These crispy, golden Rosti Muffins are packed with sweet butternut squash, tender sweet potato, creamy feta, fresh spinach, and flavorful sun-dried tomatoes. Finished with fragrant sage brown butter and a crunchy walnut crust, they make a beautiful savory appetizer, brunch dish, or vegetarian side.

Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: 60 minutes
Servings: 12 muffins
Course: Appetizer / Breakfast / Side Dish
Cuisine: Mediterranean-inspired
Ingredients
For the Rosti Muffins

  • 2 cups peeled and grated butternut squash
  • 2 cups peeled and grated sweet potato
  • ½ teaspoon salt
  • 2 large eggs
  • ¼ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
    For the Feta and Spinach Filling
  • 1 cup fresh spinach, finely chopped
  • ½ cup crumbled feta cheese
  • ⅓ cup sun-dried tomatoes, finely chopped and drained
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
    For the Sage Brown Butter
  • 4 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 1 small garlic clove, minced (optional)
    For the Walnut Crust
  • ½ cup walnuts, finely chopped
  • 2 tablespoons breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • Pinch of black pepper
    Instructions
    Step 1: Prepare the oven and muffin tin
    Preheat the oven to 400°F (200°C).

Grease a 12-cup muffin tin generously with olive oil or cooking spray.

You can also use parchment muffin liners.
Step 2: Prepare the vegetables
Peel and grate the butternut squash and sweet potatoes using a box grater.

Place the grated vegetables in a large mixing bowl.

Sprinkle with ½ teaspoon salt and toss well.

Let them rest for 10–15 minutes. This helps draw out excess moisture.
Step 3: Remove excess moisture
Transfer the grated vegetables into a clean kitchen towel.

Squeeze firmly to remove as much liquid as possible.

This step is important for achieving crispy Rosti Muffins instead of soggy ones.
Step 4: Prepare the vegetable mixture
Place the squeezed vegetables in a large bowl.

Add the eggs, flour, Parmesan, garlic powder, black pepper, smoked paprika, and olive oil.

Mix until everything is evenly combined.
Step 5: Prepare the filling
In a separate bowl, combine the chopped spinach, crumbled feta, sun-dried tomatoes, red onion, oregano, and black pepper.

Mix gently until evenly distributed.
Step 6: Fill the muffin cups
Divide the grated vegetable mixture evenly among the 12 muffin cups.

Press the mixture firmly into the bottom and around the sides to create a small nest.

Leave space in the center for the filling.
Step 7: Add the feta mixture
Spoon the spinach, feta, and sun-dried tomato mixture into the center of each vegetable nest.

Press gently so the filling stays in place.
Step 8: Prepare the walnut crust
In a small bowl, combine the chopped walnuts, breadcrumbs, Parmesan, olive oil, and black pepper.

Mix until the walnuts are lightly coated.

Sprinkle the walnut mixture generously over each muffin.
Step 9: Bake until golden
Place the muffin tin in the preheated oven.

Bake for 30–35 minutes, until the vegetable edges are crispy and golden brown.

The centers should be set and the vegetables tender.

If the walnut topping browns too quickly, loosely cover the muffin tin with foil.
Step 10: Make the sage brown butter
While the muffins are baking, melt the butter in a small saucepan over medium heat.

Add the fresh sage leaves.

Cook for 3–5 minutes, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma.

Add the minced garlic during the final 30 seconds if desired.

Remove from heat.
Step 11: Add the finishing butter
Carefully remove the baked Rosti Muffins from the oven.

Allow them to rest in the muffin tin for 5–10 minutes.

Drizzle a little sage brown butter over each muffin.

Garnish with crispy sage leaves and a little extra feta if desired.
Step 12: Serve
Carefully remove the muffins from the tin.

Arrange on a serving platter and serve warm.

