If you’re searching for a delightful, nutritious, and super easy recipe to introduce your little one to solid foods, the Broccoli and Cheesy First Muffins for Baby Led Weaning Recipe is a total game-changer. These mini muffins are packed with wholesome ingredients like tender broccoli and creamy goat cheese, making them perfect for tiny hands and developing palates. Not only are they irresistibly tasty, but their soft texture and chew-friendly size make them an ideal option for your baby’s first adventures with food.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that combine beautifully to create muffins with the perfect balance of flavor and texture. Each element plays a special role: flour provides structure, baking powder adds lift, garlic granules offer a gentle savory note, and the parsley brings freshness. The egg, milk, and olive oil bind everything together while ensuring moistness, and finally, the combo of Gouda goat cheese and cooked broccoli infuses the muffins with creamy richness and vibrant green goodness.
- Plain flour (140 g / 1 cup): The essential base that holds your muffins together with a tender crumb.
- Baking powder (1 tsp): Helps your muffins rise nice and light, perfect for little mouths.
- Garlic granules (1 tsp): Adds a subtle warmth and depth of flavor without overpowering.
- Parsley leaves (handful, finely chopped): Brings a fresh, herby brightness and flecks of color.
- Egg (1): A natural binder that provides protein and structure.
- Milk (190 ml / 3/4 cup): Keeps the batter smooth and moist for soft muffins.
- Olive oil (60 ml / 1/4 cup): Adds healthy fats and keeps the muffins tender and rich.
- Gouda goat cheese (100 g): Finely diced to introduce creamy, mild cheesiness perfect for babies.
- Cooked broccoli (150 g): Soft and finely chopped, packed with vitamins and gentle flavor.
How to Make Broccoli and Cheesy First Muffins for Baby Led Weaning Recipe
Step 1: Preheat the Oven
Start by heating your oven to 160ºC (320ºF). This moderate temperature ensures that your muffins cook evenly and stay soft on the inside without browning too quickly on the outside.
Step 2: Mix Dry Ingredients
In a large bowl, combine the plain flour, baking powder, garlic granules, and finely chopped parsley leaves. Mixing the dry ingredients first helps distribute the baking powder and herbs evenly throughout your muffins.
Step 3: Add Wet Ingredients
Make a well in the center of the dry mixture, then pour in the egg, milk, and olive oil. Stir everything together until you have a thick, smooth batter that’s ready to be enriched with cheese and broccoli.
Step 4: Fold in Cheese and Broccoli
Cut the Gouda goat cheese into small squares and finely dice the cooked broccoli. Gently fold these into the batter, ensuring they are well distributed without overmixing, so your muffins stay light and fluffy.
Step 5: Fill the Muffin Tin
Divide the batter evenly into a mini muffin tray. This recipe makes around 30 mini muffins — the perfect size for little hands to hold and explore food independently.
Step 6: Bake the Muffins
Bake for about 25 minutes or until a skewer inserted in the center comes out clean. These muffins should be golden brown on the edges while remaining soft and tender inside, ideal for babies trying finger foods.
Step 7: Cool and Serve
Allow the muffins to cool slightly before serving to your baby. They can be enjoyed warm or cold, making them a versatile snack or meal addition for your little one.
How to Serve Broccoli and Cheesy First Muffins for Baby Led Weaning Recipe
Garnishes
To make these muffins even more inviting, sprinkle some extra finely chopped parsley or a tiny dusting of mild paprika on top. It’s a fun way to add a pop of color and encourage your baby’s curiosity about different flavors and smells.
Side Dishes
Pair these muffins with simple sides like mashed avocado, yogurt, or steamed vegetable sticks. These combos not only add variety but also help develop your baby’s taste buds while complementing the savory notes of the muffins.
Creative Ways to Present
Serve the muffins alongside a colorful fruit platter for a mini picnic experience or stack them in a small basket to make snack time feel like a special event. You can even thread a few muffins onto a baby-friendly skewer with soft cheese cubes in between for a fun finger food platter.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover muffins in an airtight container in the fridge. They’ll stay fresh for up to three days, making them convenient for quick snacks or packed lunches.
