These Cheesy Broccoli Protein Muffins are a tasty way to sneak in some veggies! Packed with cheesy goodness and protein, they make a perfect snack or a quick breakfast.
I love how easy these muffins are to whip up. Plus, they freeze well, so I can always have a healthy treat ready! Who knew broccoli could be so delicious? 🥦🧀
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best, but you can use frozen ones if that’s what you have. Just make sure to thaw and drain them first to avoid excess moisture in your muffins.
Cheeses: Cheddar is a classic choice for flavor. Mixing in mozzarella brings extra gooiness! If you’re looking for a change, try feta or gouda for a different twist.
Cottage Cheese: I love using cottage cheese for its protein and creaminess, but ricotta works just as well if you want a milder flavor. Cream cheese is also an option for a rich texture.
Flours: Oat flour adds a nice texture and is gluten-free, while almond flour can give a nuttier flavor. If you want a simple option, all-purpose flour is fine too. Just adjust the quantity slightly!
Herbs: Fresh herbs like thyme or parsley add a nice touch, but dried herbs work too. I often use Italian seasoning for a bit more flavor without the fuss.
What’s the Best Way to Handle Broccoli for These Muffins?
To really enjoy the flavor and texture of broccoli in these muffins, steaming is key! It softens the broccoli without losing its bright color or nutrients. Here’s how to do it:
- Bring a pot of water to a boil and set a steamer basket inside. Add the broccoli florets and cover with a lid.
- Steam for about 3-4 minutes until they’re tender but still bright green.
- Immediately transfer to ice water to halt the cooking process, then drain well before adding to the batter.
This simple step ensures your muffins aren’t soggy and that you get a fresh, vibrant taste with each bite!
Cheesy Broccoli Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups fresh broccoli florets, chopped into small pieces
- 6 large eggs
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1/2 cup cottage cheese or ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup oat flour or almond flour (optional, for texture)
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Fresh herbs like thyme or parsley (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus another 20-25 minutes to bake. In total, you’ll need roughly 40-45 minutes to enjoy these delicious muffins from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your muffins will bake evenly. While the oven heats up, lightly grease a muffin tin or line it with silicone muffin cups to prevent sticking.
2. Prepare the Broccoli:
Next, steam or blanch your broccoli florets until they are just tender, which should take about 3-4 minutes. Once done, drain the broccoli and set it aside to cool. This step is important because you want the broccoli to stay bright and flavorful.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, shredded cheddar cheese, cottage cheese (or ricotta), and Parmesan cheese until everything is well blended. This cheesy mixture will create a delicious base for your muffins!
4. Add the Dry Ingredients:
Now, it’s time to add some flavor! Stir in the oat flour (or almond flour), baking powder, garlic powder, onion powder, salt, pepper, and any fresh herbs you’d like to use. Mix everything until the batter is uniform in consistency.
5. Combine Everything:
Gently fold in the steamed broccoli, ensuring it’s evenly distributed throughout the muffin batter. You want to see those lovely green pieces in every bite!
6. Fill the Muffin Tins:
Spoon the muffin mixture evenly into your prepared muffin tin, filling each cup almost to the top. This will help your muffins rise nicely while baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when they’re golden brown on top, have risen, and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, allow the muffins to cool slightly before carefully removing them from the tin. You can enjoy them warm or let them cool to room temperature. They are great as a snack or quick breakfast on the go!
9. Store for Later:
If you have leftovers, store them in an airtight container in the fridge for up to 5 days. They also freeze well, so you can enjoy them later on! Just pop them in the microwave or toaster oven to warm up.
These Cheesy Broccoli Protein Muffins are a delightful blend of flavors and textures, packed with goodness. Enjoy your healthy treat!
Can I Use Frozen Broccoli for This Recipe?
Yes, you can use frozen broccoli! Just make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the mixture. This will help keep your muffins from becoming soggy.
How Can I Make These Muffins Dairy-Free?
To make these muffins dairy-free, substitute the cheese with non-dairy cheese alternatives and use plant-based yogurt instead of cottage cheese or ricotta. Make sure to check that your chosen brands are lactose-free!
Can I Add Other Vegetables?
Absolutely! Feel free to add other chopped vegetables like bell peppers, spinach, or zucchini. Just make sure to keep the total volume consistent so that the muffins bake evenly.
What’s the Best Way to Reheat Leftover Muffins?
The best way to reheat your muffins is in the microwave for about 30-60 seconds or in a toaster oven for a few minutes at 350°F (175°C). This will help retain their fluffy texture while warming them through!
