Print

Spinach & Cheddar Savory Muffins

Spinach & Cheddar Savory Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These fluffy Spinach and Cheddar Savory Muffins are the perfect blend of cheesy goodness and nutritious greens. Quick to make and packed with flavor, they’re a great option for breakfast, snacks, or even meal-prepped lunches.

Ingredients

Scale

Wet Ingredients:

  • 2 large eggs (room temperature)
  • 1 cup milk (dairy or non-dairy)
  • ¼ cup olive oil

Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp garlic powder (optional)
  • ½ tsp black pepper

Mix-Ins:

  • 1 ½ cups fresh spinach leaves, chopped
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup cooked and diced sweet potatoes (optional)

Instructions

  1. Preheat the Oven:
    Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. Mix Wet Ingredients:
    In a medium bowl, whisk eggs, milk, and olive oil until smooth and combined.
  3. Combine Dry Ingredients:
    In a large bowl, stir together flour, baking powder, baking soda, salt, garlic powder (if using), and black pepper.
  4. Add Wet to Dry:
    Pour the wet mixture into the dry ingredients. Using a spatula, gently fold together until just combined. The batter should be slightly lumpy for fluffy muffins.
  5. Fold in Mix-Ins:
    Carefully stir in the chopped spinach, shredded cheddar, and sweet potatoes (if using) until evenly distributed.
  6. Fill Muffin Cups:
    Divide batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake:
    Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color.
  8. Cool & Serve:
    Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Serving Suggestions:

  • Pair with a side salad or soup for a complete meal.
  • Serve with a dollop of Greek yogurt or a drizzle of olive oil for a fancier touch.

Tips & Tricks:

  • Don’t overmix! Lumpy batter makes light, fluffy muffins.
  • Shred cheese yourself for the best melt and flavor.
  • Pat spinach dry to prevent excess moisture.

Storage & Reheating:

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Wrap individually in plastic wrap and freeze for up to 2 months.
  • To Reheat: Microwave 20 seconds or warm in a 300°F (150°C) oven for 5–7 minutes.

Find it online: https://cakeshungry.com/spinach-and-cheddar-savory-muffins/