Mini muffins with spinach and goat cheese

Name: Mini muffins with spinach and goat cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 36
Ingredients: Type 00 flour 2 cups; Instant yeast for salted preparations 1 tsp; Grana Padano PDO cheese 2.5 oz; Spinach 3.3 cups; Garlic 1 clove; Eggs 2 oz; Whole milk at room temperature 0.8 cup; Butter soft 7 tbsp; Fine salt to taste; Black pepper to taste; Goat 0.44 lb; Fresh liquid cream 0.8 cup; Chives to taste; Black pepper to taste

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Calories per serving

Vegetarian

Energy Kcal 96
Carbohydrates g 6.2
of which sugars g 0.9
Protein g 3.5
Fats g 6.4
of which saturated fat g 3.84
Fiber g 0.3
Cholesterol mg 34
Sodium mg 117

Difficulty: Average
Prep time: 15 min
Cook time: 25 min
Makes: 36 pieces

PRESENTATION

Spinach and goat cheese mini muffins are a fantastic twist on what you’d usually expect. Really, they’re not your typical muffins. Instead of being sweet with berries or chocolate, these switch things up. They're giving you a tender, moist bite with all the color and aroma you'd expect from a fancy appetizer. And the spinach? It adds that bright green pop and a mild, earthy flavor that really wakes up the usual savory muffins experience.

Now, about the goat cheese mousse—it looks like frosting but it’s way creamier. Seriously, it has a tangy kick, making these muffins perfect for a weekend gathering or happy hour. Imagine the standard American easy muffin recipes getting a fresh twist with global flavors. Pretty exciting! Resulting in mini muffin appetizers that get everyone talking.

At a party, these spinach and goat cheese muffins really stand out. They look so inviting. And they're easy to pick up and snack on. People love how the goat cheese gives a slightly tangy finish. The spinach keeps everything fresh and light. This is definitely not your typical golden breakfast muffin. These mini muffins cleverly blend American baking with unique flavors, swapping out the usual sugary toppings for something that works as a quick snack idea or part of vegetarian muffin recipes.

You can set them out with drinks, and they’ll disappear quickly—no question. With this mix of comforting and exciting tastes, these spinach and cheese muffins offer something a bit unexpected. The aromatic notes from the goat cheese mousse and the warm, savory muffin base complement each other perfectly. For real, next time you want to bring something fun and different, these mini muffins will surprise everyone. Nobody expects muffins to pair so well with a glass of wine and good company. Whether it's a casual gathering or a more upscale event, these muffins fit right in. Really, they bring something extra special to the table.

INGREDIENTS

Calories per serving

Ingredients for 36 mini muffins: Type 00 flour 2 cups (250 g); Instant yeast for salted preparations 1 tsp (3 g); Grana Padano PDO cheese 2.5 oz (70 g); Spinach 3.3 cups (100 g); Garlic 1 clove; Eggs 2 oz (55 g); Whole milk 0.8 cup (200 g) - at room temperature; Butter 7 tbsp (100 g) - soft; Fine salt to taste; Black pepper to taste

for the cream: Goat 0.44 lb (200 g); Fresh liquid cream 0.8 cup (200 g); Chives to taste; Black pepper to taste

Preparation

How to prepare Mini muffins with spinach and goat cheese

To make the mini muffins, pour a drizzle of oil and a clove of garlic into a saucepan. Let it sauté for a couple of minutes. Add the previously washed spinach 2, season with salt 3 and pepper.

Cook for 5 minutes over high heat, stirring until wilted. Remove the garlic 4, transfer the cooked spinach to a tall glass, and blend with an immersion blender 5. Set aside the obtained cream 6.

In a bowl, add the softened butter 7 and grated cheese 8. Work the ingredients with electric whisks for about 2 minutes. Add the egg to the mixture 9, and mix until fully absorbed.

Also add the blended spinach to the bowl 10, work quickly with the whisks and add the flour, instant yeast, and milk 12.

Work with the whisks until you get a homogeneous mixture 13. Transfer the mixture into a piping bag without a nozzle 14 and fill a 12 mini muffin mold 15, with these doses you will obtain 36 muffins. Bake in a preheated static oven at 356°F for 20 minutes.

Once cooked, take the muffins out of the oven and let them cool 16. In the meantime, prepare the goat cheese cream by pouring the cheese, a drizzle of oil 17, salt, and pepper 18 into a bowl.

Mix with a hand whisk and also add the fresh cream 19. Work the ingredients with the whisk until you obtain a smooth cream. Take the mini muffins out of the oven and let them cool completely, then top them with the goat cheese cream on top 20. Season with pepper and chives. The muffins are ready to be enjoyed 21.