Savory Spinach and Cheddar Muffins

Imperial June 10, 2026June 10, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes, including 5 minutes cooling

Quick Ingredients

4 packed cups fresh baby spinach, 120g
2 cups all-purpose flour, 250g
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 1/2 cups freshly grated sharp cheddar, 170g, divided
2 scallions, thinly sliced
2 large eggs
3/4 cup whole milk, 180ml
1/2 cup sour cream, 120g
6 tablespoons unsalted butter, melted and cooled
1 tablespoon Dijon mustard
1 tablespoon unsalted butter, melted, for brushing the tops

Do This

1. Preheat the oven to 400°F. Grease or line a 12-cup standard muffin pan.
2. Wilt the spinach in a skillet for 2 to 3 minutes, squeeze very dry, then chop.
3. Whisk the dry ingredients together, then stir in 1 1/4 cups cheddar, the chopped spinach, and scallions.
4. Whisk eggs, milk, sour cream, 6 tablespoons melted butter, and Dijon until smooth.
5. Fold wet ingredients into dry ingredients just until no dry flour remains.
6. Divide batter among 12 muffin cups, top with remaining 1/4 cup cheddar, and bake 5 minutes at 400°F, then 14 to 16 minutes at 375°F.
7. Brush warm muffin tops with 1 tablespoon melted butter and cool for 5 minutes before serving.

Why You’ll Love This Recipe

Fluffy and tender: Sour cream, milk, and melted butter give these muffins a soft, buttery crumb without making them heavy.
Big cheddar flavor: Sharp cheddar is mixed into the batter and sprinkled on top for golden, savory edges.
Easy way to use spinach: Fresh spinach wilts down quickly and blends beautifully into each muffin.
Great any time of day: Serve them for breakfast, brunch, lunch boxes, afternoon snacks, or alongside soup and salad.

Grocery List

Produce: Fresh baby spinach, scallions
Dairy: Sharp cheddar cheese, whole milk, sour cream, unsalted butter, large eggs
Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, granulated sugar, garlic powder, onion powder, black pepper, Dijon mustard

Full Ingredients

For the Spinach Cheddar Muffins

4 packed cups fresh baby spinach, 120g
2 cups all-purpose flour, 250g, spooned and leveled
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 1/2 cups freshly grated sharp cheddar cheese, 170g, divided
2 scallions, thinly sliced, about 1/3 cup
2 large eggs, at room temperature
3/4 cup whole milk, 180ml, at room temperature
1/2 cup sour cream, 120g, at room temperature
6 tablespoons unsalted butter, 85g, melted and cooled for 5 minutes
1 tablespoon Dijon mustard

For the Buttery Finish

1 tablespoon unsalted butter, 14g, melted

Savory Spinach and Cheddar Muffins – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 400°F with a rack in the center position. Grease a standard 12-cup muffin pan well with butter or nonstick spray, or line it with paper liners. If using liners, lightly spray the inside of the liners to help the savory muffins release cleanly.

Step 2: Wilt and dry the spinach

Place the fresh spinach in a large skillet over medium heat. Cook for 2 to 3 minutes, stirring often, until the spinach is fully wilted. Transfer it to a clean kitchen towel or several layers of paper towels and let it cool for 3 minutes. Squeeze firmly to remove as much liquid as possible, then chop the spinach into small pieces. You should have about 1/2 cup packed cooked spinach.

This drying step matters: too much moisture from the spinach can make the muffins dense or gummy in the center.

Step 3: Mix the dry ingredients and savory add-ins

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, garlic powder, onion powder, and black pepper. Add 1 1/4 cups of the grated sharp cheddar, reserving the remaining 1/4 cup for the tops. Stir in the chopped spinach and sliced scallions, using your fingers or a fork to break up any spinach clumps so everything is evenly coated in flour.

Step 4: Whisk the wet ingredients

In a separate medium bowl, whisk the eggs until smooth. Add the whole milk, sour cream, melted butter, and Dijon mustard. Whisk until the mixture looks creamy and well combined. The ingredients blend best when the milk, sour cream, and eggs are at room temperature, which also helps keep the melted butter from firming up.

Step 5: Bring the batter together gently

Pour the wet ingredients into the bowl of dry ingredients. Use a silicone spatula or wooden spoon to fold the mixture together just until no dry streaks of flour remain. The batter will be thick and scoopable. Do not overmix; a few small lumps are completely fine and help keep the muffins fluffy.

Step 6: Fill the muffin cups and add cheddar on top

Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter per muffin. The cups should be nearly full. Sprinkle the reserved 1/4 cup sharp cheddar over the tops, dividing it evenly. This gives the muffins golden, cheesy tops with lightly crisp edges.

Step 7: Bake until tall, golden, and set

Bake at 400°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F and continue baking for 14 to 16 minutes, for a total bake time of 19 to 21 minutes. The muffins are done when the tops are lightly golden, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the internal temperature in the center of a muffin reaches 200°F to 205°F.

Step 8: Brush with butter and cool briefly

Remove the pan from the oven and immediately brush the warm muffin tops with 1 tablespoon melted butter. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm for the fluffiest texture and the best cheddar flavor.

Pro Tips

Grate the cheddar yourself: Freshly grated cheese melts better than pre-shredded cheese and gives the muffins a softer crumb.
Squeeze the spinach very dry: This is the most important step for avoiding soggy muffins.
Use room-temperature dairy: Cold milk or sour cream can cause the melted butter to seize into small bits before the batter is mixed.
Do not overmix: Stir only until the flour disappears. Overmixing develops gluten and can make the muffins tough.
Start hot, then lower the heat: The initial 400°F burst helps the muffins rise tall, while the 375°F finish bakes them through gently.

Variations

Spinach feta cheddar muffins: Replace 1/2 cup of the cheddar with 1/2 cup crumbled feta for a tangier, brunch-style muffin.
Jalapeño cheddar spinach muffins: Add 1 finely minced jalapeño, seeds removed for mild heat or left in for extra spice.
Herby cheddar muffins: Add 2 tablespoons chopped fresh chives, parsley, or dill to make the flavor brighter and more garden-fresh.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, reheat individual muffins in a 300°F oven for 8 to 10 minutes, or microwave one muffin for 15 to 20 seconds. To freeze, wrap fully cooled muffins individually and freeze in a freezer-safe bag for up to 2 months. Reheat from frozen in a 325°F oven for 15 to 18 minutes. You can also wilt, squeeze, and chop the spinach up to 24 hours ahead; refrigerate it in a covered container until ready to bake.

Nutrition (per serving)