Broccoli muffins made with sharp cheddar and egg require just four simple ingredients and contain no grains or flour. They’re an easy, low-carb, keto-friendly snack or side dish that works for kids and adults alike.
If you enjoy cauliflower muffins, give these broccoli muffins a try. They use riced broccoli instead of cauliflower rice and sharp cheddar in place of mozzarella. The browned edges on each bite are crisped cheese—one of the best parts.
Because the ingredients are so straightforward, these come together quickly and disappear even faster. Ricing the broccoli and shaping the mixture in a muffin tin turns ordinary vegetables into a fun, kid-friendly finger food.
Prepare a batch of riced broccoli ahead of time and freeze it for faster assembly whenever you want these muffins. They bake in a muffin tin like other vegetable-based muffins and pair well with breakfasts or as a small side with lunch or dinner.
Ingredients in Broccoli Muffins
Keep these essentials on hand so you can assemble the muffins quickly:
- Broccoli — riced or finely chopped to about 2 cups.
- Sharp Cheddar Cheese — shredded, about 1 cup. Any shredded cheese can be substituted if you prefer a different flavor.
- Onion — finely diced, about 1/4 cup. White, yellow, or sweet onions all work.
- Egg — one large (or extra-large), lightly beaten to bind the mixture.
- Salt and Pepper — to taste; a small dash of each is optional.
Tips for Success
- To rice broccoli, trim florets and stalks, then pulse them in a food processor until finely chopped. You can include peeled stalk pieces.
- If you prefer not to use a food processor, finely chop the broccoli by knife.
- Keep any extra riced broccoli for other dishes or to freeze for later use.
- Use either regular or mini muffin tins. Lightly spray the wells with nonstick spray; paper liners are optional but should be sprayed as well.
- Overfill each muffin well slightly and press the mixture down; the muffins will settle while baking.
- Assemble quickly when broccoli, cheese, and onion are prepped ahead. Store leftovers in an airtight container in the refrigerator for about three days. Reheat in a toaster oven for best results or briefly in the microwave.
These muffins also make a convenient breakfast option and freeze well for meal prep.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Broccoli Muffins Recipe
Ingredients
- 2 heads broccoli to yield 2 cups of broccoli rice
- ¼ cup onion diced
- 1 cup sharp cheddar cheese shredded
- 1 egg lightly beaten; large or extra large
- Salt and pepper to taste optional; about ⅛ teaspoon of each if desired
Instructions
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Preheat oven to 350°F (175°C).
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Prepare broccoli rice: wash and dry the broccoli, remove florets, peel the outer layer from the stalks, chop the stalks into pieces, and pulse everything in a food processor until finely chopped.
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Measure 2 cups of the riced broccoli and reserve any extra for another use.
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In a large bowl, mix the 2 cups broccoli rice, diced onion, shredded cheddar, and salt and pepper if using.
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Stir the beaten egg into the broccoli mixture until evenly combined.
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Scoop the mixture into greased mini or regular muffin tins. The recipe yields about 24 mini muffins or 8–9 regular muffins. The mixture will settle while baking, so slightly overfilling is fine.
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Press the mixture down with the back of a spoon or your fingers to compact each muffin.
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Bake for about 20 minutes, until the muffins are set and lightly browned at the edges.
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Carefully remove the muffins from the tins and serve warm.