Broccoli-Cheddar Savory Muffins

Broccoli-Cheddar Savory Muffins

Tender muffins studded with sharp cheddar and crisp-tender broccoli, savory enough for breakfast or soup night.

Total 40 min Makes 12 muffins Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These savory muffins pack finely chopped broccoli and shredded sharp cheddar into a tender, quick-bread crumb seasoned with a touch of garlic and black pepper. They bake up golden and lightly crusty on top, making them a sturdy companion to soup, scrambled eggs, or a weeknight dinner. No yeast or rising time is required, so they come together quickly from a simple batter.

Ingredients

  • 1 1/2 cups broccoli florets, finely chopped
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup unsalted butter, melted and cooled
  • 1 tablespoon Dijon mustard

Method

  1. Preheat the oven to 400°F and grease a standard 12-cup muffin pan or line with paper liners.

  2. Bring a small pot of water to a boil and blanch the chopped broccoli for 1 minute, then drain and pat dry with a towel.

  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.

  4. Stir the shredded cheddar and blanched broccoli into the flour mixture until evenly coated.

  5. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and Dijon mustard until smooth.

  6. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until combined; do not overmix.

  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  8. Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

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    Broccoli-Cheddar Savory Muffins

    These savory muffins pack finely chopped broccoli and shredded sharp cheddar into a tender, quick-bread crumb seasoned with a touch of garlic and black pepper. They bake up golden and lightly crusty on top, making them a sturdy companion to soup, scrambled eggs, or a weeknight dinner. No yeast or rising time is required, so they come together quickly from a simple batter.

    40 min 12 muffins 185 cal

    Ingredients

    • 1 1/2 cups broccoli florets, finely chopped
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 2 large eggs
    • 1 cup buttermilk
    • 1/3 cup unsalted butter, melted and cooled
    • 1 tablespoon Dijon mustard

    Method

    1. 1

      Preheat the oven to 400°F and grease a standard 12-cup muffin pan or line with paper liners.

    2. 2

      Bring a small pot of water to a boil and blanch the chopped broccoli for 1 minute, then drain and pat dry with a towel.

    3. 3

      In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.

    4. 4

      Stir the shredded cheddar and blanched broccoli into the flour mixture until evenly coated.

    5. 5

      In a separate bowl, whisk together the eggs, buttermilk, melted butter, and Dijon mustard until smooth.

    6. 6

      Pour the wet ingredients into the dry ingredients and fold together with a spatula just until combined; do not overmix.

    7. 7

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    8. 8

      Bake until the muffins are golden on top and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

    9. 9

      Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.