Butternut Squash Spinach and Feta Muffins Recipe You’ll Love!

One day, while trying to sneak in a healthy twist to our usual muffin routine, I decided to experiment with butternut squash spinach and feta. The result? A delightful combination of savory and sweet that the whole family absolutely loved! The earthy sweetness of the squash, the richness of the feta, and the fresh burst of spinach make this muffin a true winner at the breakfast table or as a snack. If you’re looking for something delicious yet healthy, this is the butternut squash muffins recipe you’ll want to try. Plus, it’s easy to make and a great way to sneak in some veggies!

What Makes My Butternut Squash, Spinach, and Feta Muffins Recipe Unique?

These muffins aren’t your typical savory muffins. The star ingredient, butternut squash, brings a subtle sweetness and a moist texture, while spinach adds a burst of freshness. The feta cheese offers a tangy creaminess that pairs perfectly with the squash. Unlike many savory muffins recipes, this one is packed with wholesome ingredients, making it not only flavorful but also nutritious. Whether you’re enjoying them for breakfast, brunch, or as a snack, these muffins offer a unique balance of flavors that are both comforting and satisfying.

Ingredients List For Butternut Squash, Spinach, and Feta Muffins Recipe

Here’s everything you’ll need to make these tasty muffins:

• 2 cups butternut squash, peeled and cubed
• 1 cup fresh spinach, chopped
• 1 cup crumbled feta cheese
• 2 cups all-purpose flour
• 1/4 cup olive oil
• 2 large eggs
• 1/2 cup milk (or plant-based milk for a dairy-free option)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional, for added flavor)
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon dried thyme (optional)

These ingredients are simple, wholesome, and entirely halal-friendly, making this butternut squash, feta muffins perfect for everyone to enjoy!

Substitutions and Variations

To make this recipe more suitable for dietary preferences, here are a few substitutions and variations you can try:

• For a vegan version: Swap the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) and use plant-based milk like almond or oat milk. Substitute feta with a vegan feta or nutritional yeast for a cheesy flavor.
• For gluten-free muffins: You can use a gluten-free flour blend to replace the all-purpose flour. Just make sure it’s one that can substitute in a 1:1 ratio.
• Add-ins: If you’re looking to add a little crunch, throw in some sunflower seeds or pumpkin seeds to create a pumpkin seed salad as a side or topping. You can also mix in some fresh herbs like basil or rosemary for an aromatic twist.
• For extra sweetness: If you prefer a sweeter muffin, add a tablespoon of brown sugar or use sweet potato in place of the butternut squash. This will add even more sweetness and richness to the muffins.

Butternut Squash, Spinach, and Feta Muffins Step-by-Step Cooking Instructions

Step 1: Prepare the Butternut Squash

Start by peeling and cubing the butternut squash. Place the cubes in a pot and cover with water. Bring to a boil and simmer until the squash is soft, about 10-15 minutes. Once tender, drain and mash it until smooth. This is the base for your muffins and provides that lovely sweetness and moisture, making these butternut squash muffins extra moist.

Step 2: Sauté the Spinach

In a small skillet, heat a little olive oil over medium heat. Add the chopped spinach and cook until it wilts, about 3-4 minutes. Remove from the heat and set aside to cool. This will help release any excess moisture and keep your muffins from becoming too soggy, ensuring your spinach muffins turn out just right.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed butternut squash, eggs, olive oil, milk, and honey (or maple syrup). Whisk until everything is fully incorporated and smooth. This mixture will be the base for your muffins, providing the moisture and richness needed to create a tender crumb.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and thyme (if using). These dry ingredients will give structure to your muffins and help them rise to perfection.

Step 5: Fold the Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense. The batter should be thick but spoonable, making it easy to scoop into muffin cups.

Step 6: Add the Spinach and Feta

Once the batter is mixed, fold in the sautéed spinach and crumbled feta cheese. These ingredients bring flavor and texture to the muffins, making them savory and satisfying.

Step 7: Bake the Muffins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly. Spoon the batter into the muffin cups, filling each one about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for a few minutes before removing them from the tin.

Common Mistakes to Avoid While Preparing Butternut Squash, Spinach, and Feta Muffins

• Overmixing the batter: This can lead to dense, tough muffins. Mix the wet and dry ingredients gently and just until combined.
• Not draining the spinach properly: If there’s excess moisture in the spinach, it can make the muffins soggy. Sauté it until all the water evaporates, and let it cool slightly before adding it to the batter.
• Skipping the butternut squash prep: Ensure the squash is fully cooked and mashed for the best texture and flavor. Undercooked squash will affect the muffins’ consistency.

Butternut Squash, Spinach, and Feta Muffins Serving and Presentation Tips

These muffins are perfect on their own, but there are a few ways to elevate the presentation. Consider serving them on a wooden platter with a sprinkle of fresh herbs like parsley or thyme. You can also serve them with a small bowl of tzatziki or a light yogurt dip for a refreshing contrast to the savory flavors. For a festive touch, garnish the muffins with pomegranate seeds or a drizzle of honey.

How to Serve Butternut Squash, Spinach, and Feta Muffins

These muffins are versatile and can be served in many ways. Enjoy them warm for breakfast with a cup of tea or coffee, or pair them with a fresh salad for lunch. They also make a great addition to any brunch spread, alongside fruit, yogurt, or other savory bites like roasted vegetables or scrambled eggs.

Extra Recipe Tips For Butternut Squash, Spinach, and Feta Muffins

• Make-ahead: These muffins can be made ahead of time and stored in an airtight container for up to 3 days. They also freeze well, so you can make a batch and have them ready for whenever you need a quick snack or breakfast.
• Storage: To keep them fresh, store the muffins at room temperature for a few days. If you plan to keep them longer, wrap them tightly and freeze for up to 2 months.
• Customize the filling: Don’t be afraid to get creative with the mix-ins. Add roasted red peppers, caramelized onions, or even a handful of nuts to vary the flavor profile.

FAQs

Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that can replace regular flour in a 1:1 ratio.

Can I substitute the feta cheese?
If you prefer, you can use goat cheese or a vegan feta cheese for a different flavor or dietary preference.

How long will these muffins stay fresh?
These muffins will stay fresh for up to 3 days at room temperature or up to 2 months in the freezer.

Final Thoughts

These butternut squash, spinach and feta muffins are a delicious and wholesome way to enjoy a savory treat. Packed with veggies, cheese, and plenty of flavor, they’re perfect for breakfast, a snack, or even as a light lunch. I hope you give this butternut squash, spinach and feta muffins recipe easy a try and find just as much joy in baking (and eating!) them as my family and I did. Happy baking!