These Spinach and Cheese Muffins are savory, moist, and packed with flavor. They make a great breakfast, snack, or side dish, and are perfect for meal prep or entertaining. Easy to make and loaded with cheese and spinach, they’re sure to be a crowd-pleaser!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 200 g (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 100 g (1 cup) grated cheddar or mozzarella cheese
- 100 g (3.5 oz) fresh spinach, chopped (or use frozen, thawed, and squeezed dry)
- 2 large eggs
- 200 ml (3/4 cup) milk
- 60 ml (1/4 cup) olive oil or melted butter
- 1 teaspoon garlic powder (optional)
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the tin.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder (if using).
- Add cheese and spinach: Stir the grated cheese and chopped spinach into the dry ingredients.
- Combine wet ingredients: In another bowl, whisk the eggs, milk, and olive oil (or melted butter) until well combined.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
- Fill the muffin tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Suggestions
- Serve warm with a dollop of butter or cream cheese.
- Pair with a fresh salad or soup for a light meal.
- Perfect for on-the-go breakfasts or as a snack for picnics.
Cooking Tips
- For extra flavor, add a handful of crumbled feta or Parmesan to the batter.
- Use whole wheat flour for a healthier twist.
- Don’t overmix the batter to ensure light and fluffy muffins.
Nutritional Benefits
- Spinach is rich in iron, vitamins, and antioxidants, supporting overall health.
- Cheese provides protein and calcium for strong bones.
- These muffins are a filling and nutritious snack option.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (per muffin, based on 12 muffins)
- Calories: 150 kcal
- Protein: 6 g
- Carbohydrates: 15 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 1 g
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe
These Spinach and Cheese Muffins are savory, cheesy, and packed with goodness. They’re quick to make, easy to customize, and perfect for a variety of occasions. Whether you’re meal prepping or hosting a brunch, these muffins are guaranteed to impress.
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Conclusion
Spinach and Cheese Muffins are the perfect balance of flavor and nutrition, making them a go-to option for any time of day. With their fluffy texture and cheesy goodness, they’re sure to become a favorite in your recipe collection. Try them today and enjoy a healthy, delicious snack or meal accompaniment!
Frequently Asked Questions
- Can I use frozen spinach?
Yes, just thaw it completely, squeeze out excess water, and chop before adding to the batter. - Can I use other cheeses?
Absolutely! Feta, Parmesan, or even a cheese blend works well. - Can I make these muffins dairy-free?
Yes, use a plant-based milk and cheese alternative to make them dairy-free. - How do I make them gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. - Can I add other vegetables?
Yes, diced bell peppers, grated zucchini, or sun-dried tomatoes would be great additions. - Can I make mini muffins?
Yes, use a mini muffin tin and bake for 12-15 minutes. - Can I freeze these muffins?
Yes, freeze in an airtight container for up to 2 months. Reheat before serving. - How do I prevent the muffins from sticking to the liners?
Use non-stick liners or grease the muffin tin well. - Can I make these muffins egg-free?
Yes, use a flaxseed or chia seed egg substitute (1 tablespoon ground seeds + 3 tablespoons water per egg). - What can I serve these muffins with?
Pair them with soup, salad, or enjoy them as a standalone snack. They’re also great with a dollop of butter or cream cheese!