OK guys. Cheese. It's a serious business in my house. Seriously. Other than chocolate (obviously), cheese is pretty much the love of my life.
Now let's take a look at this recipe... Feta cheese? Check. Cheddar cheese? Check. Add some healthy veggies and a little buttermilk for that extra yummy flavor? Check. Oh man. All that delicious packed into one muffin? Yes please and thank you.
These gloriously cheesy muffins with healthy veggies can be eaten for breakfast, as a side to a dinner in place of boring ol' biscuits and bread, or just for kicks as an afternoon snack, which is possibly my favorite. Best of all? Super easy recipe that takes only 25 minutes to bake in the oven! Done and done.
Savory Cheese and Veggie Muffins
- Total Time: 45 mins
- Yield: 16 Muffins 1x
Ingredients
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- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 ½ cups cheddar cheese, grated
- ½ cup feta, crumbled
- 1 ⅓ cups buttermilk
- ½ large red or orange bell pepper, diced
- ½ cup cooked corn kernels
- 2 cups raw baby spinach, diced (measure out before dicing)
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Instructions
- Preheat oven to 350F. Grease a muffin tray and set aside.
- In a large mixing bowl, stir together flour, baking powder, baking soda, and salt until combined.
- In a separate, medium mixing bowl, whisk together eggs, buttermilk, cheese, corn, bell pepper, and spinach.
- Add the egg mixture into the flour mixture and stir until just combined.
- Divide the batter equally into the prepared baking tray. Sprinkle each muffin with a little of the remaining cheese.
- Place in oven on middle rack and bake for 25-30 minutes until tops are golden and a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 5 minutes. Best served warm.
- Prep Time: 15 mins
- Cook Time: 30 mins
Dan says
These muffins are a treat. Best served warm for breakfast, but will do the tricky hot or cold, any time of day. They were light and fluffy, moist, and yummy.
Judy Dumka says
Big cheese lovers in this house. I made the veggie muffins. Very good. A little salty for my taste buds. Your recipe does not say when to add the cheese. I added it to the wet ingredients. For a beginner it may be a good idea to let them know when to add the cheese.
aberdeenjenae says
Whoops! Thank you for pointing that out!
Judy says
Veggie muffin update. Took them to my shawl ministry tonight and everyone raved about them! So the veggie cheese muffins were a hit!
richard schmidt says
looks great-i want to make these for my Quaker meeting-can i make these as mini muffins? and how long should i bake them if i do???
Aberdeen says
Absolutely! I actually used to make them as mini muffins at my old job as a chef all the time. It depends on the size of the mini muffin and your personal oven, but I would start with about 8-10 minutes and go from there.
richard schmidt says
i just made them again-but this time as regular muffins-not minis-following your recipe it made 12 HUGE muffins-they were fluffier then the minis and DELICIOUS-my Quaker meeting gobbled them up and asked to have them again
Aberdeen says
Thank you!! I'll have to make a batch of them as regular muffins this season myself!
richard schmidt says
i just made them again-but this time following your recipe as regular muffins-NOT minis-it made 12 HUGE muffins and they were fluffier and even more delicious than the minis-if thats possible-my Quaker meeting gobbled them up in a flash-asked to have them again-these are a winner for sure
Caroline says
Can I use frozen or canned corn for this?
Aberdeen says
Sure! Make sure to thaw/drain the corn before using.
Caroline says
I tried this twice. The recipe is definitely very salty. Even at half the salt it was a bit much for me
Aberdeen says
I'm so sorry! This is an older recipe of mine so I'll definitely take a look at it and see what happened. Thank you for bringing this to my attention 👍🏻.