These hearty kale and cheddar muffins are perfect for a nutritious breakfast or a snack on the go. Packed with fresh kale and sharp cheddar cheese, they’re both savory and satisfying.
The addition of sun-dried tomatoes not only adds a delightful burst of flavor but also enhances the muffins’ visual appeal with speckles of red throughout. Perfectly moist and fluffy, these muffins come together quickly, making them a great choice for busy mornings.
Why You’ll Love These Muffins
They’re an excellent way to sneak some greens into your breakfast while enjoying the bold flavors of cheese and tomatoes. Plus, they freeze well, so you can make a batch ahead of time and have a quick breakfast option ready whenever you need it!
Ingredients
INGREDIENTS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped fresh kale
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1 cup milk
- 2 large eggs
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
- In another bowl, mix the eggs, milk, and olive oil until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the shredded cheddar cheese, chopped kale, and sun-dried tomatoes until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tip: Feel free to add other ingredients like cooked bacon or different vegetables to customize these muffins to your liking.
For best results, use freshly shredded cheddar cheese; pre-shredded cheese often contains anti-caking agents that can affect the texture. If you’re looking to make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze individually for up to 2 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
