I have a sweet tooth! There, I said it!! But sometimes I crave the savory and the kick of all things cheese!! Add to this combination a mother who wants to feed the kids all possible veggies on the earth… and you get Spinach Cheese Muffins. Say you get it, right?
Muffins don’t always have to be sweet! While classics like blueberry or chocolate chip are well loved, savory muffins bring a delicious twist to the table. They make for a great breakfast, a wholesome snack, or even a flavorful side dish with soups and salads.
Spinach cheese muffins became a favorite in my kitchen when I was looking for creative ways to add more greens to everyday meals. The moment they came out of the oven – warm, cheesy, and packed with the goodness of spinach – I knew they were a hit!
If you’re looking for a nutritious, grab-and-go breakfast or a kid-friendly snack, these savory muffins are just what you need. Let’s get baking!
Why You’ll Love This Spinach Cheese Muffin Recipe
- Quick and Easy – Ready in under 30 minutes!
- Healthy and Nutritious – Packed with iron-rich spinach and protein from cheese.
- Perfect for Meal Prep – Make a batch and store for busy mornings.
- Great for Kids and Adults – A delicious way to sneak in some greens!
I modified a simple eggless vanilla sweet muffin recipe into a savory one by adding veggies, cheese, and salt! It was one of those experiments that was successful. I am a firm believer in adding cheese where there is doubt, and you will always have a winner or not!
Ingredients & Substitutions
Key Ingredients for the Perfect Spinach Cheese Muffins
- Spinach – Fresh baby spinach adds a mild, earthy taste. If using frozen spinach, be sure to drain excess water.
- Cheese – Cheddar is my go-to, but feta, parmesan, or mozzarella work well too.
- Flour – All-purpose flour gives a light texture, but you can swap it with whole wheat flour for added fiber.
- Egg Replacement – If you want an eggless muffin, use yogurt, flaxseed meal, or applesauce as a substitute.
- Milk or Yogurt – Adds moisture and enhances flavor. Dairy-free options like almond milk or coconut yogurt also work.
The Spinach Cheese Muffin recipe is a great way to add vegetables to your kids’ diet and also enjoy the goodness of a fulfilling breakfast or after-school snack. A kid-pleaser recipe!
Tips & Tricks for the Best Savory Muffins
How to Get the Perfect Muffin Texture
- Use Fresh Ingredients – Fresh spinach and good-quality cheese make all the difference.
- Don’t Overmix – Stir just until combined to keep the muffins soft and fluffy.
- Adjust the Seasoning – A pinch of garlic powder, chili flakes, or Italian seasoning elevates the flavor.
Common Mistakes to Avoid
❌ Using too much liquid – Can make muffins dense.
❌ Skipping the cheese – It helps bind the muffins and adds richness.
❌ Not preheating the oven – Always bake in a preheated oven for best results.
Serving & Storing Ideas
How to Serve Spinach Cheese Muffins
- Breakfast: Pair with scrambled eggs or avocado toast.
- Snack: Enjoy with a cup of chai or coffee.
- Lunch/Dinner: Serve alongside soups like tomato soup or creamy mushroom soup.
Storage & Freezing Instructions
- Reheating: Warm in a microwave for 30 seconds or toast for a crispy edge.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap muffins individually and freeze for up to 2 months.
Every bite was sumptuous and delightful. Highly recommend it for everyone to enjoy!!
How to Make Spinach Cheese Muffins – Step-by-Step Guide
Spinach Cheese Muffin
Ingredients
- 2½ cup all purpose flour
- 3 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp red chili flakes
- ¼ tsp black pepper powder
- 1⅓ cup milk
- 100 gram unsaltted butter melted
- ¼ cup plain yogurt
- 1 cup fresh baby spinach
- 2 tbsp feta cheese
- 4 tbsp parmesan cheese
- ½ cup sun-dried tomatoes
- 1 cup carrots, beans, onion, peas finely chopped
- to taste salt optional
Instructions
- Thoroughly wash the spinach to remove any dirt or sand, then dry it completely. Trim the stems and finely chop the leaves.
- Boil 2 cups of water in a pan and add all the chopped carrots, beans, onion & peas to it. Allow them to cook till tender – about 5-7 minutes. Drain water in a glass bowl and use it as stock for soups and curries. Set aside the parboiled vegetables.
- In a large bowl, sift together the flour, baking powder, baking soda, red chili flakes, and pepper powder. Add the chopped spinach, sun-dried tomatoes, feta, and 2 tablespoons of parmesan, then stir to combine.
- In a separate bowl, whisk together the milk, yogurt, and melted butter until smooth. Pour this into the flour mixture and gently fold with a spatula until just combined.
- Add in parboiled veggies to the prepared mixture.
- Fill each muffin cup about three-quarters full, then sprinkle the remaining parmesan on top.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffin pan to a cooling rack and let the muffins cool.
Notes
- Avoid overmixing the batter—stir just until everything is combined.
- I skipped adding extra salt since the feta cheese provided enough saltiness.
- If you don’t have sun-dried tomatoes, you can swap them for seeded and chopped fresh tomatoes.
These savory spinach cheese muffins have become a staple in my kitchen. They’re quick to make, packed with flavor, and a great way to add greens to your diet without compromising on taste. Whether you need a breakfast on the go, a snack for your tea time, or a healthy addition to lunchboxes, these muffins won’t disappoint!
Give them a try, and let me know – what’s your favorite way to enjoy savory muffins?
You can also check out these yummy recipes – Chocolate Banana Muffins, Date and Walnut Muffins, Banana Peach Muffins.
