These Cheesy Broccoli Protein Muffins are a tasty way to sneak in some greens! Packed with fresh broccoli and gooey cheese, they make for a fun and healthy snack any time of day.
Honestly, who doesn’t love muffins? Plus, these little guys are super easy to whip up. I like to enjoy them warm, right out of the oven, or toss them in my lunch for a veggie boost!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli adds great color and nutrition. If you’re in a pinch, you can use frozen broccoli; just thaw and drain it first. I find fresh has a better texture, though.
Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you prefer a milder taste, go for mild cheddar or even mozzarella. You could also mix different cheeses for extra flavor!
Elderly Eggs: They are vital for binding the muffins. If you’re looking for an egg substitute, consider using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) for a vegan option.
Cottage Cheese: This ingredient adds protein and moisture. If you’re not a fan or want a dairy-free option, use silken tofu instead for a similar texture.
How Do You Properly Prepare Broccoli for Muffins?
Getting the broccoli right ensures your muffins have a nice bite. Here’s how to prepare the broccoli:
- Start by cutting the broccoli into small florets; this helps them cook evenly.
- Steam or blanch until just tender, about 3-4 minutes. You want them bright green, not mushy.
- Drain and let cool slightly before adding them to your muffin mix. This step keeps them crisp and fresh!
What’s the Best Way to Bake These Muffins?
Baking the muffins properly is key to getting that fluffy texture. Here are my tips:
- Preheat your oven to ensure even baking.
- Don’t overmix the batter; gentle folding keeps the muffins light.
- Fill each muffin cup about 3/4 full for the best rise.
- Keep an eye on them in the oven; they should be golden on top and set in the center. A toothpick should come out clean.
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups fresh broccoli florets, chopped into small pieces
- 1 1/2 cups shredded cheddar cheese (sharp or mild as preferred)
- 6 large eggs
- 1/4 cup milk (whole or your preference)
- 1/2 cup cottage cheese (for extra protein and moisture)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1/4 cup finely chopped onion or scallions
- Optional spices: pinch of smoked paprika or chili flakes for some kick
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 to 25 minutes to bake. You’ll have delicious, cheesy muffins ready in about 40 minutes. Perfect for meal prep or a quick snack!
Step-by-Step Instructions:
1. Preheat and Prepare Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven is heating, grease a 12-cup muffin tin or line it with silicone muffin liners to make for easy cleanup.
2. Cook the Broccoli:
Next, it’s time to prepare the broccoli. Steam or blanch the chopped broccoli florets for about 3-4 minutes until they are just tender and bright green. After cooking, drain the broccoli and let it cool slightly, so it’s easier to handle.
3. Whisk the Eggs:
In a large mixing bowl, crack the eggs and whisk them together with the milk, cottage cheese, garlic powder, onion powder, salt, and black pepper until everything is nicely combined and smooth. This mixture will hold the muffins together beautifully.
4. Add Cheeses and Flavorings:
Stir in the shredded cheddar cheese and grated Parmesan cheese. If you’re using optional ingredients like chopped onions or spices, add them in as well. Mix everything until it’s nicely blended.
5. Fold in the Broccoli:
Gently fold the cooled broccoli into the egg and cheese mixture. Make sure the broccoli is evenly distributed so each muffin gets a good amount of vegetable goodness!
6. Portion the Mixture:
Spoon the mixture evenly into the muffin cups, filling each about 3/4 full. This allows them to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. You want them fluffy and set, not jiggly!
8. Cool and Store:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool further. Enjoy them warm, or store any leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well, making them a great choice for meal prep!
These Cheesy Broccoli Protein Muffins are not just delicious; they are a healthy and satisfying snack filled with protein and veggies, perfect for breakfast or lunchboxes. Enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to thaw and drain it well before adding it to the mix to avoid excess moisture in the muffins.
Can I Substitute the Cottage Cheese?
Absolutely! If you’re not a fan of cottage cheese, you can use silken tofu blended until smooth for a dairy-free option, or Greek yogurt for a thicker consistency and extra protein.
How Do I Store Leftovers?
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months—just thaw them in the fridge overnight when you’re ready to enjoy!
Can I Add Other Vegetables?
Yes! Feel free to get creative by adding other vegetables like diced bell peppers, spinach, or shredded carrots. Just ensure that any added vegetables are finely chopped and not too watery!