Name: Broccoli Cheese Muffin Cups Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 3 cups cooked and chopped broccoli; 1 large egg; 12 Ritz crackers (crushed); 1 heaping cup cheddar cheese (plus more for topping); 1/2 teaspoon garlic powder; 1/2 teaspoon salt

Jump to Recipe· 4.6 from 16 reviews

If you’re on the hunt for a snack that’s as delicious as it is wholesome, you’ve got to try this Broccoli Cheese Muffin Cups Recipe. It’s one of those dishes I love making for busy mornings or quick bites because it’s simple, packed with flavor, and just downright satisfying. Imagine warm, cheesy bites with just the right amount of crispiness and a veggie inside that even picky eaters can’t resist. Stick with me here—you’ll be making these little cups on repeat!

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Why This Recipe Works

Balanced Flavors: The sharp cheddar cheese pairs perfectly with the mild broccoli, creating a comforting taste everyone will love.
Quick & Easy Prep: Minimal ingredients and just one bowl means less mess and more time enjoying your snack.
Versatile Serving: Eat these muffin cups as a quick breakfast, an appetizer, or a healthy snack any time of day.
Kid-Friendly & Crowd-Pleasing: Even finicky eaters tend to love these cheesy bites—perfect for family meals or parties.

Broccoli Cheese Muffin Cups, healthy snacks with broccoli and cheese, quick muffin cup recipes, easy vegetable muffin cups, cheesy broccoli breakfast bites - Nine small baked egg muffins sit in a dark gray metal muffin tray. Each muffin has a top layer of melted yellow cheddar cheese with a slightly crispy edge. Beneath the cheese, bits of green broccoli peek through the smooth, cooked egg layer, giving a mix of yellow and green colors. The muffins fill the cavities fully, showing a soft but firm texture with some uneven, natural surfaces. The muffin tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Broccoli Cheese Muffin Cups Recipe uses simple, everyday ingredients that come together beautifully. Each brings something special: broccoli adds veggie goodness, crackers add that perfect crunch, and cheddar gives it that irresistible melty, cheesy flavor.

Cooked and chopped broccoli: Using cooked broccoli is key to getting tender, flavorful bites without any bitterness. I usually go for frozen microwavable broccoli because it’s fast and consistent.
Egg: This acts as the binder, holding everything together. One egg keeps it light, but you can add another if you prefer a softer, more quiche-like texture.
Ritz crackers: Crushed crackers add a subtle buttery flavor and a little saltiness that balances the cheese nicely.
Cheddar cheese: I like sharp cheddar for that bold cheesy taste; plus, topping the muffin cups with extra cheese gives a gorgeous golden crust.
Garlic powder: A touch of garlic elevates the savory profile without overpowering the dish.
Salt: Just enough to bring out all those flavors, but keep in mind that Ritz crackers already have some salt, so don’t go overboard.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve found that this recipe is super flexible—feel free to customize it however you like. I often swap in different cheeses or toss in some seasoning to keep it interesting. It’s your kitchen, your rules!

Add some kick: Sometimes I sprinkle in a little smoked paprika or a pinch of cayenne for a subtle warmth that balances the cheese.
Swap crackers: If you don’t have Ritz, use crushed breadcrumbs or even crushed tortilla chips for extra crunch and flavor.
Make it veggie-forward: Toss in some finely diced red pepper or shredded carrot for color and extra nutrition.
Turn it into a breakfast treat: Add an extra egg and some cooked bacon bits when mixing for a heartier muffin cup perfect with your morning coffee.

Step-by-Step: How I Make Broccoli Cheese Muffin Cups Recipe

Step 1: Prep and Mix Your Ingredients

First things first, preheat your oven to 375°F. While that’s warming up, grab a medium bowl and toss in your cooked broccoli, crushed Ritz crackers, cheddar cheese, egg, garlic powder, and salt. I like to mix gently but thoroughly so every bite has a bit of everything. Heads up: the mixture will seem a little dry—that’s exactly what helps it crisp up as it bakes!

