If you’re on the lookout for a savory, wholesome treat that jazzes up your breakfast or snack time, the Broccoli and Cheesy Muffins Recipe is your new best friend in the kitchen. These muffins are bursting with bright green broccoli and a rich, sharp cheddar punch, delivering a delightful balance of comfort and nutrition in every bite. Fluffy and golden on the outside with pockets of melty cheese and tender broccoli inside, this recipe transforms simple ingredients into an irresistibly tasty experience that’s perfect for any time of day.
Ingredients You’ll Need
Crafting these Broccoli and Cheesy Muffins Recipe is delightfully straightforward because it relies on pantry staples and fresh produce that each play a vital role in creating the perfect muffin texture and flavor.
- 2 cups all-purpose flour: The base that holds everything together with a tender crumb.
- 1 tablespoon baking powder: Adds the necessary lift for fluffy muffins.
- 1/2 teaspoon baking soda: Works with baking powder for perfect rise and texture.
- 1/2 teaspoon salt: Enhances all the flavors seamlessly.
- 1/4 teaspoon black pepper: Gives a subtle kick that balances the cheesiness.
- 2 large eggs (room temperature): Bind ingredients and add richness.
- 1 cup whole milk: Moistens the batter, making muffins soft and tender.
- 1/3 cup vegetable oil or melted butter: Adds moisture and a silky texture.
- 1 1/2 cups finely chopped broccoli florets (lightly steamed and cooled): This is the fresh, veggie star packed throughout each muffin.
- 1 1/2 cups shredded sharp cheddar cheese: The cheesy heart of the recipe bringing bold flavor.
- 2 tablespoons grated Parmesan cheese: Adds a savory depth and slightly nutty note.
How to Make Broccoli and Cheesy Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start off by heating your oven to 375°F. Line a 12-cup muffin tin with paper liners or apply a light grease to prevent sticking. This step ensures your muffins bake evenly and come out effortlessly.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. This mix creates the foundation of flavor and structure for the muffins, and whisking helps to evenly distribute all the leavening agents for a beautiful rise.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, and your choice of vegetable oil or melted butter until smooth. This combination adds moisture, richness, and tenderness so your muffins come out perfectly soft but sturdy enough to hold the broccoli and cheese.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and stir just until everything is incorporated. Resist the urge to overmix here because a gentle hand ensures tender muffins instead of dense ones.
Step 5: Fold in Broccoli and Cheese
Gently fold in the chopped broccoli, shredded sharp cheddar, and grated Parmesan. Folding keeps the ingredients evenly distributed while preserving the airiness of the batter, so you end up with muffins that are light but packed with flavor.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among your muffin cups, filling each about three-quarters full to allow for rising without spilling over. Bake for 18 to 22 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean. The joyful sight of that golden crust is when you know you nailed it!
Step 7: Cool and Serve
After baking, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This short rest helps intensify flavors and prevents the bottoms from becoming soggy. Eat them warm or at room temperature for maximum enjoyment.
How to Serve Broccoli and Cheesy Muffins Recipe
Garnishes
A sprinkle of extra shredded cheddar or a light dusting of chopped fresh herbs, like chives or parsley, adds a pop of color and flavor that complements these muffins beautifully. A dab of softened butter on a warm muffin can also take things up a notch.
Side Dishes
Pair these savory muffins with a fresh garden salad, a bowl of comforting tomato soup, or alongside scrambled eggs and avocado for a complete breakfast or brunch spread bursting with texture and contrast.
Creative Ways to Present
Jazz things up by slicing the muffins in half and using them as miniature sandwich buns filled with deli meats or a smear of cream cheese and smoked salmon. They’re also fantastic served with a drizzle of honey or hot sauce to create sweet or spicy flavor profiles.
Make Ahead and Storage
Storing Leftovers
Place cooled muffins in an airtight container and store them at room temperature for up to 2 days. Keep them in the fridge if you plan to enjoy them within 5 days to maintain freshness and prevent spoilage.
Freezing
These muffins freeze exceptionally well! Wrap them individually in plastic wrap, then place in a freezer-safe bag or container. They will keep for up to 3 months — perfect for prepping breakfast ahead.
Reheating
To reheat, simply defrost the muffins in the fridge or at room temperature, then warm them in the microwave for 20 to 30 seconds. For a crispier crust, pop them in a toaster oven or conventional oven at 350°F for 5 to 7 minutes.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just be sure to thaw, drain, and pat it dry well before folding it into the batter to avoid excess moisture that could make the muffins soggy.
Is it possible to make these muffins dairy-free?
Yes, you can substitute dairy milk with almond or oat milk and use a dairy-free cheese alternative to keep that cheesy flavor without dairy. Just keep in mind that texture might be slightly different.
How can I make these muffins spicier?
Add a pinch of cayenne pepper or some finely chopped jalapeño to the batter alongside the black pepper for a gentle to bold kick that pairs beautifully with the cheese.
Can I substitute the cheddar cheese with other types?
Definitely! Mozzarella offers a milder, stretchy texture, Monterey Jack brings a creamy smoothness, and even feta adds a tangy twist. Feel free to experiment with your favorites in the Broccoli and Cheesy Muffins Recipe.
Are these muffins suitable for freezing and reheating?
Yes, they freeze wonderfully and taste almost as fresh once reheated following the right steps, making them a convenient option for busy mornings or quick snacks.
Final Thoughts
There’s something truly magical about how the simple ingredients in this Broccoli and Cheesy Muffins Recipe come together to create something so comforting, flavorful, and versatile. Whether you’re feeding a crowd or indulging in a cozy bite by yourself, these muffins bring warmth and satisfaction every time. Go ahead and make a batch — your taste buds will thank you for it!
Print
Broccoli and Cheesy Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and savory Broccoli and Cheesy Muffins combining tender steamed broccoli with sharp cheddar and Parmesan cheeses. These moist, flavorful muffins are perfect for a nutritious breakfast or snack and easy to prepare by baking in the oven.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/3 cup vegetable oil or melted butter
Main Add-ins
- 1 1/2 cups finely chopped broccoli florets, lightly steamed and cooled
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the two large eggs, whole milk, and vegetable oil (or melted butter) until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until everything is combined and no dry patches remain, being careful not to overmix.
- Fold in Broccoli and Cheese: Carefully fold in the finely chopped, lightly steamed broccoli florets, shredded sharp cheddar cheese, and grated Parmesan cheese. Stir until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm or at room temperature as desired.
Notes
- Chop the broccoli into very small pieces to ensure an even texture throughout the muffins.
- For a milder flavor, substitute part of the cheddar cheese with mozzarella or Monterey Jack cheese.
- These muffins freeze well. Reheat frozen muffins in the microwave for 20 to 30 seconds before serving.
