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Toddler Savory Muffins: Cheese and Spinach Savory Muffins – Easy, Freezer-Friendly Bites

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) whole wheat flour (or half whole wheat, half all-purpose for a lighter texture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt (reduce or omit for babies under 1 if you prefer)
  • 1 teaspoon onion powder (optional, for mellow flavor)
  • 1/2 teaspoon garlic powder (optional)
  • 2 large eggs
  • 1/2 cup (120 ml) plain whole-milk yogurt
  • 1/4 cup (60 ml) milk (dairy or unsweetened fortified plant milk)
  • 2 tablespoons olive oil or melted unsalted butter
  • 1 cup (about 30 g) fresh spinach, finely chopped (or 1/2 cup thawed, well-drained frozen spinach)
  • 3/4 cup (75–85 g) shredded mild cheddar or mozzarella
  • 2 tablespoons grated Parmesan (optional, adds a savory boost)

Method
 

  1. Prep the pan and oven: Preheat to 350°F (175°C). Grease a 12-cup mini muffin tin or a 9-cup standard muffin tin, or line with paper liners.
  2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, onion powder, and garlic powder.
  3. Whisk wet ingredients: In a large bowl, whisk eggs, yogurt, milk, and oil until smooth.
  4. Combine: Add the dry ingredients to the wet and stir gently until just combined. The batter will be thick—avoid overmixing.
  5. Add the good stuff: Fold in chopped spinach, shredded cheese, and Parmesan if using. If using frozen spinach, make sure it’s squeezed dry to avoid soggy muffins.
  6. Fill the cups: Spoon batter into the muffin cups, nearly to the top for mini muffins or about 3/4 full for standard muffins.
  7. Bake: Bake mini muffins for 12–15 minutes or standard muffins for 18–22 minutes, until the tops are set and lightly golden and a toothpick comes out clean.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve slightly warm or at room temperature.