When my kids were toddlers, they were super picky. And I went through a brief period where I made all sorts of “healthy” muffins. I tried all those muffin recipes that had hidden zucchini in them. Or pureed carrot. Along with apple sauce – because they were supposed to be healthy muffins, right? But when I took a little bite, my eyebrows would go through the roof and I’d start questioning the whole thing. And my kids? They’d take one look at the muffins and push them away. It’s like they could sense the trickery from a mile away! We aren’t trying to hide anything with these broccoli cheddar muffins. Even though they are healthy muffins (or at the very least, HEALTHIER muffins), we are letting the broccoli shine in all its glory! Because honestly, broccoli and cheese is a really great combination and there is no need to hide anything!
Is there anything better than melted cheese? Or just cheese in general? I’d be perfectly happy eating nothing but cheese and crackers every single day if it wasn’t going to make me gain a million pounds. Any kind of cheese really – I’m not picky! These broccoli cheddar muffins are loaded with cheese and fresh broccoli. So I mean, right there we have a decent portion of at least two of the four food groups! They have lots of protein and calcium and very little sugar. They’re really hearty so they make a great afternoon snack or even a filling breakfast. Every bite is cheesy goodness. Especially when they are warm out of the oven. Oh my word. The melted cheese! Yum!
Broccoli Cheddar Muffins Recipe
The full printable recipe is at the end of this post, but here’s what you’ll need:
flour baking powder sugar salt raw broccoli cheddar cheese butter milk egg
I used a whole 320g (11 ounce) bag of shredded cheddar cheese – which works out to about 3 cups. Then I chopped up about 4 or 5 broccoli florets until they filled my 1 cup measuring cup.
Make sure you spray your muffin tin with non-stick cooking spray, or use cupcake liners. The non-stick coating on my muffin tins is getting old, so I used a generous amount of non-stick cooking spray. The batter makes enough to fill all 12 spaces in the muffin tray, nearly full.
I baked these broccoli cheddar muffins for 22 minutes. They rise beautifully and make perfectly formed, golden and cheesy muffins.
They are soft and moist, with just a hint of sweetness. They’re almost biscuit-like with little bits of broccoli inside, and loads of melted cheese.
They were sooooooooo yummy when they came out of the oven with all the gooey, melted cheese. I definitely recommend eating them warm! They taste good at room temperature as well, but I like to microwave them so I can eat them warm. I just ate two for breakfast. Mmmmm…
Just look at that melted cheese!? I can barely resist. I seriously have to stop myself from eating the entire batch. They’re healthy, really filling, and so DELICIOUS! If you’re looking for more yummy snack ideas, check out our recipe for peanut butter cereal bites. These are so easy to make and they taste soooooo good!
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