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Savory Spinach and Cheese Muffins

These spinach and cheese muffins are the perfect healthy breakfast muffins for kids. Soft, tasty, and packed with nutrients, they’re great for toddler muffin recipes and picky eaters too. Whether you need mini muffins for toddlers, high protein muffins for kids, or just an easy healthy breakfast for kids, this recipe is a must-try. These healthy mini muffins for kids also double as healthy cupcakes for kids in lunchboxes or snacks!
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Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 2 cups packed baby spinach roughly chopped
  • 1/2 cup finely crumbled feta cheese
  • 1/2 cup cheddar cheese

Instructions
 

  • 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.