Broccoli Cheddar Muffins are a delightful and nutritious treat. These muffins are packed with cheesy goodness and vibrant broccoli. They make a perfect snack or a tasty side for any meal!
Why Make This Recipe
These muffins are not just delicious; they are also a great way to sneak in some veggies! They are quick to prepare, making them ideal for busy days. Plus, everyone loves a cheesy muffin.
How to Make Broccoli Cheddar Muffins
Making these savory muffins is simple. You’ll mix dry and wet ingredients separately, fold in the broccoli and cheese, then bake until golden and delicious. In just a few steps, you’ll have a batch of flavorful muffins ready to enjoy!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup cheddar cheese, shredded
- 1 cup broccoli florets, blanched and chopped
- 1/4 cup parmesan cheese, grated
Directions
- Oven Prep: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: Combine flour, baking powder, salt, and pepper in a large bowl.
- Mix Wet Ingredients: In another bowl, whisk together milk, melted butter, and eggs.
- Combine Mixes: Stir wet ingredients into dry until just mixed. Fold in cheddar cheese and broccoli.
- Prepare Muffins: Spoon batter into muffin cups and sprinkle with parmesan.
- Bake: Cook for 20-25 minutes until golden. Test with a toothpick.
- Cool & Serve: Let muffins cool slightly, then serve warm.
How to Serve Broccoli Cheddar Muffins
Enjoy these muffins warm as a snack or side dish. They pair well with soups and salads. You can also serve them at brunch for a fun twist!
How to Store Broccoli Cheddar Muffins
Keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just pop them in the microwave or let them thaw at room temperature when you’re ready to eat!
Tips to Make Broccoli Cheddar Muffins
- Make sure to chop the broccoli into small pieces for even distribution.
- Don’t overmix the batter; it’s okay if there are some lumps.
- Feel free to add extra cheese on top for a cheesier finish!
Variation
You can switch up the cheese! Try using mozzarella or gouda for different flavors. For a spicy kick, add some red pepper flakes.
FAQs
Q: Can I make these muffins ahead of time?
A: Yes! You can make them a day in advance and store them in the fridge.
Q: How can I get my kids to eat broccoli?
A: These muffins are a great way to introduce broccoli in a fun and tasty way!
Q: Can I use frozen broccoli?
A: Yes, just make sure to thaw and drain it before adding it to the batter to avoid excess moisture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup cheddar cheese, shredded
- 1 cup broccoli florets, blanched and chopped
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, baking powder, salt, and pepper.
- In another bowl, whisk together milk, melted butter, and eggs.
- Stir wet ingredients into dry until just mixed. Fold in cheddar cheese and broccoli.
- Spoon batter into muffin cups and sprinkle with parmesan cheese.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Let muffins cool slightly before serving warm.
Notes
Serve warm as a snack or side dish. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
