Lemon Spinach Muffins with White Chocolate Chips are moist and zesty with a vibrant green color and bright lemon flavor. Fresh spinach adds natural color and goodness without overpowering the citrus taste.
I get it. Unless you've been around this blog before, you might be thinking SPINACH MUFFINS? But trust me, they're delicious.
The flavour of the spinach fades away beneath the zingy lemon, so they taste like lemon and white chocolate muffins, but with a bright green colour and wonderfully moist texture.
Spinach is a great green vegetable to add to baked goods, because it purees smoothly and retains that bright colour even after baking (unlike beets that disappointingly fades to a pinkish grey after baking!)
This recipe makes a vegetable dessert, snack or breakfast that is certainly eye-catching, but also definitely delicious.
My kids have grown up on kale muffins and spinach muffins, and they always happily tuck into them. I love that they're getting some extra nutrients and iron in their treats!
To make them, just wilt the spinach, then puree it with the wet ingredients, mix with the dry and fold in the white chocolate chips. Bake and enjoy!
These muffins are low-ish in sugar, so I've added chocolate chips to 'sweeten the deal' getting kids to eat them. But you can absolutely leave them out if you're looking for a healthier muffin recipe.
Jump to:
Why You'll Love This Recipe
- The bright lemon flavor keeps the muffins fresh and light, not overly sweet.
- Fresh spinach adds nutrients and moisture while giving a natural green color.
- White chocolate chips create creamy pockets that balance the citrus.
- The recipe uses simple pantry ingredients you likely already have.
- Lemon Spinach Muffins are perfect for breakfast, lunchboxes, or snacks.
- They are a fun way to introduce kids to vegetables in baking.
- The texture stays soft and tender for several days.
- The batter comes together quickly.
- This is a very unique muffin flavor.
Spinach
Spinach is the ingredient that makes these muffins stand out!
Fresh spinach has a mild flavor that becomes almost neutral when finely blended into this muffin batter.
It adds moisture and a natural green color without artificial food coloring.
In baking, spinach works similarly to zucchini (courgette). It softens the crumb and blends into the background.
Ingredients
- Spinach. Fresh spinach gives these muffins their color and moisture. If you only have frozen spinach, thaw it fully and squeeze out excess water before using.
- Eggs. Eggs provide structure and help the muffins rise properly. Use room temperature eggs for the best incorporation into the batter.
- Plain flour. All purpose flour forms the base of the muffins. You can substitute part of it with whole wheat flour for a slightly nuttier flavor, but the texture will be denser.
- Butter. Melted butter adds richness and a tender crumb. You can use neutral oil if needed, but butter gives better flavor.
- Lemon. Both lemon zest and juice are important for a bold citrus flavor. Fresh lemon works best and tastes brighter than bottled juice.
- Baking powder. This is the main leavening agent. Make sure it is fresh so the muffins rise properly.
- Vanilla. Vanilla rounds out the citrus and enhances sweetness. Pure vanilla extract gives the best flavor.
- Salt. A small amount of salt balances the sweetness and sharpens the lemon flavor.
- White chocolate chips. These add sweetness and creamy texture. You can chop a white chocolate bar if you prefer larger pieces. Or leave it out for healthier lemon spinach muffins.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 170°C/325°F. Line or grease a 12-cup muffin tray.
Rinse the spinach then add it to a pot over a medium heat, along with a tablespoon of water.
Heat it until the spinach wilts.
Rinse the spinach in cold water.
Gently squeeze out most of the water.
Add the spinach, eggs and vanilla to a blender.
Whiz briefly until smooth (or puree with an immersion blender).
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the spinach puree and mix well. The mixture may split slightly, but don't worry, it will come together with the flour.
Sift in the flour, baking powder and salt in a separate bowl.
Add the wet mixture and stir to gently combine.
Fold in the white chocolate chips.
Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean.
Allow to cool in the pan for 10 minutes then remove and allow to cool completely on a wire rack.
Variations
- Add poppy seeds for a lemon poppy seed spinach muffin.
- Swap white chocolate chips for dark chocolate chips.
- Use orange zest instead of lemon for a citrus variation.
- Stir in shredded coconut for extra texture.
- Fold in fresh blueberries for a lemon blueberry spinach muffin.
Storage
Store the muffins in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigerate them to prevent the white chocolate from becoming too soft.
Freeze:
- Let the muffins cool completely.
- Wrap each muffin individually in plastic wrap.
- Place in a freezer-safe bag or container.
- Freeze for up to three months.
- Thaw at room temperature or warm briefly in the microwave.
Recipe tips
- Do not overmix the batter. Stir just until combined.
- Zest the lemon before juicing it.
- Fill muffin cups about three quarters full for a good rise.
- Let the muffins cool in the pan for a few minutes before transferring to a rack.
- If using frozen spinach, remove as much water as possible to avoid soggy muffins.
Unusual Spinach Recipes
FAQs
No. When blended finely, spinach has a very mild flavor that is mostly undetectable in the muffins.
Yes. Thaw it completely and squeeze out all excess liquid before adding it to the blender.
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📖 Recipe
Lemon Spinach Muffins with White Chocolate Chips
Equipment
- mixing bowl
- Blender
- 12 cup muffin pan
Ingredients
- 3 cups spinach 150g
- 2 eggs
- 2 teaspoons vanilla extract
- Zest and juice of 1 lemon
- ½ cup butter 150g, at room temperature
- ½ cup sugar 100g
- 1 ½ cups plain (all purpose) flour 200g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white chocolate chips 100g
Instructions
- Preheat the oven to 170°C/325°F. Line or grease a 12-cup muffin tray.
- Rinse the spinach then add it to a pot over a medium heat, along with a tablespoon of water. Heat it until the spinach wilts. Rinse the spinach in cold water, then gently squeeze out most of the water.
- Add the spinach, eggs and vanilla to a blender and whiz briefly until smooth (or puree with an immersion blender).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the spinach puree and mix well. The mixture may split slightly, but don't worry, it will come together with the flour.
- Sift in the flour, baking powder and salt in a separate bowl, then add the wet mixture and stir to gently combine.
- Fold in the white chocolate chips.
- Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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