TIROPSOMAKIA | Greek Cheese, Zucchini & Carrot Savoury Muffins

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Greek-Inspired Savoury Muffins with Zucchini, Carrot & Cheese (Tiropsomo-Style)

These savoury muffins are a go-to in our home — especially when it comes to lunchbox prep. Whether it’s for school snacks, work lunches, or weekend outings, they’re always a hit with kids and adults alike. Soft, cheesy, packed with veggies, and full of Greek-inspired flavour, they strike that perfect balance between nourishing and delicious.

They’re my twist on tiropsomo (Greek cheese bread), loaded with grated zucchini and carrot for moisture, three kinds of cheese, and fresh herbs. The batter comes together in one bowl and bakes up beautifully golden with a little sesame crunch on top.

TIROPSOMAKIA | Greek Cheese, Zucchini & Carrot Muffins - savoury muffins

Why You'll Love These Muffins:

  • Lunchbox-friendly and easy to pack

  • Full of Mediterranean flavours from dill, mint, and feta

  • A clever way to use up extra veggies

  • No mixer needed — just one bowl

  • Freeze well for batch cooking

Tips & Variations:

  • Adjust the cheese or herbs to suit your taste — I always go heavy on herbs!

  • Swap currants for sun-dried tomatoes or leave them out altogether.

  • Add a dash of paprika or nutmeg for extra warmth.

  • These muffins freeze well — perfect for make-ahead meals.

TIROPSOMAKIA | Greek Cheese, Zucchini & Carrot Muffins - savoury muffins

TIROPSOMAKIA | Greek Cheese, Zucchini & Carrot Savoury Muffins

Mary Politis
5 from 1 vote
Print Recipe
These Greek-inspired savoury muffins are packed with grated zucchini, carrot, three cheeses, and fresh herbs for a wholesome, flavourful snack. Quick to make and perfect for lunchboxes, brunch, or a savoury treat — with Mediterranean flair in every bite.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 serves

Ingredients
  

  • 1 grated zucchini squeeze out excess water
  • 1 grated carrot also squeeze
  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 2 eggs
  • 3/4 cup grated kefalograviera
  • 1/2 cup crumbled feta
  • 1/2 cup shredded mozzarella
  • 1/2 cup fresh mint chopped
  • 1/4 cup fresh dill chopped
  • 1/4 cup dried currants optional but highly recommended
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • Salt sparingly — cheeses are salty and pepper to taste
  • Sesame seeds for sprinkling

Instructions
 

  • Preheat oven to 170°C fan-forced.
  • Grate the zucchini and carrot, then squeeze out excess liquid.
  • In a bowl, combine all ingredients and mix until just combined (batter will be thick).
  • Grease a 12-hole muffin tin and spoon in the mixture.
  • Sprinkle tops with sesame seeds.
  • Bake for 25–30 minutes, or until golden and cooked through.
  • Cool slightly before serving or packing into lunchboxes.
Keyword Cheese muffins with herbs, feta, Feta cheese, Greek savoury muffins, Healthy savoury muffins for kids, Savoury Muffins
Posted in Meze, Vegetarian.

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