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)
-
1 cup finely chopped broccoli (lightly steamed)
-
1 cup shredded cheddar cheese
-
1½ cups all-purpose flour
-
2 tsp baking powder
-
½ tsp salt
-
¼ tsp black pepper
-
2 eggs
-
¾ cup milk
-
¼ cup olive oil or melted butter
Optional:
-
½ tsp garlic powder
-
2 tbsp chopped green onions
👨🍳 Instructions
1️⃣ Preheat Oven
Preheat to 375°F (190°C) and grease or line a muffin tin.
2️⃣ Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, salt, and pepper.
3️⃣ Mix Wet Ingredients
In another bowl, whisk eggs, milk, and oil/butter.
4️⃣ Combine
Add wet ingredients to dry. Stir gently, then fold in broccoli and cheese.
5️⃣ Fill Muffin Cups
Spoon batter into muffin cups (about ¾ full).
6️⃣ Bake
Bake for 18–22 minutes until golden and set.
7️⃣ Cool & Serve
Cool slightly and enjoy warm!
⏱️ Time
-
Prep: 10 minutes
-
Bake: 20 minutes
-
Total: ~30 minutes
📊 Nutrition (Per muffin)
-
Calories: ~150
-
Protein: 6g
-
Carbs: 12g
-
Fat: 9g
⭐ WW Points: ≈3–4 Points
💡 Tips
-
Don’t overmix—keeps muffins soft
-
Use whole wheat flour for a healthier option
-
Add turkey bacon bits for extra flavor
❓ FAQs
1️⃣ Can I use frozen broccoli?
Yes—thaw and drain well first.
2️⃣ Can I make them low-carb?
Swap flour with almond flour (texture will change slightly).
3️⃣ How to store?
Keep in fridge for 3 days or freeze up to 1 month.
4️⃣ Can I make them dairy-free?
Use plant-based cheese and milk.