Easy Spinach and Cheese Muffins

I’ve been on a little muffin adventure lately, trying out different flavors that my family can snack on after school, during picnics, or really just anytime we need something quick and filling. This time, I made something savory. Packed with spinach and loads of melty cheese, and to my surprise, my son actually loved it. He’s usually all about the chocolate ones, so seeing him happily munching on these made my mama heart proud.

These savory spinach and cheese muffins are soft, cheesy, and full of flavor. I like that they feel like a treat but sneak in some greens too. It’s the kind of snack I can feel good about serving and one that disappears quickly every time I make a batch.

If you’re also looking for snack ideas that are easy to make and loved by kids, I shared a few of our favorite healthy and not-so-healthy snacks here.

What You’ll Need

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp garlic powder
• ¼ tsp italian seasoning
• 2 eggs
• ¾ cup milk
• ½ cup melted butter
• 2 cups packed baby spinach, roughly chopped
• ½ cup finely crumbled feta cheese
• 1/2 cup cheddar cheese

How to Make Savory Spinach and Cheese Muffins

Step 1: Preheat your oven and get your muffin tin ready

Set your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or just grease it if you don’t have any.

And if you ran out of paper liners (been there!), just grab some baking paper. Cut it into squares, then snip each corner diagonally toward the center, not all the way, just a little. Press it into each muffin cup, and ta-da, you’ve got a homemade liner that works just as well.

Step 2: Mix the dry stuff

In a big bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pepper, garlic powder, and Italian seasoning.

Give it a quick stir so everything is evenly mixed.

Step 3: Mix the wet ingredients in another bowl

Crack eggs into a medium bowl, whisk them a bit, then add milk and melted butter (let it cool slightly so it doesn’t cook the eggs), and mix until combined. It’s okay if it looks a little lumpy.

Step 4: Add the wet into the dry

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon. Don’t overmix , just go until you don’t see any more dry flour.

I know it’s tempting to keep stirring, but overmixing can make the muffins dense and tough instead of soft and fluffy. A few lumps in the batter are totally fine. We’re going for cozy, not perfect.

Step 5: Fold in the good stuff

Now add chopped baby spinach, crumbled feta, and grated cheddar cheese.

Stir everything together. The batter will look full of chunky bits, that’s perfect. The spinach will shrink a bit when baked, so it won’t be too leafy in the end.

Step 6: Scoop and bake

Scoop the batter into the muffin tin. I fill each one about ¾ full. You can sprinkle a little extra cheese on top if you want them to look extra cheesy.

Pop the tray in the oven and bake for 20 to 25 minutes, or until the tops are golden and a toothpick comes out clean.

Step 7: Cool… a little

Let them cool in the tin for 5 minutes, then move them to a rack. I know we’re supposed to wait, but warm muffins fresh out of the oven? Hard to resist. I usually end up burning my tongue a little, and it’s always worth it.

A Few Notes from My Kitchen

• Use what you have: If you don’t have feta, you can swap it with more cheddar, mozzarella, or even a bit of parmesan. It’ll be a little less tangy, but still super cheesy and delicious. Just go with whatever cheese you’ve got in the fridge. No need to make a special trip.

• Chop the spinach small: I like to give the spinach a rough chop so the pieces aren’t too big. It helps blend in better with the batter, especially for picky eaters.

• Don’t skip the garlic powder: It gives the muffins that cozy, savory flavor that makes them taste more like a treat than a veggie-filled snack.

• Freeze for later: These muffins freeze really well. Pop them in the freezer. Just reheat in the microwave for about 20 to 30 seconds, and they’re good as new.

Kid-Friendly Tips

• Let them help. My son loves mixing the dry ingredients and adding cheese. It gets messy, but it’s fun and makes him more excited to eat what we made together.

• These are great for school snacks or lunchbox fillers. They’re not crumbly, so no big mess, and they hold up well even without reheating.