If you’re looking for a savory treat that’s packed with flavor, texture, and a pop of green goodness, then this Broccoli and Cheesy Muffins Recipe is about to become your new favorite snack or breakfast go-to. These muffins are beautifully moist, tender, and bursting with sharp cheddar and Parmesan cheese, while the finely chopped broccoli adds a subtle earthiness and just the right amount of veggie power. They’re easy to whip up, perfect for busy mornings or afternoon munching, and sure to please both kids and adults alike. Get ready to bake your way to a warm, cheesy, and totally comforting delight!
Ingredients You’ll Need
These ingredients might be simple, but each one plays a crucial role in creating the perfect balance of taste, texture, and color in your broccoli and cheesy muffins. From the fluffy flour base to the melty sharp cheddar, every component brings its own magic to the mix.
- 2 cups all-purpose flour: Provides the sturdy structure and soft crumb to the muffins.
- 1 tablespoon baking powder: Ensures the muffins rise just right for that light, airy texture.
- 1/2 teaspoon baking soda: Helps with leavening for an extra tender bite.
- 1/2 teaspoon salt: Enhances all the flavors, balancing the savory notes perfectly.
- 1/4 teaspoon black pepper: Adds a gentle hint of spice without overpowering the cheese.
- 2 large eggs (room temperature): Bind everything together while contributing moisture and richness.
- 1 cup milk: Keeps the batter smooth and adds to the overall moistness of the muffins.
- 1/3 cup vegetable oil or melted butter: Brings tenderness and a delicate richness to every bite.
- 1 1/2 cups finely chopped broccoli florets (lightly steamed and cooled): Adds color, nutrition, and a subtle veggie crunch that’s just right.
- 1 1/2 cups shredded sharp cheddar cheese: Delivers that signature cheesy punch with gooey, flavorful pockets.
- 2 tablespoons grated Parmesan cheese: Intensifies the savory flavor and adds a lovely depth and slight nuttiness.
How to Make Broccoli and Cheesy Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). While it heats up, line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. This first step ensures your muffins cook evenly and release easily from the pan once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. Combining these well sets the foundation for your muffins’ rise and seasoning, ensuring every bite is perfectly balanced and fluffy.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the room-temperature eggs, milk, and vegetable oil or melted butter until the mixture is smooth and glossy. This step creates a creamy base that will blend seamlessly with your dry ingredients and give your muffins their moist, tender texture.
Step 4: Blend Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry ingredients, stirring gently just until everything is combined. Be careful not to over-mix here; a few lumps are fine and help keep the muffins light and soft rather than tough.
Step 5: Fold in Broccoli and Cheeses
Gently fold in the finely chopped broccoli, the shredded sharp cheddar, and the grated Parmesan cheese until everything is evenly distributed throughout the batter. The broccoli adds bursts of fresh flavor and color, while the cheeses melt into the batter, creating irresistible golden pockets.
Step 6: Portion and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes until the tops turn a beautiful golden brown and a toothpick inserted in the center comes out clean. Once done, let them cool in the pan for 5 minutes before transferring to a wire rack.
How to Serve Broccoli and Cheesy Muffins Recipe
Garnishes
Sprinkle a bit of extra grated Parmesan or freshly cracked black pepper on top just before serving to add a little extra zing and visual appeal. You can also add a few fresh herbs like chopped chives or parsley to brighten up the presentation and enhance the fresh flavor profile of these muffins.
Side Dishes
These muffins are so versatile that they pair wonderfully with a crisp green salad, a bowl of hearty soup, or even alongside scrambled eggs for a wholesome breakfast. Their cheesy, veggie-filled goodness complements many dishes, making them a delicious side or satisfying snack on their own.
Creative Ways to Present
For a fun twist, turn these Broccoli and Cheesy Muffins into mini sandwich sliders by slicing them in half and filling with smoked ham, turkey, or your favorite sandwich fixings. They’re also fantastic when served warm with a smear of herb butter or a dollop of sour cream for added indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard to resist), store them in an airtight container at room temperature for up to two days or refrigerate for up to four days to keep them fresh and moist.
Freezing
These muffins freeze exceptionally well! Wrap them individually in plastic wrap or place in a freezer-safe container, and freeze for up to three months. This makes it super convenient to have a quick snack ready whenever you need it.
Reheating
To reheat, simply microwave the muffin for about 20 to 30 seconds or warm it in a conventional oven at 350°F (175°C) for 10 minutes. The cheese will melt back to gooey perfection, and the broccoli maintains its delightful texture.
FAQs
Can I use frozen broccoli instead of fresh for this recipe?
Yes, you can use frozen broccoli, but be sure to thaw it completely and squeeze out any excess moisture before chopping. This prevents sogginess and ensures your muffins bake up with the right texture.
Is it possible to substitute the cheddar cheese with a different type?
Absolutely! While sharp cheddar delivers bold flavor, you can use mozzarella, Monterey Jack, or even a spicy pepper jack for a different twist. Just keep the quantity the same for consistent cheesiness.
Are these muffins suitable for freezing and meal prepping?
Definitely! Broccoli and Cheesy Muffins freeze beautifully and are perfect for meal prepping. Just thaw and reheat when you’re ready to enjoy a quick, savory snack or breakfast.
Can I make these muffins vegan or dairy-free?
To make a vegan version, substitute eggs with flax or chia egg replacers, use plant-based milk, and swap the cheeses for your favorite vegan alternatives. Keep in mind, the texture and flavor might vary slightly but they’ll still be delicious!
How finely should I chop the broccoli?
Chop the broccoli very finely, roughly the size of rice grains. This ensures even distribution throughout the batter and prevents large chunks that might affect the muffin’s texture.
Final Thoughts
There’s just something so comforting and satisfying about biting into these cheesy, veggie-packed muffins that makes them a true crowd-pleaser. I hope you enjoy making and sharing this Broccoli and Cheesy Muffins Recipe as much as I do — whether for a quick breakfast, a snack, or a tasty addition to your brunch table. Give them a try and watch these muffins become a beloved staple in your kitchen!
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
These Broccoli and Cheesy Muffins are a savory delight perfect for breakfast or a snack. Packed with finely chopped steamed broccoli and sharp cheddar cheese, these muffins are moist, flavorful, and easy to make. They bake quickly, delivering a golden crust with tender, cheesy, and vegetable-rich interiors that the whole family will enjoy.
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 milk
- 1/3 cup vegetable oil or melted butter
Vegetables and Cheese
- 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 Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper to evenly distribute the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, milk, and vegetable oil (or melted butter) until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep muffins tender.
- Add Broccoli and Cheese: Fold in the chopped broccoli florets, shredded cheddar cheese, and grated Parmesan cheese until everything is evenly distributed throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature for best flavor.
Notes
- Chop the broccoli into very small pieces for even texture and easy eating.
- You can substitute part of the cheddar cheese with mozzarella or Monterey Jack for a milder taste.
- These muffins freeze well; reheat individual portions in the microwave for 20 to 30 seconds for a quick snack.
