Dessert

Spinach Savoury Muffins Recipe

ByEthan Lark January 26, 2026January 26, 2026

Introduction

These spinach savoury muffins are a delicious and wholesome snack or light meal. Packed with fresh spinach and tangy cheddar, they offer a perfect balance of flavors and a moist, tender crumb.

The image shows seven green muffins with a rough textured top, five resting on a light blue cooling rack and two on a wooden tray shaped like a cloud. One muffin is whole, another is broken open revealing a moist, crumbly green inside. The tray also holds three slices of cucumber with a shiny, fresh look and three sticks of bright orange carrot. The background surface is a white marbled texture. 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)/gas mark 4. Place the fresh spinach in a food processor and pulse until shredded but not puréed. Transfer to a large mixing bowl.
Step 2: Add the grated cheddar and dried thyme to the shredded spinach, stirring gently to combine.
Step 3: In a separate bowl, crack the eggs and whisk them together with the Greek yogurt. Stir in 2 tablespoons of milk, adding the third tablespoon if the mixture seems too thick.
Step 4: Sieve the plain flour, wholemeal flour, and baking powder over the wet ingredients. Mix everything until just combined, taking care not to overwork the batter.
Step 5: Butter a muffin tin thoroughly. Spoon the batter evenly into the muffin cups and bake in the preheated oven for 20 to 25 minutes, or until golden and a toothpick inserted into the center comes out clean.
Step 6: Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Tips & Variations

For extra flavor, try adding a handful of chopped sun-dried tomatoes or a sprinkle of chili flakes to the batter.
Use feta cheese instead of cheddar for a tangier taste.
Ensure the spinach is well drained after processing to avoid soggy muffins.
Swap wholemeal flour for spelt flour for a nuttier texture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled muffins individually wrapped for up to 1 month. To reheat, warm in a preheated oven at 160°C for 10 minutes or microwave for 30 seconds until heated through.

How to Serve

The image shows six green muffins with a rough texture placed in white paper cups; five are on a light blue wire cooling rack, while one is on a wooden cloud-shaped plate. On the plate, the muffin is whole and another is broken open, revealing a moist, dense green inside. Next to the muffins, there are four thick cucumber slices with dark green edges and three orange carrot sticks. The scene is set on a white marbled surface with two pastel-colored napkins underneath the plate. 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. Thaw it completely and squeeze out as much moisture as possible before using to prevent watery batter.

Are these muffins suitable for meal prep?

Absolutely! These muffins freeze well and can be a convenient grab-and-go option for breakfasts or snacks throughout the week.

Ethan Lark