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Savory Cheese and Veggie Muffins Recipe

Savory Cheese and Veggie Muffins Recipe

★★★★★

5.3 from 18 reviews
  • Author: Sophie
  • Total Time: 40-45 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Savory Cheese and Veggie Muffins are a delightful, nutrient-packed snack perfect for breakfast or a light lunch. Packed with cheddar, feta, fresh spinach, corn, and bell pepper, they offer a flavorful and wholesome bite with a tender crumb and cheesy top. Easy to prepare and bake, they bring a savory twist to traditional muffins, ideal for veggie lovers and cheese enthusiasts.

Ingredients

Scale

Dry Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

Wet Ingredients

  • 2 eggs
  • 1 1/3 cups buttermilk

Cheese

  • 1 1/2 cups cheddar cheese, grated
  • 1/2 cup feta, crumbled

Vegetables

  • 1/2 large red or orange bell pepper, diced
  • 1/2 cup cooked corn kernels
  • 2 cups raw baby spinach, diced (measured before dicing)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tray thoroughly to prevent sticking, and set it aside while you prepare the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, and kosher salt. Stir the ingredients together until they are evenly combined to ensure uniform leavening.
  3. Whisk Wet Ingredients: In a separate medium mixing bowl, beat the eggs lightly. Then add the buttermilk, grated cheddar cheese, cooked corn kernels, diced bell pepper, crumbled feta, and diced spinach. Whisk this mixture together until well combined.
  4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix to maintain a tender, light texture in the muffins.
  5. Fill Muffin Tray: Evenly divide the batter among the prepared muffin cups. Sprinkle a little extra cheddar cheese on top of each muffin for a golden, cheesy crust as they bake.
  6. Bake: Place the muffin tray on the middle rack of the preheated oven. Bake for 25 to 30 minutes, or until the muffins turn golden on top and a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool on a wire rack for about 5 minutes. They are best served warm to enjoy the melty cheese and fresh veggie flavors.

Notes

  • Use fresh vegetables and cheese for best flavor and texture.
  • Make sure not to overmix the batter to avoid dense muffins.
  • You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before use.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Feel free to add herbs like chives or parsley for extra freshness.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 70mg

Keywords: savory muffins, cheese muffins, vegetable muffins, cheddar spinach muffins, easy baking, healthy snack

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Find it online: https://cookwithsophie.com/savory-cheese-and-veggie-muffins-recipe/