Step 2: Fill Your Mini Muffin Tin

Generously grease your mini muffin tin (trust me, you want to make sure these come out easily). I like to use a little non-stick spray and then sprinkle a tiny pinch of cheese at the bottom—this extra step creates a deliciously crispy cheese layer, which my family absolutely loves. Then spoon the broccoli mixture evenly into the muffin cups, squishing them down firmly with your fingers to compact everything together. This helps the muffin cups hold their shape out of the oven.

Step 3: Bake Until Golden and Bubbling

Pop the tray in the center rack and bake for 14-16 minutes. Look for the cheese on top to start turning golden brown—that’s your cue that they’re ready! Once out of the oven, let the muffin cups cool for at least five minutes in the pan. This waiting step makes them easier to remove without falling apart.

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Pro Tips for Making Broccoli Cheese Muffin Cups Recipe

Use Microwavable Broccoli: I always use frozen broccoli that’s microwave-steamed, saving prep time and keeping it tender without sogginess.
Don’t Overfill Cups: Filling the muffin cups just right helps them cook evenly and keeps the perfect crunch around the edges.
Press Down Firmly: Compacting the mixture in the tins helps your muffin cups stay intact after baking—trust me, it works every time.
Let Them Rest Before Removing: Cooling slightly ensures the muffin cups firm up and won’t crumble when you take them out of the pan.

How to Serve Broccoli Cheese Muffin Cups Recipe

Garnishes

I love to serve these with a sprinkle of fresh chopped chives or a little dollop of ranch dressing for dipping—adds a fresh contrast to the warm, cheesy bites. A tiny drizzle of sriracha mayo is my go-to when I’m craving a spicy kick.

Side Dishes

These broccoli cheese muffin cups go wonderfully with a crisp side salad or some fresh fruit to balance the richness. For a more filling meal, pair them with tomato soup or a bowl of your favorite chili for dipping.

Creative Ways to Present

For parties, I like to arrange these muffin cups on a wooden board surrounded by colorful veggies and assorted dips—makes for a festive, inviting spread. Lining them up with little flags or toothpicks garnished with herbs adds a charming homemade touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover broccoli cheese muffin cups in an airtight container in the fridge. I’ve found they stay fresh and tasty for up to 3 days—perfect for quick snacks or to pack for lunch the next day.

Freezing

You can absolutely freeze these! After baking and cooling completely, wrap each muffin cup individually in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep well for about 2 months, making a handy grab-and-go snack.

Reheating

To bring them back to life, I recommend reheating in a toaster oven or regular oven at 350°F for 5-7 minutes. This keeps them crispy on the outside and melty inside. Microwaving works too, but you might lose a bit of that delightful crisp.

FAQs

Can I use fresh broccoli instead of frozen for this Broccoli Cheese Muffin Cups Recipe?

Absolutely! If you have fresh broccoli, just steam or boil it until tender, then chop it finely before mixing. The key is to make sure it’s cooked well to avoid any bitterness and to keep the right texture for holding together in muffin form.
Can I make these muffin cups gluten-free?

Yes! Simply swap the Ritz crackers for gluten-free crackers or crushed gluten-free breadcrumbs. The texture might be slightly different, but they’ll still bake up wonderfully cheesy and crispy.
How do I prevent my muffin cups from falling apart after baking?

Pressing the mixture firmly into the muffin tins is crucial. Also, letting them cool for several minutes before removing helps them set properly. If you want extra hold, adding an additional egg can provide more binding strength.
Can I prepare the mixture ahead of time and bake later?

You sure can! Store the mixed batter in the fridge for up to 24 hours, then fill greased muffin tins and bake fresh. Just give it a gentle stir before filling as the crackers may absorb some moisture over time.

Final Thoughts

I honestly can’t get enough of this Broccoli Cheese Muffin Cups Recipe—it strikes that perfect balance of cozy, cheesy goodness with a veggie boost. I love sharing these with friends because they’re easy, crowd-pleasing, and just plain fun to eat. Give it a whirl next time you want a snack or quick breakfast that feels homemade and special. Trust me, once you try these, they’ll become a staple in your kitchen just like they did in mine!