Name: Broccoli Cheddar Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1.5 cups All-purpose flour (Measured and leveled); 1 tbsp Baking powder (Fresh for best rise); 0.5 tsp Salt (Or to taste); 0.5 tsp Black pepper (Freshly ground if possible); 1 cup Whole milk (Room temperature); 0.25 cups Unsalted butter (Melted and slightly cooled); 2 large Eggs (Beaten); 1 cup Cheddar cheese (Shredded (sharp cheddar works best)); 1 cup Broccoli florets (Blanched and chopped into small pieces); 0.25 cups Parmesan cheese (Grated for topping)

Jump to Recipe

Creamy, cheesy, and perfectly savory — these Broccoli Cheddar Muffins are a comforting bite that feels like a warm hug from the oven. They crisp on the top, stay tender inside, and pack loads of cheesy broccoli flavor in every fork-friendly mouthful. Fun fact: savory muffins were once a tea-time favorite in old English kitchens, and swapping sugar for cheese is one of the best simple hacks for turning sweet treats into dinner-worthy bites.

This recipe is special because it’s simple, quick to prepare, and wildly family-friendly. Busy weeknights, packed school lunches, or weekend brunches — these muffins work everywhere. If you enjoy similar savory bakes, you might also like the detailed take on Broccoli Cheddar Muffins on our site for a slightly different spin. Get ready — these muffins are about to become your new go-to snack and a sneaky way to get more veggies into everyone’s day.

What is Broccoli Cheddar Muffins?

So what exactly are Broccoli Cheddar Muffins? Imagine a muffin tin filled with little cheesy quiches that are quicker and simpler to make. Why call them muffins and not mini casseroles? Because they’re portable, quick to bake, and just cheeky enough to make you wonder if they should be breakfast or dinner. Who named them? Maybe an enthusiastic home cook who knew “the way to a man’s heart is through his stomach.” Don’t be surprised if they disappear fastest at family gatherings — give them a try and see why these savory muffins are stealing the show.

Why You’ll Love This

These muffins are irresistible for three big reasons. First, the main highlight is the cheesy-broccoli combo: sharp cheddar melts into the batter and creates pockets of savory, gooey goodness, while the broccoli adds a fresh bite and bright color. Second, making them at home saves money compared to bakery or store-bought options — affordable ingredients that stretch to feed a crowd. Third, the toppings and finishes like a sprinkle of Parmesan add a crunchy, savory contrast that makes every bite interesting.

Compared to other savory bakes like cheddar scones or cheese-stuffed biscuits, these muffins are quicker to mix and more forgiving for beginners. Ready to make them? Grab your mixing bowl and let’s get started.

How to Make:

Quick Overview

This recipe is easy, delicious, and satisfying. The prep is straightforward — mix dry ingredients, whisk wet ingredients, combine, and fold in cheddar and broccoli. The texture is tender with a slightly crispy top, and the Parmesan sprinkle gives a salty finish. Expect about 10 minutes prep time and 20–25 minutes baking time for a total of roughly 30–35 minutes from start to finish.

Ingredients

1 1/2 cups all-purpose flour, measured and leveled
1 tbsp baking powder, fresh for best rise
1/2 tsp salt, or to taste
1/2 tsp black pepper, freshly ground if possible
1 cup whole milk, room temperature
1/4 cup unsalted butter, melted and slightly cooled
2 large eggs, beaten
1 cup cheddar cheese, shredded (sharp cheddar works best)
1 cup broccoli florets, blanched and chopped into small pieces
1/4 cup parmesan cheese, grated for topping

Directions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. Make sure oven racks are centered and the oven is fully preheated.
In a large bowl, combine flour, baking powder, salt, and pepper. Whisk briefly to distribute the baking powder evenly.
In another bowl, whisk together milk, melted butter, and eggs until smooth and combined. If the melted butter is hot, let it cool a bit so it doesn’t cook the eggs.
Stir wet ingredients into dry until just mixed. Do not overmix — a few lumps are fine and keep the muffins tender. Fold in cheddar cheese and blanched, chopped broccoli until distributed.
Spoon batter into muffin cups, filling each about two-thirds full. Sprinkle the top of each muffin with grated Parmesan cheese for a savory crust.
Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven bakes unevenly.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm for the best gooey-cheese experience.

Broccoli Cheddar Muffins

What to Serve With

Serve these muffins alongside a crisp mixed green salad dressed with lemon vinaigrette for a light meal. They also pair beautifully with tomato soup for a cozy combo, or with a creamy coleslaw to add crunch. For brunch, offer sliced fruit and a dollop of Greek yogurt. If you want a heartier plate, serve them with roasted chicken and steamed vegetables. For another savory side that complements broccoli and cheese flavors, try the tasty Broccoli and Cheddar Twice Baked Potatoes.

Top Tips for Perfecting

Ingredient substitutions: Use low-fat milk if preferred, but whole milk gives a richer muffin. Swap half the cheddar for a milder cheese if serving kids.
Timing adjustments: Don’t overbake — check at 18 minutes if using a convection oven. Muffins will continue to set as they cool.
Flavor enhancements: Add a pinch of smoked paprika or a teaspoon of Dijon mustard to the wet mix for a subtle depth. Fold in chopped scallions or cooked bacon for variety.
Common mistakes to avoid: Overmixing will make muffins tough; don’t skip blanching the broccoli or the florets may be too crunchy and release color into the batter. Use room-temperature eggs for better batter cohesion.

Storing and Reheating Tips

Refrigeration: Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Place a paper towel in the container to absorb excess moisture.
Freezing: Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Reheat refrigerated muffins in a 350°F (175°C) oven for 8-10 minutes to refresh the crust, or microwave on medium power for 20-30 seconds for a quick option. For frozen muffins, reheat straight from frozen at 350°F for 15-18 minutes.

FAQs

Can I use frozen broccoli instead of fresh?
Yes — thaw and drain frozen broccoli well, then chop and pat dry before folding into the batter to avoid extra moisture.

Can I make these muffins gluten-free?
You can substitute a 1-to-1 gluten-free flour blend. Check that the blend contains xanthan gum, or add a small amount to help with texture.

How can I make these muffins ahead for a party?
Bake them the day before, cool completely, and store in the fridge. Reheat briefly before serving to regain their fresh-baked texture.

Can I add more vegetables?
Absolutely. Finely diced bell peppers, spinach, or grated zucchini (squeezed dry) can be folded in with the broccoli.

What’s the best way to get a golden top?
A light brush of melted butter before baking or an extra sprinkle of Parmesan will help achieve a golden, crispy top.

Conclusion

These Broccoli Cheddar Muffins are a simple, comforting recipe that delivers cheesy, veggie-packed satisfaction with minimal fuss. They’re easy enough for beginner cooks, versatile enough for family meals, and budget-friendly to make at home. For more inspiration and variations, check out this classic version at Broccoli Cheddar Muffins | Easy Broccoli Cheese Muffins Recipe and a scallion-enhanced take at Broccoli Cheddar Muffins Recipe with Scallions | Sarah’s Cucina Bella. Give these a try, share them with friends, and enjoy the warm smiles they bring.