Cheddar And Spinach Muffins Recipe

I turned sneaky spinach and oozy cheddar into handheld muffins that vanish from lunchboxes and party platters before anyone can guess what’s inside.

I’m obsessed with these Cheddar and Spinach Muffins because they actually taste like a grown-up snack that kids love. I adore the way grated sharp cheddar cheese melts into pockets of gooey, salty bliss while cooked chopped spinach adds sneaky green flavor and texture.

They disappear from my counter faster than any sweet treat. And they travel well in lunchboxes, no drama.

But my favorite thing is the contrast of fluffy crumb and those crispy edges that demand a little bite. Savory, satisfying, and totally unpretentious.

I eat them straight from the pan sometimes.

Ingredients

• Plain flour: Gives structure and a tender crumb, nothing fancy but reliable.
• Baking powder: Makes the muffins rise, light and slightly airy texture.
• Salt: Brings out the cheddar and balances the whole thing.
• Black pepper: Adds a little kick, not overpowering, subtle warmth.
• Sharp cheddar: Cheesy punch and gooey pockets you’ll chase with every bite.
• Milk: Keeps muffins moist and soft, plain but very important.
• Eggs: Binds everything together and adds some protein, hearty feel.
• Oil or butter: Adds richness and keeps crumbs tender and not dry.
• Cooked spinach: Greens without fuss, subtle earthiness and good texture.
• Spring onions: Fresh bite and mild onion sweetness, lively pop.
• Garlic: Tiny savory lift, makes it taste homemade and cozy.
• Parmesan topping: Crunchy salty finish, basically optional but kinda irresistible.

Ingredient Quantities

• 2 cups (250 g) plain all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (100 g) grated sharp cheddar cheese, packed a bit
• 1 cup (240 ml) milk, whole or low fat works
• 2 large eggs, beaten
• 1/4 cup (60 ml) vegetable oil or melted butter
• 1 cup (about 120 g) cooked chopped spinach, well drained and squeezed of excess water
• 2 spring onions, finely chopped (or 1/4 cup finely diced onion)
• 1 garlic clove, minced or 1/2 teaspoon garlic powder
• Optional 1/4 cup (25 g) grated Parmesan or extra cheddar for topping

How to Make this

1. Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin; if you want extra crisp tops, sprinkle a little grated Parmesan or cheddar in each cup now.

2. In a large bowl whisk together 2 cups (250 g) flour, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 teaspoon black pepper so the leavening is evenly distributed.

3. Stir 1 cup (100 g) packed grated sharp cheddar into the dry mix, tossing it so the cheese is coated with flour; this helps stop it sinking to the bottom.

4. In a separate bowl combine 1 cup (240 ml) milk, 2 beaten large eggs and 1/4 cup (60 ml) vegetable oil or melted butter; whisk until smooth.

5. Fold the wet mixture into the dry ingredients gently until just combined; the batter should be a little lumpy, do not overmix or the muffins will be dense.

6. Add 1 cup (about 120 g) cooked chopped spinach that has been squeezed very dry, 2 finely chopped spring onions (or 1/4 cup diced onion) and 1 minced garlic clove or 1/2 teaspoon garlic powder; fold in gently so the spinach and onion are evenly distributed.

7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If using, sprinkle the tops with the optional 1/4 cup (25 g) grated Parmesan or extra cheddar for a golden crust.

8. Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the tin halfway through baking if your oven is uneven.

9. Let muffins cool in the tin 5 minutes then transfer to a wire rack to cool completely or serve warm. They hold together best once they rest a bit.

10. To freeze, cool completely then wrap individually or store in an airtight container for up to 3 months; reheat from frozen in a 350°F (175°C) oven for 10 to 12 minutes or microwave for 45 to 60 seconds.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. 12-cup muffin tin, greased or lined (you’ll want this)
3. Large mixing bowl and a smaller bowl for wet ingredients
4. Whisk and a rubber spatula or wooden spoon for folding (don’t overmix)
5. Measuring cups and spoons (for flour, milk, oil, baking powder, salt, pepper)
6. Box grater for the cheddar and optional Parmesan
7. Colander or clean kitchen towel/cheesecloth to squeeze excess water from spinach
8. Wire cooling rack plus toothpick or cake tester to check doneness

