Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!
I don’t know what it is about this time of year but it always makes me crave big fluffy savoury muffins. Packed with cheesy deliciousness I guess they are the ultimate comfort food that you can grab and go at any time!
As well as lots of delicious cheese I’ve packed these savoury muffins with spinach and red peppers too, cause you know I like to sneak some veggies into as many recipes as possible! I also have one secret ingredient that takes these muffins to a whole new level – the humble stock cube! It really helps to add a burst of flavour and seasoning to the muffins so don’t leave it out!
As well as being super delicious, these savoury muffins are really easy to make. Everything can be mixed in one bowl by hand so there’s no special equipment required.
They taste so good warm from the oven but are equally good cold too. I like to have them for lunch, served with some salad or veggies and they’re perfect for popping into lunchboxes too and they also make a great after-school snack for kids.
For another great lunchbox recipe check out my Savoury Pizza Muffins!
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures and hearing your comments about the recipes.
Spinach & Cheese Savoury Muffins
Prep Time: 5 mins- Cook Time: 20 mins
- Total Time: 25 minutes
Yield: 12
Category: Lunch
Cuisine: American
Print Recipe
Pin RecipeDescription
Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!
Ingredients
- 2 medium eggs
- 150ml / 1/2 cup milk
- 75g / 1/2 cup butter, melted
- 150g / 2 cups grated cheddar cheese
- 1 spring onion, chopped
- 75g / 2 cups fresh baby spinach, chopped
- 1/2 red pepper, diced
- 250g / 2 cups self raising flour
- 1/2 vegetable stock cube (can use low or no sodium stock cube)
- salt and pepper to taste (but can be left out)
Instructions
- Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
- Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
- Finally, add in the flour, salt and pepper (if using) and crumble in the stock cube and mix just enough until all the ingredients have combined.
- Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
- These muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
Notes
Suitable from 12 months old.
Fantastic recpipe, so easy to make. I didn’t have red peppers but I added some crispy bacon bits and more spring onion. they came out delicious. I will serve them with my starter platters at my restaurant today.
★★★★★
Just made these, reduced spinach, added mushrooms..they turned out beautifully. Also had to add soy milk (unsweetened) instead of milk, and an onion instead of a spring onion since this is what I had at hand. Just a question though, (my lack of experience with making muffins)
.is the batter more dough like than runny?
These are so good! I substituted some of the flour with cornmeal and loved the flavour. I did misread the ingredients in a hurry and ended up adding 1/2 a cup of stock instead of 1/2 a cube ?… so baked the cupcakes a little longer. I had some excess batter because of it, and made pancakes… they were delicious!! Thank you for sharing.
I just made a batch of these and they are delicious! My one year old loved them. Will definitely be making them again. I found it a little difficult to distribute the crushed stock cube evenly throughout the mix – any tips to correct for next time?
SO delicious. And a nice snack for the grown ups in the house too!
★★★★★
For anyone interested each of these muffins contain 250 calories if you make 12 muffins
Do I need to grease paper cupcake liners?
These were very good! I want to comment for those who are looking to use a healthier flour. I used King Arthur “white whole wheat” flour which is not self rising so I added a tablespoon of baking powder. I also added a tablespoon of vital wheat gluten so that they wouldn’t get too dense bc of the whole wheat. Delicious and healthy. These will be on rotation in our house.
★★★★★
yum
★★★★★
Cannot wait to try this great recipe! I only have mini muffin tin, what is the oven temp and baking time? thank you
I’m not entirely sure as I have only made them in the normal size muffin tins. Keep the temperature the same but maybe bake for 12/15 mins then break one open to see if it’s fully cooked inside
Very tasty and moist! Instead of self-raising flour you can add 1.5 tsp of baking powder per cup of flour! I look forward to making these more often in the future and experimenting with different veggies/cheeses.
★★★★★
Thanks Katie, so glad you enjoyed them!
These are a perfect (much easier to make) alternative for my son, who is addicted to cheese scones. Is it possible to substitute the butter for olive oil? If so, how much do you recommend?
Thanks,
Lindsay
Use the same quantities of oil. I would use a mild olive oil though rather than extra virgin as you don’t want that overpowering taste of a strong oil
These look amazing! Do you have any idea what the calorie or fat content is please?
The nutritional info is below the recipe x
They are delicious in taste but we’re moist inside
That’s how they should b?
★★★
They may have needed a few more minutes in the oven. Is your oven generally correct for temp?
Just literally got these out the oven now they look fabolous and smell great ! Not tried my little one yet she’s a fussy eater though but loves cakes so I’m hoping I get to trick her into thinking it’s a cake going to give her them for lunch in a hour will keep you updated however if she doesn’t like them I will eat them all thanks for the recipe really easy to make !!
Thanks Rebecca, fingers crossed she likes them!
Had to try these after seeing so many great reviews and I was not disappointed, they’re lovely!
★★★★★
Thank you so much for this recipe! It was a great way to get more spinach into my little boy’s diet. He loves these muffins and enjoys helping to make them too. For parents out there with children who are fussy/selective eaters, your website is a great resource. Thanks again 🙂
★★★★★
In this way you can make the children eat spinach! Congratulations, a really wonderful recipe!
