If you’re on the lookout for a hearty, flavorful snack or a breakfast treat that feels both comforting and wholesome, the Broccoli and Cheesy Muffins Recipe is here to brighten your day. These muffins bring together the subtle earthiness of fresh broccoli with the irresistible gooeyness of sharp cheddar and Parmesan cheeses, all wrapped up in a tender, golden-baked package. Perfectly balanced between savory and satisfying, they are quick to bake yet full of nutritious goodness, making them an absolute favorite to enjoy warm or pack on the go.
Ingredients You’ll Need
Gathering the ingredients for this Broccoli and Cheesy Muffins Recipe is delightfully straightforward, using simple components that work in harmony to build an amazing flavor and texture. Each ingredient plays a crucial role whether it’s adding fluffiness, moisture, or that rich cheesy punch that keeps you coming back for more.
- 2 cups all-purpose flour: The backbone that creates the muffin structure with a soft crumb.
- 1 tablespoon baking powder: Key for giving the muffins their perfect rise and fluffiness.
- 1/2 teaspoon baking soda: Balances acidity and helps achieve a tender crumb.
- 1/2 teaspoon salt: Enhances overall flavor without overwhelming the other ingredients.
- 1/4 teaspoon black pepper: Adds a subtle spice that brightens the cheesy and broccoli flavors.
- 2 large eggs, room temperature: Binds the ingredients and adds richness.
- 1 cup milk: Provides moisture and helps blend the batter smoothly.
- 1/3 cup vegetable oil or melted butter: Contributes to moistness and tender texture.
- 1 1/2 cups finely chopped broccoli florets, lightly steamed and cooled: Delivers a fresh, slightly crisp vegetable note and vibrant green color.
- 1 1/2 cups shredded sharp cheddar cheese: Provides the signature cheesy goodness that’s both tangy and melty.
- 2 tablespoons grated Parmesan cheese: Offers a salty, nutty layer of flavor that complements the cheddar beautifully.
How to Make Broccoli and Cheesy Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 375°F and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup. This little prep step ensures your muffins come out cleanly and retain their perfect shape.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper. This blend forms the dry base of your batter, ensuring the leavening agents are evenly distributed so each muffin rises beautifully.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, milk, and vegetable oil (or melted butter) until the mixture is smooth and uniform. This wet mixture brings moisture and richness to the muffins, balancing the dry ingredients perfectly.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. A light hand here is key; over-mixing can make muffins dense. The batter should look lumpy, not perfectly smooth—that’s just right.
Step 5: Fold in the Broccoli and Cheeses
Carefully fold in the finely chopped broccoli, shredded sharp cheddar, and grated Parmesan cheese. Distributing these ingredients evenly ensures every bite bursts with cheesy, veggie goodness and vibrant green flecks of broccoli.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the prepared muffin tin, filling each cup about three-quarters full for the perfect rise. Bake for 18 to 22 minutes or until the tops turn a beautiful golden color and a toothpick inserted into the center comes out clean.
Step 7: Cool and Enjoy
Let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool slightly. You’ll want to enjoy these Broccoli and Cheesy Muffins Recipe favorites warm to fully appreciate the melted cheese and tender crumb.
How to Serve Broccoli and Cheesy Muffins Recipe
Garnishes
Sprinkling a little extra Parmesan or a pinch of fresh chopped herbs like parsley or chives on top right after baking elevates the look and taste. A light brush of melted butter on top can add a luscious sheen and extra indulgence.
Side Dishes
Pair these muffins with a fresh green salad for a light lunch or alongside a cup of tomato soup for a comforting dinner. For breakfast, they’re fantastic with scrambled eggs or a dollop of cream cheese to balance their savory richness.
Creative Ways to Present
Turn your muffins into delightful party bites by slicing them in half and adding a spread of garlic aioli or a slice of roasted turkey for a mini sandwich. They also make a lovely savory addition to brunch spreads, adding color and texture.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Broccoli and Cheesy Muffins Recipe in an airtight container at room temperature for up to two days to maintain freshness. For longer storage, refrigeration is a smart choice to keep the cheese and broccoli stay fresh.
Freezing
These muffins freeze wonderfully. Wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag and freeze for up to three months. When you’re ready to enjoy, thaw them overnight in the fridge or for a couple of hours at room temperature.
Reheating
Reheat muffins in a 350°F oven for about 10 minutes to regain their fresh-baked texture, or pop them in the microwave for 20 to 30 seconds for a quick warm-up. This brings back the melted cheese goodness and keeps the crumb tender.
FAQs
Can I use other cheeses instead of cheddar and Parmesan?
Absolutely! While sharp cheddar and Parmesan add classic flavor, you can substitute half or all of the cheddar with mozzarella, Monterey Jack, or even Colby for a milder and creamier taste in your Broccoli and Cheesy Muffins Recipe.
How do I make sure the broccoli cooks perfectly?
Lightly steaming the broccoli before chopping ensures it’s tender without turning mushy. This softens the florets so they blend into the muffins seamlessly while maintaining just enough texture and a vibrant green color.
Can I add other vegetables to these muffins?
Definitely! Diced bell peppers, finely chopped spinach, or shredded carrots work well and provide even more color and nutrition. Just be mindful not to overload the batter, which could affect the rise.
Are these muffins suitable for freezing and reheating?
Yes, these savory muffins freeze beautifully and reheat well, making them perfect for meal prep or quick snacks. Just be sure to wrap them well to prevent freezer burn and reheat until warm to enjoy the cheese at its best.
Can I make these muffins gluten-free?
You can try using a gluten-free all-purpose flour blend that is designed for baking, but results may vary slightly in texture. Using one with xanthan gum typically helps mimic the structure of wheat flour in this Broccoli and Cheesy Muffins Recipe.
Final Thoughts
There’s something truly comforting about the combination of tender broccoli and rich, melted cheese baked into a muffin, and this Broccoli and Cheesy Muffins Recipe hits all the right notes. Whether you’re serving them as a quick breakfast, a snack, or part of a meal, these muffins are sure to become a go-to favorite. Give them a try—you might just find your new favorite way to enjoy vegetables with a cheesy twist.
Print
Broccoli and Cheesy Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These broccoli and cheesy muffins are a delicious savory breakfast option, combining tender broccoli florets with sharp cheddar and Parmesan cheese in a moist, fluffy muffin. Perfect for a quick morning meal or a satisfying snack, they bake up golden and flavorful with a wonderful balance of textures.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup milk
- 1/3 cup vegetable oil or melted butter
Additional Ingredients
- 1 1/2 cups finely chopped broccoli florets, lightly steamed and cooled
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, and vegetable oil (or melted butter) until the mixture is smooth and uniform.
- Incorporate Wet into Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined, being careful not to overmix to maintain muffin lightness.
- Fold in Broccoli and Cheese: Carefully fold in the finely chopped broccoli, shredded sharp cheddar cheese, and grated Parmesan cheese until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly before serving warm.
Notes
- Ensure the broccoli is finely chopped to distribute it evenly through the muffins.
- You can substitute half of the cheddar cheese with mozzarella or Monterey Jack for a milder, creamier flavor.
- Store leftover muffins in an airtight container and reheat briefly before serving to maintain freshness.
