If you have been searching for a delightful way to sneak in some greens while still treating yourself and your family to something scrumptious, you are going to adore this Broccoli and Cheesy Muffins Recipe. Bursting with tender broccoli florets, creamy cottage cheese, and just the right touch of sharp cheddar, these muffins are the ultimate combination of wholesome nutrition and comforting flavor. They bake up light and moist with a slightly golden crust, making them perfect for a quick breakfast, an afternoon snack, or even a kid-friendly lunch that disappears in no time.
Ingredients You’ll Need
The beauty of this Broccoli and Cheesy Muffins Recipe is how straightforward the ingredients are, yet each one plays a vital role in building texture, flavor, and vibrancy. Simple pantry staples come together with fresh veggies and cheese to create muffins that are as colorful as they are delicious.
- 4 eggs: Provide structure and richness, helping to bind everything into tender muffins.
- 60 ml (1/4 cup) milk: Adds moisture and ensures a fluffy, soft crumb.
- 60 ml (1/4 cup) olive oil: Keeps the muffins moist and adds a subtle, fruity flavor.
- 200 g (1 cup) cottage cheese: Adds creamy tanginess and boosts the protein content.
- 210 g (1.5 cups) self-raising flour: The leavening agent that helps muffins rise beautifully without fuss.
- ½ tsp baking powder: Gives an extra lift for lightness and airiness.
- 170 g Tenderstem Broccoli Spears or ½ medium head: The star vegetable, lending a tender bite and lovely green flecks throughout.
- 3 spring onions: Bring freshness and gentle onion flavor to balance the cheese and broccoli.
- Handful grated cheddar cheese: Melts in pockets for bursts of savory, cheesy goodness.
How to Make Broccoli and Cheesy Muffins Recipe
Step 1: Prepare Your Oven and Ingredients
Begin by preheating your oven to 170°C to ensure it’s just right and warm for baking. Meanwhile, gather all your ingredients so you have everything at hand. This step helps the process flow smoothly, and you won’t have to rush once you start mixing.
Step 2: Make the Muffin Batter
In a food processor, combine the eggs, milk, olive oil, cottage cheese, self-raising flour, and baking powder. Blend these together until the mixture becomes smooth and creamy—this forms the base of your muffins, rich in texture and flavor. The cottage cheese especially adds creaminess that makes these muffins delightful to bite into.
Step 3: Fold in the Veggies and Cheese
Next, add the broccoli and spring onions to the processor and pulse just a few times. The goal is to break the broccoli into small pieces without turning it into mush; you want lovely little green bits scattered throughout. Finally, toss in a handful of grated cheddar cheese and pulse once more to combine everything or gently stir it in if you prefer a chunkier cheese texture. This layer of cheesy intensity elevates the flavor to irresistible levels.
Step 4: Fill the Muffin Cases and Bake
Divide the batter evenly among muffin cases lined in a tin, filling them to about three-quarters full. Pop them into the preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a skewer inserted into the center comes out clean and the muffins sport a lovely golden top. Remove them from the oven and let them cool just a bit—resisting the temptation to dive in immediately is tough, but worth it!
How to Serve Broccoli and Cheesy Muffins Recipe
Garnishes
To enhance presentation and add an extra flavor punch, try topping these muffins with a sprinkle of freshly chopped chives or a light dusting of smoked paprika. A dollop of sour cream or Greek yogurt on the side complements the cheese perfectly and adds a refreshing tang.
Side Dishes
Broccoli and Cheesy Muffins are incredibly versatile and pair wonderfully with a simple green salad dressed in lemon vinaigrette or a bowl of tomato soup for a cozy meal. For a more substantial lunch, serve alongside roasted baby potatoes or a colorful medley of sautéed vegetables.
Creative Ways to Present
For a party or snack box, slice these muffins in half and layer with creamy avocado, slices of ripe tomato, or crispy bacon for an exciting sandwich. You can also transform them into mini savory sliders or serve warm alongside a breakfast spread featuring eggs and smoked salmon.