Freezing
These muffins freeze beautifully. Place them on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container. This way you can grab a few at a time without defrosting the entire batch.
Reheating
Reheat frozen or refrigerated muffins gently in a low oven or microwave until warmed through. Just be sure to let them cool down a bit before offering them to your baby to avoid any burns.
FAQs
Can I use a different cheese instead of Gouda goat cheese?
Absolutely! Mild cheeses like mozzarella or cheddar work well, but avoid anything too strong or aged, as babies prefer gentle, creamy flavors.
Are these muffins suitable for babies with nut allergies?
Yes, this recipe is nut-free. However, always double-check ingredient labels and introduce any new ingredients carefully if your baby has food sensitivities.
Can these muffins be made dairy-free?
Yes, substituting the goat cheese with a dairy-free cheese alternative and using a plant-based milk can make this recipe suitable for dairy-free diets.
How can I make these muffins more colorful?
Try adding finely grated carrot or sweet potato along with the broccoli for natural color and extra nutrients, which little ones often love exploring.
What age is best to introduce these muffins in baby led weaning?
Once your baby is around 6 months old and showing interest in finger foods, these muffins are a perfect first solid food that’s easy to hold and packed with flavor.
Final Thoughts
These Broccoli and Cheesy First Muffins for Baby Led Weaning Recipe are such a lovely way to make mealtime exciting and nourishing for your baby. The balance of cheesy goodness and greens ensures a crowd-pleasing experience for both babies and parents alike. Give them a go — I promise they’ll become a staple in your baby’s snack rotation in no time!
Print
Broccoli and Cheesy First Muffins for Baby Led Weaning Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 30 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: Western
- Diet: Low Salt
Description
These Broccoli and Cheesy First Muffins are perfect for baby led weaning, combining nutritious broccoli and mild Gouda goat cheese in a soft, easy-to-eat muffin. With wholesome ingredients and a simple baking method, they make for a delicious and healthy snack that babies can enjoy warm or cold.
Ingredients
Dry Ingredients
- 140 g (1 cup) plain flour
- 1 tsp baking powder
- 1 tsp garlic granules
- Handful parsley leaves, finely chopped
Wet Ingredients
- 1 egg
- 190 ml (3/4 cup) milk
- 60 ml (1/4 cup) olive oil
Add-ins
- 100 g Gouda goat cheese, cut into small squares
- 150 g cooked broccoli, finely diced
Instructions
- Preheat the oven: Set your oven to 160ºC (320ºF) so it heats evenly while you prepare the batter.
- Mix dry ingredients: In a large bowl, combine plain flour, baking powder, garlic granules, and finely chopped parsley leaves. Stir thoroughly to distribute all the dry elements evenly.
- Add wet ingredients: Make a well in the center of the dry mixture; then add the egg, milk, and olive oil. Stir everything together vigorously until it forms a thick, smooth batter without lumps.
- Fold in cheese and broccoli: Gently incorporate the small Gouda goat cheese squares and the finely diced cooked broccoli into the batter, ensuring they’re evenly dispersed but not overmixed.
- Divide into muffin tin: Spoon the mixture into a mini muffin tin, filling each cup evenly. This recipe makes approximately 30 mini muffins.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25 minutes. Test by inserting a skewer or toothpick in a muffin—it should come out clean when done.
- Cool and serve: Allow the muffins to cool slightly before serving. These can be enjoyed warm or cold, perfect for little hands to hold during baby led weaning sessions.
Notes
- Ensure the broccoli is cooked soft enough for your baby to chew easily.
- You can substitute Gouda goat cheese with other mild cheeses like mozzarella or cheddar if preferred.
- These muffins freeze well—store in an airtight container and reheat before serving.
- Suitable for freezing in a single layer before transferring to a bag to prevent sticking.
- If you prefer a dairy-free version, substitute goat cheese and milk with suitable alternatives, but freezer and texture results may vary.
