Broccoli Cheddar Muffins are the perfect grab-and-go snack or breakfast. Packed with sharp cheddar, tender broccoli, and a hint of scallion, they’re hearty, flavorful, and incredibly easy to make. These muffins are ideal when you want something wholesome that’s quick to prepare and satisfying to eat.

Broccoli Cheddar Muffin close-up showing moist texture and melted cheeseSave
Close-up of Broccoli Cheddar Muffin with melted cheddar and broccoli bits
Table of Contents

What is Broccoli Cheddar Muffins?

When I was little, muffins always meant sweet treats blueberry, banana, or chocolate chip. The idea of something like Broccoli Cheddar Muffins would’ve seemed strange. But today, I love how these savory muffins fill the gap between a classic muffin and a comforting bread. Their golden tops, moist crumb, and cheesy, veggie-packed centers remind me of cozy brunches at home. If you enjoy recipes like my English Muffin Breakfast Pizza or Sausage Egg and Cream Cheese Hashbrown Casserole, this one’s for you.

Broccoli Cheddar Muffins

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These Broccoli Cheddar Muffins are fluffy, cheesy, and filled with tender broccoli. Perfect for breakfast, snacks, or brunch tables.

Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes
Yield
12 muffins

Ingredients

1 large egg 1 cup 2% milk 1/4 cup canola oil 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon dry mustard 1 cup shredded cheddar cheese 1 cup cooked frozen broccoli florets 2 scallions, sliced

Instructions

1. Preheat the oven to 400°F and line 12 muffin cups with paper liners. 2. In a large bowl, whisk the egg, milk, and oil together. 3. Add the flour, baking powder, salt, and dry mustard. Stir to combine. 4. Fold in the cheddar, broccoli, and scallions. 5. Divide the batter evenly into muffin cups. 6. Bake for 18-22 minutes until golden. Let cool slightly and enjoy.

Notes

You can swap canola oil with olive oil if preferred. Feel free to use a cheese blend for extra flavor. These muffins freeze well for up to 2 months.

Nutrition

Calories
180
Fat
9g
Saturated fat
4g
Sugar
2g
Sodium
320mg
Protein
6g
Carbohydrates
19g
Fiber
1g

Why You’ll Love It

These Broccoli Cheddar Muffins aren’t just tasty they’re practical. You can whip them up in under 45 minutes, and they’re perfect for busy mornings or quick snacks. The balance of sharp cheddar with earthy broccoli and mild scallion gives them a depth of flavor that’s hard to resist. If you’re a fan of easy, nourishing bites like my No-Bake Morning Power Protein Cookies or Banana Blueberry Oatmeal Breakfast Cookies, you’ll find these muffins just as satisfying.

How to Make Broccoli Cheddar Muffins

A Quick Snapshot of Broccoli Cheddar Muffins

Broccoli Cheddar Muffins bring together the heartiness of broccoli, the richness of cheddar, and the light fluffiness of a good muffin. Ready in about 40 minutes, they’re a smart choice for meal prepping or enjoying warm from the oven. Much like my Cottage Cheese Cloud Bread or Navajo Cornbread, these muffins prove that savory bakes can be just as comforting as sweet ones.

When to Make These Muffins

These muffins fit perfectly into busy weekdays, brunch spreads, or as a side to soups and salads. Their portable size makes them great for packed lunches or picnic baskets. If you’ve tried my Garlic Parmesan Chicken Meatloaf or Filipino Breakfast Recipe, you’ll appreciate the same balance of ease and flavor here.

Ingredients

What You’ll Need for Broccoli Cheddar Muffins

Making Broccoli Cheddar Muffins is all about simple, accessible ingredients that work together to create something truly delicious. Here’s what you’ll need:

IngredientAmount
Large egg1
2% milk1 cup
Canola oil1/4 cup
All-purpose flour2 cups
Baking powder1 tablespoon
Salt1 teaspoon
Dry mustard1/2 teaspoon
Shredded cheddar cheese1 cup
Cooked frozen broccoli florets1 cup
Scallions, sliced2
Ingredients for Broccoli Cheddar Muffins displayed in white bowls Save
Broccoli Cheddar Muffin ingredients ready for baking

Ingredient Tips

What’s wonderful about these ingredients is how flexible they can be. Swap canola oil for olive oil if that’s what you have, or try a mix of cheeses for a fun twist. Like my No-Bake Morning Power Protein Cookies, this recipe leaves room for creativity.

Step-by-Step Instructions

Preparing the Muffin Batter

Start by preheating your oven to 400°F and lining a 12-cup muffin tin with paper liners. In a large bowl, whisk together the egg, milk, and oil until well combined. Then, add the flour, baking powder, salt, and dry mustard. Stir until just mixed. This batter should remind you of the simple prep in recipes like my Cottage Cheese Cloud Bread.

