Delicious savoury muffins packed full of vegetables like spinach and peppers; perfect for a family lunch or a kids afternoon snack!
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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.
Once cooked, they’re best eaten within 48 hours before they start to dry out.
You can also freeze them to keep them fresh. Defrost at room temperature in 3-4 hours.
These muffins 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.
Lunchbox Recommendations
If you’re looking for affordable lunchboxes then these Rainbow Bento Style Lunch Boxes are a great option.
They come in a pack of seven lunchboxes, perfect if you child is always losing theirs!
Other Savoury Muffin Recipes
Want more savoury muffin recipes ideas?
Try these delicious Pizza Muffins
Or my Ham & Cheese Muffins
If you try this recipe yourself please do let me know what you think. Or tag me in a picture on Instagram. I’d love to see your pictures and hearing your comments about the recipes.
Looking for ways to get your fussy eater to eat a better variety of food? Try Pick Plates. These round divided plates have five compartments to be filled with a wide selection of food groups and choices of ingredients.
Perfect for making food fun, interesting and appealing to picky eaters.
Spinach & Cheese Savoury Muffins
Prep Time: 5 mins- Cook Time: 20 mins
- Total Time: 25 minutes
Yield: 12 1x
Category: Lunch
Method: Baked
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 / ½ cup milk
- 75g / ½ cup butter, melted
- 150g / 2 cups grated cheddar cheese
- 1 spring onion, chopped
- 75g / 2 cups fresh baby spinach, chopped
- ½ red pepper, diced
- 250g / 2 cups self raising flour
- ½ 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.
66 lottery login says
These Spinach & Cheese Savoury Lunchbox Muffins look amazing! I love the idea of sneaking in veggies in such a delicious way. Perfect for my kids’ lunchboxes—can’t wait to try this recipe!
91 Club app says
These spinach and cheese savory muffins look amazing! I love how they’re both healthy and kid-friendly. Can’t wait to try this recipe for lunchboxes! Thank you for sharing!
Vicky says
Thank you! please do share your creations with us on our social media pages, we love to see them all.
Jody Thomas says
Can these be frozen ? thinking to maybe use in the kids lunchboxes through out the week.
★★★★★
Vicky says
Yes these muffins can be frozen once they have cooled completely. To defrost simply leave out for a few hours or overnight.
GTA San Andreas Android says
These Spinach & Cheese Savoury Muffins look delicious! I love how you’ve made them kid-friendly while still packing in the nutrients. Can’t wait to try this recipe for my little ones’ lunchboxes! Thank you for sharing!
Vicky says
Thank you!
Car Parking Multiplayer App says
These muffins look delicious and perfect for a quick lunch! I love that they add spinach to the mix, making it a sneaky way to get some greens in. Can’t wait to try this recipe for my kids—they’re always on the lookout for tasty snacks!
Vicky says
We love to try and sneak some veggies in were possible! please let us know when you make them for your kids.
Feel free to share with us on social media.
Mp3paw says
These Spinach & Cheese Savoury Lunchbox Muffins look amazing! I love how you’ve made a healthy option that both kids and adults can enjoy. Can’t wait to try this recipe for our next lunchbox prep!
Anonymous says
These are so delicious. Definitely double batch next time and freeze. Added some onion powder.
Vicky says
Great idea to add onion powder!
Anonymous says
How long do these last in the freezer?
Vicky says
Add to a freezer bag and freeze for up to 2 months. They will defrost at room temperature in a couple of hours.
tv schedule online says
These Spinach & Cheese Savoury Lunchbox Muffins are so easy to make and perfect for a quick and easy lunch. My fussy eater loved them!
Layla says
I have been cooking these for both my boys since my oldest was one years old. He is now 4 and still loves them. It’s the only time they will eat vegetables. I vary the ingredients. The batch I’ve just made contains spinach, red pepper, apple and carrot. Really grateful for this recipe x
★★★★★
Tracey Monk says
Planning to make a batch of these for when the kids return to school, I share the photos with you once made.
★★★★★
Vicky says
Please do share your photos with us on Instagram or Facebook, we love to see your creations 😍 Happy cooking.
Sophie Allen says
Baby loved them and easy to make, kept in the freezer and they defrost pretty quickly on their own too
★★★★★
Vicky says
Thank you for your comment, we love to hear from you. Please feel free to share your creations with us on our Facebook or Instagram pages.
