Mozzarella & Spinach Mini Muffins

Soft, cheesy, savory mini muffins packed with spinach. Great for breakfast, lunchboxes, or a quick snack.

Ingredients

Dry Ingredients

• ¾ cup (95 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Wet Ingredients

• 1 large egg
• ½ cup (120 ml) milk
• ¼ cup (60 ml) olive oil

Add-Ins

• ½ cup (50–60 g) shredded mozzarella cheese
• 1 cup finely chopped fresh spinach
• ¼ teaspoon garlic powder
• ¼ teaspoon Italian seasoning

Instructions

1. Preheat oven: Heat oven to 375°F (190°C). Grease a mini muffin pan or line it with mini muffin liners.
2. Prepare spinach: Wash and finely chop the spinach. Pat it dry well so excess moisture doesn’t make the muffins soggy.
3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and Italian seasoning.
4. Mix wet ingredients: In another bowl, whisk the egg, milk, and olive oil until combined.
5. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix.
6. Add cheese and spinach: Fold in the mozzarella and chopped spinach until evenly distributed.
7. Fill the pan: Spoon the batter into the mini muffin cups, filling each about ¾ full.
8. Bake: Bake for 12–16 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
9. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.
10. Serve warm or at room temperature.

🧀 Optional Variations

• Add 2 tablespoons grated Parmesan for extra cheesy flavor.
• Add finely chopped sun-dried tomatoes.
• Replace some mozzarella with feta.
• Add a pinch of red pepper flakes for a little heat.

Nutrition Information

Approximate, based on the ingredients above and 18 mini muffins.

Nutrition can vary depending on the milk, mozzarella, and exact amount of oil used.

Allergen Information

• Contains: Wheat/gluten, milk/dairy, egg.
• Dairy-free: Not as written. Use dairy-free milk and mozzarella if needed.
• Gluten-free: Not as written. Use a suitable gluten-free flour blend.
• Egg-free: An egg substitute can be used, although the texture may change.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months.
• Reheating: Microwave refrigerated muffins for about 15–25 seconds or warm frozen muffins until heated through.

Q&A

Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it.

Q: Can I make regular-size muffins?
A: Yes. Divide the batter between about 8 regular muffin cups and bake for approximately 18–22 minutes.

Q: Why are my muffins soggy?
A: Excess moisture from spinach or too much milk can cause this. Make sure the spinach is well drained and don’t overmix the batter.

Q: Can I use low-fat mozzarella?
A: Yes. It will work well, although the muffins may be slightly less rich.

Q: Can I prepare the batter ahead of time?
A: It’s best to bake the batter soon after mixing because the baking powder starts working once it becomes wet.

Q: How do I know they’re fully baked?
A: The tops should look set and lightly golden, and a toothpick inserted into the center should come out without wet batter.

Q: Can children eat these?
A: Yes, provided they don’t have an allergy to any of the ingredients. Let them cool to a safe temperature before serving.