Preheat oven to 180 degrees.
Defrost spinach in the microwave. Heat butter and milk in a small pot. Chop spinach and add. Remove from heat. Stir and season with salt, pepper and garlic.
Combine flour, baking powder and baking soda in a large bowl. Add Parmesan cheese, egg and spinach mixture. Gently stir in goat cheese by teaspoonfuls.
Fill ramekins with batter. Prick cherry tomatoes several times and place 1 tomato in center of each muffin.
Bake for 15 minutes until golden brown.
If you want to serve the muffins warm, add the goat cheese first in the ramekins to get a goat cheese center that melts in your mouth.