Cottage Cheese Broccoli Cheddar Muffins

If you are looking for an easy savory breakfast, these cottage cheese broccoli cheddar muffins are a great choice.

I love making savory muffins because they are simple to grab on busy mornings and stay fresh throughout the week.

Adding cottage cheese makes a huge difference in the texture. It keeps the bread soft and creates little pockets of melted cheese throughout each muffin.

Because of the dairy and eggs in the mix, this recipe is naturally high protein and will help keep you full for hours.

They come together in less than an hour, making them a great option for your weekly meal prep.

Why I Love This Recipe

Creamy Cheese Pockets – Leaving the cottage cheese curds whole creates molten, creamy pockets of savory richness in every single bite.

Crispy Golden Tops – Sprinkling extra sharp cheddar over the batter right before baking forms an irresistible, bubbly, golden crust.

Classic Soup Flavor – Sharp cheddar, tender broccoli, and sweet green onions bring that beloved warm soup flavor into portable form.

Never Soggily Baked – Steaming and drying the broccoli first ensures these muffins stay light, fluffy, and perfectly soft inside.

The Ingredients

• 2 cups Broccoli Florets, Finely Chopped
• 1 tbsp Water
• 2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Dry Mustard Powder
• 1/4 tsp Black Pepper
• 1 1/4 cups Full Fat Cottage Cheese
• 2 Large Eggs
• 1/2 cup Milk
• 1/3 cup Unsalted Butter, Melted
• 1 1/2 cups Sharp Cheddar Cheese, Shredded & Divided
• 2 Green Onions, Thinly Sliced

How to Make This Recipe

Step 1

Preheat the oven to 375°F and grease or line a 12-cup muffin tin.

Step 2

Place the broccoli in a microwave-safe bowl with the water, cover and microwave for 2 minutes until bright green and barely tender. Drain and spread on a towel to cool and dry, so the muffins bake up fluffy instead of soggy.

Step 3

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, mustard powder and pepper.

Step 4

In a separate bowl, whisk the cottage cheese, eggs, milk and melted butter. Leave the curds whole, since they melt into creamy, cheesy pockets as the muffins bake.

Step 5

Add the wet mixture to the dry ingredients and stir halfway. Add the broccoli, 1 1/4 cups cheddar and green onions, then fold just until no dry flour remains.

Step 6

Divide the batter among the cups and top with the remaining 1/4 cup cheddar.

Step 7

Bake for 22-25 minutes, until golden brown, the cheese is bubbly and a toothpick comes out free of raw batter.

Step 8

Cool in the pan for 5 minutes, then loosen the edges with a thin spatula. Serve warm, or reheat leftovers for 15 seconds in the microwave.

Quick Tips

Chop the Broccoli Very Small

I recommend cutting your broccoli into tiny, pea-sized pieces before steaming it.

Large florets make the batter harder to scoop into the tin and can cause the muffins to break apart when you take a bite.

Small pieces spread out evenly so you get tender broccoli in every single bite without big gaps in the muffin.

Dry the Broccoli Completely

Broccoli holds on to a lot of extra water after you steam it in the microwave.

From my experience, you should spread it out on a clean towel and pat it dry with paper towels before adding it to the bowl.

Removing that moisture is the secret to getting a fluffy, tender muffin instead of a soggy bottom.

Grate Your Own Cheddar Cheese

You will get the best results if you buy a block of sharp cheddar and shred it at home.

Pre-bagged shredded cheese is coated in dry starches that prevent it from sticking together in the bag.

Those starches keep the cheese from melting smoothly and can make the baked muffin crumbly rather than rich and cheesy.

More Favorites

• Cottage Cheese Cheddar Jalapeno Bread
• Cottage Cheese Everything Bagel Snack Muffins
• Cottage Cheese Protein Crispy Zucchini Fritters
• Cottage Cheese Protein Spinach Feta Egg Bites
• Cottage Cheese Zucchini Cheddar Protein Snack Squares

Quick Answers

Can I use frozen broccoli instead of fresh florets?

Yes, frozen broccoli works well as long as you thaw and drain it completely first.

Be sure to press out any excess water with paper towels, or the extra liquid will make your muffins soggy.