Broccoli Cheddar Muffins
Packed with savory goodness, these Broccoli Cheddar Muffins are the perfect bite-sized treats for breakfast, brunch, or a quick snack! Each fluffy muffin is loaded with tender broccoli florets, sharp cheddar cheese, and a hint of aromatic green onion, creating an irresistible balance of flavor. Seasoned with paprika, black pepper, and a touch of salt, these muffins have a delightful savory kick in every bite. Quick and easy to prepare in just 35 minutes, they’re baked to golden perfection with a moist, tender crumb. Whether served warm straight from the oven or as part of a meal prep routine, these satisfying muffins are a creative way to elevate humble ingredients into something extraordinary. Ideal for busy mornings or as a grab-and-go option, Broccoli Cheddar Muffins are a deliciously wholesome crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 cup Broccoli florets
- 1 cup Cheddar cheese, shredded
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 large Eggs
- 0.75 cup Milk
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Green onion, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin with paper liners.
Steam or blanch the broccoli florets until slightly tender, then chop them into small pieces and set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and paprika.
In a separate medium bowl, beat the eggs and combine them with the milk and melted butter.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the chopped broccoli, shredded cheddar cheese, and chopped green onion until evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 11.3 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1185 mg | 91% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
