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
Scale
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.
