Homemade Spinach and Cheese Muffins
These savory spinach and cheese muffins are soft, fluffy, and packed with flavor! They make a great breakfast, snack, or side dish. Loaded with spinach, cheese, and aromatic herbs, they’re nutritious and easy to make.
Prep & Cooking Time:
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30-35 minutes
Servings: 12 muffins
Ingredients:
Dry Ingredients:
2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon dried oregano or thyme
Wet Ingredients:
½ cup (120ml) milk
½ cup (120ml) plain Greek yogurt (or sour cream)
¼ cup (60ml) olive oil (or melted butter)
2 large eggs
Add-ins:
1 cup fresh spinach, finely chopped (or ¾ cup frozen, thawed & squeezed dry)
½ cup (50g) shredded cheese (cheddar, feta, or parmesan)
Instructions:
Preheat Oven:
Set oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it lightly.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, black pepper, garlic powder, and oregano.
Mix Wet Ingredients:
In another bowl, whisk together milk, Greek yogurt, olive oil, and eggs until smooth.
Combine:
Gradually add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
Fold in Add-ins:
Gently fold in the chopped spinach and cheese.
Fill Muffin Cups:
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake:
Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool & Serve:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Storage & Reheating:
Room Temp: Store in an airtight container for up to 3 days.
Refrigerate: Keep in the fridge for up to a week.
Freeze: Freeze for up to 2 months and reheat in the oven at 300°F (150°C) for 5-7 minutes.
Tips for Perfect Homemade Spinach and Cheese Muffins
Use Fresh or Frozen Spinach – If using frozen spinach, thaw and squeeze out excess moisture to prevent soggy muffins.
Cheese Matters – Sharp cheddar gives a bold flavor, feta adds a tangy twist, and parmesan provides a nutty richness. Mix cheeses for variety!
Don’t Overmix the Batter – Stir just until combined. Overmixing leads to dense muffins.
Enhance Flavor – Add a pinch of nutmeg, smoked paprika, or chili flakes for extra depth.
Use Greek Yogurt or Sour Cream – These keep the muffins moist and tender.
Check for Doneness – Insert a toothpick in the center—if it comes out clean, they’re ready.
Make Them Mini – For bite-sized muffins, bake at 375°F (190°C) for 10-12 minutes.
Reheat for Freshness – Warm in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-7 minutes.
Q&A: Common Questions
Q: Can I make these muffins gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend for a similar texture.
Q: Can I add protein to these muffins?
A: Absolutely! Add crumbled bacon, diced ham, or even cooked, shredded chicken.
Q: How do I store them properly?
A: Store in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 2 months.
Q: Can I make them dairy-free?
A: Yes! Swap milk for almond or oat milk, Greek yogurt for dairy-free yogurt, and cheese for a plant-based alternative.
Q: Can I add more veggies?
A: Definitely! Try diced bell peppers, caramelized onions, or grated zucchini (squeeze out excess water first).
These Homemade Spinach and Cheese Muffins are a delicious and versatile option for breakfast, snacks, or a savory side dish. They are easy to make, packed with nutrients from spinach, and full of cheesy goodness. Whether enjoyed warm or on the go, these muffins offer a perfect balance of flavor and texture. Plus, with simple ingredient swaps, they can be made gluten-free, dairy-free, or even extra protein-packed. Give them a try and enjoy a healthy, homemade treat!
Nutrition Information (Per Muffin, Approximate)
Calories: ~150-180 kcal
Protein: ~6g
Carbohydrates: ~18g
Fat: ~7g
Fiber: ~1g
Sugar: ~1-2g
Calcium: ~8% DV (from cheese and yogurt)
Iron: ~6% DV (from spinach)
Note: Nutrition values may vary based on ingredient choices.