Freezer Friendly Muffins

Sometimes being quick and smart means doing a little work beforehand, this is especially true with feeding ourselves.  These muffins are a great solution to “running late” mornings, bake up a batch on the weekend, once they are cool, freeze them and when you need a quick breakfast just grab it.  If it’s summer, 25 minutes later you can eat breakfast.

Muffins don’t have to be unhealthy, and can be a great way to get the kids some extra veggies, plus the veggies help add loads of flavour and to keep the muffins nice and moist.  It is important to allow the muffins to cool completely once baked, and then to be quick about getting them into the freezer.  

These freezer friendly Cheese & Veg Muffins are a great choice and you can play around with the mix of cheeses and vegetables to your taste.  Depending on the size of your muffin tray these should make around 16 muffins.

Freezer Friendly Muffins

Recipe by TSJC
Prep timeminutes
Cooking timeminutes


  • 250gms self-raising flour

  • ½ tsp chicken stock powder (We love the Ina Paarman Vegan Chicken Stock powder)

  • ¼ tsp paprika

  • 100gms coarsely grated cheddar

  • 100gms crumbled feta

  • ½ red onion, finely diced

  • 2 spring onions finely chopped / small bunch of chives

  • 2 tbsp fresh chopped herbs (you can substitute for a pinch of dried herbs – be cautious it can be overpowering)

  • 2 large handfuls of baby spinach

  • 1 cup grated zucchini

  • 375ml milk

  • 2 large eggs

  • 1tbsp oil or melted butter


  • Line and spray your tray with a baking spray, or use non stick papers.  Preheat your oven to 180C
  •  To a small frying pan add a little oil and then fry your finely diced onion until softened and sweet
  •  In a large bowl add your flour, chicken stock and paprika, mix with a whisk to combine.  To this add grated cheddar cheese mix to combine and distribute the cheese
  •  To this mixture add your, fried onions, grated zucchini, herbs and baby spinach.  Toss lightly to coat
  • Now add the two eggs, oil and the milk and mix well until all combined.  The batter will feel quite wet, just mix until combined, don’t overwork the mixture
  • Spoon your mixture into the muffin cups about ¾ of the way up,  and top each muffin with a little crumbled or cubed feta to add some extra flavour
  • Bake in your preheated oven until a skewer inserted comes out clean, about 15-minutes, the muffins should be nice and golden on top.  Remove from the oven allow to cool for 5-minutes then transfer to a wire rack


  • How to freeze muffins:
  •  To freeze the muffins allow them to cool completely on the wire wrack, 
  • Once they are cool line a suitable container with paper towel and place a layer of muffins.  
  • If the container is deep enough top with a second sheet of paper towel and another layer of muffins.  
  • Seal the container and store in the freezer.  
  • When you need a muffin just pull one out and allow it a few minutes to defrost at room temperature
  • If you must microwave it, do it in short bursts of 10 seconds allowing it to stand for 20 seconds between each round, these prevents it from overheating and becoming chewy.
  • They will be good in the freezer for up to 12 weeks
  • Hints:
  •  You can allow the muffins to defrost and then heat for 2 minutes in a hot oven to make them extra delicious, or in the microwave for a few seconds until just warm.