Kay says
Hi, I made these this morning, they came out lovely. I added quater teaspoon fine cumin and 1/2 tsp whole cumin (jeera) seeds as well as some lemon pepper spice . I used Gouda instead of cheddar cheese, that what I had on hand.
The butter I used 125g as this is half a cup. Also used chopped fresh coriander, everything else as per recipe, it came out delicious… I used a smaller muffin pan so got out about 20 muffins that baked in 15 minutes.
Thanks for the recipe!
Lou says
My favourite savoury muffins recipe. Comes out tasty every time, I recommend it:)
Vicky says
Love this! thanks Lou glad you enjoy these. Happy cooking.
Kelly says
These are amazing. Thank you. They have a wonderful scone like texture. But easier! I added some garlic powder and chopped cherry toms instead of peppers. A big win for all the family. X
★★★★★
Vicky says
Great idea to swap the peppers for cherry tomatoes and add some garlic powder. So happy to hear these are a big win with all your family. Thank you for taking the time to come back to us and share. Happy cooking.
Allison says
For 24 muffins, so I just double the recipe? Do I also double the time in oven? Can they be stored in freezer?
Vicky says
Hi Allison, thank you for taking the time to come back to us. If you would like to make 24 just double the recipe. And yes, they can be frozen for up to two months. Hope this helps and happy cooking.
Shelly says
Absolutely delicious. My 4 yo and I made this today and it was wonderful! We did add a bit of salt and pepper and parsley, which I may have added too much salt, but still delicious.
They stuck to the liners though…any tips to get them cleanly off like yours?
★★★★★
Vicky says
Hi Shelly, thank you for the great feedback, glad they were a success. We always use greased silicone muffin trays to ensure they don’t stick. Hope this has helped, and we look forward to hearing from you again soon.
Heather says
Silicone cake/muffin moulds x
Amy says
I’ve just come across this recipe and made them today. I added some chilli powder and they are lovely, really simple recipe and turned out well. Gave them an extra few minutes in the oven. Will definitely make again. Thanks
★★★★★
Vicky says
Great idea Amy! so glad you enjoyed them, thanks so much for coming back to share your review.
Cece says
Hi there, can I use this recipe with an air fryer? I don’t have an oven. Thanks!
Vicky says
Hi, I’ve seen muffins cooked in a air fryer before, so definitely worth a try! as we don’t know what air fryer you have we are unable to give advise on cooking times etc. If you do give them a go please let us know how they turn out.
Hannah says
Great recipe, turned out awesome – whole batch is gone within 2 days! I added onion and corn too. I was unsure as the batter was very thick but came out of the oven perfect. Will be staple recipe for me for sure!
★★★★★
Vicky says
Great review thank you Hannah.x
Laura says
I love these
I used to eat them as a pregnancy lunch as they had all the nutrients o needed. Now my toddler eats them and I’ve just made an adapted version for my 8 month old – grated courgette and carrot instead of spinach, slightly blended to make it easier for her to eat
★★★★★
Naddie says
Does this work with smaller muffin cups?
Ellie says
Mine were dry and dense. I only stirred to combine, and used regular self-raising flour. I even added a bit more milk because they were so crumbly. Not sure where I went wrong, I triple-checked the recipe.
★★★
Charney says
Mine too! Cant understand why
★★★
Georgia wood says
Sorry what tempeture for a fan oven?
Vicky says
Preheat the oven to 180c / 350f. Enjoy!
Brigid says
Loving the cheese and spinach muffins.
Ekaterina says
Absolutely gorgeous. Made with feta and almond flour, and I half-puréed the spinach with immersion blender to make the dough green. The children got suspicious, but all the adults were happy:) next time I will add olives or semi-dried tomatoes.
★★★★★
Ali says
Do you have this recipe
Ali says
Do you have the recipe you used?
Melanie says
These are great and easy to make. You can substitute the veggies in the recipe quite easily too. I didnt add the stock cube or salt and pepper and it still had great flavour. My 14 month devoured it.
★★★★★
Emma says
Could you use frozen spinach or does it need to be fresh?
Thanks!
