Mmmm Muffins Cheese Spinach and Sun Dried Tomatoes
Discover the perfect savory treat with these irresistible Cheese, Spinach, and Sun-Dried Tomato Muffins! Packed with the bold flavors of tangy Parmesan, gooey mozzarella, nutrient-rich spinach, and the sweet, umami punch of sun-dried tomatoes, these muffins are a delicious twist on traditional baking. With a light and fluffy texture, they’re ideal for breakfast, a snack, or even a charming addition to brunch spreads. Quick and easy to make in just 35 minutes, this recipe is a must-try for anyone looking to add more flavor to their day. Serve them warm for a melty, cheesy bite or at room temperature for a delectable grab-and-go option. Perfect for cheese lovers and fans of savory baked goods!
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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
- 0.5 cups Grated Parmesan cheese
- 1 cups Shredded mozzarella cheese
- 2 cups Fresh spinach leaves (chopped)
- 0.5 cups Sun-dried tomatoes (finely chopped)
- 2 large Eggs
- 1 cups Milk
- 0.25 cups Unsalted butter (melted)
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or line it with paper muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground black pepper.
Stir in the grated Parmesan cheese and shredded mozzarella cheese, ensuring they’re evenly distributed in the dry mixture.
Add the chopped spinach leaves and finely chopped sun-dried tomatoes to the flour mixture. Toss to coat the spinach and tomatoes with the flour mixture, which helps distribute them evenly in the batter.
In a separate bowl, whisk together the eggs, milk, melted butter, and olive oil until fully combined.
Gradually pour the wet ingredients into the dry mixture. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 33.2 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1816 mg | 140% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3164 mg | 67% | |
*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.
