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.
For more breakfast recipes try these creamy scrambled eggs with cheese, chicken sausages with peppers, or our yummy banana bread.
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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.
Storing leftovers
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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Recipe
Broccoli And Cheese Breakfast Muffins
Ingredients
- vegetable oil - for greasing 2 tablespoons
- flour - 2 cups 240 g
- baking powder 3 teaspoons
- egg 1 medium
- salt ½ teaspoon
- black pepper - freshly crushed ¼ teaspoon
- milk - 1 cup 240 mls
- butter - ¼ cup, softened or 60 mls vegetable oil 60 g
- broccoli - full head broccoli chopped small or 1 ½ cups chopped small 1
- cheddar cheese - 2 cups, grated 200 g
Instructions
- 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
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
Katelyn says
This recipe came out so lovely! Some modifications based on personal preference, but nothing too major.
I used a flax egg because I’m allergic to eggs, and it worked well. I measure the veggies and cheese with my heart and not by the recipe, but even with some additional fixings they were great! I cut the salt in half due to additional cheddar, and I also added about 1 Tbsp of (salt free) seasoning mix because the last broccoli cheddar muffins I made were boring.
Will definitely make again!
Aishwarya says
It came out so gud 👍🏻
EVE says
My family loved this!
Nicole Shroff says
I’m so pleased, thank you Eve!
Zsuzsa says
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!
Nicole Shroff says
Sounds great and thanks so much!
Truida says
My daughter in law made it a while ago and everybody just loved it. I made the muffins yesterday and it came out beautifully, fluffy inside but a bit dense. Next time I will add a bit more baking powder and experiment with perhaps adding fried onions or spring onions and some herbs and spices. A really excellent recipe without any fuss. Thanks for sharing it.
Krista says
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 🙁
Nicole Shroff says
Oh no, that’s such a pity Krista! If your baking powder contains aluminum, that can give a metallic taste. Choose a different brand or check out this article from Smitten Kitchen to make your own baking powder.
D says
Do you cook the brocolli first?
Nicole Shroff says
Yes its best to steam or boil the broccoli for a few minutes beforehand till fork tender.
Alannah says
I finished making these earlier today, they turned out so yummy!! 😋 I just about followed the recipe to the T, with maybe some minor exceptions. Even though I weighed and measured things exact, I had more muffin batter than I thought I would. I did produce 12 muffins, but I filled them up more than what the recipe called for (it’s the bane of my muffin adventures!) And to counteract that, I had the muffins in at 425 for 8 mins then 375 for 25 mins. I know that seems like overkill; my oven tends to release a lot of heat when I open the door so the muffins didn’t even get to bake at a true 425 setting at the beginning, and I knew they weren’t ready by the 15 minute mark. So I just winged it and matched how long I would bake bread for. The tops had a wonderful crisp to them and the middle was moist so it was definitely a win in my books! Looking forward to including this more often with my work day meal prepping 🥰
Nicole Shroff says
Thanks so much, I’m so pleased you liked them Alannah!
Hayley Ashcroft says
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.
Nicole Shroff says
I’m so pleased you love it Hayley and adding courgettes and carrots are a great idea!
Claudia Lamascolo says
these are perfect with dinner and a bowl of chili we loved his recipe!
Nicole Shroff says
Thank you, that sounds delicious!