Chocolate Spinach Muffins

Deliciously healthy chocolate spinach muffins ready to be enjoyed.
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Chocolate Spinach Muffins
One rainy October afternoon, I cradled a warm muffin and watched amber leaves twirl past my window — that first bite of cozy comfort is why Chocolate Spinach Muffins became a reader favorite.

Introduction
There’s something about seasonal baking that feels like a hug: the steam swirling in the kitchen, the scent of cocoa mingling with cinnamon, and muffins piled high on a wooden board. These Chocolate Spinach Muffins sneak in a handful of spinach for color and nutrients while staying decadently chocolatey, making them perfect for chilly mornings, school lunches, or a weekend baking session. If you love fall flavors, try pairing them alongside other seasonal treats like my beloved apple-pumpkin streusel muffins for a cozy spread.

Why readers love this recipe

  • Moist crumb with deep chocolate flavor that doesn’t taste “green”
  • Quick to mix, no fancy equipment required
  • A great way to add greens to a baked treat without compromising taste

Ingredients
Makes 12 standard muffins

  • 1 3/4 cups (220 g) all-purpose flour
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup (120 ml) neutral oil (or melted butter)
  • 3/4 cup (180 ml) milk
  • 1 tsp vanilla extract
  • 1 cup (packed) fresh baby spinach, finely chopped or blitzed in a blender
  • 1/2 cup (90 g) chocolate chips or chopped dark chocolate

If you’re already thinking of other fall breads, these muffins are a great companion to a slice of banana chocolate chip pumpkin bread on a chilly morning.

Step-by-step Instructions

  1. Preheat and prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. Dry mix: In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Wet mix: In a separate bowl, whisk the egg, oil, milk, and vanilla until smooth.
  4. Add spinach: Stir the finely chopped or blended spinach into the wet mixture until well distributed.
  5. Combine: Pour wet ingredients into dry and fold gently until just combined — a few small dry streaks are fine. Overmixing makes muffins tough.
  6. Add chocolate chips: Fold in the chocolate chips, reserving a few to sprinkle on top for a pretty finish.
  7. Fill tins: Divide batter evenly among the 12 wells, filling about 3/4 full. Top with reserved chips.
  8. Bake: Bake 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  9. Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For more quick mixing tips and troubleshooting, check out these useful baking tips in my guide on banana bread and cookie techniques that translate well to muffins.

Tips for Success

  • Texture: Measure flour by spooning it into the measuring cup and leveling with a knife to avoid dense muffins.
  • Spinach prep: If you prefer no flecks, blitz the spinach with the milk in a blender until smooth for a uniformly green batter.
  • Don’t overfill: Fill muffin cups 3/4 full to allow for a nice domed top without spilling.
  • Chocolate choice: Use good-quality dark chocolate for best flavor — semi-sweet works well if you want slightly sweeter muffins.
  • Baking times: Ovens vary. Start checking at 18 minutes to prevent drying out. For cone-shaped domes, bake at 400°F for the first 5 minutes, then reduce to 375°F.

If you want more oven-temperature techniques and texture tips, this baking tips resource pairs nicely with these suggestions.

Possible Variations

  • Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend doesn’t include it.
  • Streusel topping: Combine 3 tbsp flour, 2 tbsp brown sugar, 2 tbsp cold butter, and a pinch of cinnamon; rub until crumbly and sprinkle on before baking for a crunchy finish.
  • Extra mix-ins: Try chopped nuts, dried cherries, or a swirl of almond butter.
  • Vegan option: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant-based milk.
  • Serve alongside a frozen treat like chocolate cottage cheese ice cream for a playful dessert pairing.

Storage Recommendations

  • Room temp: Store in an airtight container for up to 2 days.
  • Refrigerate: Keep for up to 5 days; bring to room temperature or warm for 10–15 seconds in the microwave before serving.
  • Freeze: Wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.

Conclusion

These Chocolate Spinach Muffins are an easy, comforting bake that blends seasonal warmth with a secret veggie boost — perfect for morning coffee or an autumn gathering. For another twist on green baking and inspiration, see this playful take on green smoothie chocolate muffins at Green Smoothie Chocolate Muffins on Lemons & Zest.

FAQs

  1. Are Chocolate Spinach Muffins healthy?
    They add a serving of greens and use wholesome ingredients, but they’re still a sweet treat. You can reduce sugar or use dark chocolate to make them a bit healthier.

  2. Can I use frozen spinach?
    Yes — thaw and squeeze out excess moisture before chopping or blending with the milk to avoid watery batter.

  3. Can I make the batter the night before?
    You can mix the dry and wet ingredients separately and combine in the morning for best rise, or mix full batter and refrigerate up to 24 hours, though texture may change slightly.

  4. How do I prevent muffins from sinking in the middle?
    Ensure your leavening agents are fresh, don’t overmix the batter, and bake at the correct temperature. Checking with a toothpick at the minimum time helps avoid underbaking.

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Chocolate Spinach Muffins 2026 02 28 015658 1

Chocolate Spinach Muffins

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  • Author: mateo
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
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Description

Deliciously moist muffins that sneak in greens while maintaining a deep chocolate flavor, perfect for chilly mornings.

Ingredients

  • 1 3/4 cups (220 g) all-purpose flour
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup (120 ml) neutral oil (or melted butter)
  • 3/4 cup (180 ml) milk
  • 1 tsp vanilla extract
  • 1 cup (packed) fresh baby spinach, finely chopped
  • 1/2 cup (90 g) chocolate chips or chopped dark chocolate

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the egg, oil, milk, and vanilla until smooth.
  4. Stir the finely chopped or blended spinach into the wet mixture until well distributed.
  5. Pour wet ingredients into dry and fold gently until just combined.
  6. Fold in the chocolate chips, reserving a few to sprinkle on top.
  7. Divide batter evenly among the 12 wells, filling about 3/4 full. Top with reserved chips.
  8. Bake for 18–22 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a uniform green batter, blend spinach with milk before adding to the mixture.

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

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