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Cheesy, pillowy soft and super easy to make, these savory muffins with cheese and broccoli are one healthy muffin recipe to make for breakfast, lunch or snacks! Loved by toddlers, kids and adults, you won't want to make muffins any other way!
Table of Contents
Savory Muffins for Toddlers and Adults
Sweet muffins are great, but I like to have healthier options to give to Charlotte, myself and my husband. Savory muffins can be eaten for breakfast, as a snack or even a lunch. Since they aren't made with sugar, I like to have a few on hand in the freezer so that I can serve a healthy muffin to my family.
These broccoli cheese muffins are perfect for toddlers, kids and adults! They're soft and fluffy so perfectly safe for toddlers that are age 1+. If your toddler is good with eating food and doesn't shove everything in their mouthes, you can give the whole muffin as is, but if they're not too good with eating, then cut the muffins in 6-8 parts and serve that way.
Ingredients
These delicious savory breakfast muffins are entirely gluten free and keto friendly. They are made with almond flour instead of flour to save on the carbs.
To make these easy broccoli cheddar muffins, you'll need the following ingredients.
- Almond flour
- Cheddar Cheese - although any type of cheese is fine.
- Broccoli
- Almond Milk
- Eggs
- Butter
- Spices
Instead of broccoli, you could use a variety of toppings as a lot of ingredients go well with cheddar cheese. You can swap the broccoli for any of these options:
- Bacon: Cooked and chopped.
- Spinach: thawed and drained.
- Sausage: cooked and chopped.
- Zucchini: shredded with the water squeezed out.
- Jalapeno: sliced.
- Ham: chopped.
- Kale: chopped.
- Leek: chopped.
How to make Cheddar Cheese Muffins
Before starting making your cheese muffins, you'll want to grate your cheddar cheese and chop your broccoli into small tiny florets.
You'll then make your own buttermilk by combining the almond milk and apple cider vinegar together in a small bowl and letting it sit for 5 minutes.
Then you'll add all of the dry ingredients in a large bowl and mix together with a whisk. Add the wet ingredients to that, mix well and finally add the broccoli and cheddar cheese and mix.
You'll have a somewhat half liquid half thick batter.
Oil your silicone molds with a generous amount of oil and add the muffin batter with a spoon to each muffin mold with a spoon. There should be enough batter to make 6 jumbo muffins or about 10 regular sized muffins.
You'll then want to bake your muffins at 180C/350F for 30 minutes or until a toothpick inserted in the middle comes out clean.
When you take them out of the oven, let them cool down completely before taking them out of the mold as they are extremely hot.
Troubleshooting Tips
My batter stuck to the muffin cups.
Don't use muffin cups. Use a really well-oiled non stick muffin tray, silicone muffin cups or silicone muffin tray. The cheese will stick to all paper and aluminum paper so do not use those.
My muffins are a bit too wet
Did you add the proper amount of almond flour, cheese and broccoli? Please measure each amount with a scale so that you get the perfect consistency in your muffins.
My muffins didn't rise
Make sure you're using fresh baking powder. Old baking powder will make your baked goods not rise properly.
What to Serve with Cheddar Muffins
Since the broccoli cheese muffins are pretty filling from the cheese and almonds, I think they go extremely well with a side of soup or salad.
Here some of my favourite recipes to eat with these easy cheddar muffins!
- Keto Beef Bourguignon
- Keto Taco Soup
- Low Carb Zuppa Toscana Soup
- Low Carb Cauliflower Soup
- TexMex Soup
- Roasted Tomato Basil Soup
- Low Carb Caesar Salad
- Tomato Avocado Cucumber Salad
Storage Instructions
These cheese muffins can be stored in both the fridge and freezer.
For the fridge: Just place them in either a Tupperware or a Ziploc bag so that they don't dry out. They'll be good for about 4-5 days.
In the freezer: Place them in a Ziploc bag and remove all of the air. They will keep in the freezer for about 2 months. To thaw, simply thaw them in the fridge overnight.
Frequently Asked Questions
Yes, you can use any type of milk that you like! Dairy or non-dairy will work!
You can use any type of cheese that you want as long as it's the shredded kind. Pre-shredded also works fine. Don't use powdered parmesan, it won't work out.
If you have introduced almonds (in the form of powder), dairy and eggs, then these are fine to introduce to your baby during baby led weaning. Just cut them into finger length strips and serve to your baby.
You can use any type of oil that you like. Ghee, avocado oil, olive oil, or coconut oil are all great options. If you use coconut oil, just make sure it's refined and not extra virgin or else your muffins will taste like coconut.
Yes! Fresh or frozen works fine for this recipe. Just make sure to squeeze out all of the water after you thaw the broccoli.
More Keto Muffin Recipes
You'll also want to make my other low carb muffin recipes after making these! For sweet muffins, you'll want to try my keto blackberry muffins, keto pumpkin muffins or these raspberry muffins. For savory muffins you'll love these cheddar jalapeno biscuits.
