Cheesy Spinach Breakfast Muffins

I’m such a big savory muffin fan. Sure, I’ll take a blueberry muffin if it’s all you got, but a good savory muffin will be my choice every time if I have a choice.

To be honest, I thought the spinach in this recipe wouldn’t work. I thought it would end up being bitter in the muffins, but you can’t really taste it honestly. I think it does give the muffins a little moisture so they don’t dry out and it gives them a pretty awesome color.

I had a moment when watching my kids eat these Spinach Breakfast Muffins (slathered in butter) where I felt like I was tricking them. But they actually never asked what was in them. Green muffins are normal I guess?

Oh well, down they went without too much fussing and Dad had a few as well.

Cheesy Spinach Breakfast Muffins

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5 from 1 vote

Author: Nick Evans

Servings: 12 muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

These simple muffins come together in a blender and bake up beautifully. Add almost any cheese you want, but I like cheddar and parmesan!

Equipment

• 1 Muffin Tin

Ingredients 

• 1 cup fresh spinach
• 1 cup cheddar cheese
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon honey
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• ¼ cup grated parmesan cheese
• Butter, for serving

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Instructions

• Preheat oven to 375 degrees F. Add washed spinach to a blender with cheddar cheese, eggs, and milk. Run blender to really chop spinach into a slurry.
• Add flour, baking powder, and salt to the blender and pulse to combine. Try not to over-blend or you’ll end up with tough muffins.
• Grease a 12-muffin tin and divide batter between muffin tins. Top with grated parmesan cheese.
• Bake muffins for 20-25 minutes until they are lightly browned a tester stick comes out clean.
• Let baked muffins cool in the pan for a few minutes and then remove them and let them cool further.
• Serve muffins with butter and store extras in the fridge for a few days!

Nutrition

Serving: 1muffin | Calories: 152kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 225mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 1mg

Course: Breads, Breakfast & Brunch

Cuisine: American

Spinach Breakfast Muffins

I used about a cup of fresh spinach packed tight. You could use frozen if you want but just make sure to thaw it and really dry it out as much as possible. There’s a TON of water in frozen spinach that will make your muffin batter runny.

The only way to really get this batter the right consistency is to use a blender. Add the spinach, cheese, milk, and eggs and run it like crazy to completely blitz the spinach.

Then you can add in the salt, baking powder, honey, and flour. The honey just takes the edge off the spinach. You don’t need much and the muffins shouldn’t taste sweet.

Try not to over-mix the batter once the flour is in. Just pulse until everything is combined.

Divide this between your muffins tins (oil them to prevent sticking) and top with a dusting of parmesan. You don’t have to do that, but parmesan never hurts.

These will need about 20 minutes to bake at 375 degrees F. They should be lightly browned and puffed slightly. They won’t puff as much as some muffins, but you should get some lift out of them.

I just love how these cheesy spinach breakfast muffins turned out. They had a great soft crumb and look at that color! So cool!