Olive oil broccoli muffins

Olive oil broccoli muffins with cabbage and sun-dried tomatoes make the perfect breakfast on the go, or a side to your lunch salad or dinner meal. Great for kids too!

Superb olive oil broccoli muffins! Perfect breakfast on the go that is packed with vegetables.


  • 600g (1.3 pounds) broccoli, trimmed and cut into florets
  • 100g (3.5 oz) sun-dried tomatoes, roughly chopped
  • 50g (1/2 cup) grated Edam cheese (or similar type of melty, mild cheese)
  • 100g (3.5 oz ) savoy cabbage leaves, chopped (yield = 2 cups / 480ml)
  • 2 eggs
  • 240ml (1 cup) milk
  • 120ml (1/2 cup) olive oil
  • 1 teaspoon sea salt
  • small pinch of black pepper
  • 350g (2 1/2 cups) all purpose flour
  • 4 teaspoons baking powder


  1. Preheat oven to 180°C (355°F). Line a 12-cup muffin pan with muffin liners, set aside.
  2. Bring a medium pot of salted water to a boil and toss in the broccoli. Cook for about 5 minutes, until tender (may take longer if your florets are big). Drain broccoli and transfer to a large bowl filled with super cold water. Drain after about a minute and transfer broccoli to a large mixing bowl.
  3. Crush broccoli with a fork. Add the tomatoes, cheese, cabbage. In a separate bowl whisk together eggs, milk, olive oil, salt and pepper. Stir this into the broccoli mixture.
  4. Lastly, sprinkle flour and baking powder over the mixture. Keep folding ingredients together with a spatula until they are well combined. The mixture will be thick and maybe even difficult to stir, but you want it like that. As long as it’s moist and there are no crumbs or dry patches of flour you’re good. (If that happens, you can add a tablespoon of milk to the batter, and continue to do so, until the batter is moistened.)
  5. Divide the batter evenly between 12 muffin cups and bake in the center of the oven for 25-30 minutes, until tops are slightly golden brown and a skewer inserted in the center of any muffin comes out clean.
  6. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack. Serve warm or cold. Store leftover muffins in an airtight container in the refrigerator (although I forgot mine on the kitchen counter and they still tasted fine) and eat within a day (I don’t know if these last any longer than that because we always eat them before that).


About the muffin pan size: I used a standard size muffin pan, where the volume of each cup is about 120ml (1/2 cup).
If you use classic muffin liners and fill the cups almost to the edge, you can squeeze out 24 small muffins with this recipe.
Alternately, you can use tulip muffin cases (or a homemade alternative with parchment paper), which are taller and allow you to fill the cups a bit more. If you pile up the batter a bit over the edge and push it down with a spoon, you can get 12 normal-sized muffins.
If you look at the images above you’ll notice the size difference, because I tried both versions. The size does not affect the flavor though. I think the bigger muffins look nicer, however some people prefer the smaller ones. You could also probably make 6 jumbo muffins, but the baking time may change.

Recipe inspired by Donna Hay magazine.