The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Looking for a wholesome snack that’s both savory and satisfying? These Butternut Squash, Spinach, and Feta Muffins are the perfect answer. Packed with hearty vegetables and a tangy bite of feta, this recipe strikes that delicious balance between comfort food and healthy eating. Whether you’re meal prepping for the week, searching for a new lunchbox favorite, or just need a cozy bite to pair with your morning coffee, these muffins deliver.
Made with roasted butternut squash, fresh spinach, and crumbled feta cheese, each bite is rich in flavor and full of nutrients. Plus, they’re freezer-friendly, making them a great make-ahead option for busy days. If you’ve been looking for a unique way to enjoy seasonal ingredients, this butternut squash, spinach, and feta muffins recipe will become a staple in your kitchen.
It’s quick to prepare, easy to customize, and totally crave-worthy—perfect for those who love savory bakes with a twist.
Equipment Needed
Before you dive into this delicious recipe, it’s a good idea to have all your kitchen tools ready to go. Making these butternut squash, spinach, and feta muffins doesn’t require anything fancy, but having the right equipment on hand makes the process smoother and quicker. Here’s what you’ll need:
Muffin Tin
A standard 12-cup muffin tin is perfect for this recipe. If you prefer smaller or mini muffins, feel free to use a mini muffin pan—just adjust the baking time accordingly. A non-stick muffin tin is ideal, but you can also use muffin liners to make cleanup easier.
Mixing Bowls
You’ll need at least two mixing bowls: one for your dry ingredients and one for the wet. A larger bowl is helpful for combining everything together at the end without making a mess.
Whisk and Spatula
A whisk is essential for blending your wet ingredients, especially if you’re using eggs, oil, or milk. A rubber spatula comes in handy for folding the mixture together gently—this helps keep your muffins fluffy and tender.
Sharp Knife and Cutting Board
You’ll need a sharp knife to dice your butternut squash into small, even cubes. A sturdy cutting board makes this step much safer and easier. If you’re using fresh spinach, you’ll also want to give it a quick rough chop.
Baking Sheet (Optional)
If you’re roasting the butternut squash before mixing it into your batter—which we highly recommend for extra flavor—you’ll need a baking sheet. Lining it with parchment paper or foil makes cleanup a breeze.
Cheese Grater (Optional)
If you’re using block feta instead of pre-crumbled, a cheese grater or your hands can help you crumble it more evenly into the batter.
Measuring Cups and Spoons
Accuracy is key for baking. Make sure to measure your ingredients properly using standard measuring cups and spoons. This ensures your muffins bake evenly and taste just right every time.
Cooling Rack
Once your muffins are out of the oven, let them cool on a wire cooling rack. This prevents soggy bottoms and helps them firm up without overbaking.
Step-by-Step Instructions
If you’re ready to fill your kitchen with the warm, savory aroma of fresh-baked muffins, this is the perfect place to start. These butternut squash, spinach, and feta muffins are a hearty twist on traditional muffins—perfect for breakfast, lunchboxes, or as a satisfying snack. Follow the steps below to bring this recipe to life, even if you’re not an experienced baker.
Step 1: Gather Your Ingredients
Before getting started, make sure you have everything you need. Having your ingredients prepped and ready will make the entire process smoother and more enjoyable.
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg (optional)
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ⅓ cup olive oil or melted butter
- 1 cup fresh spinach, chopped
- ¾ cup crumbled feta cheese
Also, preheat your oven to 400°F (200°C), and either grease a 12-cup muffin tin or line it with paper muffin liners.
Step 2: Roast the Butternut Squash
To elevate the flavor of the squash and add a layer of natural sweetness to your muffins, roasting is a must. Toss the cubed butternut squash with olive oil, a light sprinkle of salt, and a touch of pepper. Spread it evenly on a baking sheet and roast it in the preheated oven for about 20 to 25 minutes, or until the cubes are soft and slightly golden at the edges.
This not only intensifies the squash’s flavor but also ensures it blends seamlessly into the batter. Once roasted, set it aside to cool slightly while you prepare the rest of the ingredients.
Step 3: Prepare the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and a pinch of ground nutmeg if you’re using it. Whisking these ingredients together helps to evenly distribute the leavening agents, which will give your muffins a nice, even rise. The nutmeg, while optional, adds a subtle warmth that pairs beautifully with the savory notes of the squash and feta.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk the eggs until they’re slightly frothy. Add in the milk and olive oil (or melted butter, if you prefer a richer flavor) and continue to whisk until the mixture is well combined and smooth. This blend will provide moisture and richness to your muffins and help tie all the ingredients together. Taking the time to whisk thoroughly ensures your muffins won’t turn out dense or unevenly textured.
