Chicken Broccoli Muffins
Chicken Broccoli Muffins
These Chicken Broccoli Muffins are a simple, savoury baby-led weaning and toddler-friendly recipe, perfect for lunchboxes, quick lunches, snacks or easy family meals. Made with chicken sausage, grated broccoli, cream cheese, eggs and cheddar, they’re soft, cheesy and packed with flavour, while still being easy for little hands to hold.
This easy savoury muffin recipe is ideal for babies from 6 months, toddlers and older kids too. The grated broccoli blends beautifully into the mixture, making these muffins a great way to add extra veggies without fuss. The chicken sausage adds protein and flavour, while the cream cheese helps keep the muffins soft and moist — perfect for baby-led weaning..
These BLW chicken muffins are also brilliant for meal prep. Bake a batch, keep them in the fridge for busy weekdays, or freeze for quick grab-and-go meals when you need something nutritious without starting from scratch. Serve with cucumber sticks, fruit, yoghurt, avocado or steamed vegetables for a balanced baby and toddler-friendly meal.
They’re also perfect for batch cooking - make a tray, store in the fridge or freezer, and you’ve always got a quick, healthy option ready for those busy, chaotic days when cooking feels like too much.
For more quick, stress-free meals like this, download my app with 800+ baby-led weaning and toddler-friendly recipes designed to make feeding your family feel easier.
📲 Download on Apple (iPhone/iPad)
Ingredients
- 1½ cups (187g) of self-raising flour
- 1 cup (200g) of cream cheese
- 1/4 cup (62ml) of full fat milk (any will work — cow’s, soya, oat, coconut, breast or formula)
- 4 medium eggs, whisked
- 340g of chicken sausage (chicken removed from the sausage skin)
- 1/2 small head of broccoli, grated
- 1 cup (125g) of mild grated cheddar cheese
Instructions
Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases
Add the flour to a large mixing bowl - reserve
In a jug, whisk together the cream cheese, milk and eggs - pour into the mixing bowl and stir to create a thick batter
Finally, fold through the chicken sausage, broccoli and cheese
Divide the mixture evenly between the muffin cases
Bake the muffins in the oven for 25-30 minutes, until golden brown
Serve once cooled.
Notes
Soft and cheesy Chicken Broccoli Muffins made with chicken sausage, broccoli, cream cheese and cheddar. Perfect for baby-led weaning, toddlers, lunchboxes, snacks and easy family meals.
Freezing and re-heating advice:
Let the food cool fully, then place on a baking tray flat in the freezer for up to an hour. Then you can put them into an airtight container or freezer bags, this will stop them sticking together.
They will keep in the freezer for up to 3 months.
Remove as many from the freezer as you need and defrost fully at room temp or overnight in the fridge. Place the food back on a baking tray in the oven at a low temp. Heat until piping hot throughout.
Please follow NHS guidance on safe preparation and storage of food.
How To Serve for 6-7 months: Slice into finger width pieces and offer one slice at a time
How To Serve for 8-9 months+: Cut into smaller bite sized pieces for older babies to help develop or master pincer grip.
No Comments