Start your morning with these Cheddar and Spinach Breakfast Muffins — a savory, protein-packed, and wholesome breakfast that’s both satisfying and easy to make! These golden, fluffy muffins combine the richness of sharp cheddar cheese with the earthy freshness of spinach, creating a perfect balance of flavor and texture in every bite.

They’re ideal for busy mornings, brunch gatherings, or as a grab-and-go snack. Unlike sweet muffins, these savory ones bring something comforting yet nutritious to your breakfast routine.

Why I Love This Recipe

I love this recipe because it transforms ordinary breakfast ingredients into something extraordinary! The melty cheddar gives each muffin a rich, cheesy flavor, while the spinach adds a fresh, healthy touch that makes you feel good about eating them.

These muffins are super versatile — you can enjoy them warm out of the oven, pack them for lunch, or even freeze them for later.

Why It’s a Must-Try Dish

It’s a perfect blend of flavor and nutrition — rich cheddar and leafy spinach make a delicious duo.
Meal prep friendly — bake once, and enjoy breakfast all week.
Customizable — add your favorite veggies, herbs, or meats.
Portable — no forks, no fuss, just grab and go!
Great for all ages — both adults and kids love the cheesy flavor.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories (per muffin): Approximately 180 kcal

Cuisine and Course

Cuisine: American
Course: Breakfast / Brunch / Snack

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon black pepper

Wet Ingredients:

2 large eggs
1 cup milk (whole or low-fat)
¼ cup olive oil or melted butter
1 teaspoon Dijon mustard (optional, for a flavor kick)

Add-ins:

1½ cups fresh spinach (roughly chopped)
1 cup sharp cheddar cheese (grated)
¼ cup chopped green onions or chives (optional)

Simple Cooking Directions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
In a large mixing bowl, whisk together dry ingredients – flour, baking powder, baking soda, salt, and pepper.
In another bowl, beat eggs, then whisk in milk, oil, and Dijon mustard.
Combine wet and dry ingredients, stirring gently until just mixed (do not overmix).
Fold in chopped spinach, cheddar cheese, and green onions.
Divide the batter evenly among the muffin cups.
Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool on a wire rack for at least 5 minutes before serving.

Step-by-Step Recipe Preparation Method

Step 1: Prep the Oven and Muffin Tin

Preheat oven to 375°F (190°C).
Line a muffin pan with paper liners or grease with butter/oil spray.

Step 2: Mix Dry Ingredients

In a large bowl, combine flour, baking powder, baking soda, salt, and pepper. Mix well to ensure even distribution.

Step 3: Whisk Wet Ingredients

In another bowl, whisk together eggs, milk, olive oil, and Dijon mustard until smooth and creamy.

Step 4: Combine Batter

Pour the wet mixture into the dry ingredients.
Gently stir using a spatula or wooden spoon — stop when no streaks of flour remain.

Step 5: Add Flavorful Mix-ins

Fold in chopped spinach, grated cheddar cheese, and green onions.
The batter should be thick but spoonable.

Step 6: Fill Muffin Cups

Spoon the batter evenly into each cup, filling about ¾ full.

Step 7: Bake

Place the tray in the preheated oven and bake for 22–25 minutes.
Check with a toothpick — if it comes out clean, they’re ready!

Step 8: Cool and Serve

Remove muffins from the oven and let them cool on a wire rack for 5–10 minutes.
Serve warm with butter or enjoy plain!

How to Serve This Recipe

Serve warm with a pat of butter or a drizzle of hot sauce.
Pair with fresh fruit, yogurt, or scrambled eggs for a complete breakfast.
These muffins also make a great side for soups or salads during lunch.

Additional Recipe Tips

Do not overmix the batter; it will make the muffins dense.
You can use frozen spinach — just thaw and squeeze out excess moisture.
For a richer flavor, use sharp or aged cheddar.
Add a pinch of chili flakes for a bit of spice.
Muffins stay moist longer if slightly underbaked (but not raw inside).

Recipe Variations

Bacon & Cheddar Muffins – Add ½ cup of cooked, crumbled bacon for a smoky twist.
Vegetarian Delight – Mix in diced bell peppers, corn, or mushrooms.
Spicy Jalapeño Cheddar Muffins – Add 1 chopped jalapeño for a zesty kick.
Whole Wheat Version – Replace half the flour with whole wheat flour for extra fiber.
Mini Muffins – Bake in a mini muffin pan for 12–15 minutes — great for kids or parties.

Freezing and Storage

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze in zip-lock bags for up to 3 months.
Reheating: Warm in the oven at 350°F (175°C) for 5–7 minutes or microwave for 30 seconds.

Special Equipment Needed

12-cup muffin tin
Mixing bowls (one large, one medium)
Whisk and spatula
Measuring cups and spoons
Cooling rack

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh?
Yes! Just thaw completely and squeeze out excess water before mixing it in.

Q2: Can I make this gluten-free?
Absolutely — use a 1:1 gluten-free all-purpose flour blend.

Q3: What if I don’t have cheddar cheese?
You can substitute with mozzarella, pepper jack, or gouda.

Q4: Can I make these muffins dairy-free?
Yes. Use plant-based milk and vegan cheese alternatives.

Q5: How do I know when they’re fully baked?
A toothpick inserted in the center should come out clean, and the tops will be golden brown.

Conclusion

These Cheddar and Spinach Breakfast Muffins are the perfect marriage of comfort and nutrition — soft, savory, and satisfying. Whether you’re planning a cozy weekend breakfast, a quick weekday bite, or meal prepping for the week, this recipe delivers every time.