Recipe Card
Savory Keto Broccoli Cheese Muffins
Equipment Needed
- Jumbo Silicone Mold
Ingredients
- 4 eggs
- 6 tbsp unsweetened almond milk
- 2 tbsp unsalted butter (melted)
- 1.5 cup cheddar cheese (shredded)
- 1 cup chopped broccoli
- 1 ¾ cup blanched almond flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp oregano
- 1 tsp parsley
- ½ tsp Himalayan salt
- ½ tsp black pepper
- ½ tsp garlic powder
Instructions
- Preheat the oven to 180C/350F.
- Grate the cheddar cheese and thinly chop the broccoli.
- In a bowl, combine all of the dry ingredients and mix until well incorporated.
- Add the wet ingredients to the dry ingredients and mix. Add the broccoli and mix again. Add the cheddar cheese and mix until all of the cheese is evenly mixed in the batter.
- Spoon the batter into 6 jumbo muffin molds or 10 regular size silicone muffin molds. I used silicone muffin molds so that they wouldn't stick.
- Bake for 30 minutes. Take out of the oven and let cool before serving. You can eat them hot or cold, just be careful when taking them out of the oven as the inside of the muffin is piping hot!!
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Lamyk
The muffins were delicious and the recipe is easy to follow. Since I did not have cheddar cheese, I replaced it with a cup of Parmesan cheese. I also used the regular muffin pan to bake as I do not have a silicone one. After one hour’s of cooling after baking, I was able to remove the muffins from the pan quite easily without much sticking.
Thanks for sharing the recipe!
Leslie Pounds
Was out of broccoli so used chopped spinach. Everything else was as instructed. So GOOD.
Kylie
Love this recipe.
Easy and tastes great .
Thank you .
Preeti
They are my absolute favorite. I want to make a big batch. Can I freeze them?
Stephanie
I made these for a friend who recently became diabetic and I am following Keto we both rated them
10 out of 10.
HT
I just made this as a snack for my bus journey tmr to NY and it was deeeeliiiiiccciiiioouuuussss!!! I made some adjustments to the recipe a little. I added corned beef, scallions, garlic powder, onion powder and oregano instead. Oh my these are da bombz! Thank you so much for this recipe!!!
Daniela
Hi, I've just discovered this recipe and it worked amazing for me as it is. I am looking at using gluten free flour though instead of almond flour - would you have any advice on how to substitute? The one I've got already had xantham gum added in. Any advice very much appreciated!
Daniela
Mira
Hi Daniela, GF flour is usually a 1-1 replacement for almond flour so it should work in the same amounts.
Daniela
Hi Mira,
Thank you so much for your prompt reply! I shall make another batch this weekend using GF flour and I'll post my results here.
And thank you again for working this recipe out - it's a lifesaver for a packed lunch for the kids and my husband!
Daniela
Nathan
Hi! I just made these in a regular muffin pan, and they came out somewhat hard. Will cooking in the silicone tray make them softer? Thanks!
Mira
Hmm, did you measure the almond flour by scale or cups? Or forgetting a wet ingredient? Was the batter dry in the cups or still pretty wet? Usually adding too much flour would make them hard. The baking tray shouldn't affect the softness of these.
Jessica
THESE WERE AMAZING!!!
Rosie
As a big fan of savoury muffins I was so happy to find a keto recipe! These were fluffy, moist and tasty. I made a few subs as it was a last minute decision to cook these. I had no broccoli so used half zuchini (patted dry) and cauliflower. Also on had almond meal not flour (texture was still ok). I added ham too. I don't have silicon cases so used squares of baking paper and that worked a treat. Thanks for the great recipe
Angela
Is the broccoli cooked or raw?
Mira
Hi Angela, it's raw. It cooks in the oven.
Steph
Looks amazing! Would you say these could stay a few hours out if the fridge (I'm thinking of making to travel with) otherwise how long do you store them for ? Thank you!
Mira
Yes, definitely. They're good out of the fridge for a while since I bring them to work and eat them for lunch. But in summer I'd be careful.
I just store them in a plastic bag in the fridge and microwave them when I want to eat them. They usually last less than 1 week because I eat them before that.
Cathie
I found these had a really dry mouth feel which I have come across before using almond flour and meal.
I heated them, cut them in half and buttered them well, put avocado on and drizzled with oil. Alternatively you could put mayonnaise on them.
Mira
Interesting, for me they've always been very moist if anything because of the cheddar and butter.
Sara
This was great. I've made this twice already and it's easily one of our favourites. I wonder if it could be made into a bread? Although I don't have a silicone bread mould as of now.
Mira
I haven't tried making it as a bread. You could put parchment paper over a metal loaf mold and bake it longer or check with a toothpick if it's still raw inside.