Baking recipe · from the recipe book
Cheddar Broccoli Muffins with Garlic
Tender, golden savory muffins studded with sharp cheddar pockets and soft bits of broccoli, with a gentle garlic and black pepper warmth.

- Oven
- 1 hr · 25 min hands-on
- Makes 12 muffins
- Vegetarian
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 2 cups250 gAll-purpose flour
- 2⅛ tsp10 gBaking powder
- ½ tsp2 gBaking soda
- ½ tsp3 gSalt
- ½ tsp1 gBlack pepper
- 1 tsp3 gGarlic powder
- 1⅔ cups florets150 gBroccolifinely chopped
- 1⅓ cups shredded150 gCheddar cheeseshredded, divided
- 2 large100 gEggsat room temperature
- 1 cup (240 ml)240 gButtermilk, low-fat
- ¼ cup60 gCanola oil
- 2 tsp10 gYellow mustard
Steps
- Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- Finely chop the broccoli into pea-size bits and shred the cheddar; set aside one quarter of the cheddar for the tops and keep the remaining three quarters for the batter.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and garlic powder.
- In a second bowl, whisk the eggs, buttermilk, canola oil and mustard until smooth.
- Pour the egg mixture into the flour mixture and stir with a spatula until just a few dry streaks remain.
- Fold in the broccoli and the three quarters of the cheddar reserved for the batter until just combined; a lumpy batter makes tender muffins.
- Divide the batter evenly among the 12 cups and sprinkle the remaining quarter of the cheddar over the tops.
- Bake 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then move to a rack and cool at least 10 minutes more before serving warm.
Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.
Contains: Milk, Egg, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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