Description
These Broccoli Cheddar Cheese Cornbread Muffins are a delightful savory twist on traditional cornbread muffins. Packed with sharp cheddar cheese and nutritious broccoli, these muffins are moist, flavorful, and perfect as a side dish or a snack. Quick to prepare and bake, they bring together the comforting flavors of melted cheese and tender broccoli in a satisfying cornbread base.
Ingredients
Scale
Eggs and Butter
- 4 large eggs
- 1/2 cup unsalted butter, melted
Cheese and Vegetables
- 1 1/2 cups sharp cheddar cheese, shredded
- 10 oz frozen chopped broccoli, thawed and drained
Dry Ingredients
- 1 package (8 oz) corn muffin mix (I used Jiffy)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the muffins.
- Beat Eggs: In a large bowl, beat the eggs with an electric mixer until the color lightens to a pale yellow, which helps create a fluffy texture in the muffins.
- Combine Butter and Cheese: Add the melted unsalted butter and shredded sharp cheddar cheese to the beaten eggs and mix well to combine all wet ingredients evenly.
- Add Muffin Mix and Broccoli: Stir in the corn muffin mix and thawed, drained chopped broccoli into the wet mixture. Combine everything gently until just mixed to avoid overworking the batter.
- Prepare Muffin Pan: Spray a regular-size muffin pan with non-stick cooking spray. Use an ice cream scoop to evenly distribute the batter into the muffin cups for uniform size.
- Bake Muffins: Bake the muffins in the preheated oven for about 15 minutes, or until they turn a light golden brown and a toothpick inserted in the center comes out clean.
- Cool and Remove: Allow the muffins to cool on a wire rack for approximately 5 minutes before removing them from the pan to prevent breaking.
- Serve: Serve the muffins immediately while warm and enjoy their melty cheddar and broccoli goodness.
Notes
- Make sure to thaw and thoroughly drain the frozen broccoli to prevent excess moisture from affecting the muffin texture.
- Sharp cheddar cheese works best for a strong, tangy flavor, but you can substitute with mild cheddar if preferred.
- Use a non-stick spray to easily remove muffins from the pan without sticking.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.
- For a gluten-free version, choose a gluten-free corn muffin mix.
