Broccoli Muffins are high in protein and yummy broccoli-cheddar flavor, making them a yummy toddler breakfast or snack that you can enjoy, too. And, you need only a few ingredients to make them!
I’d been craving a broccoli cheddar muffin that could work as an easy toddler meal or an easy mama breakfast…so enter this recipe! With just a handful of ingredients, including a small pile of broccoli and enough cheese for flavor and comfort, this toddler muffin recipe is a delicious savory option.
The muffins are similar to a savory veggie frittata with a little more substance from the inclusion of flour. But the particular mix of ingredients means that each muffin is a balanced mini meal with protein, fiber, beneficial fats, and vitamins A and C. They are great on their own, or you can serve them with salsa, sour cream, ketchup, or guacamole.
These work for any time of the day and are truly great as a postpartum freezer meal or make-ahead lunch. Find the full recipe below along with all of the steps you need to make and share this recipe with your family.
(You may also like my Pizza Muffins, Veggie Muffins, Breakfast for Dinner Ideas, and savory Mini Egg Cups that also have the option of adding veggies.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make these Broccoli Muffins so you know what to pick up from the store or have ready.
- Broccoli: I prefer to use fresh broccoli so it’s easier to mince finely. You can also use thawed frozen broccoli if that’s what you prefer, just know the texture at the end is best if you mince it finely.
- Eggs: I use large eggs in my cooking and baking, so plan to use that size here so the ratio of wet to dry ingredients is correct.
- Cheddar or mozzarella cheese: Either of these shredded cheeses works nicely with the flavor of the broccoli.
- All-purpose flour: I like using all-purpose flour here since it helps create savory muffins that are tender and fluffy.
- Salsa: I love adding a little salsa to this recipe for flavor. It’s mellow, but adds savoriness that’s really nice in the mix. You can omit this and use milk instead, but you may also want to add garlic powder or oregano for flavor.
Step-by-Step Instructions
Here’s a quick look at how to make this Broccoli Muffin recipe. Scroll down to the end of the post for the full information and recipe.
Step 1. Roughly cut up the broccoli with kitchen scissors or a knife.
Step 2. Add broccoli to a medium bowl with the rest of the ingredients.
Step 3. Stir well to combine into an even batter.
Step 4. Divide among the prepared muffin tin. Bake.
Frequently Asked Questions
Eggs are the base of this recipe, so they are not as easy to substitute out as in most of my other toddler muffin recipes. The best option is a carton of plant-based eggs from the store. In the case of a true egg allergy, always check the package of the product to ensure it’s safe for your family.
I prefer to do 15-30 seconds on a heat-safe plate in the microwave or about 2-3 minutes in a 350 degree F air fryer. They warm through very fast.
You can do shredded zucchini that’s been squeezed very dry, grated carrots, minced cauliflower, or grated sweet potato. Just remember that changing the ingredients in the recipe will make a recipe that tastes different than the one I developed.
How to Store
Store Broccoli Muffins, once cooled, in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired.
Best Tips for Success
- Be sure to grease your muffin tin really well to avoid sticking.
- To use frozen broccoli, let it thaw and squeeze out any moisture. Use ¼ cup and break it up.
- Gluten-free: Use an all-purpose gluten-free flour.
- Dairy-free: Omit the cheese or use dairy-free cheese.
- You can omit the added salt if desired.
- Run a paring knife around the edges of the muffins to help loosen if needed.
- Cut into smaller pieces for older babies or one year olds as needed.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Broccoli Muffins
Ingredients
- 1 cup finely minced broccoli
- 6 eggs (lightly beaten)
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup all-purpose flour
- ¼ cup salsa (or milk)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin very well with nonstick spray. (Be sure to grease it well to ensure the egg cups don't stick to the pan.)
- Mince the broccoli finely with a knife, or with kitchen scissors.
- Add broccoli to a medium bowl with the rest of the ingredients and stir well to combine.
- Divide among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes or until the edges are golden brown and the tops are firm.
- Place the muffin tin on a wire rack and let muffins cool in the tin for 5 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.
Equipment
Notes
- Store in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired.
- Be sure to grease your muffin tin really well to avoid sticking.
- You can omit the salsa and use milk instead, but you may also want to add garlic powder or oregano for flavor.
- Gluten-free: Use all purpose gluten-free flour.
- Dairy-free: Omit the cheese or use dairy-free cheese.
- You can omit the added salt if desired.
- Run a paring knife around the edges of the muffins to help loosen if needed.
- Cut into smaller pieces for older babies or one year olds as needed.
Can I use frozen broccoli?
Sure, just cut it up with kitchen scissors if you can.
Are these okay for my nine month old?
If they are already eating solid foods, then it should be just fine cut into smaller pieces.
These turned out perfect! My toddler was getting sick of fried eggs so these were a nice change. Thank you for the recipe
So glad to hear that!
So good! Made them into mini muffins and cooked for 12mins. Used 1/2 mozzarella and 1/2 cheddar.
Can you use cooked broc? If so, would you make any recipe adjustments for that?
It should work the same, enjoy!
Are these standard muffins or mini muffins? Recipe a little unclear, it says both but I don’t want to overcook minis!
It’s for standard muffins as written, and then you can reduce the baking time by about 4 minutes to make minis.
Can these be frozen?
Sure thing!