Muffins made with maggi noodles, assorted vegetables like beans, carrot, capsicum, onion, tomato, combination of processed cheese and mozzarella cheese, some mayonnaise and seasoned with chilly flakes. The flavor was amazing and turned out a beautifully textured muffins. The best part is this recipe is so versatile and adaptable.

If you’re looking for a nutritious, delicious and easy-to-make lunch box bites for your kid, then look no further! Your search ends here.


These muffins are so delicious and absolutely easy to make. These can be made for an afternoon tea snack, quick lunch and also great for kids tiffin box. They were so fantastic in taste and made it healthier with all the vegetables you can add. Great way to hide different vegetables. So very easy and yummy!

This is a great way to feed fussy eater especially those who don’t eat vegetables. This includes my kiddo who always refuses to eat vegetables. But he finished off these muffins served to him in jiffy without any fuss. He thoroughly enjoyed these muffins.

Kids usually pick up the vegetables and discard them when we serve anything with vegetables. If you’re facing such problems feeding vegetable to your kids you can try such recipes and I am sure your kids will happily have without saying no to it.

If you’ve got some leftover veggies in the fridge that you need to use up before it goes into the bin, then this recipe is brilliant and fabulous one. I have made this quick bites in muffin form with 2 minute maggi noodles, veggies like beans, carrot, capsicum, onion, tomato, mayonnaise, combination of processed and mozzarella cheese and seasoned with chilly flakes – so yummy!


● quick and easy
● absolutely delicious
● versatile and adaptable
● great for fussy and picky eaters
● amazing way to adapt vegetable in a diet
● best to use leftover veggies laying in the fridge
● healthier way to eat instant noodles
● loved by both kids and adults
● great to pack in kids tiffin box
● quick meal and snacks option


I made these savoury maggi muffins in a muffin tray. Just grease the cavity and scoop the mixture in. You can also use individual muffin cups, pie pan or mini tart moulds. You can also use any shape cake or loaf pan. Just put the entire mixture into a pan and bake as recommended. You get beautiful slices after demoulding it.

You can also use silicone bakeware for this recipe because it makes cleaning up much easier and much easier to demould it too. You can view these products at the end of this post where I will be sharing the links of the post, and if you would like to purchase just click on the picture and purchase them from Amazon.


These nutritious and scrumptious lunchbox bites are super simple to make. They freeze really well too, so are perfect for popping in the freezer and having on hand for a quick breakfast, an easy school lunchbox bites or an afternoon snack.


YES… Here very less butter is used. You can use oil instead of butter. You can omit the cheese and instead add some grated tofu which is again totally optional.


Feel free to add, substitute or innovate the recipe. You can make variation of the recipe easily, some of which are mentioned below. It’s a versatile recipe and can be easily adaptable as per your palate preference.

● You can add dried mixed herbs or oregano. It gives a nice flavor to the maggi muffins.

● Add vegetables of your choice. There are lots of option to choice from such as zucchini, broccoli, sweet corn, peas, colourful bell peppers etc are good vegetable add-ons.

● You can use fresh herbs if available.

● You can also add shredded or small pieces of chicken, ham, bacon, sausage etc if you love them. These makes the muffins more hearty and a complete filling meal.

● You may use regular noodles instead of the instant noodles; only the cooking time will be longer if using regular noodles.

● You can use any other brand instant noodles for this recipe.

● Ramen noodles can also be used here.

● Sour cream can be used instead of mayonnaise.

● You can add eggs to the recipe. Break 1 or 2 eggs into the cooked maggi mixture along with the other ingredients. The eggs give them a quiche-like texture and binds the muffins well too. If using eggs, cornstarch can be omitted.


This noodle muffins can be served as a breakfast, quick meal, brunch, afternoon snacks or can be packed for kids tiffin box.

These bites can be eaten hot, warm or cold.

Serve this muffins with tomato sauce, sweet chilly sauce, mayonnaise or any of your favourite dips.

So here’s the best maggi noodles muffins recipe that is so delicious and scrumptious. Hope you will love to try this super easy vegetable loaded maggi muffins and enjoy it as much as we do. I can’t wait to hear what you think of this recipe. Do share your thoughts about the recipe with me here.

I made a simple video of cheesy maggi muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!



Wai Wai Noodles Salad
Instant Pasta Vegetable Soup
Pork Hakka Noodles
Pork Chow Mein


Mug Pizza
Crispy Fried Chicken
Cheesy Chicken Fritters
Spicy Mango Chicken Wings
Fish Fingers
Pan Seared Pepper Fish With Mashed Potato
Fish And Prawn Tandoori Platter
Butter Sauteed Garlic Herb Prawns
Pizza Stuffed Meatloaf
Chicken Pakora
Spiced Fried Chicken

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Let’s get started and see the step by step instructions on how to make cheesy maggi muffins at the comfort of your home.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yields: 6

Ingredients to make cheesy maggi muffins:

1 packet maggi (70 g pack)
150 ml water
2 tbsp cornstarch
1 tbsp butter
2 tbsp tomato chopped
3 tbsp carrot chopped
3 tbsp beans chopped
2 tbsp onion chopped
2 tbsp capsicum chopped
Salt to taste
Chilly flakes for seasoning
¼ cup processed cheese grated
¼ cup mozzarella cheese grated
Ketchup for serving

Step by step pictorial instructions to make cheesy maggi muffins:

In a pan boil the water. Once water comes to a boil add the broken maggi and the maggi taste maker. Cook for about 2 minutes.

In a small bowl make a slurry of cornstarch and 2 tbsps water.

Add the slurry in the maggi and cook for a minute and take off the heat.

Add the butter and give a quick stir.

Add in the other ingredients one after the other – tomato, beans, carrot, capsicum, onion, mayonnaise, 2 tbsps each of processed cheese & mozzarella cheese, salt to taste and chilly flakes. Mix them well together.

Take muffin cups or tray and slightly grease them with oil. Preheat oven @180°C for 10 minutes.

Scoop the mixture half way in all the cavity. Spread the cheese mixture and scoop again the maggi mixture and gently level it.

Top up with cheese and season with chilly flakes.

Bake the maggi muffins at preheated oven @180°C for 18-20 minutes.

Remove from oven and let it stand for about 5 minutes.

Gently remove the muffins from the tray. Serve it with tomato sauce or sweet chilly sauce. Enjoy!


● You can use the other variants of maggi noodles.
● Use any vegetables of your choice.
● You can use eggs and opt out the cornstarch.
● You can also add shredded or small pieces of chicken, ham, bacon, sausage etc
● Maggi pasta can be used instead of maggi noodles.
● You can also use oregano or fresh/ dried herbs.
● Sour cream can be used instead of mayonnaise.

Well, if you make this cheesy maggi muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum


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About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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