What I love most about these muffins is their versatility. They’re perfect for breakfast on-the-go, a quick snack, or even a side dish for dinner. The combination of tender broccoli and gooey cheddar cheese encased in a fluffy, low-carb batter is simply irresistible. Plus, they’re an excellent way to sneak in some veggies, even for the pickiest eaters. The addition of coconut flour not only keeps these muffins keto-friendly but also adds a subtle, sweet nuttiness that complements the savory ingredients beautifully.
During my travels, I’ve often found myself missing home-cooked meals, and recipes like this bring a slice of home wherever I go. Whether you’re planning a cozy brunch with friends or looking for a nutritious snack to keep you energized throughout the day, these Broccoli Cheddar Muffins are sure to become one of your favorites too. Don’t be afraid to tweak the recipe to suit your taste—try adding some crispy bacon bits or a dash of paprika for an extra kick. Trust me, once you make these muffins, you’ll be coming back to this recipe again and again
How to Make Broccoli Cheddar Muffins
Ingredients:
- 3 eggs
- 1 ounce cream cheese
- 1 1/2 cups shredded cheddar cheese
- 3 cups lightly steamed broccoli
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to:
Preheat your oven to 350 degrees F.
Steam the broccoli just until it softens slightly.
In a medium bowl, combine the cream cheese, shredded cheddar cheese, and eggs, mixing well until fully blended. Stir in the steamed broccoli.
Fold in the coconut flour, baking powder, salt, and pepper gently, making sure everything is evenly incorporated.
Important: Allow the mixture to rest for about 10 minutes to let the coconut flour absorb the moisture.
Meanwhile, prepare a standard 12-count muffin pan by lightly spraying it with cooking spray.
After the resting period, evenly divide the mixture among the 12 muffin cups.
Bake in the preheated oven for 15-17 minutes, or until the muffins are set and the tops are lightly golden.
Once baked, remove the muffins from the oven and let them cool slightly before serving. Enjoy your delicious, low-carb Broccoli Cheddar Muffins!
FAQs:
Can I use a different type of flour instead of coconut flour?
Yes, you can use almond flour as a substitute for coconut flour. However, keep in mind that almond flour has different absorbency properties, so you may need to use a larger quantity to achieve the right consistency. Additionally, it’s important to note that this substitution might alter the texture and flavor slightly.
How should I store leftover Broccoli Cheddar Muffins?
To store leftover muffins, place them in an airtight container and refrigerate them. They will stay fresh for up to five days. Moreover, you can freeze the muffins for longer storage, up to three months. When you’re ready to eat them, simply reheat them in the oven or microwave until warmed through.
Can I add other vegetables to the Broccoli Cheddar Muffins?
Absolutely! Feel free to add other low-carb vegetables like spinach, bell peppers, or zucchini. Just make sure to lightly steam or sauté these vegetables before incorporating them into the batter to avoid excess moisture. Additionally, ensure that the total vegetable quantity remains similar to maintain the muffin texture.
Are these muffins suitable for meal prep?
Yes, these Broccoli Cheddar Muffins are perfect for meal prep. They are easy to make in advance and can be stored in the fridge or freezer. Furthermore, they make a convenient, grab-and-go breakfast or snack option, especially for busy mornings or as a quick, low-carb option throughout the day.
What can I use instead of cheddar cheese?
If you prefer a different cheese or want to try a variation, you can use mozzarella, gouda, or feta cheese. Each type of cheese will bring a unique flavor to the muffins. Additionally, mixing different cheeses can also be a delicious option to enhance the overall taste and texture.
Broccoli Cheddar Muffins
Ingredients
- 3 eggs
- 1 ounce cream cheese
- 1 1/2 cup shredded cheddar cheese
- 3 cups lightly steamed broccoli
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Start by preheating your oven to 350 degrees F.
- Steam the broccoli until it's just softened a bit.
- In a medium mixing bowl, mix together the cream cheese, shredded cheese, and eggs until well combined. Then, add in the steamed broccoli and give it a good stir.
- Next, gently fold in the coconut flour, baking powder, salt, and pepper until everything is evenly mixed.
- Now, here's a crucial step: let the dough chill for about 10 minutes. This helps the coconut flour absorb the moisture, so don't skip it!
- While the dough is chilling, lightly spray a standard 12-count muffin pan with cooking spray.
- After chilling, spoon the mixture into the muffin pan, distributing it evenly among the 12 cups.
- Pop the pan into the preheated oven and bake for 15-17 minutes, or until the muffins have set and are slightly golden on top.
- Once done, take them out of the oven and let them cool for a bit before enjoying your tasty, low-carb Broccoli Cheddar Muffins!
