Spinach and cheddar breakfast muffins
Savory muffins are a convenient change from sweet breakfast baking. Squeeze excess moisture from the spinach and mix the batter lightly for a more even texture. This recipe makes six standard muffins.
Jump to recipe ↓
Spinach and cheddar breakfast muffins
Ingredients
How to make it
- Heat oven to 190°C / 375°F. Grease or line six standard muffin cups.
- Whisk flour, baking powder, salt and pepper. Separately whisk egg, milk and oil.
- Fold wet ingredients into dry, then gently fold in cheese and chopped spinach. Do not taste raw batter.
- Divide between cups. Bake about 20–22 minutes until risen and fully set, with no wet batter on a skewer. Cool briefly before removing.
Make it work in your kitchen
Moist spinach can make the muffins heavy, so the squeezing step is worth doing carefully. Allow the muffins to cool enough to handle before removing them. Refrigerate these perishable muffins promptly once steam has dissipated, and follow safe storage guidance. They contain wheat, egg and dairy unless appropriate substitutions are developed.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
Have a correction or a question about this article? Contact the editorial team. Read our editorial policy and disclaimer.
