prepare them to enrich a savory buffet. They keep well for a couple of days at room temperature, closed in an airtight container, and can be heated for a few minutes in the oven to regain their softness.
If you want to customize them, you can replace the feta with other cheeses with a strong flavor like provola or scamorza, or add chopped herbs like mint or basil to give a fresh note. For a richer version, you can add cubes of ham or speck to the batter.
These zucchini and feta savory muffins are thus a versatile base to reinterpret differently each time: always easy to prepare, always tasty and perfect to surprise your guests with an original alternative to classic snacks.
Try also the Zucchini Bread
FAQs
Can I prepare zucchini and feta muffins in advance?
Yes, you can prepare them the day before: they remain soft in an airtight container and you can warm them in the oven for a few minutes before serving.
How to store zucchini and feta savory muffins?
They keep for 2 days at room temperature, well closed in a container. If you want to store them longer, you can freeze them and thaw them as needed.
Can I add other ingredients to the batter?
Yes, you can enrich them with herbs like basil or mint, or with diced ham, speck, or olives to make them even tastier.
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For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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