Can I use frozen spinach in this recipe?

While fresh spinach gives the best flavor and texture, you can use frozen spinach. Make sure to thaw, drain, and squeeze out any excess water before folding it into the batter.

Can I make these muffins ahead of time?

Yes, Cheesy Spinach Muffins can be made ahead of time. Just store them in an airtight container in the refrigerator for up to three days or freeze them for longer storage.

What type of cheese works best?

Both cheddar and mozzarella work perfectly in these muffins. You can experiment with other cheeses such as feta for a different flavor profile.

How can I add more protein to these muffins?

You can add cooked and crumbled turkey bacon, or mix in a scoop of protein powder into the dry ingredients for an extra boost.

What can I serve with Cheesy Spinach Muffins?

These muffins are great by themselves but can be paired with a green salad, a bowl of yogurt, or your favorite smoothie for a complete meal.

Cheesy Spinach Muffins: 5 Reasons You’ll Love This Recipe

Ingredients

Units Scale

2 cups Fresh spinach, chopped
1 cup Shredded cheese (cheddar or mozzarella)
1 cup All-purpose flour
1 tablespoon Baking powder
1 cup Milk
2 Eggs
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, combine the flour and baking powder. Season with salt and pepper to taste.
In a separate bowl, whisk together the milk and eggs until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chopped spinach and cheese gently.
Pour the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Let cool slightly in the pan, then transfer the muffins to a wire rack to cool completely.

Notes

These muffins can be served warm or stored in an airtight container for up to three days.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 2g
Sodium: 250mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 7g
Cholesterol: 50mg