Go Back

Spinach Chocolate Muffins

These muffins incorporate fresh spinach into a chocolate batter, resulting in a moist and tender crumb with vibrant green streaks peeking through. The key ingredients include pureed spinach, cocoa powder, and chocolate chunks, and the final baked result is a slightly domed muffin with a fudgy interior and a tender texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh spinach, packed roughly chopped
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 3 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chunks

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. Place the fresh spinach in a blender and blend until smooth, creating about ½ cup of bright green puree. This step helps incorporate the spinach evenly into the batter.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, and baking powder until evenly combined. This ensures a uniform dry mixture for the batter.
  4. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly frothy, about 1-2 minutes.
  5. Pour the spinach puree into the wet ingredients and whisk until fully integrated, adding a vibrant green hue to the batter.
  6. Gradually add the dry mixture into the wet ingredients, folding gently with a spatula until just combined—be careful not to overmix to keep the muffins tender.
  7. Fold in the chocolate chunks, distributing them evenly throughout the batter for pockets of melty goodness.
  8. Spoon the batter into the prepared muffin cups, filling each about ¾ full for proper rising and a domed top.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating they're done.
  10. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
  11. Once cooled slightly, serve these moist, tender muffins with a dusting of extra cocoa or a drizzle of melted chocolate for an extra indulgence.

Notes

Feel free to add nuts or extra chocolate chunks for added texture. These muffins are best enjoyed within the first 2 days but can be stored in an airtight container for up to 3 days.