Tired of sweet breakfast options? These fluffy, savory spinach and cheese muffins are here to revolutionize your morning routine. Born from the tradition of English savory scones but with a modern, nutritious twist, these muffins combine the wholesome goodness of fresh spinach with the rich, comforting taste of melted cheese. Perfect for busy mornings, meal prep, or weekend brunch gatherings, these muffins deliver both convenience and gourmet flavor in every bite.
Ingredients
For 12 Regular-Sized Muffins
Dry Ingredients:
- 2½ cups (310g) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Wet Ingredients:
- 1 cup (240ml) whole milk
- ⅓ cup (80ml) vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons (30g) sour cream
Mix-ins:
- 2 cups (60g) fresh spinach, finely chopped
- 1½ cups (170g) sharp cheddar cheese, grated
- ¼ cup (25g) Parmesan cheese, freshly grated
- Optional: ¼ cup (35g) finely diced onion
Step-by-Step Instructions
Preparation (15 minutes):
- Preheat your oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or grease well with butter
- Wash and thoroughly dry the spinach before chopping
Making the Batter (20 minutes):
- In a large bowl, whisk together all dry ingredients until well combined
- In a separate medium bowl, beat eggs lightly, then add milk, oil, and sour cream
- Mix wet ingredients until smooth and uniform
- Fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix
- Gently fold in the chopped spinach and both cheeses until evenly distributed
- The batter should be thick but scoopable
Baking (22-25 minutes):
- Fill each muffin cup about ¾ full with batter
- Optional: Sprinkle extra cheese on top
- Bake for 22-25 minutes, or until golden brown
- Test with a toothpick inserted into the center – it should come out clean
- Cool in the pan for 5 minutes before transferring to a wire rack
Nutritional Information
Per muffin:
- Calories: 245
- Protein: 8g
- Carbohydrates: 23g
- Fat: 14g
- Fiber: 1.5g
- Sodium: 380mg
Total Time:
- Prep: 35 minutes
- Cook: 25 minutes
- Total: 1 hour
Pro Tips and Tricks
- Don’t overmix the batter – this ensures tender, fluffy muffins
- Use room temperature ingredients for better incorporation
- Squeeze excess moisture from chopped spinach to prevent soggy muffins
- Grate cheese freshly for better melting and flavor
- Rotate the muffin tin halfway through baking for even browning
Variations and Substitutions
- Dairy-Free Version:
- Replace cheese with dairy-free alternatives
- Use almond or oat milk
- Substitute sour cream with dairy-free yogurt
- Gluten-Free Option:
- Use 1:1 gluten-free flour blend
- Add ¼ teaspoon xanthan gum if your blend doesn’t include it
- Other Mix-in Ideas:
- Sundried tomatoes and feta
- Caramelized onions and gruyere
- Fresh herbs like basil or dill
- Cooked, crumbled bacon
- Healthier Version:
- Use whole wheat flour (reduce amount by 2 tablespoons)
- Add ground flaxseed
- Increase vegetables
- Reduce cheese quantity
Common FAQs
Q: Can I freeze these muffins?
A: Yes! They freeze beautifully for up to 3 months. Wrap individually in plastic wrap and store in a freezer bag.
Q: Why did my muffins turn out dense?
A: Overmixing the batter or using cold ingredients can lead to dense muffins. Mix just until combined and use room temperature ingredients.
Q: Can I use frozen spinach?
A: Yes, but thaw completely and squeeze out ALL excess moisture. Fresh spinach provides better texture and color.
Q: How do I prevent the cheese from sticking to the paper liners?
A: Spray the paper liners lightly with cooking spray before filling, or use parchment paper liners.
Q: How can I tell when they’re done?
A: A toothpick inserted into the center should come out clean, and the tops should be golden brown and slightly springy when pressed.
Storage and Make-Ahead Tips
Fresh Storage:
- Room temperature: 1-2 days in an airtight container
- Refrigerated: Up to 5 days in an airtight container
- Frozen: Up to 3 months properly wrapped
Reheating:
- Microwave: 20-30 seconds from refrigerated
- Oven: 350°F (175°C) for 5-7 minutes
- From frozen: Thaw overnight in refrigerator
Make-Ahead Options:
- Mix dry ingredients up to 1 month ahead
- Grate cheese and store in freezer up to 3 months
- Prepare batter night before, refrigerate, bake fresh in morning
- Bake and freeze for convenient grab-and-go breakfast
Remember to bring refrigerated muffins to room temperature before serving for the best flavor and texture.