The fluffy, creamy muffins are baked with spinach, ricotta, Parmesan, pine nuts and Italian herbs and taste great both warm and cold.
Spinach Ricotta Muffins
Ingredients
- 150 g frozen leaf spinach
- 3 tbsp pine nuts
- 1 small onion
- 50 g Parmesan
- 3 stems basil
- 1 tsp dried herbs, e.g. marjoram, oregano
- 250 g ricotta
- 60 g butter
- 200 ml milk
- 2 eggs
- 280 g all-purpose flour
- 3 tsp baking powder
- 2 tbsp sugar
- 0.5 tsp salt
- pepper, cayenne pepper
Nutrition per muffin, approx.: 222 kcal8 g protein22 g carbs12 g fat1 g fiber
Estimates, calculated from the ingredients.
Instructions
- Thaw 150 g frozen leaf spinach and let it drain.
- Toast the 3 tbsp pine nuts in a dry pan until golden brown. Remove from the pan and let cool.
- Sauté 1 small onion with 1 tsp butter in a pan until soft. Add the spinach and let it cook for 3 min.
- Squeeze the spinach out very well using a straining cloth or a kitchen towel folded four times, and let it cool.
- Finely grate 50 g Parmesan and finely chop the 3 stems basil.
- Preheat the oven to 190 °C (375 °F) conventional oven (top and bottom heat).
- Carefully butter the muffin pan, going all the way over the rims.
- Slowly melt 60 g butter in a small pot over low heat. Take it off the stove and whisk in the 200 ml milk and the 2 eggs.
- Mix the spinach, pine nuts, basil, 1 tsp dried herbs and 250 g ricotta in a bowl and season with 0.5 tsp salt, pepper and cayenne pepper.
- In a second bowl, mix 280 g all-purpose flour, 3 tsp baking powder and 2 tbsp sugar.
- Add the butter-milk-egg mixture and stir briefly with a spatula. The ingredients should only just come together.
- Gently and briefly fold in the spinach ricotta mixture.
- Divide the batter among the muffin cups and bake for about 18 min.
- The spinach ricotta muffins taste great warm and cold. A sour cream dip goes well with them.
Tips
- The best way to tell whether the spinach ricotta muffins are done is with a small wooden skewer. Poke the skewer into a muffin – if batter still sticks to it, keep baking. If it comes out clean – out they come.
- The spinach ricotta muffins are best suited for a brunch or a buffet and are a tasty alternative to all those sweet muffins.
- Any leftovers are perfect for the next day’s lunchbox.
- Storage: Keep the muffins in the fridge for 2–3 days or freeze them individually for up to 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Spinach Ricotta Muffins
Can I use fresh spinach instead of frozen?
Yes, simply sauté it with the onion until it wilts. Then squeeze it out really well. That keeps the muffins from getting soggy.
How can I tell when the muffins are done?
Insert a small wooden skewer. If batter sticks to it, bake them a little longer. Read more about the skewer doneness test in the kitchen glossary.
What goes well with spinach ricotta muffins?
A sour cream dip is a great match. The muffins taste good warm or cold. They’re perfect for brunch, a buffet or a lunchbox.
How long do savory spinach ricotta muffins keep?
Because of the ricotta and egg, store the muffins in a container in the fridge. They keep for 2–3 days there. Enjoy them cold or warm them in the oven at 160 °C (325 °F) for 5–8 minutes.
Can I freeze spinach ricotta muffins?
Yes, they freeze well. Freeze the cooled muffins individually wrapped or in a freezer bag. They keep for about 3 months. Thaw them overnight in the fridge and warm them briefly in the oven.