Step 5: Combine the Batter
Now it’s time to bring everything together. Slowly pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold the mixture together gently. Avoid overmixing, as that can lead to tough, dry muffins. Once most of the flour is incorporated, fold in the roasted butternut squash, chopped spinach, and crumbled feta. The batter should be thick but scoopable, with vibrant pops of orange and green from the veggies and creamy chunks of feta throughout.
Step 6: Fill the Muffin Tin
Using a spoon or an ice cream scoop, portion the batter evenly among the muffin cups, filling each about three-quarters full. This allows room for the muffins to rise without spilling over. If you’d like a more decorative finish, sprinkle a few extra crumbles of feta cheese on top of each muffin before baking. This gives them a golden, cheesy crust once they’re out of the oven.
Step 7: Bake Until Golden
Place the muffin tin in the oven and bake for 18 to 22 minutes. Keep an eye on them in the final minutes—what you’re looking for is a light golden top and a firm center. To test for doneness, insert a toothpick into the middle of one muffin; if it comes out clean or with just a few moist crumbs, they’re ready. Don’t overbake, as this can dry them out.
Step 8: Cool Before Serving
Once the muffins are fully baked, remove the tin from the oven and allow them to cool for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. While it might be tempting to dive right in, letting them rest for a few minutes helps the texture settle and makes them easier to remove from the pan. These muffins taste great warm, but they’re equally delicious at room temperature or even chilled.
Tips for Best Results
Want bakery-quality muffins straight from your home oven? These tips will help ensure your Butternut Squash, Spinach, and Feta Muffins come out flavorful, moist, and perfectly textured every time.
Use Fresh, Quality Ingredients
Start with fresh produce and good-quality feta cheese. Fresh butternut squash has a sweeter, more vibrant flavor than frozen or pre-cooked options. Baby spinach is best for this recipe since it’s tender and blends well into the batter. And for that creamy, salty punch, go for a block of feta and crumble it yourself—it’s usually less dry and more flavorful than the pre-crumbled kind.
Roast the Squash Well
Don’t rush the roasting. Allow the butternut squash to get slightly caramelized on the edges. This enhances its natural sweetness and gives your muffins a richer depth of flavor. Make sure the squash is fully tender—undercooked chunks can create an uneven texture in the final bake.
Let Ingredients Cool
Before folding the squash into the batter, let it cool to room temperature. Adding hot squash can begin cooking the eggs or wilt the spinach too much, leading to an unbalanced texture. A few minutes of cooling can make a big difference in how the ingredients blend together.
Don’t Overmix the Batter
Once your wet and dry ingredients are combined, gently fold everything together. It’s okay if you see a few small streaks of flour—those will disappear as the muffins bake. Overmixing will make your muffins dense and chewy instead of light and tender.
Use an Ice Cream Scoop for Even Muffins
To get uniform muffins that bake evenly, use a standard ice cream scoop or measuring cup to fill each muffin tin. Not only does this help with appearance, but it ensures every muffin finishes baking at the same time.
Bake on the Middle Rack
Always place your muffin tin on the middle oven rack. This provides even heat circulation, allowing the muffins to rise evenly and develop a golden crust without overcooking on the bottom or top.
Customize to Taste
Feel free to experiment with small changes once you’ve tried the original recipe. Add a pinch of chili flakes for heat, mix in some fresh herbs like thyme or basil, or swap feta for goat cheese if you prefer a milder flavor. These muffins are flexible enough to suit your tastes.
With these tips in mind, you’re well on your way to mastering this savory muffin recipe with confidence and consistency. Would you like a section on serving ideas next?
Flavor Variations
One of the best things about this butternut squash, spinach, and feta muffins recipe is how easy it is to customize. Once you’ve nailed the base recipe, you can play around with flavors to suit your taste buds or whatever ingredients you have on hand. Here are some delicious ways to switch things up while keeping that perfect balance of savory and satisfying.
Swap the Cheese
Feta brings a salty tang that pairs beautifully with the sweetness of butternut squash, but it’s not the only cheese that works here. Try crumbled goat cheese for a creamier, milder flavor, or use sharp cheddar for something a little more traditional and comforting. Even grated Parmesan adds a nice nutty depth—just go easy on the salt if you go that route.
