These Cheesy Broccoli Protein Muffins are the perfect snack! Packed with fresh broccoli and gooey cheese, they’re tasty and good for you.
Who knew muffins could be so healthy? I love grabbing one for breakfast or after a workout. Plus, they’re great to sneak veggies into your day—win-win!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is best for these muffins, but you could use frozen, just thaw and drain it well. It’s a fantastic veggie that adds nutrients and color!
Cheeses: I love cheddar for its sharpness and melting quality. If you want a lighter option, use low-fat cheese. Feta or goat cheese can also add a different flavor twist.
Cottage Cheese/Greek Yogurt: This adds moisture and protein! If you’re dairy-free, try using a plant-based yogurt. It can help maintain the consistency.
Eggs: They hold everything together. If you’re vegan, you could try flax eggs, but the texture will be different.
How Do I Ensure My Muffins Turn Out Fluffy?
Fluffy muffins are all about proper mixing and baking. Make sure to mix your dry ingredients well before folding them into the wet ingredients. Here’s how to keep them fluffy:
- Don’t overmix the batter! Gently fold in the broccoli and other ingredients to keep air in the mixture.
- Use baking powder as it helps give the muffins lift. Make sure it’s fresh for the best results.
- Fill muffin cups about ¾ full; this allows them to rise properly without overflowing.
Monitor the baking time. If you slightly underbake, they’ll stay moist and fluffy.
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For the Muffin Mix:
- 1 ½ cups fresh broccoli florets, chopped small
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup cottage cheese or Greek yogurt (for extra protein and moisture)
- 1 scoop unflavored or savory protein powder (optional, about 20-25g protein)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and black pepper, to taste
- 1/2 tsp baking powder (to help fluffiness)
For Garnish (Optional):
- Finely chopped fresh herbs like parsley or chives
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake, making a total of about 35 minutes. Soon enough, you’ll have warm, cheesy muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This is crucial for the muffins to rise perfectly. While the oven is warming up, grease a 12-cup muffin tin or line it with silicone muffin liners to prevent sticking.
2. Prepare the Broccoli:
Take your fresh broccoli florets and lightly steam or blanch them for about 2-3 minutes. You want them tender but still bright green. Then, drain the broccoli and chop it into smaller pieces if needed.
3. Mix the Egg Base:
In a large bowl, crack open the 6 large eggs and whisk them until smooth. Once they’re nice and blended, add in the cottage cheese (or Greek yogurt), shredded cheddar, grated Parmesan, protein powder (if you’re using it), baking powder, garlic powder, onion powder, salt, and pepper. Stir everything together until well combined.
4. Combine with Broccoli:
Now, gently fold the chopped broccoli into your egg mixture. Make sure the broccoli is evenly distributed throughout the mixture, but be careful not to overmix.
5. Fill the Muffin Cups:
Spoon the mixture evenly into the muffin cups, filling each one about ¾ full. This allows them room to rise without overflowing during baking.
6. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for about 20-25 minutes. You’re looking for the tops to be set and lightly golden. A toothpick inserted should come out clean!
7. Cool & Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. After that, gently take them out and place them on a wire rack or plate. They are perfectly tasty warm!
8. Garnish (Optional):
If you like, sprinkle some freshly chopped herbs like parsley or chives on top before serving for an extra flavor boost!
Enjoy your Cheesy Broccoli Protein Muffins warm or store them in the refrigerator for a quick and healthy snack or meal on the go!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen broccoli and drain any excess water before chopping. It’s a convenient option that still works well in these muffins!
Can I Replace the Eggs with a Vegan Option?
Absolutely! You can substitute the eggs with flax eggs by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken before mixing it into the batter.
How to Store Leftover Muffins?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can also be frozen for longer storage—just wrap them individually and place them in a freezer bag. Thaw in the fridge overnight when you’re ready to enjoy!
Can I Add Other Ingredients or Veggies?
Definitely! Feel free to add other veggies like spinach, bell peppers, or even diced onions for extra flavor. Just be sure to chop them small and adjust the cooking time as needed if you’re adding more moisture-rich vegetables.
