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    home » Recipes » Lunchbox Recipes

    Broccoli and Cheese Muffins

    Published: Nov 3, 2021. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video

    Broccoli and Cheese Muffins are the perfect savoury muffin for lunchboxes. Quick and easy to make, they are the most awesome non sandwich lunchbox item. Great as an on the go snack, they freeze well, defrost well and are deliciously cheesy. Get a big batch done in under 30 minutes! They are also great with soup for dinner, and even as a breakfast for super busy mornings. Make them mini for the lunchbox or normal size for grab and go snacks!

    broccoli and cheese muffins on a plate with veggies

    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert Tips and FAQs
    5 More muffin ideas
    6 Broccoli and Cheese Muffins

    Why you're going to love this recipe

    My kids love these- here is why you will too!

    • great for eating on the go- perfect for kids who love to run and play and recess and lunch
    • quick and easy to make
    • a veggie hit- which means one less veggie battle at dinner time
    • classic flavour combo of broccoli and cheese
    • freezer friendly
    • perfect for lunchboxes, recess, snack time, after school snacks, even as a breakfast or as a option for dipping in soup
    • can be made large or small, so they will fit in an y lunchbox

    What goes into the recipe

    ingredients for broccoli and cheese muffins, broccoli, cheese, egg, milk, olive oil, flour
    • broccoli is the star of the show for these muffins and they taste amazing because of the freshness of the broccoli in combination with the cheese and thyme. We are mostly using florets in this recipe, so freeze the stalk for future stock or for other dishes that cook longer.
    • grated cheddar- you want something with some flavour- hence why I choose cheddar. You can also try tasty cheese or even a blue cheese!
    • flours- there are two flours in this recipe: self raising flour and wholemeal self raising. Why? Wholemeal is better for you. White flour helps with lift and lightness. They are both self raising, but if you don't have self raising flour you can use 2 tsps of baking powder per cup of flour.
    • thyme- I have tried a lot of different herbs in these and thyme is the best one!

    How to make this recipe

    • First, chop the broccoli into florets. (Image 1)
    • Cook them using your preferred method: microwave takes about 4 minutes! (Image 2)
    • Rinse under cold water and chop them into tiny pieces. (Image 3)
    • Combine all the ingredients in a karge bowl. (Image 4)
    chopping, cooking the broccoli, finely chopping, mixing
    • Mix all the ingredients together (Images 5 and 6)
    • Put into muffin trays (either mini or normal size). Bake at 180º (355F) degrees for 18 minutes (mini) or 22 minutes (normal). (images 7 and 8)
    mixing, putting into muffin trays

    Expert Tips and FAQs

    How do I cook the broccoli?

    I place my broccoli in cold water and microwave in a microwave safe container for 4 minutes (1100W). Other options are boiling or steaming.

    Can I freeze these muffins?

    Yes! They are perfect for freezing and defrosting. They work well in the lunchbox, I pop them in frozen and they are ready by lunch (even with an icepack!).

    Can I swap the cheese?

    Yep! They work well with cheddar, tasty cheese, even parmesan. I have tried them with blue cheese for a more adult flavour and they worked well with that too!

    How do I make self raising flour?

    Add 2 tsps of baking powder per cup of flour.

    Broccoli and Cheese Muffins on a plate

    More muffin ideas

    • Milo muffins, one bowl and kids love them!
    • Apple Zucchini Muffins
    • Chocolate Zucchini Muffins- dairy free
    • Pizza mini muffins
    images of recipes overlaid with: want more family-friendly recipes?

    Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!Save

    broccoli and cheese muffins on a plate

    Broccoli and Cheese Muffins

    Broccoli and cheese muffins, perfect for the lunchbox, great as an on the go snack, or for a picnic and super yummy!
    4.49 from 35 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Total Time: 23 minutes
    Servings: 24 mini muffins
    Calories: 150kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 1 cup milk
    • 1 cup self raising flour (if you don't have self raising flour use 2 tsps baking powder with plain flour)
    • 1 cup wholemeal wholewheat self raising flour (if you don't have self raising flour use 2 tsps baking powder with plain flour)
    • 1.25 cups broccoli
    • 1 cup grated cheddar
    • 1.5 tsps dried thyme
    • 1 egg
    • 2 tbsps olive oil

    Instructions

    • Preheat oven to 180 degrees. (355F)
    • Chop the broccoli into florets and cook (I use the microwave- 4 minutes at 1100 W). You can also, steam or boil the broccoli.
    • Chop finely.
    • Mix all the ingredients together.
    • Don't overmix.
    • Put the muffins into mini muffin trays and bake for 18 minutes. Larger muffins will take 22 minutes.
    • Cool on a wire rack.

