Broccoli Kugel Muffins

I recently posed the question on twitter: “how does one describe broccoli kugel to non-Kosher eating folks?”

For someone like me, who grew up eating kosher, Jewish style foods, kugel is a no-brainer. But when you stop and think about it, try to determine how one can define kugel, it gets infinitely complicated. Is it a side dish? Maybe. Is it savory? Occasionally. A sweet dish? Can be. Something eaten on Shabbos (sabbath)? Often times. Is there one blanket definition of kugel? Sadly not. So while my Jewish readers will probably know exactly what a broccoli kugel is, it may be perplexing to my non-Jewish readers.

What exactly is a broccoli kugel, you may be asking yourself. Well, according to my helpful twitter followers, it’s a crustless quiche, it’s a broccoli souffle, it’s a savory broccoli pudding, uh, yuck. Obviously it’s difficult to define. Here’s what I can tell you. These are delicious, soft pillows of broccoli goodness. You can eat them as a healthy and delicious side dish at a meal, or as a snack when you don’t want to break the calirometer. Is that a word?

Regardless of their ability to be defined, these are delicious. Make them, I’m sure you’ll agree.

Broccoli Kugel Muffins:

By Miriam Pascal,

**Edited 9/1/14 to reduce the amount of salt. 


1 lb frozen broccoli florets

1 small onion, diced and sauteed.

1/2 cup low fat mayonaise

2 eggs

1/2 cup whole wheat bread crumbs

1 teaspoon salt

1/4 teaspoon black pepper

1 tsp garlic powder or 1 cube frozen garlic

1/2 teaspoon baking powder

bread crumbs for sprinkling, optional


Preheat oven to 350. Line a muffin pan with paper muffin liners.

Boil broccoli in salted water until just tender. Drain.

In a large mixing bowl, mash broccoli with a potato masher. (You don’t want it totally mashed- leave some texture.)

Add remaining ingredients, stir will to combine.

Fill muffin pans almost to the top with broccoli mixture. If desired, sprinkle tops with additional bread crumbs.

Bake at 350 for 25-30 minutes, until lightly browned at the edges and set.


Stay tuned for some exciting news…and as always, thanks for stopping by!



  1. Sarah says

    Hey, thanks, Miriam, these look awesome! And it was you who actually taught me to like broccoli:) Can’t wait to try ’em.

  2. says

    The kugel looks so delicious! All those kids who hate broccoli need to try this!

    This is the second time I’ve heard of Kugel. The first time, embarassingly enough, was from the Disney TV show Wizards of Waverly Place, haha.

  3. Maya says

    I just came across your site and I’m very impressed. This recipe looks great and I’d like to make it for our Purim Seudah – but for a lot of reasons – I need to do things in advance that freeze well. Do you think this will freeze well?


    • says

      Thank you Maya! These should freeze nicely (might not be as good as when it is fresh, but should still be good). Make sure to wrap it well and reheat directly from the freezer.


  4. Tova says

    Just came accross this recipe, maybe I will make it for Shabbos. I usually use chopped broccoli from Eden to avoid the extra step of mashing the broccoli. Works wonders in any broccoli or vegetable kugel, every time!

  5. af says

    They came out delicious!!! I’ve tried many broccoli kugel recipes…. this one is a keeper! I loved the consistency of this kugel as well! Thanks for sharing!

  6. Lauren says

    I love this recipe, just used it to make kugel muffins. I tried to lighten it up a bit by using 1/4 lite mayo, 1/4 chobani plain yogurt, 1 egg + 1 egg white instead of 2. I added the regular amount of breadcrumbs. My consistency was not a “muffin” and each one fell apart :( Where did I go wrong? Thank you!

    • says

      The changes you made probably affected the texture. It’s hard to tell you what to fix without trying these with your changes, but it does sound like you might need extra breadcrumbs.

  7. Raizy says

    Those muffins are so so good!!!! Easy and so healthy!! An all time favorite. Keep those recipes coming!!!

  8. Karen says

    This is exactly what Ive been looking for but I am going to make a kugel cos if I make muffins Im afraid some might go to waste, I made a dairy broccoli kugel for Shavuos but the broccoli was overcooked and mushy. Must I cook the broccoli before or can I just pour hot water on top and let the broccoli cook while it bakes? I love your site your recipes and your stories

  9. Marcia Rosenthal says

    Miriam, have you ever made these into mini muffins? Having lots of guests for Succos and can’t decide what size to make them! Thanks!

  10. Chaya says

    Hi I made these for shabbos, subbed wheat germ for half of the breadcrumbs, used egg whites only and 1/4 cup mayo. They came out delish! Very moist & tasty. Gonna try all wheat germ next time. Thanks for the inspiration!

  11. Shaindy says

    I tripled this recipe, made it today for shavous .
    My husband usually hates broccoli kugels bec off all the eggs and onion soup mix;
    And he feels like it’s taking away from the actual broccoli, but he loved these!!!!! They are very light, and remain true to the broccoli taste. They look beautiful! Luuuuvvvv all your recipes- every single one is a hit !

  12. Rochel says

    Made these for Shabbos. Followed all directions and they were great! Even my husband who doesn’t really like broccoli liked them. Great consistency. Thank you!

  13. Sarah says

    Can I use cornflakes crumbs instead of bread crumbs? They look so good! Can I just tell u that I make a lot of recipes from Ur website

  14. says

    These were delicious!
    Just wanted to let you know that I tried freezing them and it did not work out very well. They were too dried out to eat.


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