These Spinach Cornbread Muffins are a nutritious, one-bowl wonder that combines wholesome grains, fresh greens, and a touch of cheese for flavor.
Packed with protein, fiber, and healthy fats, they’re perfect for babies, toddlers, and adults alike.
Quick to prepare, naturally filling, and freezer-friendly, they make a satisfying everyday snack or an easy addition to breakfast or lunch.
Quick and Healthy Spinach Cornbread Muffins
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula (preferably silicone)
- Muffin tin
- Muffin liners or silicone cups
- Measuring Cups and Spoons
Ingredients
- 200 g corn flour 7.05 oz
- 200 g spelt flour 7.05 oz
- 200 mL whole milk 6.75 fl oz
- 300 mL plain yogurt 1 ⅓ cups
- 150 mL olive oil 0.6 cups
- ¾ tablespoon baking powder
- 3 large eggs
- 100 g fresh spinach 3 ⅓ cups
- 120 g shredded cheese 4.2 oz
- Pinch of salt optional, omit for babies under 1 year
Instructions
- Preheat the Oven: Begin by setting your oven to 180°C (350°F). Preheating ensures that the muffins bake evenly and develop a golden crust while staying soft inside. Line your muffin tin with paper liners or lightly grease silicone muffin cups. Proper preheating prevents sticking and promotes even rising, so avoid skipping this step.
- Prepare the Wet Ingredients: In a large mixing bowl, crack all three eggs and whisk them thoroughly until the yolks and whites are fully combined. Add the yogurt, milk, and olive oil to the eggs. Mix gently using a whisk or spatula until the mixture is smooth and uniform. The goal is a creamy, lump-free base that will help the muffins rise evenly.
- Combine the Dry Ingredients: In a separate bowl, measure the corn flour, spelt flour, and baking powder. Sift or stir them together to ensure they are evenly distributed. Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula—avoid overmixing to keep the muffins light and tender. The batter should be thick but smooth, without any large clumps of flour.
- Prepare the Spinach: Wash the fresh spinach leaves thoroughly under cold running water to remove any dirt or grit. Pat dry with a clean towel. Chop the spinach into small, manageable pieces suitable for mixing into the batter. Fine chopping ensures that the spinach distributes evenly in each muffin, giving both flavor and a boost of nutrients.
- Add Spinach and Cheese: Gently fold the chopped spinach and shredded cheese into the batter using a silicone spatula. Folding instead of stirring preserves the air in the batter, which helps create light, fluffy muffins. Ensure that the spinach and cheese are evenly distributed so that every muffin has a consistent texture and flavor.
- Prepare the Muffin Tin: Line each muffin cup with paper liners or grease silicone cups lightly with oil to prevent sticking. Using a spoon or ice cream scoop, fill each muffin cup about ⅔ full. Avoid overfilling; leaving room allows the muffins to rise properly without spilling over. This step is crucial for achieving a uniform, classic muffin shape.
- Bake the Muffins: Place the muffin tin in the preheated oven on the middle rack. Bake for approximately 45 minutes. Keep an eye on them as ovens can vary. To check for doneness, insert a toothpick or knife into the center of a muffin—if it comes out clean, the muffins are ready. The tops should be golden brown and slightly firm to the touch.
- Cool the Muffins: Remove the muffins from the oven carefully and let them cool in the tin for 5–10 minutes. Then, transfer them to a wire rack or clean surface to cool completely. Cooling prevents the muffins from becoming soggy and helps them firm up for easier handling, especially if serving to babies or toddlers.
- Serving and Storage Tips: Serve warm or at room temperature. For babies, you can trim the crust to make the inside soft and easy to eat. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 30 seconds or in a preheated oven at 180°C (350°F) for 10 minutes for best results.
- Optional Customizations: Feel free to experiment by adding finely chopped herbs, mild spices, or other vegetables such as grated zucchini or carrot. You can also swap the cheese for a plant-based alternative to make these muffins dairy-free while keeping them nutritious and flavorful.
Notes
- Use fresh, vibrant spinach for the best color, flavor, and nutrient content. Baby spinach or young leaves work beautifully, as they are tender and mild.
- When mixing the batter, fold the dry ingredients, spinach, and cheese gently to preserve the muffins’ light, airy texture. Overmixing can lead to dense, heavy muffins.
- Don’t overfill the muffin tins; filling them about ⅔ full allows space for the muffins to rise without overflowing. This results in the classic rounded top and soft interior.
- If baking for babies, consider trimming the crust slightly to make the inside softer and easier to chew. You can also cut the muffins into small, bite-sized pieces for toddler-friendly portions.
- These muffins are versatile: you can swap the cheese for a mild, shredded alternative or experiment with herbs for a savory twist.
Chef’s Secrets to Perfect Muffins
Achieving light, fluffy muffins with a soft interior starts with gentle handling.
Always fold ingredients rather than stirring vigorously—this keeps the air trapped in the batter, ensuring rise and texture.
Preheating the oven is crucial for even baking, while lining the muffin tin or using silicone cups prevents sticking and keeps your muffins intact.
For extra flavor, allow the batter to rest for 5–10 minutes before baking.
This brief pause hydrates the flours and ensures a tender crumb.
Additionally, finely chopping the spinach prevents large green pockets and helps the flavors blend seamlessly.
Serving Suggestions for Every Occasion
Spinach Cornbread Muffins are incredibly versatile.
Serve them warm as a wholesome breakfast alongside eggs or yogurt.
They make a perfect side for soups, stews, or salads, adding color and nutrition to any meal.
For snack time, pair with hummus or a mild cheese spread.
For babies or toddlers, cut into small, soft pieces suitable for self-feeding or finger foods.
These muffins are also ideal for on-the-go breakfasts or packed lunches, keeping everyone satisfied and energized.
Storage Tips for Freshness
Store cooled muffins in an airtight container at room temperature for up to three days.
If you want to extend shelf life, freeze them individually or in batches for up to three months.
When ready to enjoy, thaw at room temperature or reheat in a microwave for 30 seconds.
For a crispier exterior, warm in a preheated oven at 180°C (350°F) for 10 minutes.
Proper storage preserves flavor, moisture, and texture while keeping the muffins safe for baby and adult consumption alike.
Frequently Asked Questions
1. Can babies eat these muffins?
Yes! These muffins are suitable for babies 6 months and older, particularly for those practicing baby-led weaning.
The inside is soft and easy to chew; you can remove the crust or cut into small pieces.
Always check for allergens like eggs, dairy, or flour before serving to little ones.
2. Can I make these muffins gluten-free?
Absolutely! Substitute spelt flour with a gluten-free flour blend or almond flour.
You may need to adjust the liquid slightly to achieve the correct batter consistency.
Keep in mind that texture may vary slightly, but they will remain soft and flavorful.
3. Can I make these dairy-free?
Yes. Replace yogurt with a plant-based yogurt and use a dairy-free cheese or omit it entirely.
Olive oil provides healthy fat, so the muffins stay moist and tender without dairy.
4. How do I prevent muffins from sticking?
Use paper liners, silicone muffin cups, or lightly grease the tin.
Avoid overfilling and allow muffins to cool slightly before removing them from the pan to maintain shape and prevent sticking.
5. Can I add other vegetables or flavors?
Definitely! Grated carrot, zucchini, or mild herbs such as parsley or dill complement the spinach and cheese beautifully.
Just ensure vegetables are finely chopped or grated to maintain texture and even baking.
