Goat Cheese, Spinach & Mushroom Muffins

Muffins rule. They are easy to grab and go, but for all of the fat and sugar, you might as well be eating a cupcake. Sometimes you need a little more to get you through your morning feeling clear and focused. Unfortunately, I have not seen a lot of delicious, savory muffins out there.

Savory Breakfast Muffins

Goat Cheese, Spinach & Mushroom Muffins

With whole wheat flour, extra-virgin olive oil, spinach and mushrooms, these muffins pack a little extra punch of nutrition, and are delicious to boot. Healthy (except for all the cheese, I guess), meet gourmet.

Goat Cheese, Spinach & Mushroom Muffins

Savory Breakfast Muffins

The delicious add-ins

Ingredients:

  • 2 cups (9 oz) whole wheat flour
  • 1 cup (3.5 oz) all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fresh ground pepper
  • 1 tsp salt, plus additional for cooking mushrooms
  • 2 eggs, room temperature
  • 1 1/3 cups buttermilk
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp butter, melted and cooled
  • 2 Tbsp butter, chilled
  • 4 oz soft goat cheese
  • 4 oz goat cheese (slightly firmer – holds its shape), cut or torn into ½-inch chunks
  • 3 cups leaf spinach, stems trimmed
  • 1 large Portobello mushroom cap, cut into ½-inch pieces
  • 10 large crimini mushrooms, sliced ¼-inch thick

Instructions

  1. Heat 1 Tbsp butter in a large skillet over medium-high heat until foaming subsides. Add Portobello mushroom (do not crowd the pan) and cook until golden brown, stirring occasionally. Set aside. Repeat with crimini mushrooms. Set aside.
  2. Add spinach to the skillet, stirring frequently until barely wilted. Set aside with mushrooms to cool to room temperature.
  3. Preheat oven to 400 degrees. Butter a 12-count large muffin tin.
  4. Whisk all dry ingredients (flour through salt) in a large bowl.
  5. Whisk eggs, buttermilk, oil and the melted and cooled butter in a medium bowl.
  6. Fold in spinach and mushroom mixture, as well as firmer goat cheese.
  7. Make a well in the center of the dry ingredients. Add wet ingredients and fold with a rubber spatula just until moistened. Scoop the batter into the buttered muffin tins. They will be full to the top.
  8. Distribute blobs of the soft goat cheese evenly among the tops of the muffins, pressing down and into the batter slightly.
  9. Bake until the muffin tops are golden brown, 20-25 minutes.
  10. Cool in the pan for no more than 5 minutes before transferring to a cooling rack. Serve warm with even more butter.

Adventures in Baking

Savory Breakfast Muffins

Butter those cups

Savory Breakfast Muffins

Wet and dry

Savory Breakfast Muffins

Don't overmix

Savory Breakfast Muffins

Little cloud of heaven on top

Savory Breakfast Muffins

These muffins keep well in the fridge for 2 to three days. I do not recommend freezing, the mushrooms get kinda weird.

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Comments

  1. These look awesome. The combination of ingredients is superb. I love goat cheese even though many people don’t 🙂 and about the calories, as long as you don’t eat 3 or 4 at once then you should be all right 🙂 Moderation is the key. Your muffins are made with good quality ingredients so feeling guilty shouldn’t be a problem as long as you don’t eat the entire batch :-). Home made food is the best!!

    • Natalie Webb says:

      Thanks so much for the kind words Miryam! I will find any excuse to use goat cheese. I spent a couple of years in Montreal, where my grocery store was Marche Jean-Talon. It was a big, open air farmer’s market (open every day!) with little brick and mortar shops along the edges. This is where I used to get my cheese there: http://www.fromageriehamel.com/en/produits/fromages/index.php. Grocery shopping in the Chicago suburbs is pretty anticlimactic now.

      The muffins are in 1/2 cup tin size, so they’re pretty big and I can only eat one (okay, maybe 2). The butter may be a problem, but whatever, they’re loaded with goodness. I certainly have no official training in the nutrition field, but I am certain the spinach cancels it out.

      You know, the deeper I get into your blog, the more I find myself nodding along to your food philosophy. After being a size 14 for a few years (until Montreal – funny), I don’t understand why all of the diet fads are still selling so well. Low fat, low cal, blah blah blah. For most people, if you eat good stuff and move around every day as a normal part of your life, that’s really all you need. My size 2 wedding dress says so.

      I haven’t run across any savory muffin recipes on your blog yet (I might just be missing one – there’s so much!), but I’m super loving them lately. If you have one up your sleeve, I’m dying to try another recipe! I have to come up with some other grab and go options if I want to make sure I’m eating regularly in these last few crazy months of school.

      Thanks again!

  2. Adey says:

    A savory breakfast muffin? Truly a brilliant idea 🙂 And I really agree with what you mentioned above about eating in moderation and being active. I can’t say it I’m living that way yet but intuitively and from my observations about folks who seem to have achieved a happy balance…that sounds about right.

    • Natalie Webb says:

      Well thanks Adey! My little sister’s secret to being a small person? Never stop grazing. She literally keeps a box of cinnamon Life cereal in her car so that she stays not hungry but not full. After years of being overweight and feeling it, I lost the weight and have maintained it for years. You know, this seems like the making of a great post. Stay tuned, you have given me ideas…!

  3. Adey says:

    Yes! I look forward to it 🙂 I’m glad I stumbled upon your blog today!