Nourishing Cauliflower & Corn Muffins

These savoury cauliflower muffins are a wholesome, family-friendly snack made with whole wheat flour and sweet corn. Perfect for lunchboxes, quick snacks, or an easy breakfast on the go.

We are officially a veggie-loaded muffin household, and these savoury cauliflower muffins are on high rotation. They’re soft, flavourful, and such a fun way to pack in extra goodness.

I love that they’re made with a cauliflower base, so I know my toddler is getting a serving of veggies in every snack. The cauliflower melts beautifully into the batter, while little pops of sweet corn add flavour alongside cheddar cheese, yoghurt, and eggs for a protein boost. Everything is held together with wholesome wholegrain flour, making them both nourishing and satisfying. I also love keeping a stash in the freezer for easy toddler snacks, lunchboxes, or a nourishing afternoon bite.

Ingredients You’ll Need

These savoury veggie loaded cauliflower muffins are made with simple, wholesome ingredients you probably already have on hand:

• Vegetables: Cauliflower and corn are the bulk of these muffins. The cauliflower is blended or  grated so it blend easily into the batter while still adding moisture and flavor.
• Cheddar cheese: Grated on the large holes of a box grater for that rich, cheesy flavor in every bite.
• Eggs: Two large eggs, lightly beaten, to bind everything together.
• Seasonings: A simple but tasty mix of onion powder, dried mixed herbs, and a pinch of salt.
• Whole wheat self-rising flour: Adds extra fiber while helping the muffins rise without the need for added leavening.
• Yoghurt: Full-fat Greek yogurt keeps the muffins moist and tender, while also boosting protein. So no oil or butter is needed!

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Cauliflower Muffins

Preheat the oven: Preheat to 160°C (320°F). Lightly grease or line a 12-hole muffin tin with paper liners.

Prepare the cauliflower: Add the cauliflower florets to a food processor and blitz until finely chopped, resembling snowflakes. Alternatively, grate using a box grater. Transfer to a large mixing bowl.

Mix the wet ingredients: Add the eggs, yoghurt, dried herbs, onion powder, salt, and pepper to the bowl. Stir well until evenly combined.

Add the flour: Gently fold in the wholemeal self-raising flour until just combined. Be careful not to overmix.

Add the cheese and corn: Fold through the corn and grated cheese until evenly distributed.

Fill the muffin tin: Divide the batter evenly between the prepared muffin cups. If using, top with a few slices of pickled jalapeños for extra flavour and a decorative finish.

Bake: Bake for 45 minutes, or until golden and a toothpick inserted into the centre comes out clean.

Cool: Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

• Use room temperature ingredients: Helps everything blend more evenly and improves muffin rise.
• Don’t skip straining the sweet potato: Too much moisture can make the muffins dense or undercooked.
• Bake just until done: Overbaking can dry them out; check with a toothpick.
• Flavour boost: Add garlic powder or fresh chives for extra punch.

How To Store

• Room temperature: Store muffins in an airtight container for up to 2 days.
• Fridge: Keep in an airtight container for 4–5 days. Reheat in the microwave for a few seconds or warm them in the oven to refresh the texture.
• Freezer: Once completely cooled, place cauliflower muffins in a ziplock bag or freezer-safe container and freeze for up to 3 months. Thaw at room temperature, gently reheat, or enjoy straight from frozen for a quick snack.

Recipe FAQ

More Muffin Recipes

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Zucchini Feta Muffins

Pumpkin Banana Muffins

Cheesy Sweet Potato Corn Muffins

If you try this cauliflower muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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