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Moist Spinach Muffins

Moist Spinach Muffins

Moist Spinach Muffins offer a perfectly tender, flavorful baked treat that cleverly incorporates fresh spinach for a nutritious boost. These muffins combine a subtle savory-sweet taste with a soft, moist texture, making them ideal for a healthy snack, breakfast, or lunchbox addition. Easily customizable and kid-friendly, they blend wholesome ingredients with comforting flavors for a delicious green-packed delight.

  • Total Time: 35-37 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh spinach, washed, blanched, drained, and finely chopped
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup sugar
  • 2 large eggs
  • ¾ cup milk or plant-based milk
  • ⅓ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Prepare the spinach: Thoroughly wash the fresh spinach, then blanch it in boiling water for about one minute to soften. Drain it well and squeeze out excess water carefully, then chop finely so it evenly incorporates into the batter.
  2. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined. This ensures an even rise and a balanced sweetness and saltiness in the muffins.
  3. Combine the wet ingredients: In a separate bowl, beat the eggs with the milk, vegetable oil (or melted butter), and vanilla extract until smooth. These liquids add moisture and richness to the muffins, creating the desired tender crumb.
  4. Blend wet and dry mixtures: Pour the wet ingredients into the dry ingredient bowl, gently folding together until just combined. Avoid overmixing; a few lumps in the batter help maintain fluffiness.
  5. Add the chopped spinach: Fold the finely chopped spinach into the batter, distributing the green flecks evenly throughout.
  6. Bake to perfection: Divide the batter into a lined or greased muffin tin, filling each cup about two-thirds full. Bake at 350°F (175°C) for 18–22 minutes, until the tops turn golden and a toothpick inserted into the center comes out clean.

Notes

  • Don’t over-squeeze spinach; leaving some moisture helps keep muffins tender and moist.
  • Use room temperature ingredients for smooth blending and even baking.
  • Fold the batter gently to avoid tough muffins caused by overmixing.
  • Test muffins with a toothpick starting at the minimum bake time to prevent drying out.
  • Line your muffin tin with paper cups or grease it to ensure easy removal and intact muffins.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 18-22 minutes
  • Category: Appetizers
  • Method: Baking
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Spinach muffins, moist muffins, healthy snacks, kid-friendly muffins, vegetable-packed muffin, savory sweet muffins