Kale and goat cheese muffins

Updated: Jun 24

Two of my neighbors independently gave me kale and cream cheese. I looked through my recipes and found this recipe that uses both. I substituted goat cheese for cream cheese. These are amazingly delicious savory muffins, so different from the regular sweet ones we get. They are moist, flavorful and the cream cheese adds a wonderful texture to them.

I am not a baker but this recipe looked simple enough and having cooked from this cookbook, I knew the directions would be perfect and simple. This is one of my favorite cookbooks, and one of my bucket list restaurants. Almost made it there, had reservations and a plan, but COVID struck. Someday in the future hopefully!

For more recipes from this cookbook click here.

Makes 12 muffins or 24 mini muffins.


2 tablespoons butter, plus extra for the tin 2 cups milk ½ pound kale, roughly chopped 2 eggs 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt a pinch of cayenne 2 cups flour ¼ cup soft goat cheese ¼ cup coarsely grated Parmesan

Preheat oven to 350ºF and butter a standard 12-cup muffin tin or muffin cups sprayed with a touch of Pam. Set the tin aside. If using

Meanwhile, place the 2 tablespoons of butter in a medium pot set over medium heat along with the milk. Once the mixture comes barely to a boil, add the kale and turn the heat down. Simmer until the kale is totally softened, about 5 minutes. Place the mixture in a food processor or blender and puree (always be careful when pureeing hot liquids and place a kitchen towel on top of the lid). Set the mixture aside to cool.

Once cool, place the kale mixture into a large bowl and whisk in the eggs, baking soda, baking powder, salt, and cayenne. Stir in the flour. Fill the muffin cups halfway with half of the batter. Evenly divide the goat cheese among the muffins and then top each bit of goat cheese with the rest of the muffin batter. Top each muffin with a bit of Parmesan.

Place the tin in the oven and bake until the muffins are risen, browned, and firm to the touch, about 25 minutes. Let the muffins cool before serving.

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