St. Patricks Day Spinach Muffins (Printer-friendly)

Fluffy muffins packed with fresh spinach and cheddar cheese for a festive St. Patricks Day bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup milk
08 - 1/3 cup olive oil
09 - 1 teaspoon Dijon mustard

→ Add-ins

10 - 2 cups fresh spinach, tightly packed
11 - 1 cup shredded cheddar cheese
12 - 1/4 cup grated Parmesan cheese
13 - 2 green onions, finely sliced

# How to Prepare:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and black pepper until thoroughly blended.
03 - Combine eggs, milk, olive oil, Dijon mustard, and fresh spinach in a blender or food processor. Blend until spinach is completely pureed and mixture turns bright green.
04 - Pour the spinach puree into the dry ingredients. Add cheddar, Parmesan, and sliced green onions. Fold gently until just combined—batter should remain slightly lumpy.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 18 to 22 minutes until tops are golden and a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You get to sneak a whole cup of fresh spinach into something that tastes like an indulgent savory treat
  • The bright green batter makes these impossibly festive without any artificial colors or complicated techniques
  • They freeze beautifully so you can make a batch ahead and still wake up to something homemade on the holiday morning
02 -
  • Overmixing the batter will make these muffins tough instead of tender so stop as soon as you no longer see dry flour
  • The spinach must be completely pureed or you will get odd green flecks instead of that uniform gorgeous color
  • These freeze exceptionally well so I always make a double batch and stash half for emergency breakfasts
03 -
  • Pack the spinach tightly when measuring to ensure you get enough for that vibrant green color
  • Room temperature ingredients blend more smoothly and create a more tender final texture

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