These courgette and feta savoury muffins are everything you want from a summertime savoury bake: light, fluffy, full of flavour and perfect for packing into a picnic basket. Grated courgette keeps them beautifully moist, while crumbled feta adds that salty, creamy bite that works so well in savoury baking. With the addition of sweet sun-dried tomatoes and herby fresh rosemary, they shout out summertime in every bite.
Mediterranean muffins
The courgette brings moisture, the rosemary a herby lift, the sun‑dried tomatoes add little bursts of sweetness, and the feta rounds it off with a salty umami hit. It’s a combination that feels Mediterranean and summery without being heavy – just simple, honest ingredients that come together in a really satisfying way.
They’re quick to mix, bake in no time, and taste great warm or at room temperature. Ideal for picnics, lunchboxes, or as part of a bigger summertime spread.
Other courgette recipes
If you’d like to explore other lunchtime courgette recipes, check out some of the ones below:
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well-composted soil, and above all else, constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day. Ensure you regularly harvest the courgettes to encourage further production.
Instead of sun-dried tomatoes, why not stick to the Mediterranean theme and throw in some olives.
Cubes of halloumi also work well in these courgette and feta savoury muffins.
Courgette and Feta Savoury Muffins
Equipment
- 12-hole muffin tin and cases
Ingredients
- 120 g butter melted and cooled plus extra for greasing
- 400 g courgettes grated
- 300 g plain flour gluten-free if needed with ½ tsp xanthan gum
- ½ tsp baking powder
- 1 tsp sea salt
- ½ tsp fresh ground black pepper
- 1 tbsp fresh rosemary or thyme chopped
- 4 eggs
- 60 g milk
- 150 g feta cheese
- 100 g sundried tomatoes chopped
Instructions
- Preheat the oven to 180 °C
- Line a 12-hole muffin tin with paper cases.
- Grate the courgettes and squeeze out any excess water in a clean tea towel.
- In a large bowl, sift together the flour, baking powder, salt and pepper. Add the chopped herbs and mix well.
- In a separate bowl, whisk together the melted butter, eggs and milk.
- Add the wet ingredients to the flour mixture and whisk to a smooth batter, and all the flour lumps have disappeared.
- Stir in the grated courgette, the crumbled feta and chopped sundried tomatoes. Mix until everything is well combined.
- Divide the mixture between the muffin-tin papers; each one should be around ⅔ full.
- Bake in the preheated oven for 30 minutes until golden brown. When you insert a toothpick into the centre, it should come out clean. If not, return them to the oven for another 5 minutes.
- Remove from the oven, leave to cool in the tin for 10 minutes and then transfer to a wire rack until completely cooled. These are great served at a picnic.
Notes
- Try using cubes of halloumi instead of feta
- Olives make an interesting flavour change to the sun-dried tomatoes