These cornmeal spinach muffins are one of my favorite quick breakfasts. They came about one morning when I was out of yogurt and baking powder, which I normally use, so I reached for milk and baking soda instead. This spinach muffin recipe stuck around because it turned out even better than my usual version.
Key Features
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Difficulty: Easy
Dietary Labels: Gluten Free
Why You’ll Love These Spinach Muffins
I love calling these green muffins because the color from all that spinach really shows once they bake. They come out with a soft, fluffy crumb, and the cornmeal adds a little texture to every bite. If you ask my family, this is simply the feta and spinach muffins recipe we make on repeat, and I like keeping a batch of spinach muffins in the freezer for busy mornings.
These feta spinach muffins have a nice, salty punch in every bite thanks to the cheese, and the baby spinach keeps things light. These spinach feta egg muffins are what I reach for on hectic mornings when I need something quick.
Ingredients for Cornmeal Spinach Muffins
- 2 large eggs
- 300ml milk (1 1/4 cups)
- 50ml olive oil (3 1/2 tbsp)
- 5 tbsp gluten free flour blend
- 5 tbsp cornmeal, yellow, finely ground
- 1 tsp salt
- 1/2 tsp baking soda
- 60g feta cheese (2 oz), crumbled
- 40g baby spinach (about 2 handfuls)
- 1 tsp pumpkin seeds, for topping
- 1 tsp flax seeds, for topping
How to Make Them
Preheat the Oven
Preheat the oven to 220°C (425°F) so it’s hot and ready when the batter is done.
Whisk the Eggs
Crack the eggs into a large bowl and whisk until well combined.
Add the Wet Ingredients
Pour in the milk and olive oil, whisking again until smooth.
Step 3: Mix in the Dry Ingredients
Add the gluten free flour, cornmeal, salt, and baking soda straight into the same bowl. Stir until just combined, no need for a separate bowl here.
Step 4: Chop and Fold in Spinach and Feta
Roughly chop the baby spinach, then gently fold it into the batter along with the crumbled feta.
Step 5: Fill and Top
Divide the batter evenly among a 12 cup muffin tin, then sprinkle the tops with pumpkin seeds and flax seeds.
Step 6: Bake until Golden
Bake at 220°C (425°F) for 20 to 25 minutes, until golden and a toothpick comes out clean. If you enjoyed these, my savory cornmeal muffins with buckwheat are another cozy breakfast worth trying.
Cornmeal Spinach Muffins
Ingredients
Equipment
Method
- Preheat your oven to 220°C (425°F) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk the eggs until combined.
- Add the milk and olive oil, and whisk again until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Roughly chop the baby spinach.
- Gently fold in the crumbled feta and baby spinach.
- Divide the batter evenly among the 12 muffin cups.
- Sprinkle the tops with pumpkin seeds and flax seeds.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before removing.
Notes
Substitutions & Variations
This feta and spinach muffin base is flexible enough for whatever swaps you need. No baby spinach on hand? Regular spinach or frozen spinach (thawed and squeezed dry) works just as well. You can also swap the feta for another crumbly cheese if that’s what you have in the fridge.
Storage & Reheating
These feta spinach muffins keep well in the fridge for several days when stored in an airtight container. I like making a batch of spinach feta egg muffins on the weekend to have ready for the week. They also freeze nicely, just let them cool completely first. To reheat, a quick 20 to 30 seconds in the microwave brings back that freshly baked softness.
FAQ
The baking soda reacts with the cornmeal and can give the muffins a slightly darker color once baked. This is completely normal and doesn’t mean they’re overbaked.
Not at all. Regular spinach or thawed frozen spinach both work fine in this recipe.
Super easy! You mix everything in one bowl. The only thing you need to chop is spinach.
