Description
Moist and fluffy savory muffins packed with spinach, smoked salmon, and cheese—ideal for a protein-rich snack, brunch item, or on-the-go breakfast.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1/4 cup olive oil
- 1 cup chopped cooked spinach (fresh or thawed frozen, squeezed dry)
- 3/4 cup chopped smoked salmon
- 1/2 cup grated cheddar or Gruyère cheese
- 1 tablespoon chopped fresh dill (optional)
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- In another bowl, whisk eggs, yogurt, milk, and olive oil until well combined.
- Add wet ingredients to dry and stir just until moistened.
- Fold in spinach, smoked salmon, cheese, and dill.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
- Use well-drained spinach to avoid excess moisture in the batter.
- Cheddar gives a sharper taste, while Gruyère adds a nutty richness.
- These muffins freeze well—reheat in the oven or microwave before serving.
- Can be made a day ahead for easy meal prep or entertaining.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 55mg
