Cheddar n’ Chive Breakfast Muffin

Cheddar Chive Breakfast Muffin

Yield: 12 muffins
Serving size: 1 muffin


  • 2 cups almond flour
  • ¼ cup whey protein isolate (unflavored) 
  • 1 Tbsp baking powder
  • 1 Tbsp dried chives
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 3 large eggs + 1 large egg white, beaten
  • ¼ cup heavy whipping cream
  • 4 Tbsp (½ stick) salted butter, softened
  • 1½ cups shredded cheddar cheese + 1 Tbsp shredded cheese for topping


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Oil the cavities of a 12-cavity muffin pan to prevent sticking – can use paper liners if preferred, but these liners will also need to be oiled. Set muffin pan aside.
  3. Combine the dry ingredients in a large bowl (almond flour, whey protein isolate, baking powder, chives, salt, onion powder, and garlic powder).
  4. Create a small well in the center of the dry ingredients and add the beaten eggs, cream, butter, and cheddar cheese to the well in the middle of the bowl.
  5. Blend the dry and wet ingredients together with a large spatula until batter is smooth.
  6. Using a tablespoon, scoop batter and place into each muffin cavity. Evenly distribute the batter until each cavity is approximately ⅔ filled.
  7. Sprinkle the tops with the additional tablespoon of shredded cheese.
  8. Bake for approximately 20 minutes.
  9. Refrigerate or freeze leftover muffins in an airtight container or freezer bag.

Cheddar Chive Breakfast Muffin - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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