These vegan broccoli cheese muffins are fluffy and cheesy AND they hide a whole tree of broccoli inside! Tasty golden muffins with a fun veggie surprise!
recipe originally published January 25, 2013
Vegan Broccoli Cheese Muffins
Hello, muffin - what's that you're hiding?
Under your cheesy crispy exterior, inside your fluffy buttery crumb, I spy a hidden broccoli tree!
When I made pepperoni chili, I wanted to pair it with a muffin. I knew from the tastes as it simmered all day that this chili was going to be epic - I needed an equally knock your socks off muffin to accompany it.
This fun, kid friendly recipe is epic, this I guarantee.
The flavor is buttery and cheesy and if comfort was a flavor, I'd say that too.
These are crispy yet soft, light yet substantial. The extra fun is a full tree of broccoli inside each muffin - always a popular trick.
and then make these muffins as soon as it is possible.
Vegan Broccoli Cheese Muffins
Vegan Broccoli Cheese Muffins - fluffy, cheesy muffins with a whole tree of broccoli inside - tasty golden muffins with a fun veggie surprise!
Ingredients
- 2 tablespoons fresh ground flax seed
- ⅓ cup water
- 1 cup cashew milk
- 2 tablespoons apple cider vinegar
- 1 cup gluten free all purpose flour
- ¾ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- â…“ cup vegan cheese, grated
- â…“ cup vegan butter, melted
- 10-12 small broccoli trees, stem trimmed to fit inside muffin
Instructions
- Preheat oven to 350 °F. Spray a 12 muffin tin or line with muffin cups.
- Combine flax and water, set aside to thicken.
- In small bowl, whisk together cashew milk and apple cider vinegar - this is a dairy free buttermilk alternative. Set aside.
- In large mixing bowl, combine flour, baking powder, salt, and grated cheese. Add flax mixture, cashew milk mixture, and (cooled) melted butter - stirring just to combine.
- Spoon batter into muffin tins, filling about half way. Add one tree broccoli to each muffin tin, adding more batter to cover.
- Bake at 350 °F for 25-30 minutes, or until golden brown and inserted toothpick comes out clean.
Notes
dairy, egg, soy and gluten free, vegan
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Nutrition Information:
Yield:
12Serving Size:
one muffinAmount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 109mgCarbohydrates: 18gFiber: 6gSugar: 6gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Alexandra says
These are awesome! I'm loving your description of buttery, cheesy muffins with the crispiness and the light, softness. I've got to try these. 🙂 I especially love the brocolli "trees" - so neat!
Kristina Sloggett says
YES I hope you do try these muffins - a couple people already have, and they are agreeing this recipe is SO GOOD! 🙂 and yes, the trees are just fun, right? enjoy!
Wendy @ CookingQuinoa says
You always amaze me with your creativity Kristina! I think this just may be the solution to get my boys to eat their broccoli. (Though I may go the chopped route to increase my chances of success.) Carrot muffins worked to get my youngest to eat carrots so it's worth a shot. Worse case scenario....I'll get the whole batch to myself. Hmm...on second though, maybe I'll skip the chopping.
Kristina Sloggett says
haa - yes, having a batch to yourself is not a bad thing either. OH, or you could make a bread loaf out of this batter... just a hint, I did this too, and the recipe I made with the bread will be coming soon. SO GOOD! 😉
Barbara | Creative Culinary says
Now how cute is that? I'm sure it tastes wonderful but I just love that little broccoli tree in the center!
Kristina Sloggett says
I know, the surprise tree is my favorite part! 🙂
Aden Hailemariam says
Here's the thing: Daiya cheddar wedge and broccoli are AMAZING together. You know, all hot together. And so, this muffin recipe is, too!
Kristina Sloggett says
hi Aden! you know the new Daiya wedges are my favorite... one GOOD thing about them (their awesome melt-ability!) was a concern for me here - I thought it might work against a muffin... so I DID use a small amount of the Daiya cheddar (you KNOW I had to!), but I paired it with a less melty cheese - it was the Follow Your Heart brand, I think. so a good balance of both, and the muffins were fantastic! 😀
Purelymichelle says
too cute!!! love this
Heather @ Better With Veggies says
Genius - you know I love stuffing veggies in different places like this! Adding this to my list for sure!
Kristina Sloggett says
yay! seriously, this muffin is GOOD (and the broccoli is just good fun!).
Eileen says
OMG, whole branches of broccoli embedded in a muffin? YOU WIN ONE INTERNET. Also probably the wholehearted love of any children who otherwise don't eat their broccoli. 🙂
Kristina Sloggett says
the love of their parents, at least! 😉 hee, thanks - I love Internet Wins!
Bea says
Oh, such beautiful, delicious looking muffins 🙂 Love them, and also your info on the replacement for buttermilk,.
It must be a broccoli kind of week, as we are having broccoli today 🙂
Kristina Sloggett says
the non dairy milk + acv really does work well - you can probably use any non dairy milk - I almost always have coconut so that's what gets used! happy Friday!
Kalyn says
VERY fun!
janetha says
SO CUTE! You are the cute food QUEEN.