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Broccoli and Chutney Muffins



16 muffins

A delicious twist on savoury Broccoli and Chutney Muffins. Maybe not the usual flavour combination, this recipe includes broccoli and a delicious chutney to the mix – making these muffins fantastic! These muffins are super soft to bite into, flavourful, a little crumby (but not too much) and most importantly – so delicious! What makes any muffin recipe tempting is how easy it is to make them – and these muffins are just that, easy to make, quick to bake, with a smudge of more chutney on top to serve. Super delicious to eat. Can’t go wrong!


The thing is – you will not find me making muffins on a regular basis. However – whenever I see some left over / forgotten vegetables hanging around in the fridge, a great way to utilize them is to pack them into a delicious muffin recipe. And that is the exact inspiration for these Broccoli and Chutney Muffins. What has made these muffins taste even better than I expected is the addition of tomato chutney. Not the most common addition to a muffin recipe, but trust me, a good idea! A little chutney in this recipe goes a long way. 

Easy to make

If you are a regular cook or baker, a lot of the muffin ingredients may be lying around in your pantry already. And if you have made muffins before, you will find this Broccoli and Chutney Muffins straight forward.

What’s great about this recipe is that you can easily adjust it to any vegetable lying around. However, this one is made with one head of a small broccoli, some seasonings, chutney and your usual muffin ingredients. So, besides this being a great versatile recipe, today we are using up broccoli.

Making the muffins

I like to start off with the wet ingredients and then gradually add the sautéed onions and dried ingredients. So, to begin – with a hand whisk, give the eggs a good mix, add the milk, stream in the melted butter, and combine. Then add the mayonnaise, tomato chutney and mix well.

Now – at this point I like to add in the sautéed onions followed by self-raising flour, and all the seasonings.

Notice how we are not using an electric or stand mix? This recipe does not need fancy equipment, a hand whisk works perfectly well.

Towards the end, swap over to a spatula, add the chopped broccoli, and combine all the ingredients. 

Then bake

Spoon the mixture into muffin cups (two tablespoons per cup) and bake in the oven for 25 – 30 minutes.

A little tip – bake the muffins for 25 minutes until they have turned golden brown. Then at the end turn the oven off, leave the door closed and keep the muffins in there for a further five minutes.

This allows them to cool down with the oven, rather than removing them from the warmth straight away.


This recipe will take you less than 15 minutes to prepare, and 25 minutes to bake. This means that within the hour, you can serve up delicious savoury Broccoli and Chutney muffins. Since these are a savoury, you can serve these muffins as a side to a main meal, prepare them as snacks for friends or family and even pack them for kid’s lunches, even your own lunch!

I have found these muffins to be great for about any time of the day. Store them in the fridge for up to three days for later use. When you are ready to eat them, heat them in the microwave and serve with some extra chutney, or smeared with some cream cheese. Alternatively, you can also store these in an airtight container at room temperature. 

Some may suggest freezing muffins – mmm I am just not a fan of this. I prefer muffins to be as fresh as possible. Re-heating them from a frozen state is not my favourite thing. But up to you!

Looking for more recipes?

I have other savoury recipes for you try, some of my favourites are below:

Serbian Cheese Pita / Pie

Rustic Spring Onion and Veggie Scones

Homemade Bagels From Scratch

If you make these Broccoli and Chutney Muffins, be sure to leave a comment and let me know how they turn out for you. If you get a moment, please leave this recipe a rating. I would love to hear what you think, and if you make them, you can tag me over on Instagram.



Adjust Servings
2 whole eggs
250ml whole milk
80g butter, melted
60g whole egg mayonnaise
60g tomato chutney
1 yellow onion, sauted
350g self raising flour
1/4 tsp salt
rounds black pepper
1tsp dried thyme
1tsp dried parsley
1head broccoli, steamed & chopped


the wet ingredients
In a large mixing bowl, add the eggs and whisk them for a minute or two. Then while still whisking, gradually add the milk and slowly stream in the melted butter. To this - add the mayonnaise and the tomato chutney and combine well.
Once the onions are sautéed, add them in with the wet ingredients and give this a quick mix.
Mark as complete
the dry ingredients
Using a hand whisk, gradually add in the self raising flour, a tablespoon at a time. Add the next tablespoon once the previous flour mix has been incorporated. Towards the end of the flour batter, swap over to a spatula.
Add in the salt, pepper, thyme, parsley and combine. Finally fold in the chopped broccoli.
Mark as complete
to bake
Spoon roughly two tablespoons of the muffin mix into muffin cups. Bake in the oven for 25 - 30 minutes, or until the muffin tops have turned a golden brown colour.
Let the muffins cool off, then serve warm with extra chutney on the side.
Mark as complete
Store in the fridge for up to 3 days or in an airtight container at room temperature.

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