11 Savory Back to School Muffin Recipes

Cheesy Spinach and Feta Muffins

Cheesy Spinach and Feta Muffins are a delightful way to kick off the school year! These savory muffins combine fresh spinach and creamy feta cheese with a touch of cheddar, making them a perfect grab-and-go snack or a tasty addition to lunchboxes. They’re not only flavorful but also packed with nutrients, ensuring your little ones find a satisfying treat that will keep them energized throughout the day.

Cooking Steps:

1. Preheat oven to 375°F (190°C) and line a muffin tray with paper liners or grease with cooking spray.
2. In a large bowl, mix flour, baking powder, baking soda, salt, and pepper.
3. In another bowl, whisk together eggs, milk, and olive oil.
4. Pour the wet ingredients into the dry mixture, stirring until just combined.
5. Fold in chopped spinach, feta, and cheddar cheese gently.
6. Fill muffin cups about 2/3 full with the batter.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool slightly before serving. Enjoy!

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Savory Ham and Cheese Muffins

Savory Ham and Cheese Muffins are a delicious and satisfying treat that can easily adapt from breakfast to lunch or a snack. These muffins are packed with diced ham and melted cheese, creating a savory flavor profile that kids and adults alike will love. They’re simple to prepare, making them an ideal choice for busy mornings or meal prep for the week ahead.

Cooking Steps:

1. Preheat oven to 375°F (190°C) and prepare a muffin tray with paper liners or cooking spray.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and pepper.
3. In a separate bowl, whisk together eggs, milk, and olive oil.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Fold in the diced ham and cheddar cheese gently.
6. Fill muffin cups about 2/3 full with the mixture.
7. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
8. Cool slightly before serving. Enjoy!

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Bacon and Cheddar Breakfast Muffins

Bacon and Cheddar Breakfast Muffins are a hearty and flavorful way to kickstart your day. These muffins combine the smoky richness of crispy bacon with the sharpness of cheddar cheese, creating a delightful breakfast option that can be enjoyed at home or as an on-the-go snack. Perfect for busy mornings, these muffins are easy to prepare and can also be made in advance for meal prep.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and prepare a muffin tray with paper liners or cooking spray.
2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and black pepper.
3. In another bowl, whisk the eggs, milk, and olive oil together until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Stir in the crumbled bacon and shredded cheddar cheese until evenly distributed.
6. Fill the muffin cups about 2/3 full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Allow to cool slightly before serving. Enjoy!

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Zucchini and Corn Muffins

Zucchini and Corn Muffins are a delicious and moist option for breakfast or a snack, perfect for incorporating vegetables into your diet without sacrificing flavor. The combination of fresh zucchini and sweet corn creates a lovely texture, while the addition of herbs and spices adds an extra depth of flavor. These muffins are not only healthy but also easy to make, and they can be enjoyed warm or stored for later use.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tray with paper liners or cooking spray.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and black pepper.
3. In another bowl, whisk together the eggs, milk, and olive oil until well blended.
4. Stir in the grated zucchini, sweet corn, and fresh herbs (if using) into the wet mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just combined.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy!

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Sundried Tomato and Basil Muffins

Sundried Tomato and Basil Muffins are a savory delight that combines the rich flavors of sundried tomatoes with the freshness of basil, creating a deliciously unique muffin perfect for brunch or as a snack. These muffins are moist, flavorful, and easy to prepare, making them an excellent option for those looking for something different to enjoy with their meals.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and line a muffin tray with paper liners or grease it with cooking spray.
2. In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and black pepper.
3. In another bowl, whisk together the eggs, milk, and olive oil until well combined.
4. Stir in the chopped sundried tomatoes and fresh basil into the wet mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool for a few minutes before placing them on a wire rack. Enjoy!

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Mushroom and Onion Muffins

Mushroom and Onion Muffins are a savory treat that melds the earthy flavors of mushrooms with the sweetness of caramelized onions, resulting in a moist and delicious muffin perfect for breakfast or a light snack. These muffins are easy to make and can be enjoyed warm or at room temperature, making them an excellent choice for back-to-school meals.

