Name: Fluffy Cauliflower Muffins
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Ingredients: 3.53 ounces cauliflower florets (roughly chopped); ¾ cup+1½tbsp kefir (or buttermilk); ½ cup mature cheddar cheese (coarsely grated); 3 tablespoons chives (finely chopped); 1 large egg; 3 tablespoons vegetable oil; 1⅕ cups flour (5.29oz); 1⅕ teaspoons baking powder; ½ teaspoon onion granules; ¼ teaspoon fine sea salt

Jump to Recipe

These savoury, fluffy cauliflower muffins are made using cauliflower rice and a moderate amount of cheese. They make a delicious snack, lunchbox idea or savoury veggie breakfast.

Side view of cauliflower muffins on top of baking paper.

These savoury cauliflower muffins are just as quick and easy to make as ‘sweet’ muffins but have the added bonus of being sugar free!

Ingredients

Cauliflower florets.
Kefir: helps to make these muffins fluffy.
Cheese: the perfect accompaniment to cauliflower.
Onion granules: add flavour.
Chives: add freshness.
Vegetable oil.
Flour: use plain/all-purpose or white whole wheat flour.

Substitutions

Kefir: I used kefir but you could use buttermilk instead, if you prefer or can’t get kefir. I tend to use kefir as it’s healthier.
Chives: You could also use different herbs or omit them altogether. Good alternatives to chives include fresh tarragon (1 teaspoon should be enough), dried oregano, thyme or rosemary (not more than ½ teaspoon each).
Cheese: I used full fat mature cheddar but you could use mild cheddar or reduced fat cheddar cheese.

Preparing the cauliflower

These veggie muffins are made using cauliflower rice. It’s still cauliflower only blended into a coarse crumbly mixture. This is easier and much quicker to do than manually chopping the cauliflower. Making cauliflower rice also ensures your crumbs will be more or less the same.

In this cauliflower muffin recipe I used only the florets. This is because they contain less moisture and are easier to turn into crumbs than the stalks. This is not to say that cauliflower rice can’t be made successfully using the entire vegetable. It absolutely can! For example, I blitzed both the florets and the stalk in cauliflower stuffed peppers with feta as well as cauliflower rice crusted chicken. So it all depends on the recipe.

Top tip

You can prepare the cauliflower rice in advance. Place in a bowl, cover and refrigerate overnight.

Top down view of muffins on top of wooden board lined with baking paper, with green cloth to the right.

Equipment you'll need

Kitchen scale/measuring cup and spoons
2 large bowls, whisk and large spoon
Chopping board and knife
Blender and grater
6-hole muffin pan and paper cases (if using)

Step-by-step recipe instructions

1.Make the cauliflower rice by blending until crumbly (but not mushy) and set aside. Preheat the oven to 400 F/ 200 C/ gas mark 6 and lightly grease a 6-hole muffin pan or line with paper cases.

2. In a bowl combine the flour, baking powder, onion granules and salt and stir thoroughly using a whisk.

Flour mixture in large yellow bowl with green whisk.

3. In another bowl whisk together the egg, oil and kefir until smooth.

Egg with oil and milk in large white bowl with green whisk.

4. Add the cauliflower rice, most of the cheese, chives and stir.

Grated cheese and cauliflower rice with chopped chives in large white bowl with spoon.

5. Pour in the flour mixture and stir just to combine.

Lumpy cauliflower muffin batter in large white bowl with spoon.

6. Spoon the batter into your muffin pan and sprinkle over the remaining cheese. Bake in the centre of the oven for 27 minutes.

Lumpy batter in 6-hole white ceramic muffin pan with flowery blue pattern.

7. Remove from the oven and set aside for 15 minutes then transfer the muffins onto a cooling rack.

6 cauliflower muffins in ceramic white pan with blue flowery pattern.

Serving suggestions

These versatile cauliflower muffins are great for breakfast with your morning eggs and coffee, but can also be enjoyed on their own as a snack. They also make a delicious accompaniment to soups or stews.

Top tips and FAQs

You will only need to use cauliflower florets in this recipe - add the cauliflower stalk to soups, especially ones you’ll puree. You could also finely chop it and add to salads. Try also roasting it along with other vegetables and tossing together with pasta for a simple healthy vegetarian meal.
Batter: To ensure your cauliflower muffins are light and fluffy rather than dense remember not to overmix the batter. Stir just to combine. The batter will be very lumpy and thick.
Best served on the day they are made.
Storing: Once completely cooled store in a plastic container for up to 3 days. Best served warm.
Freeze for up to 3 months.

Side view of cauliflower muffins on top of wooden board lined with baking paper.

Check out also this collection of vegetable breakfast recipes for more veggie breakfast inspiration.

Keep in touch!

If you make these savoury cauliflower muffins I'd love to know how they turned out for you. Let me know in the comments below, thanks:)

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Fluffy Cauliflower Muffins