Made them
This morning, my little one loved them for lunch!
Just a couple of questions:
1. Do they need to be stored in the fridge if I want to save them for tomorrow?
2. Mine had a slightly soggy bottom, any ideas as to why?
★★★★
They will be ok out of the fridge until tomorrow. Any longer and I’d store them in the fridge. Maybe trying taking them out of the tin straight out of the oven so the bottom doesn’t go soggy
I love these. Easy to make and delicious. My fussy toddler enjoys them and they’re great to take out with us as a snack or a quick lunch. I make a batch of 24 each time as they go so quickly!
★★★★★
These are great, it’s my 2nd time making them 🙂
Can you reheat them after they’ve been defrosted?
Yes you can reheat them!
Mine are more like mini omelettes than muffins. What did I do wrong? 🙁
Is your oven at the right temperature? Doesn’t sound like they have cooked properly.
I cannot find vegetable stock cubes. Can chicken stock cubes be used instead?
Yes thats totally fine!
These are a hit! I was looking for an alternative to sandwiches for my son when he starts school and my cousin recommended this. My son just polished off 1.5 muffins, someveggies and a yoghurt. Thank you so much 🙂
Thats brilliant. so glad he liked them!
if i put the batter in mini muffin tins how much should i reduced the baking time?
Sounds really good! Will be trying it now! Can we substitite the regular flour with whole wheat? Do i need to alter anythimg else?
Yes you can sub for wholewheat. But be warned that it might make the muffins a little stodgier. These are very light with plain flour but wholemeal, although healthier, can alter the consistency a bit!
Hi! I was looking for a recipe of this kind and yours sounds super! I would like to know if I can divide all ingredients by half, as I only have a 6-piece muffin tin. Thanks a lot!
Yes that will be fine!
Thanks a lot! As soon as I cook this I will leave a comment 🙂
★★★
Made the muffins, they turned out really tasty! And ust one single muffin with anchovy salad gives you the feeling of a full meal!
Am going to have a go at making these this weekend, anyone know how many calories are in each muffin?
So easy to make!! Literally just made them as in my LO is eating one currently and me and my OH tried one and thought they were lovely!! We’ve had many a night of dinners on the floor recently and I desperately wanted to start giving my son healthy food again as we’d had a bit of a lull and he seems to be enjoying them and actually eating it!! I’m made up and will definitely be making again! I doubt my daughter would eat as she can see and feel the vegetables but I will definitely try when she is back from her Grandma’s .. but hey 1 out of 2 isn’t bad and I’ll take it! Thank you so much for the recipe 🙂
Thank you for your lovely comment Abi. Its always such a relief when you find recipes that your kids will actually eat! Im exactly the same with my two!!
These looks amazing!! Fabulous lunch idea.
OMG!!!! As in Oh My Goodness!!!
I just made these as a savory dish for Eid tomorrow and as soon as they cooked my family already tore into them. I am now making a second batch. Only thing is the this next batch I have added some paper thin chilis and dhunya (coriander).
This receipe is Out Of This World!
★★★★★
Thank you so much Ami! I love these too and they don’t last very long in my house either!! Make a double batch the next time I think!!!
Can v use wheat instead of the usual flour? What will be d variation? And… Using a flax egg instead of a whole egg will not alter the total weight and composition of the muffin?
Just made these and they went down well, thanks
That’s brilliant!
I would like to make these for a party next weekend. Can these be frozen if I make them today?
Yes they can!
If I don’t have the stock powder can I leave it out?
Can I use frozen spinach instead of fresh baby spinach? Thanks.
Yes but you need to make sure its completely drained as you don’t want to add any extra water to the mixture!
Ok, thank you 🙂
I made these today for my little one, hoping he loves them! The batter was quite thick, I’m not sure I converted my ingredients properly; any chance of showing the recipe with the ingredients measured in cups?
Hello! The batter is supposed to be quite thick and gloopy so sounds like you had it right!
These are delicious. Great recipe thank you ????
★★★★
My son has an allergy to eggs, what would be the best thing to replace eggs with if any, in these kind of savoury recipes? I know he would love most of these!
I haven’t tried this method myself but you could trying using a flax egg instead. Here’s the instructions how to make it http://www.myfussyeater.com/make-flax-egg/ As I said I haven’t tried it myself in this specific recipe but please do let me know how you get on!
These were delicious. I made these for my son and then my husband and I ended up eating them.
★★★★★
Yay! So glad you liked them. Better make a double batch next time!!
can you freeze these?
Yes you can, after cooking.
These look so delicious Ciara!
★★★★★
Thank you Stacey!
Hello! I just made these muffins…twice actually, and neither batch look anytime no like your picture. They look like hard, rubber cement. I have pictures if you’d like to see for yourself. The first batch I forgot to add milk, so I figured that was the issue. I also used whole wheat flour. My second attempt (where I remembered to add milk and used white flour) doesn’t look much better. Question: is self raising flour different than regular flour?
I will try today……looks v nice
★★★★★
Thank you!