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Two broccoli muffins on plate with a basket of muffins behind them.

Broccoli Muffins Recipe

Broccoli Muffins with cheddar cheese and egg have just 4 ingredients that don't include grains or flour! They're a perfect low-carb snack or side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 24kcal


  • 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; we used ⅛ teaspoon of each


  • Preheat oven to 350 degrees F.
  • To prepare broccoli rice, wash and thoroughly dry broccoli. Cut florets from stalks. Peel outer layer of flesh off of stalks and cut into small pieces. Add everything to a food processor and pulse several times until broccoli is finely chopped. 
  • Measure out 2 cups of broccoli rice. Use any excess broccoli rice for another purpose.
  • Mix 2 cups of broccoli rice, onion, cheddar cheese (and salt and pepper if using) in a large bowl.
  • Stir egg into broccoli mixture.
  • Scoop mixture into mini or regular muffin tins coated to prevent sticking. The yield will be about 24 mini muffins or 8-9 regular sized muffins. Note: the mixture settles as it cooks so overfilling the muffin tin is ok. However, you may end up with less than the quantity specified.
  • Press mixture down with the back of a spoon or fingers.
  • Bake for 20 minutes or until firm and starting to brown.
  • Gently remove from tins and enjoy!


Calories: 24kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 33mg | Vitamin A: 105IU | Vitamin C: 6.8mg | Calcium: 39mg | Iron: 0.1mg