Spinach & Cheese Mini Muffins {revisited}

Sometimes you have to put a bright blanket on your couch because your couch is wearing out. Sometimes you have to clean your feelings. Sometimes you have to buy cereal every time you’re at the store even though you have some already. Sometimes you have to fall asleep on the blanket on the couch watching Bored to Death and then stumble-walk to bed at 1am. Sometimes you have to drink vodka sodas and make pulled pork enchiladas for dinner. Sometimes you have to blare Ryan Adams.

Sometimes you have to make muffins bright and early on a Saturday, and sometimes you have to sample a few before giving them away.

And by you, I mean me.

These muffins are full of my faves. They’re bright with spinach, red onion, and cheese. You get a hint of spice at the end of your bite and it’s so good you want to high-five and hug it at the same time. Don’t be shy about the cayenne in these guys. It truly makes them who they are. Feel free to sprinkle these with pepper right out of the oven. Feel free to eat them all and not share. But mostly, please feel free to use your favorite polka-dotted liners when baking these. Muffins love to be treated like cupcakes.

Spinach & Cheese Mini Muffins {revisited}
Recipe adapted from The Hummingbird Bakery Cookbook


  • 2 T butter
  • 1/2 small red onion, finely chopped
  • 2 3/4 cups all-purpose flour
  • 2 1/2 t baking powder
  • a big pinch of kosher salt
  • 1 t cayenne pepper
  • 2 cups grated cheddar cheese
  • 1 cup milk
  • 1 egg
  • 4 oz. baby spinach, roughly chopped


  1. Preheat oven to 325°F. Line your mini muffin pans with liners*.
  2. Meanwhile melt butter in a skillet over medium heat and fry the onion until cooked. Set aside.
  3. In a large bowl stir together flour, baking powder, salt, cayenne, and cheese. In a separate bowl, whisk the milk and egg together. Slowly pour into the flour mixture and beat with your hand mixer until too thick to mix.
  4. Stir in the onion and spinach with a wooden spoon until evenly dispersed. (It will be hard to stir because this batter is much more like biscuit dough, but just do the best you can.)
  5. Spoon batter into prepared muffin tins. This batter is stiff, so feel free to do what I did: scoop batter with a spoon or a cookie scoop, roll into a ball (cookie dough-style), place in prepared paper-lined muffin cups. Bake for about 10 minutes (30-35 minutes for regular-sized ones), or until a toothpick inserted in the center comes out clean. Place the muffins on a wire rack to cool.

*Makes about 18 regular-sized and about 4 1/2 dozen minis.

Yay! Click HERE for a printable pdf of the recipe above.

Do you see Elliot hidden in a pillow tent?

14 thoughts on “Spinach & Cheese Mini Muffins {revisited}”

  1. sometimes you just have to do all of those things…it’s just livin’! these muffins look so cute AND tasty!

    PS Elliot’s just couch camping!

    1. Yes! There’s quite a bit of spinach in here too. And, oh man, I totally remember the spray butter! So weird, right!?

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