Spinach Cheddar Muffins

A savory muffin tastes great any time of day but especially as a side for a nice hot bowl of soup.  November is a great month to serve these muffins along with a great soup.  They also make a tasty part of a healthy lunch or a great after school snack.

My youngest grandson doesn’t eat vegetables in their truest form but occasionally my daughter can hide the veggies in something like these muffins. Our little man will devour couple of these spinach cheddar muffins without any idea he’s getting veggies hidden inside.  He prefers them with the addition of diced ham or bacon of course because he is our “PMP” boy.  (PMP – processed meat products) Give this kiddo any form of sausage, bacon, ham or smoked meat and he is one happy boy.

Try a savory muffin the next time you serve soup for dinner…delicious!


Spinach Cheddar Muffins

Makes 12 muffins


  • 1 teaspoon olive oil
  • 1/2 small onion, finely chopped
  • 2 cups fresh baby spinach, chopped
  • 2 medium eggs, slightly beaten
  •  1/2 cup milk
  • 1/2 cup butter, melted
  • 2 cups grated cheddar cheese
  • 2 cups self raising flour
  • 1 teaspoon dry dill
  • 1 teaspoon salt free herb seasoning like Penzy’s Mural of Flavor*
  • 1/2  teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat the oven to 350F.  Line a muffin tin with 12 muffin papers and set aside.
  2. In a skillet over medium heat, sweat onion in olive oil till translucent stirring to avoid browning or sticking.
  3. Add the chopped spinach to the onion and gently toss till spinach is  almost wilted about 2 – 3 minutes.  Set aside to cool for a few minutes.
  4. While spinach mixture cools, whisk together flour, herbs, salt and pepper.  Set aside.
  5. In a large bowl whisk the eggs, milk and melted butter till incorporated.
  6. Using a rubber spatula or wooden spoon by hand mix in the grated cheese, and the onion spinach mixture.**
  7. Finally, add in the flour mixture and stir just until all the ingredients have combined.
  8. Using an ice cream scoop, divide the dough between the 12 muffin cases
  9. Bake at 350F for 20-25 minutes until the muffins test clean, a toothpick stuck into the middle should come out dry.
  10. Store muffins at room temp for a day or freeze for up to one month.
  11. Enjoy!

*If using an herb blend that includes salt, you should omit salt and increase the herb blend to 1 1/2 teaspoons

**To add ham or bacon:  stir in 1/2 cup of diced ham or 1/2 cup of crumbled crispy bacon at the same time as the cheddar cheese and spinach mixture.


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