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
Scale
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.
