Cheddar and Jalapeño Cauliflower Muffins
Low-carb savory muffins packed with sharp cheddar cheese and spicy jalapeño, perfect for a keto breakfast or snack. This american-inspired keto (keto, low carb) ready in about 40 minutes pairs chopped cauliflower florets, large eggs, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups chopped cauliflower florets
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup almond flour
- 1 small finely diced jalapeño pepper
- 1 tsp baking powder
- 2 tbsp melted unsalted butter
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F and grease a 12-cup muffin tin with butter or line with paper liners.
- Step 2: Steam 2 cups chopped cauliflower florets until very tender, about 8-10 minutes; drain well and pat dry with paper towels to remove excess moisture.
- Step 3: In a large bowl, whisk 4 large eggs with 2 tbsp melted unsalted butter until combined.
- Step 4: Stir in 1 cup shredded sharp cheddar cheese, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper.
- Step 5: Fold in the drained cauliflower and 1 small finely diced jalapeño pepper until evenly mixed.
- Step 6: Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full.
- Step 7: Bake for 22-25 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean.
- Step 8: Let muffins cool for 5 minutes in the tin before removing; serve warm or store in airtight container for up to 3 days.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheddar and Jalapeño Cauliflower Muffins take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar and Jalapeño Cauliflower Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped cauliflower florets from drying out.
Can I substitute ingredients in Cheddar and Jalapeño Cauliflower Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar and Jalapeño Cauliflower Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar and Jalapeño Cauliflower Muffins keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
