Broccoli Cheddar Cheese Cornbread Muffins

It only takes five ingredients and five minutes to whip up Broccoli Cheddar Cheese Cornbread Muffins and your oven does the rest! These flavor-packed bites of deliciousness start with a corn muffin mix and you won’t believe how easy the recipe is.  So what are you waiting for?

If you have picky eaters in your house, these delicious muffins are the perfect way to sneak more veggies in their diet. And, did I mention these cornbread muffins are really quick and easy?  It all starts with a box of corn muffin mix (I like Jiffy) and the end result is nothing short of spectacular!

What to serve with Broccoli Cheddar Cheese Cornbread Muffins?

Broccoli Cheddar Cheese Cornbread Muffins are great paired with chili and soups, and really just about any main dish. I served them with quiche and a salad at a birthday luncheon for a friend recently and they met with rave reviews. Cornbread muffins also reheat well and make a great afterschool snack.

How long do cornbread muffins last:

Broccoli Cheddar Cheese Cornbread Muffins will last a day or so covered on your kitchen counter. They should be stored in an airtight container in the refrigerator after that for up to four days. 

How many calories are in cornbread muffins:

Broccoli Cheddar Cheese Cornbread Muffins have 116 calories each. 

How many carbs are in cornbread muffins?

In this recipe, each muffin has 2 carbohydrates. 

More easy recipes with broccoli:

If you like broccoli as I do, you might also be interested in these popular broccoli recipes on my blog: Easy Mushroom and Broccoli Frittata, Easy Fettuccine Alfredo with Broccoli, Easy Chicken and Broccoli Stir-fry, and Ultimate Broccoli Cheese Casserole.

More easy muffin recipes:

Muffins are the perfect quick bread and oh so good. Here are some more quick and easy muffin recipes: Zucchini Banana Muffins, Apple Cranberry Muffins, and Easy Baked Breakfast Oatmeal Muffins. 

How to make Broccoli Cheddar Cheese Cornbread Muffins:

Preheat the oven to 375 degrees F.

Add the eggs to a large bowl and beat with an electric mixer until the color changes to pale yellow.

Then, add the butter and cheese and mix to combine. Next, add the corn muffin mix and broccoli and stir to combine.

Spray a regular size muffin pan with non-stick cooking spray and use an ice cream scoop to evenly scoop the batter into the cups.

Bake for 15 minutes or until the muffins are a light golden brown. Cool the muffins on a rack for about 5 minutes and remove from the pan. Serve immediately.

Sharon’s Expert Tips:

I made these cornbread muffins in a regular size muffin tin or pan. However, if you would like to make mini cornbread muffins, simply use a mini-muffin pan and reduce the baking time by five minutes.

Using an ice cream scoop makes it easier to evenly scoop the batter into the muffin tin cups.

★ If you make Broccoli Cheddar Cheese Cornbread Muffins, please leave a comment and give this recipe a star rating. I would love to know how you liked them! Thanks so much for visiting Grits and Pinecones!

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5 from 3 votes

Broccoli Cheddar Cheese Cornbread Muffins

Broccoli Cheddar Cheese Cornbread Muffins combine three of my favorite foods: cheese, cornbread, and broccoli into one flavor-packed parcel. They are also great paired with chili and soups. Simple and delicious! A must try!

Course Bread, Side Dish, Snack

Cuisine American, Southern

Keyword comfort food, Cornbread muffins, Jiffy Cornbread Mix recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 muffins

Calories 116kcal

Author Sharon Rigsby

Ingredients

• 4 eggs large
• 1/2 cup unsalted butter melted
• 1-1/2 cups sharp cheddar cheese shredded
• 1 pkg corn muffin mix 8 oz (I used Jiffy)
• 10 oz frozen chopped broccoli thawed and drained

Instructions

• Preheat the oven to 375 degrees F.
• Add the eggs to a large bowl and beat with an electric mixer until the color changes to pale yellow.
• Add the butter and cheese and mix to combine.
• Add the muffin mix and broccoli and stir to combine.
• Spray a regular size muffin pan with non-stick cooking spray and use an ice cream scoop to evenly scoop the batter into the cups.
• Bake for 15 minutes or until the muffins are a light golden brown.
• Cool the muffins on a rack for about 5 minutes and remove from the pan.
• Serve immediately.

Notes

Sharon's Expert Tips:

I made these cornbread muffins in a regular size muffin tin or pan. However, if you would like to make mini cornbread muffins, simply use a mini-muffin pan and reduce the baking time by five minutes.

Using an ice cream scoop makes it easier to evenly scoop the batter into the muffin tin cups.

Nutrition

Calories: 116kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 60mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 1mg

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*September 26, 2019, updated this recipe to add additional information about the recipe and to slightly modify the name of the post. No changes to the recipe itself.