These savory spinach and Parmesan muffins are a wholesome, grab-and-go treat perfect for any time of day.
Packed with nutrient-rich spinach, protein from eggs and cheese, and fiber from whole ingredients, they deliver a balanced snack or meal.
Light yet satisfying, with good fats from olive oil and low saturated fat, they’re ideal for quick breakfasts, lunchboxes, or meal prep.
Spinach Parmesan Muffins
Equipment
- 1 standard 12-cup muffin pan
- Paper muffin liners (optional)
- Nonstick cooking spray
- 1 large mixing bowl
- 1 Medium mixing bowl
- Whisk or fork
- Measuring Cups and Spoons
- Spatula or spoon for folding
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup Parmesan cheese shredded or grated (plus extra for topping)
- ½ tablespoon Italian seasoning or preferred herb blend
- 2 large eggs
- 1 cup milk
- ¼ cup olive oil
- ½ teaspoon hot sauce optional
- 3.5 oz fresh spinach chopped
- 1 cup grape or cherry tomatoes halved, or roasted red peppers
- 2.25 oz black olives sliced
- Freshly ground black pepper to taste
- 3.5 oz Feta cheese crumbled
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (180°C). Allow it to fully preheat while you prepare your muffin batter. Preheating ensures that your muffins bake evenly and develop a light, golden crust.
- Prepare the Muffin Pan: Grease a standard 12-cup muffin pan generously with olive oil or butter. If you prefer a cleaner release and easier cleanup, line the pan with paper muffin cups and lightly spray the insides with nonstick cooking spray. This prevents sticking while allowing the muffins to rise beautifully.
- Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder, ½ cup grated Parmesan cheese, and ½ tablespoon Italian seasoning. Whisk or stir the ingredients together thoroughly, ensuring the baking powder and herbs are evenly distributed. This helps create a consistent texture and flavor in every muffin.
- Prepare the Wet Mixture: In a separate medium-sized bowl, beat together 2 large eggs, 1 cup milk, ¼ cup olive oil, and ½ teaspoon hot sauce (optional) until fully combined. Whisk until the mixture is smooth, with no streaks of egg or oil. The hot sauce adds a subtle kick without overpowering the flavors.
- Add the Vegetables and Olives: Fold 3.5 oz chopped fresh spinach, 1 cup halved grape or cherry tomatoes (or roasted red peppers), and 2.25 oz sliced black olives into the wet mixture. Stir gently to combine, ensuring all the vegetables are evenly coated in the egg and milk mixture. This step helps distribute moisture and flavor throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet vegetable mixture. Use a spatula or spoon to fold the ingredients together until just combined. Avoid overmixing to ensure your muffins remain tender and fluffy. The batter should be thick but scoopable, with visible pieces of spinach, tomatoes, and olives.
- Fold in the Feta Cheese: Gently fold 3.5 oz crumbled Feta cheese into the batter. This adds bursts of creamy, salty flavor throughout the muffins. Be careful not to over-stir, so the cheese pieces stay distinct.
- Spoon Batter into Muffin Pan: Divide the batter evenly among the 12 prepared muffin cups. Use a spoon or ice cream scoop to fill each compartment about three-quarters full. Press the batter lightly into each cup to ensure an even rise.
- Add Toppings: Sprinkle freshly ground black pepper and a little extra Parmesan cheese on top of each muffin. This step enhances flavor and creates a golden, slightly crispy topping once baked.
- Bake Until Golden: Place the muffin pan in the preheated oven and bake for 25–30 minutes, or until the muffins have risen slightly and turned a light golden brown. To check doneness, insert a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.
- Cool Before Removing: Allow the muffins to cool in the pan for 5–10 minutes. This helps them firm up slightly and prevents breaking when removed.Then, carefully transfer the muffins to a wire rack to cool completely.
- Serve and Enjoy: Serve these savory muffins warm or at room temperature. They make a perfect breakfast, snack, or side dish. Pair with fresh greens, yogurt, or a light soup for a complete meal. These muffins can also be stored for later use, making them excellent for meal prep or on-the-go snacks.
Notes
- For a lighter texture, ensure the dry ingredients are well sifted and evenly mixed.
- Chop spinach finely to distribute evenly and prevent large leafy pockets.
- Substitute roasted red peppers for tomatoes for a sweeter, richer flavor.
- Adjust hot sauce or black pepper according to your preferred spice level.
- Muffins are best enjoyed fresh, but they also reheat well for quick breakfasts.
- Use a combination of Parmesan and Feta to balance creaminess and tanginess.
- Avoid overmixing the batter once wet and dry ingredients are combined; overmixing can make muffins dense.
Chef’s Secrets For Maximum Flavor
To achieve perfectly savory muffins, start with fresh, high-quality ingredients.
Use ripe cherry tomatoes or well-drained roasted peppers to ensure the muffins aren’t too watery.
Toasting the Parmesan lightly before mixing it in can deepen the flavor, while folding the Feta gently prevents it from blending completely, leaving flavorful pockets throughout the muffins.
For extra aroma, consider adding a pinch of freshly ground nutmeg to the spinach mixture—it enhances the vegetable’s natural sweetness without overpowering other flavors.
Lastly, pressing the batter lightly into the muffin cups before baking encourages even rising and a soft, tender crumb.
Serving Suggestions To Impress Guests
These muffins are versatile and can complement almost any meal.
Serve them warm with a dollop of plain Greek yogurt or a smear of herb cream cheese for breakfast.
Pair with a fresh salad or roasted vegetables for a light lunch, or serve alongside a hearty soup for a comforting dinner.
For brunch or snack platters, slice muffins in half, add avocado or smoked salmon, and drizzle with olive oil for an elegant presentation.
They’re also portable, making them ideal for picnics, school lunches, or on-the-go snacks.
Storage Tips For Freshness
Store baked muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days, ensuring the container is sealed to prevent drying out.
Muffins also freeze beautifully wrap individually in parchment or plastic wrap and place in a freezer-safe bag for up to 3 months.
Reheat frozen muffins in the oven at 325°F (160°C) for 10–12 minutes, or microwave for 20–30 seconds, until warm and soft.
Avoid reheating more than once to maintain texture.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well, but make sure to thaw and squeeze out excess moisture before mixing into the batter to avoid soggy muffins.
2. Can I make this recipe dairy-free?
You can substitute dairy milk with unsweetened plant-based milk and replace Parmesan and Feta with dairy-free cheese alternatives. Keep in mind that flavor will be slightly milder.
3. Are these muffins gluten-free?
The original recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend suitable for baking. Add a teaspoon of xanthan gum if your blend doesn’t already include it for better structure.
4. How can I make the muffins spicier?
Increase the amount of hot sauce or add a pinch of chili flakes to the vegetable mixture. You can also use pepper jack cheese for an extra kick.
5. Can these muffins be made ahead for meal prep?
Absolutely. Bake the muffins, cool completely, and store in an airtight container. They are perfect for grab-and-go breakfasts or snacks and can also be frozen for future meals.
