These portable make ahead veggie filled Savory Spinach & Parmesan Muffins are so good with a nice warm bowl of soup or cup of chili. Or, have them for breakfast or brunch and start your day with some good for you veggies.
These vegetarian spinach and cheese muffins are moist and light, with a delicate texture, and a wonderful cheesy flavor. And they’re a great way to work healthy veggies into your family’s brunch. They’d be fantastic for a special holiday brunch like Mother’s Day or Easter!
Savoury spinach muffins are perfect for back to school lunchboxes, a light lunch,after-school snack, or an afternoon snack for adults.
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How to serve these Spinach Parmesan Muffins
They taste so good warm from the oven, all hot and fresh. But they’re also delicious cold from the fridge.
Under the weather
I first made these in 2015 when I was feeling a bit under the weather.
I had shared my cold with my husband, so he wasn’t feeling the best either, and I was craving easy to make comfort foods.
He requested soup for dinner. So, I went through my Pinterest Soups Board and choose this Red Pepper Corn Soup with Gnocchi. And, since I always make bread to go with soup, these vegetable muffins totally fit the bill.
Fork & Forage
These yummy Spinach & Feta Muffins from Fork & Forage (unfortunately, Linda’s website is down now, but she remains a friend of mine) were so much fun to try and to play around with.
I baked up a batch and was very impressed. We ate them with the soup and we both thought they were great.
Thanks, Linda for providing me with the recipe! I really appreciate it! She gave me permission to share her recipe as her website is down now.
This is a great basic savory muffin recipe that you can make all kinds of changes to.
The first time I made these I used ½ cup of chopped jarred roasted red peppers instead of the tomatoes and olives. I also used mozzarella in place of feta (I was too lazy to buy any feta and had string cheese sticks in the fridge that I chopped into small pieces.)
So, you can change what kind of cheese you use in these cheese muffins. Try Queso Fresco, mozzarella, smoked Gouda, or cheddar instead of the feta.
Don’t care for tomatoes? Try using roasted jarred red peppers like I did. Or, fresh red peppers.
Try green olives instead of black olives.
I think chopped kale would work well instead of the spinach for a kale muffin as well.
Muffin tin liners
Oh, and as you can see, I used cupcake liners (er, or is that a muffin liner?) for my muffins.
My muffin tins are old and everything sticks to them, so I always use liners.
Besides, it looks fun and festive, don’t ya think?
Always grease or spray the inside of the liners with butter or oil just like you would the pan, to keep the muffins from sticking to the liners.
How to make savory muffins
These little muffins of savory goodness are easy to make. Combine the dry ingredients in a large bowl. In a second bowl, combine the wet ingredients.
If you don’t have a scale to weigh the spinach, I chopped mine roughly and packed it into this 2 cup glass measuring cup. You can see that it comes just to the top. You can eyeball this if you need to. A little less would be fine too.
Mix the veggies into the wet ingredients, then add the dry ingredients, and the cheese.
Fill the muffin cups, top with shredded Parmesan, and bake. So good and so easy to make!
Can these be made ahead?
Absolutely! These are great make ahead breakfast muffins for a tasty breakfast all week long! Just reach in the fridge, grab one and head out for the day! And, these muffins really satisfy so you won’t be hungry right away. This is a make ahead recipe that will help you get through the busy days.
How to store these Savory Spinach Muffins?
I like to store these muffins in an air-tight container in the fridge for about a week.
Can I freeze these muffins?
Yes, these muffins freeze well, so you could even double the recipe. Just use the servings slider or the calculator on the recipe card to easily change the ingredient amounts.
Allow the muffins to cool completely, then store them in an air tight container in the freezer. When you’re ready to eat them, pop them in the fridge overnight. Or, defrost them in the microwave.
Can these spinach and Parmesan filled muffins be gluten free?
These can easily be gluten free by using a gluten free baking mix instead of the all-purpose flour.
Can these be vegan?
Yes, with a few swaps, these are a great vegan treat.
Use a plant-based milk. I suggest a neutral flavored one like unsweetened almond milk, cashew milk, or soy milk. Skip the sweetened vanilla ones here.
Use vegan cheese (both Parmesan and feta).
And, use a vegan egg swap. Here are a few ways to swap the eggs and make this vegan: There are several store-bought version of vegan eggs. Use ½ cup of unsweetened apple sauce to replace the two eggs. Tapioca starch can be used as a binding agent; use 2 tablespoons of tapioca starch, blended with 6 teaspoons of water, to replace the two eggs. Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water, stir to combine, and let stand for 5 minutes to thicken.
I’m out of Italian seasoning, help!
I’ve been there. If you find your cupboard is bare of Italian seasoning, simply use the flowing spices instead. 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
Other savory spinach recipes
I love spinach; it’s so nice and healthy and delicious! Try some of my favorite savory spinach recipes: Spinach Mushroom Gratin, Spinach Artichoke Dip (crock pot or oven cooking), and Mushroom Spinach Risotto.
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Savory Spinach & Parmesan Muffins Recipe
Savory Spinach & Parmesan Muffins
- 2 cups all purpose flour
- pinch of salt
- 2 teaspoons baking powder
- ½ cup Parmesan cheese shredded or grated (plus extra for sprinkling on top)
- ½ tablespoon Italian seasoning or your favorite herb blend
- 2 eggs
- 1 cup milk
- ¼ cup olive oil
- ½ teaspoon hot pepper sauce
- 3.5 oz fresh spinach chopped
- 1 cup grape or cherry tomatoes sliced in half or roasted red peppers
- 2.25 oz black olives sliced
- black pepper to taste
- 3.5 oz Feta cheese crumbles
- Preheat oven to 350° F / 180° C
- Liberally grease muffin pan with oil or butter, or line the muffin tin with paper muffin cups, and spray the inside of those with nonstick spray.
- In a large bowl, add and mix together the dry ingredients – flour, salt, baking powder, Parmesan, and Italian seasoning.
- In a separate medium bowl whisk together beaten eggs, milk, olive oil, and hot sauce until thoroughly combined. Add the spinach, tomatoes (or roasted red peppers), olives, and pepper, then mix well. Mix the dry ingredients (flour mixture) in with the wet (egg mixture), to form a batter. Fold in the crumbled Feta.
- Spoon the batter evenly into the greased muffin pan compartments, pressing the batter down into the tins. Sprinkle some pepper and the extra Parmesan on top of each portion of batter. Bake in the preheated oven for 25-30 minutes, until the muffins have slightly risen and are lightly browned. Remove from oven and allow to cool slightly before removing them from the muffin pan onto a wire rack.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.