Broccoli Cheese Mini Muffins
Savor the wholesome flavors of these Broccoli Cheese Mini Muffins, a delightful bite-sized treat perfect for snacks, appetizers, or even a quick breakfast! Packed with tender broccoli florets and melty shredded cheddar cheese, these muffins combine a savory twist with a wonderfully fluffy texture. They come together effortlessly with a simple batter made from pantry staples like all-purpose flour, eggs, and milk, elevated by a hint of garlic powder and freshly cracked black pepper for a subtle kick. Ready in just 35 minutes, these muffins are baked to golden perfection and are as versatile as they are delicious—serve them warm, at room temperature, or alongside a comforting bowl of soup or salad. Whether you’re meal-prepping or entertaining guests, these irresistible Broccoli Cheese Mini Muffins are sure to become a crowd favorite.
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Recipe Information
Ingredients
- 1 cup Broccoli florets
- 1 cup All-purpose flour
- 1 cup Shredded cheddar cheese
- 2 large Eggs
- 0.5 cup Milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Baking powder
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a mini muffin tin with non-stick spray or butter.
Steam or microwave the broccoli florets until tender, about 4-5 minutes. Finely chop the cooked broccoli and set aside.
In a medium mixing bowl, whisk together the eggs, milk, and melted butter until well combined.
In a separate large bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure the muffins are light and fluffy.
Fold in the chopped broccoli and shredded cheddar cheese until evenly distributed in the batter.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy as a snack, appetizer, or alongside soup or salad.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1086 mg | 84% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 483 mg | 10% | |
*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.