Enjoy the crispy vegetable edges, creamy feta filling, sweet sun-dried tomatoes, and crunchy walnut topping!
Helpful Tips for Perfect Rosti Muffins

  • Squeeze the vegetables well: Removing excess moisture is the secret to crispy muffins.
  • Grate evenly: Use similar-sized grated pieces for even cooking.
  • Grease the muffin tin: This helps prevent sticking.
  • Press firmly: Compacting the vegetable mixture helps the muffins hold their shape.
  • Drain sun-dried tomatoes: Excess oil can make the filling greasy.
  • Use fresh sage: It gives the brown butter a wonderful aroma.
  • Toast the walnuts: Lightly toast them before mixing for deeper flavor.
  • Let them rest: Allow the muffins to cool slightly before removing them.
  • Make ahead: Prepare the vegetable mixture and filling separately and refrigerate until ready to assemble.
    Nut Information & Allergens
    Nut Information
    Nut Included?
    Walnuts Yes
    Peanuts No
    Almonds No
    Cashews No
    Pistachios No
    Pecans No
    Hazelnuts No

Contains tree nuts
Important: Walnuts are tree nuts and can cause serious allergic reactions. This recipe is not suitable for people with walnut or relevant tree-nut allergies.
Other Allergens

  • Dairy: Feta, Parmesan, and butter.
  • Eggs: Used as a binder.
  • Gluten: All-purpose flour and regular breadcrumbs.
  • Possible sulfites: Some commercially prepared sun-dried tomatoes may contain sulfites.
    Nut-Free Alternative
    For a nut-free variation:
  • Omit the walnuts.
  • Replace them with toasted pumpkin seeds or sunflower seeds, if tolerated.
  • Use extra gluten-free or regular breadcrumbs for crunch.
  • Check all packaged ingredients for nut cross-contact warnings.
    Nutrition Information
    Estimated per muffin, based on 12 muffins and the ingredients listed.
    Nutrient Approximate Amount
    Calories 190–220
    Protein 5–7 g
    Carbohydrates 17–21 g
    Fat 12–15 g
    Fiber 3–4 g
    Sugar 3–5 g
    Saturated Fat 4–6 g

Q&A
Q: What are Rosti Muffins?

A: Rosti Muffins are savory baked vegetable cakes inspired by Swiss rösti, traditionally made with grated potatoes. This version combines butternut squash, sweet potatoes, feta, spinach, and sun-dried tomatoes.

Q: How do I make the muffins extra crispy?

A: Squeeze as much moisture as possible from the grated vegetables, grease the muffin tin well, and press the mixture firmly into each cup.

Q: Can I use frozen spinach?

A: Yes. Thaw it completely and squeeze out excess water before adding it to the filling.

Q: Can I replace feta cheese?

A: Yes. Goat cheese, ricotta, or crumbled mozzarella can be used. The flavor and texture will vary.

Q: Can I make these muffins without eggs?

A: Yes. Try a flax egg made with 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. The muffins may be slightly softer and more delicate.

Q: Can I use regular potatoes instead of sweet potatoes?

A: Absolutely. Russet or Yukon Gold potatoes work well, although the muffins will have a less sweet flavor.

Q: Can I prepare these muffins ahead of time?

A: Yes. Bake them a day ahead and refrigerate. Reheat in the oven to bring back some of their crispiness.

Q: Can I freeze Rosti Muffins?

A: Yes. Cool completely, freeze individually on a tray, and transfer to an airtight freezer container. They can be frozen for up to 2 months.

Q: How do I reheat them?

A: Reheat in an oven or air fryer at 350°F (175°C) until warmed through. Avoid microwaving if you want to maintain their crispy texture.

Q: Can I make this recipe gluten-free?

A: Yes. Replace the flour and breadcrumbs with certified gluten-free alternatives.

Q: Are these muffins vegetarian?

A: Yes, provided you use vegetarian-friendly Parmesan and feta made without animal rennet.

Q: Can I serve these as a main meal?

A: Yes. Serve 2–3 muffins with a fresh Mediterranean salad, hummus, or roasted vegetables for a satisfying meal.

Q: Are these muffins suitable for a low-carb diet?

A: They are not strictly low-carb because butternut squash and sweet potatoes contain carbohydrates. You can reduce the portion size or adjust the vegetable proportions.

Q: Are these suitable for a low-sodium diet?

A: They can be adapted by reducing added salt, choosing lower-sodium feta and Parmesan, and using unsalted butter. Sun-dried tomatoes may also contribute sodium, so check their labels.