These savory broccoli cheddar muffins are the next best thing! Move over sweet muffin, we have a new muffin in town. Filled with cheesy goodness and greens too it’s the perfect make ahead lunch box item for everyone!
Sweet muffins have so much sugar. While sweet muffins are a family favorite, I like to change it up a bit so meals are that much more healthy. Savory and cheesy all in one bite!
Why You’ll Love This Broccoli and Cheese Muffins Recipe
- Protein Rich One muffin is packed with vegetarian protein like cheese and milk. You can create a well balance meal in a jiffy.
- Veggie Packed – Broccoli is included in this recipe. The green veggie is high in many nutrients, including fiber, vitamin C, vitamin K, iron and potassium. Broccoli also contains more protein than most other vegetables. Finely chopped broccoli makes it perfect for some picky eaters.
How to Make Savory Broccoli Cheddar Muffins Recipe for Toddlers
First preheat your oven to 375F. Then in a bowl, mix first 6 ingredients (flour, baking powder, sugar, broccoli florets and cheddar cheese).
In another bowl, mix milk, egg, and melted butter.
In a large bowl, mix flour mixture and milk mixture until well combined. Tip: Don’t overmix or you will get a chewy muffin. You can also add a little salt and pepper for added flavor.
Mix, but again do not over do it.
Grease with non stick cooking spray muffin pan or use silicone muffin cups for easy washing. You can also use a brush and olive oil to grease. Mini muffins are also a big hit for lunchboxes!
Fill tin or liners 3/4 of the way with the batter. Tip: Don’t fill it all the way or your muffins will overflow
Here’s a pro tip for you: Use a cookie scooper! A cookie scooper really does come in handy. Trust me it will save you time and keeps the mess at bay.
Bake at 375F for 20-25 minutes, or until toothpick comes out clean
- Don’t overmix batter or you will get a chewy muffin. If you want to know the science behind it the gluten in the flour can form elastic gluten strands. When this happens it creates a more dense chewy texture.
- Don’t fill the muffin tin or silicone liners all the way full, it will cause your muffins to overflow when it rises
- Use a cookie scooper when adding batter into the muffin tin, makes it a breeze.
- Use a toothpick to check if it’s cooked. Just stick a toothpick into the center of the muffin. If there is wet batter still on the toothpick, it needs more time in the oven. If the toothpick comes out clean, your muffin is ready!
- Can you freeze these broccoli egg muffins?
- This recipe is best fresh. There are no preservatives in the recipe and the patty tends to break down over time if frozen.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. I’ve also kept it in room temp for 1 day and it’s generally fine. This is a great meal prep recipe.
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Broccoli Cheddar Muffins
- 1 1/2 C. flour
- 1 tbs. baking powder
- 1/2 tsp. salt
- 1 1/2 tbs. sugar
- 1/2 c. grated or blended broccoli florets raw
- 3 c. grated cheddar cheese
- 1 c. milk
- 1 egg
- 1/2 stick of melted unsalted butter
- Preheat oven to 375F
- In a bowl, mix first 6 incredients until well combined (flour, baking powder, sugar, broccoli, and cheese)
- In another bowl mix milk, egg, and melted butter
- Mix flour mixture and milk mixture until well combined (don't overmix!)
- Grease muffin tin or use these for easy cleaning silicone liners
- Fill tin or liners 3/4 of the way (enough to leave for rising)
- Bake at 375F for 20-25 minutes, or until toothpick comes out clean
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