Spinach Parmesan Muffins
These savory spinach and Parmesan muffins are quick, easy, and packed with flavor. Loaded with fresh spinach, tomatoes or roasted peppers, feta, and olives, they make a satisfying breakfast, snack, or lunch option. High in protein, fiber-rich, and naturally savory, these muffins are perfect for meal prep and on-the-go meals.
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.