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tray with paper liners or cooking spray.
2. In a skillet, sauté the chopped onions and mushrooms in olive oil over medium heat until softened and caramelized, then set aside to cool.
3. In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and black pepper.
4. In another bowl, whisk together the eggs and milk until well mixed, then stir in the cooled mushroom and onion mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just mixed.
6. Fill the muffin cups about 2/3 full with the batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy!

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Herb and Parmesan Muffins

Herb and Parmesan Muffins are a delightful combination of savory herbs and rich Parmesan cheese, resulting in a fluffy and flavorful muffin that’s perfect for breakfast, a snack, or as an accompaniment to soups and salads. These muffins are simple to prepare and are a great way to incorporate fresh herbs into your meals, making them an ideal option for back-to-school lunches or quick bites on the go.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and prepare a muffin tray with paper liners or cooking spray.
2. In a large bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together the eggs, milk, and olive oil until well combined.
4. Stir in the grated Parmesan cheese and chopped herbs into the wet mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just mixed.
6. Fill the muffin cups about 2/3 full with the batter.
7. Bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature. Enjoy!

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Mediterranean Quinoa Muffins

Mediterranean Quinoa Muffins are a nutritious and flavorful option for school lunches or snacks. Packed with wholesome ingredients like quinoa, vegetables, and feta cheese, these muffins provide a great balance of protein, fiber, and vitamins, making them an excellent way to fuel your day. They are also easily portable, making them perfect for busy back-to-school mornings.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and prepare a muffin tray with paper liners or cooking spray.
2. In a large bowl, combine the cooked quinoa, all-purpose flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together the eggs, milk, and olive oil until well blended.
4. Mix in the crumbled feta cheese, chopped spinach, sun-dried tomatoes, and fresh basil into the wet mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just combined.
6. Fill the muffin cups about 2/3 full with the batter.
7. Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for a few minutes before transferring them to a wire rack. Serve warm or at room temperature. Enjoy!

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Broccoli and Cheddar Muffins

Broccoli and Cheddar Muffins are a delicious and healthy option for back-to-school snacks or lunches. These savory muffins combine the goodness of broccoli with the creaminess of cheddar cheese, making them both nutritious and appealing to kids and adults alike. Perfect for a quick breakfast or an after-school treat, these muffins are easy to eat on the go!

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and line a muffin tray with paper liners or grease it with cooking spray.
2. In a large bowl, mix together the all-purpose flour, baking powder, salt, and black pepper.
3. In another bowl, whisk the eggs, milk, and olive oil until well combined.
4. Stir in the chopped broccoli, shredded cheddar cheese, and chopped chives into the wet mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just combined.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!

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Sweet Potato and Chive Muffins

Sweet Potato and Chive Muffins are a wholesome and flavorful option perfect for back-to-school meals. These muffins combine the natural sweetness of sweet potatoes with the fresh taste of chives, making them a great snack or side dish that kids will love. They are packed with nutrients and can be enjoyed freshly baked or stored for later.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and line a muffin tray with paper liners or grease it with cooking spray.
2. In a large bowl, mix together the all-purpose flour, baking powder, salt, and ground cinnamon.
3. In another bowl, whisk the eggs, milk, and olive oil until well combined.
4. Stir in the mashed sweet potato and chopped chives into the wet mixture.
5. Gradually fold the wet ingredients into the dry ingredients until just combined.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!

Lentil and Carrot Muffins

Lentil and Carrot Muffins are a nutritious and savory option that can easily be incorporated into lunchboxes or enjoyed as a hearty snack. These muffins combine the earthy flavor of lentils with the natural sweetness of carrots, providing a great source of protein, fiber, and vitamins. They are perfect for busy mornings or after-school munching.

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and prepare a muffin tray with liners or cooking spray.
2. In a mixing bowl, combine all-purpose flour, baking powder, salt, and ground cumin.
3. In another bowl, whisk together the eggs, milk, and olive oil.
4. Fold the lentils, grated carrots, and chopped parsley into the wet mixture.
5. Gradually mix the wet ingredients into the dry ingredients until just combined.
6. Distribute the batter into the prepared muffin cups, filling them about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack. Serve warm or store for later!