Description
These Broccoli and Cheesy Muffins are a deliciously savory snack or breakfast option, combining tender broccoli florets with melted cheddar and Parmesan cheeses in a fluffy muffin base. Perfectly golden and topped with extra cheese, they offer a wholesome and flavorful treat that pairs well with soups, salads, or enjoyed on their own.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Cheese and Vegetables
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1/2 cup cooked broccoli, finely chopped (about 1 small head of broccoli)
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil or vegetable oil
- 1 tablespoon Dijon mustard (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to prepare for baking approximately 12 muffins.
- Prepare Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, black pepper, and garlic powder if using. Set this mixture aside.
- Add Cheese & Broccoli: Fold the shredded cheddar cheese, grated Parmesan, and finely chopped cooked broccoli into the dry ingredients. Tossing the broccoli with flour helps it stay evenly distributed without sinking.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, milk, melted butter, oil, and optional Dijon mustard until thoroughly combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with dry ingredients; gently stir until just combined. Be careful not to overmix — a few lumps are perfectly fine.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle a bit of extra shredded cheddar cheese on top for a golden cheesy crust.
- Bake: Bake in the preheated oven for 18-20 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool briefly in the pan, then transfer to a wire rack to cool completely. Serve warm or at room temperature as a snack or breakfast item.
Notes
- You can freeze these muffins after they have completely cooled; reheat in microwave or oven when ready to eat.
- Broccoli can be substituted with other vegetables like spinach, zucchini, or roasted bell peppers for different variations.
- These muffins are versatile, perfect as a snack, breakfast, or a side dish to soups and salads.