Make Ahead and Storage
Storing Leftovers
Once cool, place any leftover broccoli and cheesy muffins in an airtight container and store them in the refrigerator. They keep perfectly fresh for 3-4 days, making them ideal for quick grab-and-go snacks or lunches during the week.
Freezing
If you want to make these muffins in advance or save any extras, they freeze beautifully. Wrap each muffin individually in cling film or foil, then place them in a freezer-safe bag or container. They stay at their best for up to 1 month in the freezer and thaw rapidly at room temperature or in the fridge overnight.
Reheating
Reheat your muffins gently in a preheated oven at 160°C for 10-12 minutes to bring back their soft texture and melty cheese pockets. Microwaving works as well but can make them a touch soggy, so watching the time carefully is key!
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just make sure to thaw and drain it well before adding to the batter so your muffins don’t get too wet.
Is it possible to make these muffins dairy-free?
You can swap the cottage cheese for a dairy-free alternative and use vegan cheese, but keep in mind the texture and flavor might change slightly.
Can I substitute self-raising flour for all-purpose flour?
Yes, just add 2 teaspoons of baking powder per cup of all-purpose flour to mimic the rising action of self-raising flour.
Are these muffins kid-friendly?
Definitely! They’re soft, cheesy, and packed with hidden veggies—making them a favorite with children and a fuss-free way to boost nutrition.
How can I make the muffins more savory?
Add herbs like thyme, rosemary, or a pinch of chili flakes to the batter for an extra depth of savory flavor.
Final Thoughts
The magic of this Broccoli and Cheesy Muffins Recipe lies in its effortless mix of wholesome ingredients and irresistible taste. Whether you are feeding hungry kids or looking for a nourishing snack for yourself, these muffins deliver comfort and nutrition in each bite. Give them a try—you might just find your new favorite go-to muffin that everyone asks for again and again!
Print
Broccoli and Cheesy Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: Makes 8 muffins
- Category: Snack
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
These Broccoli and Cheesy Muffins are a nutritious and delicious snack perfect for a healthy children’s lunch. Packed with protein from eggs and cottage cheese, and full of veggies like broccoli and spring onions, these muffins are both filling and flavorful. With a tender crumb and cheesy goodness, they bake to golden perfection and make a perfect on-the-go treat.
Ingredients
Wet Ingredients
- 4 eggs
- 60 ml (1/4 cup) milk
- 60 ml (1/4 cup) olive oil
- 200 g (1 cup) cottage cheese
Dry Ingredients
- 210 g (1.5 cups) self-raising flour
- ½ tsp baking powder
Vegetables & Cheese
- 170 g Tenderstem broccoli spears or ½ medium head broccoli
- 3 spring onions
- Handful of grated cheddar cheese (about 30 g)
Instructions
- Preheat Oven: Preheat your oven to 170°C (338°F) to ensure it reaches the perfect temperature for baking the muffins.
- Mix Wet and Dry Ingredients: Add the 4 eggs, 60 ml milk, 60 ml olive oil, 200 g cottage cheese, 210 g self-raising flour, and ½ tsp baking powder into a food processor. Process the ingredients until the batter is smooth and creamy, ensuring everything is well incorporated.
- Add Veggies: Chop the tenderstem broccoli and spring onions roughly. Add them to the food processor and pulse for a few seconds to break up the broccoli without fully blending it. This gives the muffins texture and visible green flecks.
- Incorporate Cheese: Add a handful of grated cheddar cheese to the mixture. Pulse once to mix it in lightly, or alternatively, stir it in gently by hand to maintain some chunkiness.
- Fill Muffin Cases: Divide the batter evenly into muffin cases placed in a muffin tray, filling them about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean, indicating the muffins are cooked through.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly before serving to children or packing for lunch.
Notes
- You can substitute the cheddar cheese with any cheese of your preference, such as mozzarella or gouda.
- For a gluten-free version, use a gluten-free self-raising flour blend and ensure baking powder is gluten-free.
- These muffins freeze well; store in an airtight container and reheat before serving.
- Adjust the amount of broccoli and cheese according to taste preferences.
- Ensure the broccoli is chopped into small pieces for easier eating, especially for children.
