Savory Spinach, Chicken Cheese Muffins

🧁 Savory Spinach, chicken & Cheese Muffins

Table of Contents

Savory Spinach, Chicken, and Cheese Muffins are a delicious and hearty twist on the traditional muffin. Packed with savory ingredients like tender chicken, nutrient-rich spinach, and gooey cheese, these muffins are perfect for a quick breakfast, a savory snack, or a light meal. The blend of flavors provides a satisfying combination of protein, veggies, and cheesy goodness, making them both nutritious and tasty.

Preparation time: 10-15 minutes

Cooking time: 25-30 minutes

Total time: 35-45 minutes

Ingredients:

2 cups (60g) fresh spinach, chopped

1 cup (100g) cooked chicken finely diced

1 cup (100g) shredded cheese (cheddar, mozzarella, or a mix)

2 tbsp chopped fresh chives or green onions

2 cups (250g) all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp black pepper

1 cup (240ml) milk (whole or plant-based)

2 large eggs

¼ cup (60ml) olive oil

½ cup (120g) plain Greek yogurt or sour cream

Instructions:

Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.

Sauté spinach (optional step): In a pan over medium heat, wilt the spinach for 1–2 minutes. Drain any excess liquid. You can also skip this and use raw chopped spinach if you prefer a more textured muffin.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.

In a separate bowl, mix the eggs, milk, yogurt (or sour cream), and oil until smooth.

Combine wet and dry ingredients, stirring until just incorporated (don’t overmix!).

Fold in the chopped spinach, diced chicken, shredded cheese, and chives.

Spoon the batter evenly into muffin cups (about ¾ full).

Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Cool slightly, then enjoy warm or let them cool completely for meal prep.

🥬 Vegetarian Options:

Sautéed mushrooms – Add umami and texture.

Sun-dried tomatoes – Chewy, tangy, and flavorful.

Roasted red peppers – Sweet and soft, perfect in muffins.

Cooked lentils or chickpeas – For added protein.

Grated zucchini or carrot – For a veggie-packed muffin (just squeeze out excess water).

✅ Pro Tips for Best Muffins

Don’t Overmix: Stir just until combined—overmixing can make muffins dense.
Drain Veggies Well: If using sautéed spinach or watery veggies (like zucchini), squeeze out excess moisture to avoid soggy muffins.
Grease or Line Muffin Tins Well: These muffins have cheese, which can stick. Use liners or a well-greased tin.
Cool Slightly Before Removing: Let muffins cool 5–10 mins before removing to prevent crumbling.
Boost the Flavor: Add a little garlic powder, onion powder, or Dijon mustard to the batter for a savory boost.

🔄 Easy Alterations

🥓 Protein Swaps

shredded chicken, crumbled sausage, smoked tofu, or beans (e.g., white beans or lentils).
Make it vegetarian: Skip meat and add mushrooms, sun-dried tomatoes, or olives.

🧀 Cheese Variations

Cheddar, mozzarella, or Swiss work great.
Try feta, goat cheese, or parmesan for sharper flavor.
For dairy-free, use a vegan cheese alternative that melts well.

🥬 Veggie Add-Ins

Chopped broccoli, bell pepper, onion, or zucchini (grated and squeezed) make great mix-ins.
Roasted veggies (like sweet potato or squash) can work in small cubes.

🌾 Flour Options

Use whole wheat flour for a heartier, fiber-rich muffin.
Use gluten-free all-purpose flour (1:1 ratio) for a GF version.

🥛 Dairy Swaps

Yogurt: Can be swapped with sour cream, buttermilk, or plant-based yogurt (unsweetened).
Milk: Use almond, soy, or oat milk to keep it dairy-free.

🧊 Storage & Reheating Tips

Fridge: Store in airtight container for up to 5 days.
Freezer: Wrap individually and freeze up to 3 months.
Reheat: Microwave for 20–30 seconds or warm in a toaster oven/air fryer.

Q/A for Savory Spinach, Chicken & Cheese Muffins

Q: Can I use a different type of cheese?
A: Absolutely! You can substitute with cheeses like cheddar, mozzarella, or gouda, depending on your preference.

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before adding it to the muffin mixture.

Q: Can I make these muffins gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend to make these muffins gluten-free. Ensure the baking powder is also gluten-free if necessary.

Q: How do I store leftover muffins?
A: Store leftover muffins in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to 2-3 months. Just reheat before serving.

Q: Can I bake them in an air fryer?

A: Yes! Use silicone muffin cups or a muffin tray that fits your air fryer. Air fry at 330°F (165°C) for 12–15 minutes or until golden and cooked through.

Nutrition (Approximate per Muffin)

Calories: 180-220 kcal

Protein: 12-15 g

Carbohydrates: 10-12 g

Fiber: 1-2 g

Sugars: 1-2 g

Fat: 12-15 g

Saturated Fat: 5-7 g

Cholesterol: 60-70 mg

Sodium: 250-300 mg

Vitamin A: 15-20% of the daily value (from spinach)

Calcium: 8-12% of the daily value (from cheese)

Iron: 5-8% of the daily value