Spoonful of Broccoli Cheddar Muffin batter filling a muffin liner Save
Spoonful of batter being placed into muffin liner

Adding the Goodness

Once your base batter is ready, gently fold in the shredded cheddar, cooked broccoli, and sliced scallions. Mix until everything is evenly distributed, but don’t overdo it you want to keep the muffins light. If you like flavor-packed dishes like my Garlic Parmesan Chicken Meatloaf, you’ll love how these ingredients come together.

Baking to Golden Perfection

Spoon the batter evenly into your muffin cups, filling them about three-quarters full. Slide the tray into the oven and bake for 18-22 minutes, until the tops are golden and a toothpick comes out clean. Enjoy them warm, or let them cool on a wire rack. Like my Navajo Cornbread, they’re delicious either way.

What to Serve Broccoli Cheddar Muffins With

Perfect for Breakfast or Brunch

Broccoli Cheddar Muffins are a fantastic addition to any breakfast spread. Serve them warm with scrambled eggs or alongside my Filipino Breakfast Recipe for a hearty start to your day. The savory flavor pairs wonderfully with fresh fruit or a mild yogurt.

Ideal Snack or Lunchbox Hero

These muffins hold up beautifully in lunchboxes. They’re just as tasty at room temperature, making them a great choice for school or work. Pair them with a crisp green salad or a cup of soup for a balanced midday meal, much like how I suggest serving my No-Bake Morning Power Protein Cookies as an energizing snack.

Make It a Side Dish

Broccoli Cheddar Muffins shine as a side to comforting main dishes. Try them with a bowl of tomato soup, a creamy chowder, or alongside something like my Garlic Parmesan Chicken Meatloaf for a cozy dinner. Their cheesy, savory flavor complements so many meals.

Broccoli Cheddar Muffin served with crumb and melted cheese visible Save
Broccoli Cheddar Muffin served warm on plate

Top Tips for Perfecting Broccoli Cheddar Muffins

Pro Tips for Fluffy, Flavorful Muffins

To get the best texture, avoid overmixing your batter stir just until combined. This keeps your Broccoli Cheddar Muffins light and tender. I also recommend chopping your cooked broccoli into small, even pieces so every bite has a bit of veggie goodness, much like the balance of flavors in my Filipino Breakfast Recipe.

Storing and Reheating Tips

How to Store Your Muffins

Store Broccoli Cheddar Muffins in an airtight container at room temperature for up to two days, or refrigerate for up to five days. They reheat nicely in the microwave or toaster oven. This flexibility makes them as practical as my No-Bake Morning Power Protein Cookies.

Freezing for Later

These muffins freeze beautifully. Cool them completely, then place in a freezer-safe bag or container. They’ll keep for up to two months. Thaw at room temperature or pop them into the oven to warm through just like you’d do with my Navajo Cornbread.

FAQs

What is the most important rule of making muffins?

The key rule when making muffins, including Broccoli Cheddar Muffins, is to avoid overmixing the batter. Overmixing develops too much gluten, which can make the muffins tough and dense. Stir just until the ingredients come together for light, fluffy results, similar to how I advise with my Navajo Cornbread.

How do I thicken up my broccoli cheddar?

If your broccoli cheddar mixture feels too runny before adding it to the muffin batter, try draining the cooked broccoli well and patting it dry with a paper towel. You can also mix in a little extra shredded cheddar, which helps bind and thicken. This tip pairs well with other hearty recipes, like my Garlic Parmesan Chicken Meatloaf.

How long do broccoli and cheese last in the fridge?

Cooked broccoli and cheese stored together (as in these muffins) will keep in the fridge for about 3-5 days. Be sure to cool your Broccoli Cheddar Muffins completely before storing them in an airtight container to keep them fresh and flavorful, just like with my Cottage Cheese Cloud Bread.

How do you store cheese muffins?

Cheese muffins like Broccoli Cheddar Muffins should be kept in an airtight container. They’ll last at room temperature for a day or two or in the fridge for up to five days. For longer storage, they freeze well simply reheat when ready to enjoy. This makes them as practical as my No-Bake Morning Power Protein Cookies.

How do I get a better rise in homemade bread or muffins?

Make sure your baking powder and baking soda are fresh and have not expired. Do not overmix the batter as this develops gluten and creates a dense, tight crumb. Fill muffin cups two thirds full for optimal rise. For yeast breads, proof in a warm environment around 75 to 80 degrees Fahrenheit for the best activity.

Broccoli Cheddar Muffins are a must-try if you’re looking for something easy, satisfying, and packed with flavor. They’re perfect for busy mornings, relaxed brunches, or anytime you want a savory treat. Why not bake a batch today and see for yourself? Don’t forget to follow along on Facebook and Pinterest for more delicious ideas!