Cheese and Spinach Muffins
Elevate your snack game with these fluffy and savory Cheese and Spinach Muffins, perfect for breakfast, brunch, or any on-the-go bite. Packed with the rich, melty goodness of shredded cheddar cheese and the wholesome nutrients of fresh spinach, these muffins strike the ideal balance between indulgence and health. A hint of green onion adds a zesty flair, while an optional sprinkle of paprika offers a pop of color and smoky heat. With a quick 15-minute prep time and just 20 minutes in the oven, this easy recipe yields 12 golden-brown muffins that are moist, flavorful, and impossible to resist. Serve them warm for a comforting treat or enjoy them at room temperature for a convenient, delicious snack packed with cheesy perfection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 large Eggs
- 1 cup Milk
- 0.25 cups Olive oil
- 1.5 cups Cheddar cheese, shredded
- 1 cup Spinach, fresh and chopped
- 2 tablespoons Green onion, finely chopped
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper baking cups.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until evenly combined.
In a separate medium bowl, beat the eggs, milk, and olive oil until smooth and well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, chopped spinach, and green onion until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle a pinch of paprika on top of each muffin for added color and flavor.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3473 mg | 151% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 13.2 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1690 mg | 130% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
