Description
These Spinach and Cheese Muffins offer a tender, savory crumb packed with wilted greens and melted sharp cheddar, making them an ideal handheld breakfast or quick lunch option.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup fresh spinach leaves
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 large eggs
- 0.33 cup unsalted butter (melted)
- 1 teaspoon honey or maple syrup
Instructions
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin.
- Wilt fresh spinach in the microwave, cool, squeeze dry, and chop finely.
- Whisk flour, baking powder, salt, and pepper in a medium bowl.
- Whisk eggs, melted butter, buttermilk, and honey in a large bowl.
- Combine wet and dry ingredients gently, folding just until mixed.
- Fold in chopped spinach and shredded cheese.
- Scoop batter into muffin cups, filling three-quarters full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Store cooled muffins in an airtight container at room temperature for 2 days or freeze for up to 3 months. Reheat in microwave or oven before serving.