FAQ

Cheddar And Spinach Muffins Recipe Substitutions and Variations

• All purpose flour (2 cups / 250 g)
  • Whole wheat flour – use 1 3/4 cups, muffins will be a bit denser and nuttier.
  • White whole wheat – 2 cups, milder than regular whole wheat but still a bit heartier.
  • Gluten-free blend – 2 cups, make sure it’s a 1-to-1 baking mix that already has xanthan or guar.
  • Half flour + half fine cornmeal – 1 cup flour + 1 cup cornmeal for a slightly grainy, cornbread-like texture.
• Milk (1 cup / 240 ml)
  • Buttermilk – 1 cup, gives more tang and lifts the muffins, reduce baking powder by about 1/2 teaspoon if very fresh.
  • Plain yogurt thinned with water – 3/4 cup yogurt + 1/4 cup water, adds moisture and a subtle tang.
  • Plant milk (soy, oat, almond) – 1 cup, use unsweetened to keep savory flavor; soy gives closest texture to dairy.
• Eggs (2 large)
  • Flax egg – 2 tablespoons ground flax + 6 tablespoons water (mix and sit 5 min) for each 2 eggs; texture will be a bit more crumbly.
  • Mashed banana or applesauce – 1/2 cup for 2 eggs, not ideal for savory but works in a pinch; expect slight sweetness.
  • Silken tofu – 1/2 cup blended until smooth, good binder and neutral flavor.
• Cooked spinach (1 cup / ~120 g)
  • Frozen chopped spinach – 1 cup thawed and very well squeezed of water, same flavor, same color.
  • Kale, finely chopped and lightly sautéed – 1 to 1 1/4 cups packed, sturdier leaf so cook a bit longer.
  • Swiss chard or arugula – 1 to 1 1/4 cups cooked and drained, gives a slightly different, peppery taste.

Pro Tips

1) Squeeze the spinach until it is almost dry. Any extra water will make the batter soggy and the muffins dense, so press it in a clean towel or cheesecloth and measure after draining to keep the wet/dry ratio right.

2) Toss the grated cheddar with a tablespoon of the flour from the recipe before adding it. That little coat helps the cheese stay suspended in the batter instead of sinking to the bottom.

3) Do not overmix. Fold until just combined so the batter stays a bit lumpy. Overworking develops gluten and gives you tough muffins instead of tender crumb.

4) For a crisper, more golden top, sprinkle extra Parmesan or cheddar on each muffin tin cup before filling and bake on the middle rack. If your oven runs hot or uneven, rotate the tin once halfway through baking for even color.

Cheddar And Spinach Muffins Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I turned sneaky spinach and oozy cheddar into handheld muffins that vanish from lunchboxes and party platters before anyone can guess what's inside.

Pin

Servings

8

servings

Calories

279

kcal

Equipment: 1. Oven (preheat to 375°F / 190°C)
2. 12-cup muffin tin, greased or lined (you’ll want this)
3. Large mixing bowl and a smaller bowl for wet ingredients
4. Whisk and a rubber spatula or wooden spoon for folding (don’t overmix)
5. Measuring cups and spoons (for flour, milk, oil, baking powder, salt, pepper)
6. Box grater for the cheddar and optional Parmesan
7. Colander or clean kitchen towel/cheesecloth to squeeze excess water from spinach
8. Wire cooling rack plus toothpick or cake tester to check doneness

Ingredients

• 2 cups (250 g) plain all purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup (100 g) grated sharp cheddar cheese, packed a bit

• 1 cup (240 ml) milk, whole or low fat works

• 2 large eggs, beaten

• 1/4 cup (60 ml) vegetable oil or melted butter

• 1 cup (about 120 g) cooked chopped spinach, well drained and squeezed of excess water

• 2 spring onions, finely chopped (or 1/4 cup finely diced onion)

• 1 garlic clove, minced or 1/2 teaspoon garlic powder

• Optional 1/4 cup (25 g) grated Parmesan or extra cheddar for topping

Directions

• Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin; if you want extra crisp tops, sprinkle a little grated Parmesan or cheddar in each cup now.
• In a large bowl whisk together 2 cups (250 g) flour, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 teaspoon black pepper so the leavening is evenly distributed.
• Stir 1 cup (100 g) packed grated sharp cheddar into the dry mix, tossing it so the cheese is coated with flour; this helps stop it sinking to the bottom.
• In a separate bowl combine 1 cup (240 ml) milk, 2 beaten large eggs and 1/4 cup (60 ml) vegetable oil or melted butter; whisk until smooth.
• Fold the wet mixture into the dry ingredients gently until just combined; the batter should be a little lumpy, do not overmix or the muffins will be dense.
• Add 1 cup (about 120 g) cooked chopped spinach that has been squeezed very dry, 2 finely chopped spring onions (or 1/4 cup diced onion) and 1 minced garlic clove or 1/2 teaspoon garlic powder; fold in gently so the spinach and onion are evenly distributed.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If using, sprinkle the tops with the optional 1/4 cup (25 g) grated Parmesan or extra cheddar for a golden crust.
• Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the tin halfway through baking if your oven is uneven.
• Let muffins cool in the tin 5 minutes then transfer to a wire rack to cool completely or serve warm. They hold together best once they rest a bit.
• To freeze, cool completely then wrap individually or store in an airtight container for up to 3 months; reheat from frozen in a 350°F (175°C) oven for 10 to 12 minutes or microwave for 45 to 60 seconds.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 119g
• Total number of serves: 8
• Calories: 279kcal
• Fat: 15.8g
• Saturated Fat: 5g
• Trans Fat: 0.06g
• Polyunsaturated: 3.1g
• Monounsaturated: 3.8g
• Cholesterol: 62mg
• Sodium: 624mg
• Potassium: 211mg
• Carbohydrates: 26.4g
• Fiber: 1.6g
• Sugar: 2g
• Protein: 11.1g
• Vitamin A: 1625IU
• Vitamin C: 1.8mg
• Calcium: 192mg
• Iron: 1.2mg