Parmesan Spinach Muffins

I have this aversion to savory baked goods.

Savory-Muffin-1.jpg

A completely unfounded, I’m-not-sure-where-it-came-from aversion.

Which is why I don’t know what possessed me to make spinach-, chive- and Parmesan-filled muffins to go with dinner last night.

Whatever it was, it will happily be welcomed back. Because not only was this my first venture into the realm of savory baking, but these are probably the best muffins I’ve ever made. They are incredibly fluffy and buttery, despite the fact that they contain zero butter.

Savory-Muffin-2.jpg

Parmesan Spinach Muffins

These muffins are chock-full of salty, melty cheese, slightly-sharp chives and savory spinach. They are the perfect accompaniment for a vegetable-packed salad or a hearty bowl of stew or soup.

Makes 12 muffins

Prep Time: 15 minutes

Bake Time: 20 minutes

3 tablespoons minced fresh chives
1/2 cup grated Parmesan cheese
1/2 packed cup spinach
2 cups unbleached, unenriched all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat milk
1 tablespoon lemon juice
2/3 cup extra virgin olive oil

Preheat the oven to 375F. Either grease a muffin pan or line one with paper.

Chop the spinach into slightly-smaller-than-bite-sized pieces. Mix with the chives and cheese and set aside.

In a large mixing bowl, whisk the flour, baking powder, baking soda and salt. Create a well in the middle of the dry ingredients.

Add the lemon juice, milk and olive oil. Stir until a soft dough forms.

Fold in the cheese, chives and spinach.

Evenly divide the batter between the 12 impressions in the muffin pan.

Bake for 18-20 minutes at 375F, or until the tops are somewhat firm and beginning to brown. Allow to cool for 5 minutes before transferring to a wire rack.

Best served warm.

Here’s how to store your quick breads and muffins! 

Am I the only one who was (or is) afraid of savory baking? Any recipes I should try next?

Comments

  1. says

    Hi again, I emailed my dad and he said, “Where’s the egg?” So I thought I would stop over again and ask. Perhaps there is no egg? The milk and oil hold it all together? I am even more intrigued now. :)

    • Julie @savvyeats says

      I can never decide if I like cornbread or not… I will have to make my own to make the final decision!

  2. says

    I think the neatest thing about savory baked goods is that most of the time, no one saw them coming. You tell someone you made muffins or scones or bread and they think sweet. Then bam, you captivate them with something savory! Gosh, I need to go to sleep. And these muffins sound awesome, BTW.

  3. says

    I love, love, love savory baked goods. My theory is that it all comes down to the corn bread you were fed as a child: sweet or unsweet. I think unsweet cornbread eaters developed a taste for savory baked good early on.

    • Julie @savvyeats says

      I like your theory! The cornbread we had when I was a kid was the Jiffy kind… definitely on the sweeter end. Maybe that’s why it has taken me so long to get on board with savory baking!

  4. says

    I was just looking for a savory spinach muffin recipe and found yours–I’ll try it tonight to go with our chili that’s simmering in the slow cooker. Will let you know how we like them–think I’ll use whole-wheat flour.

    Other savory baked goods I like? Nigella Lawson’s Welsh rarebit muffins. We LOVE those. They’re nice and cheesy with some Worcestershire sauce sprinkled on top, too.

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