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Broccoli Muffins

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45min

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12 servings

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These savory broccoli muffins are a delicious and nutritious way to enjoy your vegetables. Packed with tender broccoli florets, sharp cheddar cheese, and a hint of garlic, these muffins make a perfect breakfast, snack, or side dish. They're moist, flavorful, and sure to become a family favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.

2
Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined.

3
Prepare the broccoli

Cut the broccoli into small florets and finely chop the stems. Steam the broccoli until tender-crisp, about 3-4 minutes. Drain and let cool slightly.

4
Shred the cheese

Shred the cheddar cheese using a box grater or a food processor with a shredding attachment.

5
Mix the wet ingredients

In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.

6
Combine the ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the steamed broccoli and shredded cheddar cheese.

7
Fill the muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

8
Bake the muffins

Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9
Cool and serve

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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