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    Home » Recipes » Muffins

    Broccoli & Cheese Breakfast Muffins

    Published Jan 12, 2021, modified Sep 2, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 8 Comments /

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    pin images of broccoli muffins with side view

    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.

    Broccoli and gruyere muffins still in their paper cups on a wooden board.
    Fresh broccoli & gruyere muffins

    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.

    Jump to:
    • Your questions answered
    • Storing leftovers
    • Related posts
    • 📋 Recipe
    Freshly baked broccoli and cheese muffins in their paper cups on a wooden board.
    Broccoli & gruyere breakfast muffins

    Your questions answered

    How do I ensure fluffy muffins?

    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.

    Oil or butter for fluffy muffins?

    Using a vegetable oil produces light and fluffy muffins, while butter tends to solidify at room temperature, giving a slightly denser crumb once cooled.

    What happens if muffin batter is over mixed?

    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.

    How to make high domed muffins

    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 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.

    Related posts

    • Zucchini Banana Bread
    • Banana Bread Muffins
    • Banana Muffins With Streusel Topping
    • Healthy Persimmon Dessert

    ⭐️ 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

    📋 Recipe

    Image of broccoli cheese muffins on wooden board.

    Broccoli And Cheese Breakfast Muffins

    Nicole Shroff
    Savoury muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as an on-the-go snack, or in lunch-boxes.
    5 from 17 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch, Snack
    Cuisine American
    Servings 12 muffins
    Calories 219 kcal

    Ingredients

    • 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

    Instructions
     

    • 2 tablespoons oil for greasing
      Preheat 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 powder
      Sift 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 oil
      In 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

    Notes

     
    • 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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 219kcalCarbohydrates: 20gProtein: 9gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 232mgPotassium: 331mgFiber: 2gSugar: 2gVitamin A: 535IUVitamin C: 45mgCalcium: 215mgIron: 2mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Zsuzsa

      January 09, 2023 at 8:32 pm

      5 stars
      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!

      Reply
      • Nicole Shroff

        January 10, 2023 at 12:13 am

        Sounds great and thanks so much!

        Reply
    2. Krista

      August 21, 2022 at 6:57 pm

      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 🙁

      Reply
      • Nicole Shroff

        August 21, 2022 at 11:51 pm

        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.

        Reply
    3. Hayley Ashcroft

      August 17, 2021 at 11:41 pm

      5 stars
      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.

      Reply
      • Nicole Shroff

        August 18, 2021 at 12:46 pm

        I’m so pleased you love it Hayley and adding courgettes and carrots are a great idea!

        Reply
    4. Claudia Lamascolo

      January 13, 2021 at 2:43 pm

      these are perfect with dinner and a bowl of chili we loved his recipe!

      Reply
      • Nicole Shroff

        January 14, 2021 at 3:08 am

        Thank you, that sounds delicious!

        Reply

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