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Cheddar Spinach Muffins Recipe

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4.4 from 10 reviews

These Cheddar Spinach Muffins are savory, moist, and packed with fresh spinach and sharp cheddar cheese. Perfect for a quick breakfast, snack, or a light lunch, these muffins blend wholesome ingredients with bold flavors. Made with simple pantry staples and baked to golden perfection, they’re an easy and nutritious way to enjoy veggies in a handheld form.

Ingredients

Wet Ingredients

  • 2 large Eggs
  • 80 ml Sour Cream
  • 80 ml Olive Oil (or your choice of vegetable oil)
  • 120 ml Full Cream Milk
  • 1/2 teaspoon Minced Garlic (optional)

Dry Ingredients

  • 225 gr Plain / All-Purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Table Salt
  • 1/4 teaspoon Ground Pepper
  • 1/2 teaspoon Cumin Powder (optional)

Add-ins

  • 75 gr Grated Cheddar Cheese
  • 75 gr Fresh Spinach, finely chopped

Instructions

  1. Prepare the Spinach: If needed, wash the spinach leaves thoroughly and place them on a tea towel or paper towel to soak up and remove any excess water.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a muffin pan using oil or butter to prevent sticking.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs until combined. Add the sour cream, olive oil, full cream milk, and minced garlic (if using). Stir these wet ingredients together until fully incorporated.
  4. Add Cheese: Stir in the grated cheddar cheese into the wet mixture to evenly distribute the cheesy flavor.
  5. Combine Dry Ingredients: Add the plain flour, baking powder, salt, pepper, and optional cumin powder to the wet ingredients. Whisk the mixture until the dry ingredients are fully combined and there are no lumps.
  6. Fold in Spinach: Add the finely chopped fresh spinach and gently fold it into the batter with a spatula to ensure even distribution without overmixing.
  7. Add Extra Cheese (Optional): For a cheesier topping, sprinkle some additional grated cheddar cheese over the muffin batter in the pan before baking.
  8. Bake the Muffins: Pour the batter evenly into the prepared muffin pan and bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Notes

  • Use freshly grated cheddar cheese for better melting and flavor compared to pre-shredded cheese.
  • The cumin powder adds a subtle warm spice, but you can omit it if you prefer a more classic flavor profile.
  • Make sure the spinach is well drained to avoid excess moisture that could make the muffins soggy.
  • You can store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.

Find it online: https://yumntasty.com/cheddar-spinach-muffins-recipe/