Williams-Sonoma Spinach Pesto Muffins

Williams-Sonoma Spinach Pesto Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 270.8
  • Total Fat: 14.5 g
  • Cholesterol: 71.7 mg
  • Sodium: 565.4 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.9 g

View full nutritional breakdown of Williams-Sonoma Spinach Pesto Muffins calories by ingredient
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Number of Servings: 12


    3 cups (15 oz/470g) all-purpose flour
    1 Tbsp baking powder
    1 1/4 tsp salt
    3 large eggs, beaten
    2/3 cup olive oil
    1 cup whole milk
    1 package frozen chopped spinach, thawed and squeezed dry
    1/2 cup pesto
    1 cup shredded mozzarella cheese


Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter or a butter-flavoured cooking spray.

In a bowl, stir together the flour, baking soda, and salt.

In another bowl, whisk together the eggs, oil and milk. Stir in the spinach until well blended. Make a well in the center of the dry ingredients and add the spinach mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pesto and cheese until evenly distributed. Some streaks of pesto may remain. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. To get a lovely golden crust, through the muffins under the broiler on high for about 3 minutes or so. A toothpick inserted should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.


Number of Servings: 12

Recipe submitted by SparkPeople user SARKI862.

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