If you’re on the hunt for a tasty snack that blends the wholesome goodness of veggies with the irresistible pull of melted cheese, then this Broccoli and Cheesy Muffins Recipe is about to become your new favorite. These muffins are delightfully fluffy, packed with vibrant broccoli florets, and oozing with sharp cheddar and Parmesan—making them both nutritious and downright delicious. Whether you’re packing snacks for the kids, looking for a comforting side, or simply craving something savory, this recipe strikes the perfect balance of flavor and texture every time.
Ingredients You’ll Need
These ingredients are simple but essential, each bringing something special to the broccoli and cheesy muffins. From the fresh crunch of broccoli to the sharp, melty cheese, every component plays a role in creating that perfect bite.
- Broccoli florets (2 cups, finely chopped): Adds a fresh, slightly crunchy texture and vibrant green color packed with vitamins.
- All-purpose flour (1 1/2 cups): The sturdy base that holds everything together with a tender crumb.
- Baking powder (2 tsp): Helps the muffins rise beautifully for a light texture.
- Baking soda (1/2 tsp): Works alongside baking powder to give an even lift and tenderness.
- Salt (1/2 tsp): Enhances all the flavors and balances the savory profile.
- Black pepper (1/4 tsp): Offers a mild kick to brighten the taste without overpowering.
- Garlic powder (1/2 tsp): Brings a subtle aromatic warmth to deepen the savory notes.
- Shredded sharp cheddar cheese (1 cup): The star ingredient—rich, melty, and absolutely delicious.
- Grated Parmesan cheese (1/4 cup): Adds a nutty, salty complexity to the cheesy goodness.
- Large eggs (2): Bind it all together and add moisture for tenderness.
- Whole milk (1 cup): Keeps the muffins moist and helps blend flavors smoothly.
- Vegetable oil or melted butter (1/3 cup): Adds richness and keeps every bite soft and moist.
How to Make Broccoli and Cheesy Muffins Recipe
Step 1: Preparing the Oven and Broccoli
First things first, preheat your oven to 375 degrees Fahrenheit so it’s nice and hot as your muffins go in. Line your 12-cup muffin tin with liners or give it a light spray of nonstick cooking spray to make cleanup a breeze. Then, steam your finely chopped broccoli for 2 to 3 minutes until it’s just tender but still bright green—this step makes sure the broccoli is super tender without turning mushy. Be sure to pat it dry well so your batter doesn’t get watery.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. These dry ingredients form the foundation for the muffins and ensure they have a perfect rise and balanced flavor all the way through.
Step 3: Adding the Cheeses and Broccoli
Stir in the shredded sharp cheddar cheese, grated Parmesan, and your steamed broccoli to the dry mix. This is where the muffins start to come alive with cheesy richness and vibrant veggie goodness evenly distributed throughout every bite.
Step 4: Combining Wet Ingredients
In a separate bowl, whisk together the eggs, whole milk, and your choice of vegetable oil or melted butter. Mixing these wet elements until smooth ensures the batter blends evenly without overworking the flour that could make the muffins tough.
Step 5: Bringing It All Together
Pour the wet ingredients into your dry mix and gently fold everything together just until combined. The key here is to mix gently and avoid overmixing—the batter should be slightly lumpy, which means your muffins will stay wonderfully tender once baked.
Step 6: Baking the Muffins
Divide the batter evenly into your prepared muffin cups, filling each about three-quarters full to leave room for rising. Pop them in the oven for 18 to 22 minutes until the tops turn golden and a toothpick inserted in the center comes out clean. Let your Broccoli and Cheesy Muffins Recipe cool in the pan for 5 minutes before transferring to a wire rack—that little wait helps them set perfectly.
How to Serve Broccoli and Cheesy Muffins Recipe
Garnishes
To add a little extra flair and flavor, try sprinkling freshly chopped green onions or a pinch of red pepper flakes over your muffins before serving. A light brush of melted butter on top right out of the oven adds a glossy finish and extra richness that’s irresistible.
Side Dishes
These muffins pair beautifully with simple sides like a fresh garden salad or a bowl of warm tomato soup. They’re also fantastic alongside scrambled eggs or a light chicken salad for a heartier meal.
Creative Ways to Present
For a fun twist, split the muffins in half and use them as savory sliders filled with sliced turkey, a dollop of mustard, or even a dash of creamy pesto. They also make a colorful addition to a brunch spread when served alongside fresh fruit and a variety of cheeses.
Make Ahead and Storage
Storing Leftovers
If you have any muffins left over, store them in an airtight container at room temperature for up to two days. This keeps them tender and fresh, ready for a quick snack or addition to your lunchbox.
Freezing
Broccoli and Cheesy Muffins Recipe freezes very well! Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. They will last in the freezer for up to three months without losing their delicious flavor or texture.
Reheating
When you’re ready to enjoy, simply microwave the muffin for 20 to 30 seconds or warm it in a preheated oven at 350 degrees Fahrenheit for about 10 minutes. This brings back the freshly baked texture and revives the melty cheese inside.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just be sure to thaw and drain it really well to remove extra moisture so your muffins don’t turn soggy.
Is it possible to make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking—it may slightly alter the texture but will still taste wonderful.
Can I substitute the cheddar cheese with another type?
Of course! Mozzarella will give a milder taste, while gouda or Monterey Jack can add a different cheesy twist. Just choose a cheese that melts well.
How do I make these muffins spicier?
Add a pinch of red pepper flakes to the dry ingredients or fold in finely diced jalapeños with the broccoli. This will give your muffins a nice spicy kick.
Are these muffins suitable for meal prep?
Definitely! They keep well refrigerated or frozen, making them perfect to grab for a quick breakfast, snack, or lunch addition throughout the week.
Final Thoughts
There’s something truly comforting about warm, savory muffins filled with wholesome broccoli and gooey cheese, and this Broccoli and Cheesy Muffins Recipe hits all the right notes. It’s easy to make, packed with nutrition, and guaranteed to bring a smile to anyone’s face. Give this recipe a try—you might just find these muffins becoming a beloved staple in your kitchen for anytime snacks or satisfying sides.
Print
Broccoli and Cheesy Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Broccoli and Cheesy Muffins are a delicious, savory snack perfect for any time of day. Packed with fresh broccoli florets and sharp cheddar cheese, these muffins offer a delightful combination of flavors and textures. Easy to prepare and bake, they make a kid-friendly lunchbox addition or a wholesome snack option.
Ingredients
Vegetables
- 2 cups small broccoli florets, finely chopped
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/3 cup vegetable oil or melted butter
Instructions
- Preheat Oven: Preheat the oven to 375°F and line a 12-cup muffin tin with liners or lightly grease with nonstick spray to prepare for baking.
- Steam Broccoli: Steam the chopped broccoli for 2 to 3 minutes until just tender, then pat dry thoroughly to remove excess moisture and allow to cool slightly to prevent wilting the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder until evenly combined, ensuring proper leavening and seasoning.
- Add Cheese and Broccoli: Stir in the shredded cheddar cheese, grated Parmesan cheese, and steamed broccoli into the dry ingredients until they are evenly distributed throughout the mixture.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, and vegetable oil or melted butter until the mixture is smooth and homogenous.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix to maintain a tender muffin texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm as desired.
Notes
- For extra flavor, add 1 tablespoon of finely chopped green onions or a pinch of red pepper flakes to the batter.
- These muffins freeze well and can be reheated in the microwave for 20 to 30 seconds for a quick snack.