    Notes

    This recipe makes 24 mini muffins, or 12 normal size muffins.  I normally do a combo of mini (12) and 6 normal.
    Swap the cheese for parmesan or blue cheese if it tickles your fancy.
    Freezer friendly and great for picnic, lunchboxes and snacks!
    (if you don't have self raising flour use 2 tsps baking powder with plain flour)

    Recipe video

    Nutrition

    Serving: 2mini muffins | Calories: 150kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 328mg | Fiber: 1g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

    This post was originally published in 2015, updated with new photos in 2018 and given new photos, a video and faqs on November 3, 2021.Save

    Save

    « Veggie Nuggets
    Blueberry Banana Bread »

    Reader Interactions

    Comments

    1. Mieke says

      June 12, 2021 at 2:11 pm

      Is the kcal per muffin?

      Reply
      • Kylie says

        June 13, 2021 at 11:06 am

        It's for 2 mini muffins.

        Reply
    2. Alison says

      May 09, 2021 at 11:54 pm

      These did not work at all, very disappointing

      Reply
      • Kylie says

        May 10, 2021 at 10:04 am

        That's really odd, can you give me more information so I can troubleshoot?

        Reply
    3. Christina Zahra says

      January 21, 2020 at 12:18 pm

      Any chance you have quantities in grams? Hard to be sure whether to go with a compact cup of shredded cheese or just loosely filled. Thanks

      Reply
    4. Emily says

      August 28, 2018 at 10:49 am

      Thanks so much for sharing this recipe!
      I had some leftover broccoli and this was exactly what I was looking for. I used garlic & onion powder instead of thyme as I’m not keen on it and it went down a treat with miss 3 and miss 5.

      Reply
      • Kylie says

        August 28, 2018 at 11:38 am

        So good to hear! They are a favourite here!

        Reply
    5. Rubina De Abreu says

      January 18, 2018 at 1:28 pm

      Hi,
      Do you have the toddler recipes available to download on to iBooks?

      Reply
      • Kylie says

        January 18, 2018 at 7:14 pm

        No, I don't have a toddler book available for download at this stage. It is something I will be working on this year.

        Reply
    6. judes23 says

      December 13, 2017 at 4:32 pm

      These look great! How do you prepare your mini-muffin pans so that they don't stick?

      Reply
      • Kylie says

        December 13, 2017 at 5:23 pm

        I use silicone ones! Or you can spray with oil.

        Reply
    7. Christina says

      October 22, 2017 at 2:02 pm

      If i dnt have self raising flour. What are thr proportion with baking powder/soda/all purpose flour? Thanks!

      Reply
      • Kylie says

        October 22, 2017 at 5:30 pm

        So, it's one cup of plain flour to 2 tsps of baking powder.

        Reply
    8. The Darling Diaries says

      October 03, 2017 at 10:25 pm

      Just fabulous, do you mind If I share a picture and a link to this page on my blog - as part of my one-year old's meal plan?

      Reply
      • Kylie says

        October 04, 2017 at 11:31 am

        Of course! Go ahead!

        Reply
    9. Liesl says

      September 17, 2017 at 2:19 pm

      I don't have any wholemeal flour on hand. Can I just use 2 cups of plain srf?

      Reply
      • Kylie says

        September 18, 2017 at 11:34 am

        yes! No problems! I sometimes do that too!

        Reply
    10. Sarah says

      March 10, 2016 at 2:16 pm

      Sorry but what does srf mean?

      Reply
      • Kylie says

        March 10, 2016 at 2:34 pm

        Self raising flour! 😉

        Reply
        • jackie says

          April 21, 2016 at 1:23 am

          One question what is wholemeal?

          Reply
          • Kylie says

            April 21, 2016 at 7:37 am

            Wholemeal flour? Wholewheat flour?

            Reply
    11. Christina @There's Just One Mommy says

      February 14, 2016 at 4:37 am

      Sounds yummy and a great way to sneak in those veggies!

      Reply
    12. Kirri says

      January 17, 2016 at 12:08 pm

      I love a recipe that requires few ingredients and dishes. This was perfect!

      Reply

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