Bianca Carey Spencer says
Hi Emma! I’d probably stick to using fresh spinach for this recipe as frozen spinach would add too much moisture to the muffins. x
Naomi says
Heyy can you make these as a loaf instead? How would they convert xx
★★★★★
Marla says
I made these for the first time today! very easy and super yummy! I ate some of them too my 9-month-old loved them! So healthy as well and you can add anything you like 🙂
★★★★★
Sushila Shukla says
Hi someone said that she used almond flour.want to make a keto version.. also use flax eggs.do I just carry on with rest ingredients. Thanks
★★★★★
Ciara Attwell says
Almond flour needs a lot more liquid than regular flour so you might find they come out a bit dry. If you still want to make them then see how the mixture is looking and add some extra milk to get the consistency right. Let me know how they turn out!
JB says
Loved these! I just made them but substituted flour with almond flour and added an extra egg. Put in olives too & some nutritional yeast. Tastes lovely. Thank you for the recipe.
★★★★★
Gosia says
Yummy! So easy to make and delicious! Thank you.
★★★★★
Hazel says
I used this recipe, all the time! I add sweetcorn and a little extra cheese and we all love them!
★★★★★
Vernon Moses says
Very good Savory muffin recipe, quick easy and very addaptable too if you want to add anything else like more vegetables, or even ham .Very tasty too.
★★★★
Nat says
Hands down the best savoury muffin recipe I’ve come across! We were looking for ways to use our spinach in the garden before they went to waste, and this was the perfect solution. Am going to make another batch tomorrow to take over to a family brunch
★★★★★
Tricia says
Brilliant recipe! I used the veg I had so some red pepper, about half the called for amount of spinach and then some grated carrot. They are really lovely! Have frozen half and eaten half so far 🙂
★★★★★
TP says
My 3&4 year olds helped me make this today, and they loved it! I had doubled the measurements to make a bigger batch, four of us adults also dug in and demolished them all. Will need to quadruple the measurements next time. Thanks for the recipe! 🤓
★★★★★
Chloe says
Lovely muffins!! Mine stuck to the paper though which made them a bit hard to eat so I might go for a silicone tray next time! Other than that delicious xx
★★★★
Anonymous says
Thank you so much for the very easy and tasty recipe 🙂 I added biltong – in the USA, this would be beef jerky, I think.
I made two batches, one for myself and one batch for everybody else!
★★★★★
katie says
so good!!!
★★★★★
A desperate/tired mum says
I’ve just tried it, it’s the best recipe I’ve come across so far. It’s the first time they rise so well and are so tasty at the same time!!! Thank you!!!!
★★★★★
Ciara Attwell says
Aww thank you!
Yasmin says
Thanks for this recepie it’s absolutely amazing my whole family loved it ❣❣❣
★★★★★
Jill millen says
Just made these today…fabulous, my husband can’t wait to take with him to golf and make his friends jealous, and my daughter will be having some to take to work as she never finds time for healthy lunches being a busy mum. Going to try out your other recipes very soon.
★★★★★
Anonymous says
These did not work out at all.
★
Anonymous says
great, easy, tasty, my kids love them. i’ve made them 6 times
★★★★★
Anonymous says
Tried your muffins today…….they were excellent. Thank you
Elfi says
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.
★★★★★
Reshma says
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?
Anonymous says
I would think it should be more like dough, because the recipe says that you may mix with your hands. Thanks for the great idea with the mushrooms! Going try that out!
Laura says
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.
Rebecca Wilson says
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!
★★★★★
Anonymous says
For anyone interested each of these muffins contain 250 calories if you make 12 muffins
S_ally says
Would you know how much fat in them too? Thank you!
Sandra says
Do I need to grease paper cupcake liners?
Sushila Shukla says
Will try these.Made similar one with mushrooms and sweetcorn .
Ciara Attwell says
Yum I love mushrooms!
Patrycia says
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.
★★★★★
Anonymous says
Thank-you for the tip!
sarah says
yum
★★★★★
Andara Moeis says
Cannot wait to try this great recipe! I only have mini muffin tin, what is the oven temp and baking time? thank you
Ciara Attwell says
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
Katie says
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.
★★★★★
Ciara Attwell says
Thanks Katie, so glad you enjoyed them!
Lindsay says
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
Ciara Attwell says
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
Laura says
These look amazing! Do you have any idea what the calorie or fat content is please?
Ciara Attwell says
The nutritional info is below the recipe x
Dorota says
They are delicious in taste but we’re moist inside
That’s how they should b?
★★★
Ciara Attwell says
They may have needed a few more minutes in the oven. Is your oven generally correct for temp?
Rebecca says
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 !!
Ciara Attwell says
Thanks Rebecca, fingers crossed she likes them!
