These Cheddar and Spinach Muffins are a flavorful savory bake that works well as an appetizer, snack, or a kid-friendly lunchbox option. Packed with cheese and hidden veggies, they’re easy to prepare, freezer-friendly, and perfect for meal prep.
Why we love this recipe
There’s something satisfying about savory muffins that sneak in vegetables. The creamy, slightly tangy sour cream keeps the crumb moist while grated cheddar adds rich, irresistible flavour. Spinach and cheddar are a classic combination that elevates simple savoury bakes, making these muffins great alongside soups, salads, or packed in lunchboxes.
These muffins are versatile—serve them warm as an appetizer, enjoy them cold for a quick snack, or freeze batches for convenient make-ahead lunches. They’re also easy to adapt with other fillings and seasonings.
Ingredients
The muffins use common pantry staples and a handful of fresh ingredients. Sour cream gives a creamy texture while the oil and milk keep the batter tender.
For the full quantities see the recipe card below; main ingredients include:
- Eggs at room temperature
- Sour Cream at room temperature (or Greek yogurt as a substitute)
- Olive Oil or other neutral vegetable oil
- Milk, preferably full cream
- Minced garlic (optional)
- Grated Cheddar Cheese
- Plain / All-Purpose Flour
- Baking Powder
- Seasoning: salt, pepper, and optional spices such as ground cumin
- Fresh Spinach, finely chopped (frozen spinach may be used if fully thawed and well drained)
Substitutions
- Sour cream: swap with Greek yogurt if preferred.
- Cheese: cheddar provides bold flavor, but other hard cheeses work well.
- Spinach: frozen spinach is fine when completely thawed and squeezed dry to avoid excess moisture.
How to make Spinach Muffins
This recipe follows a simple one-bowl method. Preparing ingredients ahead—washing and chopping the spinach and grating the cheese—speeds the process and keeps things tidy.
Overview of the method:
- Wash and dry the spinach, then finely chop. If using frozen spinach, thaw and drain thoroughly so the batter doesn’t become watery.
- Grate the cheddar if using a block; you can choose fine or slightly larger shreds depending on the texture you prefer.
- In a large bowl, whisk together the eggs, sour cream, oil, milk, and minced garlic (if using).
- Stir in the grated cheddar.
- Add the flour, baking powder, salt, pepper, and optional spices; mix until just combined.
- Gently fold in the chopped spinach with a spatula.
- Portion the batter into a greased muffin pan and bake until set and golden, about 15–20 minutes.
This recipe yields approximately 12 small muffins, 9 large muffins, or 24 mini muffins depending on pan size.
Recipe FAQs
Yes. Replace the plain/all-purpose flour with an equal amount of self-rising flour and omit the baking powder.
Yes. Thaw the spinach completely and squeeze out as much liquid as possible so the batter doesn’t become soggy.
Store in an airtight container in the fridge for up to 3–4 days, or at room temperature for up to 2 days in cool conditions. To prevent sogginess at room temperature, line the container with a paper towel and add layers of paper towel between muffins to absorb excess moisture.
Yes. Cool completely, then wrap individually and freeze. Thaw in the fridge overnight, or reheat from frozen in the microwave or oven until heated through.
More Vegetarian Savoury Muffin Ideas
Savoury vegetable muffins are useful any time of day—breakfast, snack, appetizer, or a bread replacement with dinner. Zucchini is a common choice, but you can add corn, tomatoes, olives or other vegetables to vary taste and texture.
Simple ideas to try: zucchini and goat’s cheese muffins, cauliflower and broccoli muffins, or corn and cheese muffins. Feel free to customise with different herbs, spices, or cheeses.
More Savoury Bakes Recipes
- Smoked Salmon Quiche
- Puff Pastry Mushroom Tart
- Cheddar Broccoli Quiche
- Cheese and Tomato Quiche
- Spinach and Mushroom Quiche
- Asparagus and Feta Quiche
- Leek and Mushroom Quiche
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Recipe
Ingredients
- 2 large Eggs
- 80 ml Sour Cream
- 80 ml Olive Oil (or vegetable oil)
- 120 ml Full Cream Milk
- 1/2 teaspoon Minced Garlic (optional)
- 75 gr Grated Cheddar Cheese
- 225 gr Plain / All-Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Fine Table Salt
- 1/4 teaspoon Ground Pepper
- 1/2 teaspoon Cumin Powder (optional)
- 75 gr Fresh Spinach, finely chopped
Instructions
- Wash and dry the spinach leaves, then finely chop.
- Preheat oven to 180°C / 350°F and grease a muffin pan.
- In a large bowl, beat the eggs. Add sour cream, olive oil, milk, and minced garlic; stir to combine.
- Stir in the grated cheddar.
- Add the flour, baking powder, salt, pepper, and cumin (if using). Whisk until combined.
- Fold in the chopped spinach gently with a spatula.
- Optional: sprinkle extra grated cheddar on top before baking.
- Fill the muffin pan and bake for 15–20 minutes, until muffins are set and lightly golden.
Notes
- Finely grated cheddar blends into the batter nicely, but coarser shreds work too.
- Adjust spices to taste or use your favourite seasoning mix.
Nutrition (per serving)
| Carbohydrates: 16 g
| Protein: 5 g
| Fat: 11 g
| Saturated Fat: 3 g
| Cholesterol: 38 mg
| Sodium: 222 mg
| Potassium: 94 mg
| Fiber: 1 g
| Sugar: 1 g
| Vitamin A: 746 IU
| Vitamin C: 2 mg
| Calcium: 111 mg
| Iron: 1 mg