Easy spinach and ricotta muffins

Delight in the simplicity of these easy spinach and ricotta muffins! Packed with fresh spinach, creamy ricotta, and a touch of cheddar, they're perfect for a quick breakfast or savory snack. Whip up a batch in no time with this straightforward recipe that balances wholesome ingredients and delicious flavors.

  • 09 Mar 2025
  • Cook time 25 min
  • Prep time 20 min
  • 10 Servings
  • 7 Ingredients

Easy spinach and ricotta muffins

Easy spinach and ricotta muffins are a delicious and nutritious option for breakfast, snack, or even as a side dish. These savory muffins combine the goodness of spinach with the rich flavors of ricotta and cheddar cheese, creating the perfect balance. Whether you're a seasoned home cook or just starting out, this recipe is simple to follow and guarantees great results.

Ingredients:

4 cups spinach
120g
2 eggs
100g
1.50 cups buttermilk
340g
1 cup self-raising flour
150g
1/2 cup butter
110g
3/4 cup ricotta cheese
170g
1/3 cup cheddar cheese
33g

Instructions:

1. Prep the Spinach:
- If you're using fresh spinach, wash thoroughly and chop it roughly. If using frozen spinach, thaw it completely and drain any excess water.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C). This allows the oven to be at the right temperature by the time you’re ready to bake.
3. Prepare the Muffin Pan:
- Grease a 12-cup muffin tray or line it with paper muffin cups to prevent sticking.
4. Mix the Wet Ingredients:
- In a large mixing bowl, lightly beat the eggs. Add the buttermilk and melted butter, and stir until well combined.
5. Prepare the Dry Ingredients:
- In another bowl, combine the self-raising flour and a pinch of salt. Mix thoroughly.
6. Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; it’s okay if the batter is a bit lumpy.
7. Add the Cheeses and Spinach:
- Fold in the ricotta cheese, grated cheddar cheese, and spinach. Make sure the spinach and cheeses are evenly distributed throughout the batter.
8. Portion the Batter:
- Spoon the batter evenly into the prepared muffin tray. Fill each cup about 3/4 full to allow space for the muffins to rise.
9. Bake:
- Place the muffin tray in the preheated oven and bake for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
10. Cool:
- Once baked, remove the muffins from the oven and let them cool in the tray for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Serve:
- Enjoy your spinach and ricotta muffins warm or at room temperature. These muffins make a great snack, breakfast item, or side dish.

Tips:

- Make sure to preheat your oven to 180°C (350°F) to ensure the muffins cook evenly.

- Thaw frozen spinach thoroughly and squeeze out all excess moisture to avoid soggy muffins.

- Mix dry and wet ingredients just until combined to avoid overworking the batter, which could result in dense muffins.

- Fill muffin tins about 2/3 full to allow room for the muffins to rise without spilling over.

- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These easy spinach and ricotta muffins are the perfect addition to any meal. Their savory flavor and light, fluffy texture make them a crowd-pleaser for any occasion. Enjoy them fresh out of the oven or store them for a quick and nutritious snack later on. Happy baking!

Nutrition Facts
Serving Size100 grams
Energy
Calories 190kcal10%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 13g4%
Fiber 0.64g2%
Sugar 0.24g0%
Fat
Fat 13g15%
Saturated 7g23%
Cholesterol 72mg-
Vitamins
Vitamin A 170ug19%
Choline 44mg8%
Vitamin B1 0.07mg6%
Vitamin B2 0.11mg9%
Vitamin B3 0.31mg2%
Vitamin B6 0.04mg2%
Vitamin B9 27ug7%
Vitamin B12 0.19ug8%
Vitamin C 3.64mg4%
Vitamin E 0.39mg3%
Vitamin K 60ug49%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.05mg5%
Iron, Fe 0.56mg5%
Magnesium, Mg 22mg5%
Phosphorus, P 90mg7%
Potassium, K 120mg3%
Selenium, Se 10ug18%
Sodium, Na 63mg4%
Zinc, Zn 0.71mg6%
Water
Water 36g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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