These Broccoli Cheddar Corn Muffins are a fun and delicious way to incorporate the flavor combo of broccoli and cheese into a bread. They're superb served with a bowl of beans, soup or even a sidekick to your favorite stew. The slightly sweet corn meal batter and the saltiness of the cheddar cheese pair like a dream in these savory muffins. Serve them with a pat or two, of sweet cream butter any day of the week.
Easy Broccoli Cheddar Corn Muffins Recipe
These yummy muffins are a spin off of one of my most simple yet most popular recipes to date here on my blog, my broccoli cheese cornbread. Since my Broccoli-Cheese Cornbread casserole has been so popular, I thought it might be nice to make a muffin version. We enjoy these muffins with a salad, soup, stew, beans or as the bread of choice with any meal. The recipe for the sweet cornbread batter is slightly different than the cornbread casserole, due to the fact the cornbread batter needs to maintain it's shape and hold together on it's own, but, equally simple and so very tasty and a terrific way to get the kids to eat more vegetables.
How to Make the Best Broccoli Cheddar Corn Muffins Recipe
You may be pleasantly surprised how these cheesy muffins get the kids to eat their vegetables a little more easily, too. Adding cheese to most anything instantly amps up the flavor and in the case of these muffins, it won't disappoint.
- Ingredients you'll need to make homemade Broccoli Cheddar Corn Muffins: 2 cups steamed broccoli florets, one box cornbread and muffin mix (i.e. Jiffy Or Martha White) green onions, large eggs, melted butter, granulated garlic, onion powder, paprika, buttermilk and shredded cheddar cheese.
- Kitchen gadgets you'll need: A 12 cup standard size muffin pan, mixing bowls, measuring cups and spoons, a sharp knife and cutting board, a cheese grater and an ice cream scoop or large spoon to divide the batter.
- These muffins are super simple to make using frozen broccoli. You can use fresh broccoli florets that are steamed, of course in the same amount. It's important to make sure it's drained adequately so it won't break down the batter.
- While this is a broccoli cheddar combination, in a pinch you could use a different flavor of cheese in the same amount.
- If possible, grate the cheese yourself and add it fresh to the cornbread batter. It has much more flavor and moisture when you grate cheese yourself.
- These muffins freeze well. Once baked, cool them completely then wrap in plastic wrap and drop into a Ziploc bag. They'll keep for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.
- You can also store leftover Broccoli Cheddar Corn Muffins in an airtight container in the refrigerator for up to 5 days.
More Southern Corn Muffins and Cornbread Recipes to Make
Cornbread or biscuits are served commonly in the South at any time of day. The sky's the limit with variations and mix-ins that can take it to another level. More cornbread muffins and cornbread recipes you may like to try.
- Skillet Zucchini Bacon Cornbread is a cast iron cornbread recipe that'll have the family eating their vegetables.
- Crockpot Cornbread Dressing is a terrific way to free up the oven during the holidays.
- Chicken Taco Green Chile Cornbread is a one skillet meal.
- These Cornbread Muffins are perfection with a bowl of pinto beans, chili or soup.
- For another tasty variation on classic cornbread you may like to try is this recipe for Mexican Cornbread Casserole from Copykat Recipes.
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Helpful Kitchen Items:
Broccoli Cheddar Corn Muffins
- 2 cup steamed baby broccoli florets cooled [or roughly chopped]
- 1 8.5 oz corn muffin mix i.e. Martha White
- 3 green onions finely chopped
- 2 large eggs beaten
- 4 tablespoon butter melted and cooled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ cup buttermilk or whole milk
- 2 cup shredded sharp cheddar cheese
- Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking spray and set aside.
- In a medium mixing bowl, stir together all of the ingredients, reserving the cheese, until thoroughly moistened. Mix-in the cheese last to prevent clumping.
- Divide the mixture between the muffin cups. using a 4 oz ice cream scoop.
- Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes back clean. Serve hot slathered with butter.