If you’re looking for a delicious and healthy breakfast or snack option, these broccoli and cheese muffins are the perfect choice. Packed with nutrients, flavor, and cheesy goodness, they’re a fantastic way to sneak in some veggies while enjoying a satisfying baked treat.
These muffins are a savory twist on traditional muffins, ideal for those who prefer a non-sweet breakfast or snack. Whether you’re meal-prepping for the week, looking for a quick grab-and-go snack, or making a healthy lunchbox treat for kids, these muffins tick all the boxes.
Health Benefits of Broccoli and Cheese Muffins
- Rich in Nutrients – Broccoli is loaded with vitamins C, K, and fiber, making these muffins both tasty and nutritious.
- Protein-Packed – The addition of cheese and eggs provides a solid protein boost, keeping you fuller for longer.
- Great for Meal Prep – These muffins store well, so you can make a batch in advance for easy meals throughout the week.
- Kid-Friendly – Even picky eaters will love the cheesy goodness of these muffins, making them an excellent way to hide veggies in their diet.
Ready to try these cheesy, savory muffins? Let’s dive into why you’ll love Broccoli and Cheese Muffins!
Why You’ll Love Broccoli and Cheese Muffins
If you’re still on the fence about making these broccoli and cheese muffins, here are a few reasons why they’re worth trying:
Super Easy to Make
This is a one-bowl recipe that requires minimal ingredients and prep time. In under 30 minutes, you’ll have golden, fluffy, and cheesy muffins fresh from the oven.
Perfect for Any Occasion
These muffins are extremely versatile. Serve them for breakfast, as an afternoon snack, or alongside a bowl of soup for a light meal. They also make excellent appetizers for parties or quick snacks.
Customizable to Your Taste
You can easily switch up the ingredients by using different cheeses or adding proteins like bacon or ham. Whether you prefer them extra cheesy or packed with veggies, the possibilities are endless.
Now that you know why these muffins are so irresistible, let’s take a look at the simple ingredients you’ll need!
Ingredients
To make delicious broccoli and cheese muffins, you’ll need a few simple ingredients.
Essential Ingredients
- 1 cup of finely chopped broccoli – Use fresh or frozen (if using frozen, thaw and drain well).
- 1 cup of cheddar cheese – Sharp cheddar provides the best flavor, but you can mix it with mozzarella or parmesan.
- 1 ½ cups of all-purpose flour – Helps create a light and fluffy texture. You can substitute it with whole wheat or gluten-free flour if needed.
- 1 tsp baking powder – Ensures the muffins rise properly.
- ½ tsp baking soda – Works with the baking powder for extra fluffiness.
- ½ tsp salt – Enhances the cheesy flavor.
- ½ tsp black pepper – Adds a mild spice that complements the cheese.
- 2 large eggs – Helps bind the ingredients together.
- ½ cup milk – Adds moisture to prevent dryness.
- ¼ cup unsalted butter (melted) – Provides richness and flavor.
- 1 tsp garlic powder (optional) – Adds extra savory notes.
Step-by-Step Instructions
Follow these simple steps to make the best broccoli and cheese muffins.
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with butter or line it with paper liners to prevent sticking.
Step 2: Cook the Broccoli
- If using fresh broccoli, steam or blanch it for 3-4 minutes until slightly tender.
- If using frozen broccoli, make sure it’s thawed, drained, and chopped into small pieces.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder & baking soda
- Salt & pepper
- Garlic powder (if using)
This ensures even distribution of the dry ingredients.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Eggs
- Milk
- Melted butter
Make sure the melted butter is cooled slightly before adding, so it doesn’t cook the eggs.
Step 5: Mix Everything Together
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula.
- Add the chopped broccoli and cheese and fold them into the batter.
- Do not overmix—this keeps the muffins light and fluffy.
Step 6: Fill and Bake
- Spoon the batter into the muffin tin, filling each about ¾ full.
- If desired, sprinkle extra cheese on top for a crispy cheesy crust.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Let the muffins cool for 5 minutes in the pan before transferring to a wire rack.
- Serve warm or let them cool completely for later storage.
