There are certain combinations that never go out of style, the kind you return to without thinking because they’ve always done right by you. Spinach and artichoke is one of them. It belongs to that sturdy, dependable category of food—something you’ve likely had bubbling away in a casserole dish at a gathering, or scooped onto a cracker while standing around a kitchen. It’s comforting, familiar, and just indulgent enough to feel like a treat. I’ve used the combo in a spread with brie, a simple baked pasta and a Sardou dip with hollandaise. But I wanted to push the boat out a little. Enter these spinach artichoke muffins—savory, deeply flavored, and anchored by a good measure of Parmesan cheese.
Now, let’s be clear: this isn’t one of those recipes trying to disguise vegetables as something else. The spinach is unmistakably spinach. The artichokes hold their own. And the Parmesan—sharp, salty, and a little nutty—pulls everything together in the way only a proper aged cheese can.
Start with the parmesan, broken down into fine shards in the blender so it melts cleanly into the batter. It’s a small step, but it matters. You get that salty, nutty touch in every bite, not just in pockets. Spinach—properly thawed and squeezed dry, as it should be—and artichoke hearts go straight into the blender with buttermilk. This way all distributed evenly – you want the flavor throughout, not in uneven bites, and this does the job without turning everything to paste. Beat everything together with a mixer for a batter that is tender and moist. The result is a mixture that’s thick but spoonable. Fill the muffin cups generously—these aren’t meant to be dainty—and finish with a pinch of flaky salt on top.
What I appreciate most about these muffins is their versatility. They sit comfortably beside a bowl of soup, hold their own at brunch, and make a far better afternoon bite than anything that comes wrapped in plastic. Warm, they’re soft and fragrant; at room temperature, they’re still worth reaching for.
Kitchen favorites
Ingredients
3 ½ ounces parmesan cheese
½ cup frozen chopped spinach, thawed and well drained or 1 cup baby spinach leaves
4 artichoke hearts in brine, drained
1 ¼ cup buttermilk
¾ cups (1 ½ sticks) unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon kosher salt
Flaky sea salt for sprinkling
Directions
- Heat the oven to 350 degrees. Spay a 12-cup muffin pan with baking spray such as Bakers’ Joy or line with paper liners.
- Break the chunk of parmesan cheese into pieces and place in a blender. Pulse it to fine shards – not quite a powder, but no big pieces. Transfer to a plate. Put the spinach and artichoke hearts in the blender and pour over the buttermilk. Blend to combine well – a few small pieces of artichoke is fine, but no large chunks.
- Beat the butter on medium high in the bowl of a stand mixer to break it up, then beat in the eggs, one at a time, scraping the bowl after each addition until completely combined. Add the flour, baking powder and kosher salt on low speed in three additions, scraping the sides of the bowl down between each, until combined. The mixture will be thick at this stage. Pour in the spinach artichoke mixture and beat to combine, scraping down the bowl. Add the parmesan cheese and beat to thoroughly combine.
- Divide the batter between the cups of prepared muffin tins filling them almost full and sprinkle a little flaky salt over the tops. Bake for 20 minutes, until a tester inserted in the center comes out clean. Cool in the pan. These can be served warm or at room temperature. Store the muffins in an airtight container for a day. You can warm them gently in a low oven if you like.
Leave a Reply