Savory Spinach and Smoked Salmon Muffins are a delightful twist on traditional muffins, offering a satisfying combination of tender spinach, rich smoked salmon, and melted cheese in a fluffy, protein-rich bake. These muffins are ideal for brunch, meal prep, or as a grab-and-go breakfast that feels both indulgent and nutritious.

Why You’ll Love This Recipe

These muffins are moist, savory, and packed with flavor. The smoky salmon pairs beautifully with the creamy tang of Greek yogurt and the freshness of dill, while the spinach adds both color and nutrients. They are portable, freezer-friendly, and perfect for those who prefer a savory snack over something sweet. Plus, they come together quickly with simple pantry and fridge staples.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
½ cup Greek yogurt
½ cup milk
¼ cup olive oil
1 cup chopped cooked spinach (fresh or thawed frozen, squeezed dry)
¾ cup chopped smoked salmon
½ cup grated cheddar or Gruyère cheese
1 tablespoon chopped fresh dill (optional)

directions

Preheat the oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease each cup lightly with oil or non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
In a separate bowl, beat the eggs, then add the Greek yogurt, milk, and olive oil. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped spinach, smoked salmon, grated cheese, and dill (if using).
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool further. Serve warm or at room temperature.

Servings and timing

This recipe yields 12 standard-sized muffins. Preparation takes about 15 minutes, with a baking time of 20–25 minutes, totaling approximately 35–40 minutes from start to finish.

Variations

Cheese swap: Try feta, goat cheese, or a sharp white cheddar for a flavor change.
Herb infusion: Substitute dill with chives, parsley, or tarragon.
Add veggies: Finely chopped red bell pepper or scallions can be added for extra color and crunch.
Gluten-free version: Use a 1:1 gluten-free flour blend.
Mini muffins: Make bite-sized versions by baking in a mini muffin tin for 12–15 minutes.

storage/reheating

Store muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–8 minutes. These muffins can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned salmon instead of smoked?

Yes, but the flavor will be milder. Be sure to drain and flake the canned salmon well.

Can I make these muffins dairy-free?

Yes, substitute dairy yogurt and milk with plant-based alternatives, and use a dairy-free cheese or omit it entirely.

How do I prevent muffins from being too dense?

Avoid overmixing the batter and ensure baking powder and soda are fresh.

Can I use fresh raw spinach?

Yes, but it should be finely chopped and lightly sautéed to remove excess moisture before adding to the batter.

What type of smoked salmon works best?

Cold-smoked or hot-smoked both work, though hot-smoked has a firmer texture and deeper flavor.

Are these muffins freezer-friendly?

Yes, cool them completely and store in a freezer-safe container. Thaw and reheat before serving.

Can I make these muffins without eggs?

Yes, use an egg substitute such as flax eggs or commercial egg replacer, though texture may vary slightly.

What other mix-ins can I try?

Add cooked bacon, caramelized onions, or sun-dried tomatoes for more variety.

Can I make this into a loaf instead of muffins?

Yes, pour the batter into a greased loaf pan and bake at 350°F (175°C) for 35–45 minutes, checking for doneness with a toothpick.

How do I serve these for brunch?

Serve warm with crème fraîche, a side salad, or fresh fruit for a complete brunch offering.

Conclusion

Savory Spinach and Smoked Salmon Muffins are a wholesome and flavorful option for any meal of the day. With their rich, moist texture and nourishing ingredients, they are as practical as they are delicious. Whether you’re hosting brunch or need a protein-rich snack, these muffins will not disappoint.