Brenda says
Had to try these after seeing so many great reviews and I was not disappointed, they’re lovely!
★★★★★
Angeli says
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 🙂
★★★★★
Emma Cole says
Do you store there in the fridge on cooled or can they be left out
Mr Loto says
In this way you can make the children eat spinach! Congratulations, a really wonderful recipe!
Roshni says
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?
★★★★
Ciara Attwell says
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
Allison says
Can they be freezed? If so for how long?
Emma says
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!
★★★★★
Vicky says
These are great, it’s my 2nd time making them 🙂
Can you reheat them after they’ve been defrosted?
Ciara Attwell says
Yes you can reheat them!
Kirst says
Mine are more like mini omelettes than muffins. What did I do wrong? 🙁
Ciara Attwell says
Is your oven at the right temperature? Doesn’t sound like they have cooked properly.
Amy says
Hello, just about to try this recipe! Is the butter unsalted or salted ?
Lisa says
I cannot find vegetable stock cubes. Can chicken stock cubes be used instead?
Ciara Attwell says
Yes thats totally fine!
Shalina says
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 🙂
Ciara Attwell says
Thats brilliant. so glad he liked them!
richard p schmidt says
if i put the batter in mini muffin tins how much should i reduced the baking time?
Dalia says
Sounds really good! Will be trying it now! Can we substitite the regular flour with whole wheat? Do i need to alter anythimg else?
Ciara Attwell says
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!
J says
My 5year old child loved them, accidently missed out the stock cube and spinach and they were still nice. I am making tomorrow and adding ALL of the ingredients for pack lunch. Fingers crossed.
★★★★★
maria says
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!
Ciara Attwell says
Yes that will be fine!
Maria says
Thanks a lot! As soon as I cook this I will leave a comment 🙂
★★★
Maria says
Made the muffins, they turned out really tasty! And ust one single muffin with anchovy salad gives you the feeling of a full meal!
Shell says
Am going to have a go at making these this weekend, anyone know how many calories are in each muffin?
Abi says
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 🙂
Ciara Attwell says
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!!
Cece says
Hi there, can I use this recipe with air fryer? I don’t have an oven.
Ashlyn says
These looks amazing!! Fabulous lunch idea.
Ami says
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!
★★★★★
Ciara Attwell says
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!!!
Kay says
Hi, I made these this morning, they came out lovely. I added quater teaspoon fine cumin and 1/2 tsp whole cumin (jeera) seeds as well as some lemon pepper spice . I used Gouda instead of cheddar cheese, that what I had on hand.
The butter I used 125g as this is half a cup. Also used chopped fresh coriander, everything else as per recipe, it came out delicious… I used a smaller muffin pan so got out about 20 muffins that baked in 15 minutes.
Thanks for the recipe!
Shivani says
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?
EJ says
Just made these and they went down well, thanks
Ciara Attwell says
That’s brilliant!
Lynn Negus says
I would like to make these for a party next weekend. Can these be frozen if I make them today?
Ciara Attwell says
Yes they can!
Jenn says
If I don’t have the stock powder can I leave it out?
Amanda says
Can I use frozen spinach instead of fresh baby spinach? Thanks.
Ciara Attwell says
Yes but you need to make sure its completely drained as you don’t want to add any extra water to the mixture!
Amanda says
Ok, thank you 🙂
Saran says
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?
Ciara Attwell says
Hello! The batter is supposed to be quite thick and gloopy so sounds like you had it right!
Emily Beilby says
These are delicious. Great recipe thank you ????
★★★★
Ainsley says
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!
Ciara Attwell says
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://satisfysmiles.store/make-flax-egg/%3C/a%3E As I said I haven’t tried it myself in this specific recipe but please do let me know how you get on!
Maree Concato says
These were delicious. I made these for my son and then my husband and I ended up eating them.
★★★★★
Ciara Attwell says
Yay! So glad you liked them. Better make a double batch next time!!
nim says
can you freeze these?
Ciara Attwell says
Yes you can, after cooking.
Stacey says
These look so delicious Ciara!
★★★★★
Ciara Attwell says
Thank you Stacey!
Sarah says
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?
Anonymous says
Hi I think if you use another flour instead of self raising flour, you need to add a raising agent like baking powder as self raising flour has a raising agent all ready in it. That is probably why yours didn’t rise. Hope that helps
sanaa says
I will try today……looks v nice
★★★★★
Ciara Attwell says
Thank you!