Home > Recipes > Appetizers & Snacks > Spinach Artichoke Muffins

Spinach Artichoke Muffins

Name: Spinach Artichoke Muffins
Prep time: 15

(11 votes, average: 3.73 out of 5)

15 min prep

16 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

I love savory muffins. They make so much more sense to me than the sweet varieties, which, as good as they may be, have too many empty calories to be more than an occasional...

1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 cup white cheddar cheese
1 ½ cups milk
3 eggs
1 tablespoon canola oil
¼ cup 2% Greek yogurt
1 cup spinach, chopped
1 can artichoke hearts, drained and chopped

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

121 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

13 g

Sugar

1 g

Fiber

1 g

Protein

6 g

Sodium

133 mg

Directions

Preheat the oven to 375 degrees. You will need 2 x12 cup muffin tins.
In a large bowl, sift in the flours, salt, baking powder. Stir in the cheese. In a separate bowl beat together the milk, eggs, oil, and yogurt.
Make a well in the dry ingredients and add the milk and egg mixture, mixing with a spatula or wooden spoon until the batter just comes together. Do not over mix. Add the spinach and artichokes to the batter and gently mix in.
Line each muffin cup with a paper cupcake liner. Spoon the batter ¾ of the way up the sides of each muffin tin. Bake for about 15 minutes or until the muffins have risen and the tops are golden brown.

Chef Tips

It’s best not to over-mix muffin batter. The muffins can get tough if you do. It’s best to leave a few streaks of flour visible.

You can also use frozen leaf spinach and artichokes for these. Before using, thaw the veggies. Squeeze as much water out of the spinach as possible, chop it, then pat the artichokes dry with paper towels.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.