Add Herbs for Freshness
Fresh herbs can take these muffins from simple to gourmet. Try stirring in chopped basil or parsley for a burst of freshness, or go earthy with thyme, rosemary, or sage—especially if you’re making these in the fall. Dill pairs surprisingly well with spinach and feta, offering a Mediterranean twist.
Spice It Up
If you like a little kick, don’t be afraid to turn up the heat. Add a pinch of crushed red pepper flakes or a dash of cayenne to the batter. For a smokier profile, try a touch of smoked paprika. These subtle spices can add a whole new layer of flavor without overpowering the other ingredients.
Try Different Greens
Spinach is the go-to here, but it’s not your only option. Kale works beautifully—just be sure to chop it finely and sauté it briefly to soften the texture. Swiss chard, arugula, or even collard greens can also add a different spin, giving the muffins a more complex, hearty feel.
Mix in Extra Veggies
Want to boost the veggie count? Finely grated zucchini, diced red bell pepper, or caramelized onions blend right into the batter and add extra texture and flavor. Just make sure to squeeze out any excess moisture if you’re using watery veggies like zucchini.
Make It Sweet and Savory
Looking for a sweet-savory combo? Add a handful of chopped dried cranberries or raisins to contrast the feta’s saltiness. You could even mix in a spoonful of honey or maple syrup to the wet ingredients for a subtle touch of sweetness.
These muffins are a blank canvas for creativity—so don’t be afraid to experiment and make them your own. Want ideas on how to serve these muffins next?
Frequently Asked Questions
Can You Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash, but fresh is often preferred for better texture and flavor. If you’re using frozen, make sure to thaw it completely and drain off any excess moisture. You might also want to roast it briefly to enhance its sweetness and remove any sogginess before mixing it into the batter.
How Do You Store Butternut Squash, Spinach, and Feta Muffins?
Once cooled, store the muffins in an airtight container in the refrigerator for up to 4 days. If you prefer a longer shelf life, you can freeze them individually wrapped in plastic wrap and then placed in a freezer-safe bag or container. When ready to eat, reheat them in the oven or microwave until warm.
Can You Make These Muffins Gluten-Free?
Absolutely! Just substitute the regular flour with a gluten-free all-purpose blend that includes xanthan gum or a binding agent. The texture may vary slightly depending on the blend, but they’ll still come out delicious. Be sure to check that all other ingredients are also gluten-free, especially the baking powder.
Are These Muffins Suitable for Vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or meat-based products. However, you’ll want to make sure the feta cheese you use is made with vegetarian rennet if you’re following a strict vegetarian diet. Most store-bought versions should have that information on the label.
What’s the Best Way to Reheat the Muffins?
To keep the texture soft and fluffy, reheat muffins in a preheated oven at 300°F (150°C) for about 10 minutes. You can also microwave one muffin at a time for 20–30 seconds. If frozen, let them thaw in the fridge or on the counter before reheating.
Can You Add Protein to These Muffins?
Yes, you can increase the protein by adding ingredients like chopped cooked bacon, shredded rotisserie chicken, or even a scoop of unflavored protein powder to the dry ingredients. You could also top the muffins with a sprinkle of seeds like pumpkin or sunflower for an extra nutrient boost.
Why Are My Muffins Too Dense or Gummy?
This usually happens if the batter is overmixed or if there’s too much moisture from the vegetables. Make sure the squash and spinach are not overly wet before mixing them in. Gently fold the batter just until combined, and use fresh baking powder to ensure they rise properly.
Can You Serve These Muffins for Breakfast or Brunch?
Absolutely! These savory muffins are perfect for breakfast, brunch, or even a light lunch. Pair them with eggs, soup, or a fresh salad. Their balanced flavor and wholesome ingredients make them a versatile and satisfying option any time of day.
Conclusion
Butternut Squash, Spinach, and Feta Muffins offer a delicious, nutritious twist on traditional savory muffins. With their perfect balance of sweet, savory, and earthy flavors, these muffins make an ideal addition to your breakfast, brunch, or snack repertoire.
They’re not only easy to make but also incredibly versatile, allowing you to adjust ingredients and flavors to suit your taste. Whether you’re using fresh or frozen squash, adding extra veggies, or experimenting with different cheeses, these muffins will always deliver a satisfying bite.
Plus, with tips for the best results and fun flavor variations, you can make them uniquely yours. Give this recipe a try and enjoy the warm, comforting taste of homemade muffins that bring a burst of seasonal flavors to your table. Happy baking!
