These Cheesy Broccoli Protein Muffins are a tasty way to get your veggies! Packed with creamy cheese and healthy broccoli, they make a great snack or breakfast that everyone will love.
Honestly, I can’t help but smile when I eat one of these. They’re like little protein-packed hugs! Pair them with a dip, and you’ve got a fun treat ready in no time!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is perfect here for its crunch and nutrition. If you don’t have fresh, frozen broccoli can work too, just make sure to thaw and drain it well.
Eggs: These are the glue that holds everything together. If you’re vegan, consider using flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) for similar binding properties.
Cottage Cheese or Greek Yogurt: Both add creaminess and protein. If dairy isn’t your thing, try silken tofu blended until smooth for a vegan option.
Cheddar and Parmesan: I love using sharp cheddar for its flavor. Feel free to swap in your favorite cheese, like mozzarella or a dairy-free alternative, to suit your taste.
How Should I Blanch My Broccoli Properly?
Blanching broccoli helps maintain its bright color and crunch. It’s a simple process! Here’s how to do it:
- Bring a pot of water to a rolling boil.
- Add the broccoli florets for just 2 minutes.
- Immediately transfer them to an ice bath (a bowl of ice water) to stop the cooking. This helps keep the broccoli vibrant and crisp!
- Drain well before adding to your muffin mixture, so you don’t have excess water.
This technique makes your muffins more colorful and adds a fresh taste. Give it a try!
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups fresh broccoli florets, finely chopped (plus some small florets for topping)
- 6 large eggs
- ½ cup cottage cheese or Greek yogurt (for creaminess)
- 1 cup shredded cheddar cheese (divided, reserve some for topping)
- ¼ cup grated Parmesan cheese
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional: ½ tsp dried herbs (like parsley or chives) for extra flavor
- Cooking spray or oil for greasing muffin tin
Time Needed:
This recipe will take about 10 minutes for prep and around 20-25 minutes for baking. Including cooling time, plan for about 40 minutes to have your delicious Cheesy Broccoli Protein Muffins ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 350°F (175°C). While it’s warming up, grab your 12-cup muffin tin and spray it with cooking spray or brush it lightly with oil to prevent sticking.
2. Blanching the Broccoli:
In a small pot, bring water to a boil. Carefully add the broccoli florets and let them cook for just 2 minutes. After that, quickly transfer the broccoli into a bowl of ice water (this is called shocking) to stop the cooking and keep them bright green. Drain the broccoli and chop it finely for the muffins.
3. Mixing the Ingredients:
In a medium mixing bowl, whisk the eggs until they are nice and smooth. Add in the cottage cheese (or Greek yogurt), half of the shredded cheddar cheese, Parmesan cheese, baking powder, garlic powder, onion powder, salt, pepper, and any optional herbs you like. Mix everything together until it’s well blended.
4. Combining the Broccoli:
Gently fold the finely chopped broccoli into the egg mixture until it’s evenly distributed. This will make sure every muffin has delicious bits of broccoli!
5. Filling the Muffin Tin:
Using a spoon or a ladle, evenly fill each muffin cup with the mixture. Don’t forget to leave a little room at the top, so they have space to rise! Top each muffin with a small broccoli floret and sprinkle the remaining cheddar cheese over the tops.
6. Baking Time:
Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes. They’re done when the muffins are puffed up and slightly golden on top. Your kitchen will smell amazing!
7. Cooling and Serving:
Once baked, let the muffins cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely. You can enjoy them warm or store them in the fridge for later. They make for a perfect snack or breakfast option, packed with protein and flavor!
Enjoy your Cheesy Broccoli Protein Muffins! They’re not just good for you, but they’re also a tasty treat!
Can I Use Frozen Broccoli for This Recipe?
Absolutely! If you’re using frozen broccoli, make sure to thaw it completely and drain any excess moisture before chopping and adding it to the mixture. This ensures your muffins won’t be watery.
Can I Make These Muffins Ahead of Time?
Yes, these muffins store well! You can make them in advance and keep them in the fridge in an airtight container for up to 3 days. They’re also great for meal prep!
How to Reheat Leftover Muffins?
To reheat, simply pop the muffins in the microwave for about 30 seconds or warm them in an oven at 350°F (175°C) for about 5-7 minutes. This will help them regain their delicious texture.
Can I Freeze These Muffins?
Definitely! These muffins freeze well. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Just thaw them in the fridge overnight before reheating!