Expert Tips
Here are some pro tips to make your muffins turn out perfectly every time:
- Use sharp cheddar – It provides the best cheese flavor.
- Don’t overmix – Overmixing can make muffins dense and tough.
- Chop the broccoli finely – This ensures even distribution throughout the batter.
- Try muffin liners – For easy cleanup, use muffin liners instead of greasing the tin.
- Test for doneness – Insert a toothpick into the muffin; if it comes out clean, they’re ready!
Variations
Love experimenting in the kitchen? Try these variations to customize your muffins:
- Add protein – Mix in cooked bacon, crumbled sausage, or diced ham for a heartier muffin.
- Try different cheeses – Swap cheddar for feta, pepper jack, or Swiss cheese for unique flavors.
- Make them spicy – Add a pinch of red pepper flakes or diced jalapeños for a kick.
- Go gluten-free – Substitute almond flour or a gluten-free flour blend.
Serving Suggestions
Here are some creative ways to enjoy your broccoli and cheese muffins:
- Breakfast on the go – Pair with scrambled eggs for a balanced meal.
- Snack-time treat – Enjoy a muffin with a cup of tea or coffee.
- Soup companion – Serve alongside a bowl of tomato soup or creamy potato soup.
- Lunchbox favorite – Pack one in a lunchbox for a healthy midday snack.
FAQ
Can I freeze broccoli and cheese muffins?
Yes! Let them cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-10 minutes.
How do I store these muffins?
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to a week.
Can I make them dairy-free?
Absolutely! Use plant-based milk and substitute regular cheese with dairy-free cheese.
Can I use frozen broccoli?
Yes! Just thaw and drain it well before adding to the batter to prevent excess moisture.
Why are my muffins dense?
Overmixing or adding too much flour can lead to dense muffins. Gently fold the batter until just combined.
Conclusion
These broccoli and cheese muffins are the perfect balance of savory, healthy, and incredibly satisfying. Whether you enjoy them for breakfast, a snack, or a side dish, they’re guaranteed to be a hit with the whole family.
Now that you have all the tips and step-by-step instructions, it’s time to bake a batch! Try them today and enjoy a delicious, cheesy, and healthy treat.
Let us know in the comments how yours turned out! Happy baking!
Print
Healthy Broccoli and Cheese Muffins Recipe: Easy, Delicious and Nutrient-Rich
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Broccoli and Cheese Muffins are a delicious and healthy savory breakfast or snack option. Packed with cheddar cheese, broccoli, and protein-rich eggs, they’re perfect for meal prep, lunchboxes, or a quick grab-and-go bite. Light, fluffy, and full of cheesy goodness, these muffins are a fantastic way to sneak in some veggies while enjoying a satisfying treat!
Ingredients
- 1 cup finely chopped broccoli (fresh or thawed frozen)
- 1 cup cheddar cheese, shredded (or a mix with mozzarella/parmesan)
- 1 ½ cups all-purpose flour (can substitute whole wheat or gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder (optional)
Instructions
Step 1: Preheat and Prep
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with muffin liners.
Step 2: Cook the Broccoli
- If using fresh broccoli, steam or blanch for 3-4 minutes until slightly tender.
- If using frozen broccoli, thaw, drain well, and chop into small pieces.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Baking powder & baking soda
- Salt & pepper
- Garlic powder (if using)
Step 4: Combine the Wet Ingredients
- In a separate bowl, whisk together:
- Eggs
- Milk
- Melted butter (cooled slightly before adding)
Step 5: Mix Everything Together
- Pour wet ingredients into dry ingredients and mix gently.
- Fold in the broccoli and cheese (do not overmix).
Step 6: Fill and Bake
- Spoon batter into muffin tin, filling each ¾ full.
- Sprinkle extra cheese on top (optional).
- Bake for 18-22 minutes or until a toothpick comes out clean.
Step 7: Cool and Serve
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or store for later.
Notes
- Use sharp cheddar for the best flavor.
- Do not overmix—keeps muffins light and fluffy.
- Chop broccoli finely for even distribution.
- Muffin liners make cleanup easier.
Check for doneness by inserting a toothpick; it should come out clean
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~150-180 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg