St. Patricks Day Spinach Muffins

The first time I made these spinach muffins, my kids actually thought they were cupcakes until they took a bite. That vibrant green color from pureed fresh spinach catches everyone off guard in the best way possible. Now they are my go-to for St. Patricks Day morning when I want something festive that does not involve food dye or excessive sugar. The smell of cheddar and parmesan baking into these fluffy treats makes the whole kitchen feel cozy.

Last year I brought a basket of these to our neighborhood brunch and watched three different people do a double take at the color before reaching for one. The best moment was when my friend Sarah admitted she hates vegetables but ate two muffins without hesitation. Something about wrapping all that goodness in a tender muffin format makes spinach feel approachable instead of like a chore.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these muffins their tender crumb and structure
• 2 tsp baking powder: Ensures each muffin rises properly and achieves that fluffy texture
• 1/2 tsp baking soda: Works with the acidic ingredients for extra lift and browning
• 1/2 tsp salt: Enhances all the other flavors without making these taste salty
• 1/4 tsp ground black pepper: Adds just enough warmth to complement the cheeses
• 2 large eggs: Provides structure and helps bind everything together beautifully
• 1 cup milk: Creates moisture and tenderness in every single bite
• 1/3 cup olive oil: Keeps these muffins incredibly moist while adding a subtle fruity note
• 1 tsp Dijon mustard: An optional secret ingredient that deepens the savory flavor profile
• 2 cups fresh spinach: The star that gives these their stunning green color and nutritional boost
• 1 cup shredded cheddar cheese: Melts into pockets of gooey goodness throughout each muffin
• 1/4 cup grated Parmesan cheese: Adds a salty nutty richness that balances the fresh spinach
• 2 green onions: Provide mild onion flavor and pretty green flecks in the finished muffins

Instructions

Get your oven ready:

Preheat to 375°F and prepare your muffin tin with liners or a light coating of grease so nothing sticks.

Mix the dry foundation:

Whisk together flour, baking powder, baking soda, salt, and pepper in a large bowl until everything is evenly distributed.

Create the green magic:

Blend the eggs, milk, olive oil, Dijon mustard and fresh spinach until you have a smooth, vibrantly colored puree that will make you smile.

Bring it all together:

Pour that beautiful green mixture into your dry ingredients then fold in both cheeses and the sliced green onions just until combined.

Fill and bake:

Divide the batter among your muffin cups and bake for 18 to 22 minutes until the tops are golden and a toothpick comes out clean.

The hardest part:

Let them cool in the pan for 5 minutes before moving them to a wire rack or you might burn your fingers trying to taste one immediately.

Save

What started as a way to use up an abundance of spinach from my garden has evolved into one of those recipes I find myself making year round now. There is something so satisfying about watching skeptical faces light up when they realize how good vegetables can taste in the right format. These muffins have converted more than one spinach skeptic in my house.

Making Ahead

You can prepare the dry and wet ingredients separately the night before and keep them covered in the refrigerator. Just blend the wet mixture again briefly before combining since the spinach tends to separate slightly overnight. This trick has saved me more than once when I want fresh baked muffins but do not have morning energy for prep work.

Serving Suggestions

Warm these slightly before serving and have plenty of softened butter nearby because the contrast of melting butter against warm cheesy muffins is absolute perfection. I have also served them alongside a simple green salad and tomato soup for a surprisingly comforting lunch that feels fancy but comes together in minutes. The green color makes them irresistible on a brunch platter next to orange slices and deviled eggs.

Flavor Variations

Sometimes I swap half the cheddar for gruyère when I want these to feel extra special for guests. Fresh herbs like dill or parsley work beautifully if you want to amplify the garden fresh vibe even more. A pinch of nutmeg in the dry ingredients adds warmth that makes these taste even more comforting on chilly mornings.

• Try adding crumbled bacon or diced ham for a heartier version that works for lunch
• A handful of sun dried tomatoes turns these into something almost pizza like
• For extra protein add a tablespoon of hemp seeds to the dry ingredients

Save

Whether you are celebrating St. Patricks Day or just want to add more vegetables to breakfast in the most delicious way possible, these muffins deliver. Happy baking and may your kitchen be filled with the aroma of cheese and comfort.

Common Questions

→ What gives the muffins their green color?

Fresh spinach is pureed into the batter, providing a natural green hue and a boost of nutrients.

→ Can these muffins be made dairy-free?

Yes, using plant-based milk and cheese substitutes works well for a dairy-free option.

→ What is the best way to ensure the muffins stay moist?

Blending spinach with wet ingredients and avoiding overmixing helps maintain a moist and tender texture.

→ How long do these muffins stay fresh?

Stored in an airtight container, they stay fresh for up to 3 days at room temperature or longer when refrigerated.

→ What flavors complement these muffins well?

Herbs like dill or parsley, along with spreads such as butter or cream cheese, enhance their savory profile.