Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, beat the eggs until they are slightly frothy, then add the olive oil and milk. Whisk until the mixture is smooth and well combined.
Gently fold the chopped spinach into the wet mixture, distributing it evenly. The spinach should wilt slightly and turn a vibrant green as it mixes in.
Crumble the feta cheese into the batter and gently fold it in, ensuring an even spread without overmixing to keep the muffins tender.
Pour the batter into the prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop for neat, level portions.
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. The smell of cheese and spinach should fill your kitchen, and the tops should be slightly crisp.
Transfer the muffins to a wire rack to cool completely or serve warm. They will have a moist, crumbly texture with melty feta pockets and a tender crumb.
Enjoy these savory treats on their own or with a side of yogurt or fresh herbs for an extra burst of flavor.
