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Broccoli Cheddar Corn Muffins

Broccoli Cheddar Corn Muffins

Course Bread, Side Dish
Cuisine American
Keyword broccoli-cheddar-bacon-quiche, broccoli-cheddar-corn-muffins, corn-bread-muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 corn muffins
Calories 219kcal
Author Melissa Sperka


  • 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.


Serving: 1serving | Calories: 219kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 343mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 555IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 1mg