Description
Delicious and savory Broccoli and Cheesy Muffins perfect for a nutritious snack, breakfast, or side dish. These moist muffins combine fresh broccoli with sharp cheddar and Parmesan cheeses, offering a flavorful and wholesome treat that’s easy to prepare and bake.
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 & Vegetables
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup cooked broccoli, finely chopped (about 1 small head)
- 1/4 cup grated Parmesan cheese
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 the flour, baking powder, salt, black pepper, and garlic powder. Set this mixture aside.
- Add Cheese & Broccoli: Stir in the shredded cheddar cheese, Parmesan cheese, and finely chopped cooked broccoli into the dry ingredients. Coat the broccoli well with flour to prevent sinking during baking.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, olive or vegetable oil, and optional Dijon mustard until fully combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle extra shredded cheddar cheese on top of each muffin to create a cheesy crust.
- Bake: Bake for 18-20 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can freeze the muffins after they have completely cooled and reheat them in the microwave or oven when ready to eat.
- Try substituting the broccoli with other vegetables like spinach, zucchini, or roasted bell peppers to change up the flavor.
- These muffins work well as a snack, breakfast option, or a side dish to soups and salads.
