Broccoli Cheddar Muffins

11 Apr


After recently purchasing a muffin tin (yes, “recently”) I’ve been on the constant search for muffin tin recipes. Some have been the expected (ie cupcakes) and others have been more zany (ie mini pizzas and muffin tin meatloafs). I’m loving the unconventional uses for the muffin tins. One recipe I recently came across on Pinterest (where I’m getting most of my inspiration as of late) was for these broccoli and cheese muffins. B and I enjoyed them on their own, but I could envision many other times to eat them such as a replacement to toast alongside an omelette or dipped into a chunky, savory soup. Either way, they were delish, easy to make, and pretty tempting to look at too.


  • 2 cups broccoli florets, cut into bite size pieces
  • 1/2 cup butter, melted and cooled to room temperature
  • 2 large eggs
  • 1 1/4 cup buttermilk, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup cheddar cheese , grated


Heat oven to 350 degrees and line a 12­-cup muffin tin with paper liners sprayed with nonstick cooking spray. Set aside. In a large bowl, whisk together the cooled butter, eggs and buttermilk. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, mustard powder, and cayenne. Add dry ingredients to the wet ingredients and mix just until combined. Gently fold in the cheese and broccoli. Be sure not to overmix. Evenly divide the batter among the prepared muffin cups. They should be nearly full. Bake at 350 degrees for about 30 minutes, until a tester comes out clean and the tops are golden.

*Yield: 12-14 muffins

Original recipe can be found here.


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