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, then all you have to do is defrost them in the microwave or on the counter for a quick anytime snack.
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 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 or warm before serving.
Did you like this simple savoury muffin recipe? Why not try my other breakfast/brunch recipes such as these creamy scrambled eggs with cheese, chicken sausages with peppers, or my easy banana bread.
⭐️ Are you making this Broccoli & Cheese Breakfast Muffins recipe? I’d love to know how it turned out in the comments!
⭐️ And if you like it, please give it a 5 star rating below! ⭐️
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
Broccoli And Cheese Breakfast Muffins
- 2 tablespoons oil for greasing
- 240 grams flour 2 cups
- 3 teaspoons baking powder
- 1 medium egg
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly crushed
- 240 milliliters milk 1 cup
- 60 milliliters vegetable oil ¼ cup or softened butter
- 1 broccoli head 1 ½ cups steamed and chopped small
- 200 grams cheddar cheese 2 cups, grated
- 2 tablespoons oil for greasingPreheat oven to 220°C/200°C Fan/425°F. Grease the cups of a muffin tray, or insert paper liners and set aside.
- 240 grams flour, ½ teaspoon salt, ¼ teaspoon black pepper, 1 broccoli head, 200 grams cheddar cheese, 3 teaspoons baking powderSift the flour and baking powder into a large mixing bowl, add salt, then mix in the broccoli, cheese and pepper.
- 1 medium egg, 240 milliliters milk, 60 milliliters vegetable oilIn a smaller bowl, blend the eggs, milk and butter till fully combined.
- Pour egg mixture into the four and lightly mix everything together till moistened (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
- Ensure the egg and milk are at room temperature for fluffy muffins. Ingredients at room temperature will combine easier than when chilled.
- Mix the batter till it is just moistened. Do not beat or over mix the batter as this will make the muffins too dense – it does not need to be perfectly combined, .
- Fill the muffin liners three quarters full as the muffins will rise while baking.
- These muffins will keep in a closed box the fridge for up to 3 days, or in the freezer for up to a month. Bring to room temperature or warm before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
I’m giving this recipe a 5 star because I made a bunch of changes and it still turned out good, which to me means a solid recipe! I used whole wheat flour, an extra teaspoon of baking powder (to compensate for the whole wheats heaviness) 2 cups of veggies, 2 eggs, 2 different kinds of cheese and I added some spices… They turned out super good. Thank you!
Sounds great and thanks so much!
I was super excited for this recipe, but I’m not sure if the 3tsp baking powder is an error, the muffins tasted very metallic 🙁
Oh no, that’s such a pity Krista! If your baking powder contains aluminum, that can give a metallic taste. Check out this article from Smitten Kitchen to make your own baking powder.
Love this recipe. I can’t get enough of it. I have been using courgettes and carrots and that is so yummy too with a dash of peeper. Thank you so much.
I’m so pleased you love it Hayley and adding courgettes and carrots are a great idea!
these are perfect with dinner and a bowl of chili we loved his recipe!
Thank you, that sounds delicious!