📝 About This Recipe
These vibrant, veggie-packed muffins are a secret weapon for parents looking to fuel their little ones with wholesome ingredients. Bursting with fresh baby spinach and sharp cheddar cheese, they offer a savory, moist crumb that feels like a treat while delivering a powerful nutritional punch. Perfect for school lunchboxes or a quick grab-and-go breakfast, these muffins prove that healthy eating can be absolutely delicious and kid-approved.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 tablespoon Baking powder
- 1/2 teaspoon Garlic powder (for subtle savory depth)
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 3 cups Fresh baby spinach (tightly packed)
- 3/4 cup Whole milk (at room temperature)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 Large eggs (at room temperature)
- 1 tablespoon Honey (to balance the savory notes)
- 1/4 cup Greek yogurt (plain, full fat)
The Mix-ins
- 1 1/2 cups Sharp cheddar cheese (freshly shredded)
- 1/4 cup Parmesan cheese (finely grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with butter or line with high-quality paper liners.
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2
In a large mixing bowl, whisk together the flour, baking powder, garlic powder, and salt until well combined. Create a well in the center of the dry ingredients.
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3
Place the fresh baby spinach and the milk into a high-speed blender. Blend on high until the mixture is completely smooth and bright green with no visible leaf bits.
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4
In a medium bowl, whisk the eggs, melted butter, honey, and Greek yogurt until smooth. Slowly pour in the blended spinach-milk mixture and stir until uniform.
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5
Pour the green liquid mixture into the well of the dry ingredients. Using a spatula, gently fold the mixture until just moistened. Do not overmix; a few streaks of flour are fine at this stage.
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6
Gently fold in 1 cup of the shredded cheddar cheese and the Parmesan cheese. The batter will be thick and vibrantly green.
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7
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way to the top.
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8
Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the muffins for a crispy, cheesy crust.
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9
Bake in the center rack of the oven for 20-22 minutes. The muffins should be risen, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
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10
Allow the muffins to cool in the tin for 5 minutes. This helps them set so they don't stick to the liners.
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11
Transfer the muffins to a wire rack to cool completely, or serve them warm while the cheese is still gooey.
💡 Chef's Tips
For the fluffiest texture, ensure your eggs and milk are at room temperature before starting. If your kids are sensitive to texture, blending the spinach into the milk ensures a smooth 'Hulk-green' appearance without leafy bits. Freshly grated cheese melts much better than pre-shredded bags, which are coated in starch. To freeze, let them cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Avoid over-mixing the batter once the wet and dry ingredients meet, as this leads to tough, rubbery muffins.
🍽️ Serving Suggestions
Serve warm with a small dollop of cream cheese or salted butter. Pair with a cup of warm tomato soup for a fun, colorful dipping experience. Add to a lunchbox alongside apple slices and a hard-boiled egg for a balanced meal. Serve as a side dish to roasted chicken or turkey meatballs. Enjoy as a savory afternoon snack with a cold glass of milk or fruit juice.