Side view of cauliflower muffins on top of baking paper.

Cauliflower Muffins with Cheese, Kefir & Chives

These savoury, super fluffy cauliflower muffins are made using cauliflower rice, a moderate amount of cheese, nutritious kefir and fresh chives. They make a delicious snack, lunchbox idea or savoury veggie breakfast.
Course Breakfast, Snack
Cuisine International
Keyword cauliflower, cheese, muffins
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 6 muffins
Calories 233kcal
Author Monika Dabrowski


  • 100 g cauliflower florets roughly chopped
  • 200 ml kefir
  • 60 g mature cheddar cheese coarsely grated
  • 3 tbsp chives finely chopped
  • 1 medium egg
  • 45 ml vegetable oil I used cold pressed rapeseed
  • 150 g flour (5.29 oz)
  • 1.2 tsp baking powder
  • 1/2 tsp onion granules
  • 1/4 tsp fine sea salt


  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Grease a 6-hole muffin pan or line with paper cases.
  • Make the cauliflower rice by blitzing the cauliflower for a few seconds until it starts forming a crumbly mixture (do not overblend). Set aside.
  • Combine the flour, baking powder, onion granules and salt, stir thoroughly using a whisk and set aside.
  • In a large bowl combine the egg, oil and kefir and whisk until smooth. Add the cauliflower rice, most of the cheese (leave some to sprinkle on top) and chives and stir to combine. Pour in the flour mixture all at once and stir just to combine. Spoon the batter into the muffin pan, sprinkle over the remaining cheese and bake in the centre of the oven for 27 minutes.
  • Remove from the oven and set aside for 10 minutes. Carefully remove the muffins from the pan (I used a spatula to do this) and set aside to cool completely (or until only slightly warm) before serving.


  • Kefir: I used kefir in this savoury muffin recipe but you could swap it for buttermilk 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 not use any at all.  Good alternatives to chives include fresh tarragon (2 teaspoons should be enough), dried oregano, thyme or rosemary (not more than 1 teaspoon each).
  • Cheese: I used full fat mature cheddar but you could use mild cheddar or lower fat cheddar cheese.
  • Batter: To ensure your 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.
  • Serving suggestions: Great with morning eggs, as a snack, with a knob of butter, with soups and stews.
  • Storing: Once completely cooled store in a plastic container for up to 3 days. Best served warm.
  • Freeze for up to 3 months.


Serving: 1serving | Calories: 233kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 193mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 1mg