Broccoli Cheddar Muffins
Creamy, cheesy, and perfectly savory — these Broccoli Cheddar Muffins are a comforting bite that feels like a warm hug from the oven.
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Dry 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
Wet Ingredients
- 1 cup Whole milk Room temperature
- 0.25 cups Unsalted butter Melted and slightly cooled
- 2 large Eggs Beaten
Mix-ins
- 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
Instructions
- 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.
Notes
Store leftover muffins in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely, then freeze in a single layer on a baking sheet.