Savory Lunchtime Muffins
Elevate your midday meal with these Savory Lunchtime Muffins—perfectly portioned, flavor-packed, and easy to make! Bursting with the rich, cheesy goodness of shredded cheddar, the wholesome earthiness of spinach, and the tangy bite of sundried tomatoes, these muffins are a delicious twist on classic lunchtime fare. Optional crumbled bacon adds a smoky, indulgent touch, while fresh chives lend a subtle herbaceous note. Moist and tender thanks to a blend of whole milk and melted butter, these muffins are baked to perfection in just under 25 minutes. Ideal for meal prep, picnics, or a satisfying snack, they’re a versatile and portable way to turn simple ingredients into a gourmet treat. With a prep time of only 15 minutes, these hearty muffins can easily fit into your busy schedule and are guaranteed to be a hit with the whole family!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 1 cup chopped spinach (fresh or frozen, thawed and squeezed dry)
- 0.5 cup sundried tomatoes, chopped
- 0.5 cup cooked and crumbled bacon (optional)
- 1 cup whole milk
- 2 large eggs
- 0.25 cup unsalted butter, melted and slightly cooled
- 2 tablespoons chopped fresh chives
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
Stir in the shredded cheddar cheese, chopped spinach, sundried tomatoes, and bacon (if using) until they are evenly distributed.
In a separate medium-sized bowl, whisk together the milk, eggs, melted butter, and chopped chives until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 318 mg | 7% | |
*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.
