Dinner

Spinach and Cheddar Savory Muffins Recipe

ByCleo Brixton February 6, 2026February 6, 2026

Introduction

These spinach savoury muffins are a delicious and nutritious snack or breakfast option. Packed with fresh spinach and cheddar, they offer a delightful balance of flavors and a moist texture. Perfect for busy mornings or a light lunch on the go.

The image shows seven green muffins with a rough textured top, placed in white paper liners. Six muffins are on a light blue wire cooling rack positioned at the top half of the image, and one muffin is on a wooden cloud-shaped tray below. On the wooden tray, the muffin is cut in half, showing a moist, crumbly green inside. Next to the muffin halves are four cucumber slices with light green centers and darker green edges, and three bright orange carrot sticks. The whole scene is set on a white marbled textured surface with a folded pink napkin under the wooden tray photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g fresh spinach
100g cheddar, grated
1 tbsp dried thyme
2 eggs
150ml Greek yogurt
2-3 tbsp milk
150g plain flour
150g wholemeal flour
3 tsp baking powder
butter, for the tin

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the fresh spinach in a food processor and blitz until shredded but not puréed. Transfer the shredded spinach to a mixing bowl and add the grated cheddar and dried thyme.
Step 2: In a separate bowl, crack the eggs and whisk together with the Greek yogurt. Stir in 2 tablespoons of milk, adding another tablespoon if the mixture seems too thick.
Step 3: Sieve the plain flour, wholemeal flour, and baking powder over the wet ingredients. Mix everything together until fully combined into a batter.
Step 4: Grease a muffin tin with butter. Spoon the batter evenly into the tin, filling each cup.
Step 5: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden and a skewer inserted into the center comes out clean. Allow to cool before serving.

Tips & Variations

For extra flavor, add a handful of chopped sun-dried tomatoes or some cooked bacon bits to the batter.
Substitute the cheddar with feta or goat cheese for a different taste.
If you prefer a lighter texture, replace half of the wholemeal flour with additional plain flour.
Use vegan yogurt and egg replacer to make these muffins dairy-free and vegan.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm them in a microwave or oven until heated through. These muffins also freeze well; wrap individually and freeze for up to 1 month. Thaw before reheating.

How to Serve

The image shows six green muffins with a rough, textured top, placed in white paper cups, five on a light blue cooling rack and one on a white plate partially visible under a wooden tray. The wooden tray has three sections and holds one whole green muffin, one broken muffin showing a dense, moist green inside, four slices of cucumber with green skin, and three carrot sticks with a smooth orange surface. The setting is on a white marbled surface with a folded pink napkin on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and squeeze out excess water before blitzing and adding to the batter to avoid sogginess.

Can I make these muffins gluten-free?

To make gluten-free muffins, substitute the plain and wholemeal flours with a gluten-free flour blend. Ensure your baking powder is gluten-free as well.