If you’re on the lookout for a sneaky, healthy treat that tastes like a dream, you’ve got to try this Chocolate Spinach Muffins Recipe. These muffins are moist, rich, and totally kid-approved—plus, the spinach adds a boost of nutrients without altering the luscious chocolate flavor. It’s a perfect way to enjoy some greens in a fun, indulgent snack that will brighten anyone’s day. Believe me, once you try these, they’ll become your new favorite go-to muffin recipe!
Ingredients You’ll Need
This Chocolate Spinach Muffins Recipe keeps things wonderfully simple, relying on everyday ingredients that each play a vital role. From the rich cocoa powder that delivers deep chocolate flavor to the fresh spinach that sneaks in nutrition, every component is essential to create the perfect balance of taste and texture.
- 1 ½ cups all-purpose flour: Provides structure for tender muffins that hold together beautifully.
- ½ cup unsweetened cocoa powder: Adds intense chocolate flavor while masking the green of the spinach.
- 1 tsp baking soda: Helps the muffins rise nicely and become fluffy.
- ½ tsp baking powder: A little extra lift for lightness in every bite.
- ½ tsp salt: Enhances all the flavors and balances the sweetness.
- ¾ cup granulated sugar (or coconut sugar): Sweetness that complements the chocolate and balances the spinach.
- 1 cup milk (dairy or plant-based): Moisture plus a mild creaminess that blends perfectly with the greens.
- ½ cup neutral oil: Keeps muffins soft and tender; vegetable or melted coconut oil work great.
- 2 large eggs: Bind the ingredients together for a perfect crumb.
- 1 tsp vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1 cup packed fresh spinach: The secret powerhouse ingredient that adds moisture and nutrients without overpowering.
- ½ cup chocolate chips (optional but recommended!): Little bursts of melted chocolate that take these muffins to the next level.
How to Make Chocolate Spinach Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready to work its magic as soon as your batter is mixed. Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. Proper prep here guarantees easy muffin removal and a beautiful presentation.
Step 2: Blend the Spinach Smoothly
In a blender, combine the milk and fresh spinach. Blend until you get a vibrant, smooth green mixture with no visible bits of leaves. This step is important because it allows the spinach to fully incorporate into the batter, keeping the muffins moist and nutritious while maintaining a gorgeous chocolate hue.
Step 3: Mix the Wet Ingredients
Add the oil, eggs, vanilla extract, and sugar to your blender with the spinach-milk mix. Blend again until everything is smooth and creamy. This ensures even distribution of moisture and sweetness throughout, making the muffins perfectly tender and flavorful.
Step 4: Combine the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Whisking the dry ingredients not only blends them well but also helps achieve a uniform rise and texture across all the muffins.
Step 5: Bring Wet and Dry Together
Pour your blended wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined—be careful not to overmix to keep those muffins light and fluffy. Then, fold in the chocolate chips, which add those delightful melty pockets of sweetness throughout the muffins.
Step 6: Bake to Perfection
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. This baking time produces muffins with soft, tender crumb and moist interiors.
Step 7: Cool Before Enjoying
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step prevents sogginess by letting steam escape and sets the perfect texture before you dig in.
How to Serve Chocolate Spinach Muffins Recipe
Garnishes
For a bit of flair, try topping your muffins with a light dusting of powdered sugar or a drizzle of melted chocolate just before serving. A sprinkle of chopped nuts or a dollop of nut butter can add a lovely crunch and richness that complements the moist chocolatey marvel inside.
Side Dishes
Chocolate Spinach Muffins pair beautifully with a simple fruit salad or a creamy yogurt dipping sauce for a balanced snack or breakfast. A warm cup of coffee, tea, or even a glass of cold milk rounds out the experience, making your muffin moment truly special.
Creative Ways to Present
For a fun twist, slice the muffins in half and layer with a spread of cream cheese or mascarpone and fresh berries for a mini dessert sandwich. Or, pack them up in pretty boxes or paper bags for an adorable edible gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chocolate Spinach Muffins in an airtight container at room temperature for 2 to 3 days to keep them soft and fresh. If your kitchen is warm or humid, refrigeration for up to 5 days is a great option to preserve them without losing texture.
Freezing
These muffins freeze wonderfully, making them perfect for batch baking. Simply wrap each muffin individually in plastic wrap or place them in a freezer-safe container, and freeze for up to 3 months. When you want a quick snack, pull one out and enjoy a wholesome treat in moments.
Reheating
To bring frozen or refrigerated muffins back to life, warm them in the microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 5 to 7 minutes. This revives their moist texture and melts the chocolate chips deliciously.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just be sure to thaw it fully and squeeze out all excess liquid to prevent your batter from becoming too wet, which could affect the muffin texture.
Will these muffins taste like spinach?
Not at all! The cocoa powder and chocolate chips mask the taste of spinach completely, so even picky eaters won’t notice the greens—they just get all the goodness hidden inside.
Can I substitute the all-purpose flour for a gluten-free option?
Absolutely! Use a 1:1 gluten-free baking flour blend to ensure your muffins come out with the right texture and rise, just like the original recipe.
Is it necessary to add chocolate chips?
Chocolate chips are totally optional but highly recommended! They add extra pockets of melted chocolate that make these muffins even more indulgent and delicious.
Can I make this recipe vegan?
Yes, just swap the eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based milk. Also, ensure your chocolate chips are dairy-free for a fully vegan treat.
Final Thoughts
This Chocolate Spinach Muffins Recipe is such a fun and satisfying way to sneak some greens into your day without sacrificing any chocolatey goodness. Whether you’re baking for kids, friends, or just treating yourself, these muffins hit the perfect sweet spot between delicious and nutritious. I can’t wait for you to try them and discover how easy and joyful baking with spinach can be!
Print
Chocolate Spinach Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Spinach Muffins are a delicious, moist, and kid-approved treat that cleverly incorporates fresh spinach for extra nutrients without sacrificing flavor. With rich cocoa and optional chocolate chips, these muffins offer a perfect balance of indulgence and health, featuring a soft texture and a vibrant, green-tinged batter that bakes into a chocolatey delight.
Ingredients
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup (150g) granulated sugar or coconut sugar
Wet Ingredients:
- 1 cup (240ml) milk (dairy or plant-based)
- ½ cup (120ml) neutral oil (vegetable or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
Spinach & Add-ins:
- 1 cup packed fresh spinach
- ½ cup (90g) chocolate chips (optional but recommended)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Blend the Spinach: In a blender, combine the milk and fresh spinach. Blend thoroughly until the mixture is completely smooth and bright green with no visible bits of spinach remaining.
- Mix Wet Ingredients: To the blender with the spinach milk, add the neutral oil, eggs, vanilla extract, and sugar. Blend again until all the ingredients are smooth and fully incorporated.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and cocoa.
- Combine Wet & Dry: Pour the blended wet mixture into the bowl with dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing to maintain a tender crumb. Carefully fold in the optional chocolate chips to distribute evenly.
- Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and preserves texture.
Notes
- Use either dairy or plant-based milk depending on dietary preference.
- Substitute coconut sugar for granulated sugar for a different flavor and a less refined option.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Chocolate chips are optional but highly recommended to enhance the chocolate flavor.
- Store muffins in an airtight container at room temperature for 2–3 days, refrigerate up to 5 days, or freeze for up to 3 months.
- Spinach adds moisture and nutrients without impacting taste or appearance significantly when blended well.
