Savoury muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as an easy on-the-go snack, or in lunch-boxes.
These broccoli and cheese muffins are light, with crispy tops and moist wonderfully fluffy interiors.
Filled with melted cheese and the slight crunch of broccoli, these muffins are delicious eaten warm with butter for breakfast, or as an easy on-the-go snack, for picnics and in lunch boxes.
These kid-friendly savoury breakfast muffins are so quick and easy to prepare that even the kids could help, and the aroma will leave your kitchen smelling delicious!
Make a few batches to keep in the freezer for an easy anytime snack.
Defrost in the fridge or on the kitchen counter then reheat using any of the 3 methods outlined below.
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Your questions answered
To achieve fluffy muffins, use eggs and dairy products at room temperature so they can be incorporated evenly, forming an emulsion and trapping air. Use oil instead of butter (butter will make them more dense) and mix the batter till it is just combined and moistened, do not over mix.
Using a vegetable oil produces light and fluffy muffins, while butter tends to solidify at room temperature, giving a slightly denser crumb once cooled.
Over mixing muffin batter will either trap too much air making muffins very fragile and prone to collapsing, or it creates more gluten giving heavy dense, chewy muffins that fail to rise. If the batter has been over mixed it is better to start again.
Fill the muffin liners ¾ full with batter as the muffins will rise while baking. Bake the muffins at a high heat (220°C/200°C Fan/425°F) for 5 minutes, then reduce to 190°C/170°C Fan/375°F and bake for a further 13-15 minutes till golden and a toothpick inserted into the middle comes out clean.
If you have more questions, feel free to ask below in the comments.
These muffins will keep in a closed box in the fridge for up to 3 days or in the freezer for up to a month.
Leave on the counter to bring to room temperature then reheat.
Ways to reheat muffins
- microwave – on high for 30 seconds.
- air fryer – at 150℃/300℉ for 2-3 minutes.
- oven – wrap in baking foil and place in an oven at 175℃ Fan/350℉ for 7-10 minutes before serving.
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Broccoli And Cheese Breakfast Muffins
- 2 tablespoons vegetable oil for greasing
- 240 g flour 2 cups
- 3 teaspoons baking powder
- 1 medium egg
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly crushed
- 240 mls milk 1 cup
- 60 g butter ¼ cup, softened or 60 mls vegetable oil
- 1 broccoli full head broccoli chopped small or 1 ½ cups chopped small
- 200 g cheddar cheese 2 cups, grated
- Preheat oven to 220°C/200°C Fan/425°F. Grease the cups of a muffin tray with 2 tablespoons vegetable oil, or insert paper liners and set aside.
- In a small bowl blend 1 medium egg, 240 mls milk and 60 g butter till fully combined and set aside.
- In a medium bowl sift in 240 g flour and 3 teaspoons baking powder, add ½ teaspoon salt then mix in 1 broccoli chopped small, 200 g cheddar cheese and ¼ teaspoon black pepper.
- Pour the egg mixture into the four and lightly mix everything together till the mixture is moistened but do not beat.
- Fill the muffin liners ¾ full with batter and bake for 5 minutes, then turn down the heat to 190°C/170°C Fan/375°F and bake for a further 13-15 minutes, till golden. Allow to cool for 5 minutes before removing. Best served warm
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Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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