These Broccoli Cheddar Muffins are soft, cheesy, and savory—perfect for breakfast, snacks, or lunchboxes. A great way to sneak in veggies!
Ingredients (10–12 muffins)
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1 cup finely chopped broccoli (lightly steamed)
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1 cup shredded cheddar cheese
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1½ cups all-purpose flour
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2 tsp baking powder
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½ tsp salt
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¼ tsp black pepper
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2 eggs
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¾ cup milk
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¼ cup olive oil or melted butter
Optional:
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½ tsp garlic powder
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2 tbsp chopped green onions
Instructions
Preheat Oven
Preheat to 375°F (190°C) and grease or line a muffin tin.
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, salt, and pepper.
Mix Wet Ingredients
In another bowl, whisk eggs, milk, and oil/butter.
Combine
Add wet ingredients to dry. Stir gently, then fold in broccoli and cheese.
Fill Muffin Cups
Spoon batter into muffin cups (about ¾ full).
Bake
Bake for 18–22 minutes until golden and set.
Cool & Serve
Cool slightly and enjoy warm!
Time
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Prep: 10 minutes
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Bake: 20 minutes
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Total: ~30 minutes
Nutrition (Per muffin)
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Calories: ~150
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Protein: 6g
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Carbs: 12g
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Fat: 9g
WW Points: ≈3–4 Points
Tips
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Don’t overmix—keeps muffins soft
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Use whole wheat flour for a healthier option
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Add turkey bacon bits for extra flavor
FAQs
Can I use frozen broccoli?
Yes—thaw and drain well first.
Can I make them low-carb?
Swap flour with almond flour (texture will change slightly).
How to store?
Keep in fridge for 3 days or freeze up to 1 month.
Can I make them dairy-free?
Use plant-based cheese and milk.
