These Broccoli Cheddar Corn Muffins are a savory, wholesome treat perfect for any meal.
Packed with fiber-rich broccoli and protein from sharp cheddar cheese, they offer a satisfying, nutrient-dense option for breakfast, snacks, or sides.
Quick to prepare, lightly seasoned, and naturally flavorful, these muffins balance good fats and essential vitamins, making them a smart choice for everyday cooking.
Broccoli Cheddar Corn Muffins
Equipment
- 12-cup muffin tin
- Medium mixing bowl
- Spoon or ice cream scoop
- Whisk or fork
- Oven
Ingredients
- 2 cups baby broccoli florets steamed, cooled, and chopped
- 8.5 oz corn muffin mix e.g., Martha White
- 3 medium green onions finely chopped
- 2 large eggs beaten
- 4 Tbsp unsalted butter melted and cooled
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ cup buttermilk or whole milk
- 2 cups sharp cheddar cheese shredded
Instructions
- Preheat Oven and Prepare Muffin Tin: Begin by preheating your oven to 350°F (175°C). This ensures even baking and a perfectly golden crust. While the oven warms, lightly grease a 12-cup muffin tin with non-stick cooking spray or brush with melted butter. Doing this ahead of time prevents the muffins from sticking and makes them easy to remove once baked. Set the tin aside on a flat, stable surface.
- Steam and Chop Broccoli Florets: If you haven’t done so already, steam 2 cups of baby broccoli florets until tender but still vibrant green, about 4–5 minutes. Cooling them is essential to prevent the hot broccoli from cooking the eggs prematurely when mixed. Once cooled, roughly chop the florets into bite-sized pieces to distribute evenly throughout the muffins, ensuring every bite has a balanced veggie-to-bread ratio.
- Mix Dry Ingredients: In a medium mixing bowl, combine 8.5 ounces of corn muffin mix with 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon paprika. Stir the dry ingredients gently to ensure the spices are evenly distributed. This step builds the base flavor for the muffins and enhances the savory notes that pair perfectly with the broccoli and cheddar.
- Incorporate Wet Ingredients: Create a well in the center of the dry mixture and add 2 large beaten eggs, 4 tablespoons of melted and cooled butter, and ½ cup of buttermilk or whole milk. Using a spoon or spatula, gently fold the ingredients together until fully moistened. Take care not to overmix—stir just until the flour is incorporated. Overmixing can make the muffins dense instead of light and fluffy.
- Add Fresh Ingredients: Fold in 3 finely chopped green onions and the cooled broccoli florets, ensuring an even distribution without breaking the broccoli apart too much. The green onions add a subtle, fresh bite, while the broccoli adds texture and nutrients. Gently folding helps maintain the muffin’s tender crumb while keeping the vegetables intact.
- Incorporate Cheddar Cheese Last: Finally, add 2 cups of shredded sharp cheddar cheese. Mix carefully to avoid clumping, ensuring that the cheese is evenly spread throughout the batter. The cheddar melts during baking, creating pockets of gooey, flavorful cheese in each muffin, making them irresistibly savory and satisfying.
- Portion Batter into Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. Fill each cup about ¾ full to allow room for the muffins to rise. Lightly tap the muffin tin on the counter to settle the batter and remove any air bubbles, which helps the muffins bake evenly and develop a uniform texture.
- Bake Until Golden: Place the muffin tin in the preheated oven on the middle rack. Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so begin checking at 25 minutes to prevent overbaking. The muffins should feel firm to the touch but still moist inside.
- Cool Slightly and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. This brief cooling prevents them from falling apart when removed. Afterward, transfer the muffins to a wire rack or serving platter. Serve them warm, ideally with a pat of butter, or allow them to cool completely for storage. These muffins are perfect as a snack, side dish, or breakfast treat.
Notes
- Always steam the broccoli until tender but still slightly firm; overcooked broccoli can make the muffins soggy.
- Use sharp cheddar cheese for maximum flavor; mild cheddar will result in a less pronounced cheesy taste.
- Ensure the melted butter is cooled before adding to the eggs to prevent scrambling.
- For extra flavor, feel free to sprinkle a little paprika or smoked paprika on top of the muffins before baking.
- Use an ice cream scoop for consistent muffin sizes to ensure even baking.
- Muffins are best enjoyed warm but can also be reheated without losing moisture.
Chef’s Secrets: Techniques That Elevate Flavor
The secret to the perfect broccoli cheddar corn muffin lies in balancing moisture and texture.
Always fold the cheese in last to avoid clumping and ensure even distribution.
Gently folding in the broccoli and green onions prevents them from breaking down and keeps the muffins light.
Using buttermilk instead of plain milk adds a subtle tang and tender crumb.
Additionally, letting the muffins rest for 5 minutes in the pan after baking helps them firm up while retaining moisture.
For a slightly crispier top, broil for 1–2 minutes at the end of baking, keeping a close watch to avoid burning.
Serving Suggestions: Delicious Pairing Ideas
These muffins are versatile and pair beautifully with a variety of dishes.
Serve them alongside a fresh garden salad or roasted vegetables for a complete vegetarian meal.
They’re excellent with soups like creamy tomato, chicken noodle, or butternut squash, offering a hearty, flavorful side.
For breakfast, enjoy them warm with scrambled eggs or a dollop of Greek yogurt.
You can also slice them in half and make mini sandwiches with smoked turkey, avocado, or hummus for a satisfying snack.
Storage Tips: Keep Muffins Fresh Longer
Store the muffins in an airtight container at room temperature for up to 2 days.
For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months.
When ready to eat, thaw at room temperature and reheat in a 350°F oven for 5–7 minutes or in the microwave for 30–45 seconds.
Avoid storing in the refrigerator as it may dry out the muffins.
You can also prep the batter ahead of time and keep it refrigerated for up to 24 hours before baking.
Frequently Asked Questions
1. Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain the broccoli thoroughly to prevent excess moisture from making the muffins soggy. Lightly pat with paper towels before folding into the batter.
2. Can I make these muffins dairy-free?
You can substitute dairy-free butter and plant-based milk, and use a vegan cheddar alternative. Keep in mind the flavor may be slightly milder.
3. Can I add other vegetables?
Absolutely! Finely chopped bell peppers, zucchini, or spinach can be added. Just be mindful of moisture content, which can affect texture.
4. How do I prevent the muffins from sticking?
Grease the muffin tin thoroughly or line with paper liners. Using an ice cream scoop ensures even portions, which also helps prevent sticking.
5. Can I make mini muffins instead of regular ones?
Yes, but reduce the baking time to 15–18 minutes, checking frequently. Mini muffins bake faster and are great for parties or lunchboxes.
