These Cheesy Broccoli Protein Muffins are a tasty way to sneak in some veggies! They’re packed with broccoli, cheese, and protein, making them a perfect snack or breakfast option.
I love how these muffins are both fun and healthy. They’re great warm or cold, so they make a wonderful grab-and-go treat. Plus, the cheesy goodness keeps me coming back for more! 🧀🥦
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is key for texture and flavor. If you only have frozen broccoli, use it! Just thaw and drain excess moisture before chopping.
Eggs: The foundation of your muffins! You can substitute eggs with a mix of 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water for a vegan option.
Cheese: I love using sharp cheddar for that bold flavor. You can mix it up with mozzarella or a dairy-free cheese if you’re lactose intolerant.
Cottage Cheese: This helps keep the muffins moist. If you don’t have it, you can use Greek yogurt instead for a similar texture and an extra protein boost.
Flour: Almond flour is great for a gluten-free option. You can also skip it entirely if you prefer a lower-carb muffin!
How Do You Make the Perfect Cheesy Broccoli Muffins?
Making these muffins is simple, but there are a few steps to ensure they turn out great!
- Prepping Broccoli: Make sure to chop the broccoli finely so it mixes into the batter well and cooks evenly. You can steam it slightly to make it tender before mixing in.
- Egg Mixture: Whisk the eggs well to incorporate air, which helps the muffins rise and be fluffy. Mix in all the cheeses before adding the dry ingredients!
- Portioning: Use an ice cream scoop or a measuring cup to fill the muffin tins evenly. This way, they all bake at the same rate!
- Baking: Keep an eye on them as they bake. If you notice they are browning too fast, cover them loosely with foil for the last few minutes.
- Cooling: Let them cool in the pan for a bit; this helps them set and makes removal easier.
Enjoy baking these muffins that are not only tasty but also packed with nutrition!
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
- 2 cups fresh broccoli florets, finely chopped
- 6 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cottage cheese or ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (optional, for fluffier texture)
- 1/4 cup almond flour or whole wheat flour (optional, for structure)
- Cooking spray or oil for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. So in total, you’ll need about 35-40 minutes to make these delicious protein muffins. Perfect for a quick meal or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures the muffins bake evenly. While the oven heats up, lightly grease a 12-cup muffin tin with cooking spray or oil so the muffins don’t stick.
2. Mix the Eggs:
In a large bowl, crack open the 6 eggs and whisk them until they’re well blended. This is the base of your muffins and helps them rise!
3. Combine the Main Ingredients:
Add in the shredded cheddar cheese, cottage cheese (or ricotta), grated Parmesan cheese, finely chopped broccoli, and the optional chopped onion into the egg mixture. Stir everything together until well combined.
4. Season It Up:
Now it’s time to add some flavor! Sprinkle in the garlic powder, onion powder, black pepper, salt, and baking powder (if you’re using it). Mix everything well to ensure each muffin gets the delicious seasoning.
5. Add Flour (If Desired):
If you choose to include almond or whole wheat flour, fold it into the mixture now. This step helps give the muffins a bit more structure, but you can skip it if you prefer a lighter muffin.
6. Fill the Muffin Tin:
Carefully divide the mixture evenly among the 12 muffin cups, filling each about 3/4 full. This way, they’ll have room to rise as they bake!
7. Bake Them Up:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. The muffins are done when they’re set in the middle and start to turn golden brown. You can check for doneness by inserting a toothpick; it should come out clean.
8. Cool & Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They can be enjoyed warm or at room temperature.
9. Storing Leftovers:
If you have any muffins left over, store them in the refrigerator for up to 5 days. You can also freeze them for longer storage—just pop them in a freezer-safe bag!
Enjoy these savory and nutritious Cheesy Broccoli Protein Muffins as a delicious snack or a quick breakfast option. They’re tasty, filling, and oh-so-good for you!
Can I Use Frozen Broccoli in This Recipe?
Yes, you can use frozen broccoli! Just make sure to thaw it completely and drain any excess water to avoid soggy muffins. Chop it into smaller pieces for even distribution in the batter.
Can I Substitute the Cheese?
Absolutely! If you’re looking for alternatives, try using mozzarella for a milder flavor or a dairy-free cheese option if you’re lactose intolerant. Just ensure it’s a shredded style for best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. These muffins also freeze well! Just place them in a freezer-safe bag, and they’ll be good for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make These Muffins Ahead of Time?
Definitely! These muffins are perfect for meal prep. You can make them up to a week in advance and reheating them is a breeze in the microwave or oven!
