These Savory Spinach & Parmesan Muffins are a quick, nutritious, and satisfying treat that’s perfect for breakfast, lunch, or a snack.
Packed with fresh spinach, tangy feta, and wholesome Parmesan, they deliver plant-based protein, fiber, and healthy fats while remaining low in saturated fat.
Easy to make and portable, they’re ideal for meal prep or a grab-and-go option.
Spinach Cheese Muffins
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- (1) Whisk
- 1 muffin pan (12 cups)
- 1 – Spatula or spoon
- Measuring Cups and Spoons
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 2 tsp baking powder
- ½ cup Parmesan cheese shredded or grated (plus extra for topping)
- ½ tbsp Italian seasoning or preferred herb blend
- 2 large eggs
- 1 cup milk
- ¼ cup olive oil
- ½ tsp hot sauce
- 3.5 oz fresh spinach chopped
- 1 cup grape or cherry tomatoes halved (or roasted red peppers)
- 2.25 oz black olives sliced
- Black pepper to taste
- 3.5 oz Feta cheese crumbled
Instructions
- Preheat and Prepare Muffin Pan: Start by preheating your oven to 350°F (180°C). This ensures even cooking from the moment the muffins go in. While the oven warms, prepare your muffin pan: either generously grease all 12 cups with butter or oil, or line them with paper muffin cups. If you use paper liners, spray the inside lightly with nonstick cooking spray to prevent sticking. This step ensures your muffins will release easily and keep their perfect shape.
- Combine Dry Ingredients: In a large mixing bowl, measure out 2 cups of all-purpose flour. Add a pinch of salt, 2 teaspoons of baking powder, ½ cup of shredded or grated Parmesan cheese, and ½ tablespoon of Italian seasoning or your favorite herb blend. Using a whisk or fork, mix these ingredients thoroughly until evenly combined. This creates a uniform base for your muffins and ensures the leavening agent and seasonings are distributed evenly for consistent rise and flavor.
- Whisk Wet Ingredients Together: In a medium mixing bowl, crack 2 large eggs and whisk them lightly until smooth. Add 1 cup of milk, ¼ cup of olive oil, and ½ teaspoon of hot sauce for a subtle kick. Whisk again until fully combined and smooth. This mixture forms the moist, flavorful foundation that will hold your muffins together while keeping them tender.
- Fold in Vegetables and Olives: To the wet mixture, gently add 3.5 ounces of chopped fresh spinach, 1 cup of halved grape or cherry tomatoes (or roasted red peppers), and 2.25 ounces of sliced black olives. Sprinkle in black pepper to taste. Using a spatula or spoon, fold the vegetables into the wet ingredients carefully so that the spinach is evenly distributed and the tomatoes or peppers remain intact. This helps maintain the texture and bursts of flavor in each muffin.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the bowl of dry ingredients. Using a spatula, fold the mixture gently but thoroughly. Take care not to overmix, as overworking the batter can make the muffins dense. Mix just until all the flour is incorporated and the batter is uniform. At this stage, the batter should be thick but spoonable, with visible pieces of spinach, tomatoes, and olives throughout.
- Incorporate Feta Cheese: Add 3.5 ounces of crumbled Feta cheese to the batter. Gently fold it in, distributing the cheese evenly without breaking it down too much. The Feta adds tanginess and a creamy texture that complements the Parmesan and vegetables beautifully.
- Spoon Batter Into Muffin Pan: Using a spoon or small scoop, divide the batter evenly among the prepared muffin cups, pressing down lightly to ensure each cup is filled uniformly. Sprinkle a little extra Parmesan on top of each muffin and add a pinch of black pepper for a final touch of flavor. This topping helps create a golden, slightly crispy finish on the muffins’ surface.
- Bake to Perfection: Place the muffin pan in the preheated oven on the center rack. Bake for 25–30 minutes, checking after 25 minutes. The muffins should rise slightly, be lightly golden on top, and spring back when gently pressed. You can also insert a toothpick into the center of a muffin—if it comes out clean, the muffins are perfectly baked.
- Cool Before Removing: Once baked, remove the muffins from the oven and allow them to cool in the pan for 5–10 minutes. This brief resting period helps them set and prevents crumbling when removed. Then carefully lift the muffins out using a small spatula or by gently pressing from the bottom of each cup. Transfer them to a wire rack to cool completely or serve warm.
- Serve and Store: Enjoy your savory muffins fresh, either warm or at room temperature. They pair wonderfully with a side of yogurt, a fresh salad, or simply as a grab-and-go snack. Store any leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. They can also be frozen for longer storage—just wrap individually and reheat in the oven or microwave when needed.
Notes
- Always use fresh spinach for the best flavor and texture; if using frozen, thaw completely and squeeze out excess water to avoid soggy muffins.
- Room-temperature eggs and milk help the batter mix more evenly and create a tender crumb.
- Avoid overmixing the batter once the wet and dry ingredients are combined—overmixing can lead to dense muffins instead of light, fluffy ones.
- The hot sauce is optional but adds a subtle kick that complements the tangy feta and Parmesan. Adjust to taste.
- Muffins are best enjoyed slightly warm but can also be served cold for meal prep or on-the-go breakfasts.
Chef’s Secrets: Insider Baking Techniques
To elevate these muffins, pre-toast the Parmesan lightly in a dry pan before mixing into the batter—it enhances its nutty flavor and deepens the overall taste.
Using a gentle folding technique ensures the vegetables and cheese remain intact while keeping the muffins light.
You can also experiment with herb blends beyond Italian seasoning, such as herbes de Provence or fresh chopped basil, to bring unique flavor profiles.
For a subtle crunch, sprinkle a few toasted pine nuts on top before baking.
Serving Suggestions: Flavorful Meal Ideas
These muffins are incredibly versatile. Serve them warm with a dollop of Greek yogurt or cream cheese for a satisfying breakfast.
Pair them with a crisp green salad or roasted vegetables for a quick lunch or light dinner.
They also make an excellent side for soups, stews, or a brunch spread.
For kids’ lunchboxes, slice in half and add a thin layer of hummus for a savory sandwich option.
Storage Tips: Keeping Muffins Fresh
For best results, allow muffins to cool completely before storing.
Keep them in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to five days or freeze individually wrapped for up to two months.
To reheat, wrap in foil and warm in a 350°F (180°C) oven for 5–7 minutes, or microwave for 30–45 seconds.
Avoid storing in plastic bags without cooling first, as this can create condensation and soggy muffins.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw thoroughly and squeeze out all excess moisture.
Frozen spinach contains extra water, which can make the muffins too wet and prevent proper rise.
2. Can I substitute the cheeses?
Absolutely! Feta can be replaced with goat cheese, ricotta, or even a mild cheddar.
Parmesan can be swapped for Pecorino Romano. Keep in mind the saltiness may vary, so adjust seasoning accordingly.
3. Are these muffins suitable for meal prep?
Yes, they are perfect for meal prep. Bake a batch and store in an airtight container or freeze individually.
They make for quick breakfasts or snacks on busy mornings.
4. Can I add other vegetables?
Definitely! You can include diced zucchini, bell peppers, or shredded carrots.
Just ensure the vegetables are not too watery, or they may affect the batter consistency.
5. How can I make them spicier or more flavorful?
Increase the hot sauce slightly, add a pinch of chili flakes, or experiment with smoked paprika.
Fresh herbs like parsley, thyme, or chives can also enhance flavor without adding heat.
