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    Grits and Pinecones » Recipes » Bread » Broccoli Cheddar Cheese Cornbread Muffins

    Broccoli Cheddar Cheese Cornbread Muffins

    December 6, 2018 by Sharon Rigsby, Updated October 15, 2020 2 Comments

    Jump to Recipe Print Recipe
    Broccoli Cheddar Cornbread Muffins Pinterest pin

    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?

    Broccoli Cheddar Cornbread Muffins in a basket.

    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.

    Beating eggs for Broccoli Cheddar Cornbread Muffins.

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

    Batter in a bowl for Broccoli Cheddar Cheese Cornbread Muffins.

    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.

    Using an ice cream scoop to add batter to muffin cups for Broccoli Cheddar Cornbread Muffins.

    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.

    Broccoli Cheddar Cornbread Muffins in a basket and ready to serve.

    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!

    Broccoli Cheddar Cornbread Muffins in a basket.
    Print Pin
    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
    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
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.

    *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. 

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    Reader Interactions

    Comments

    1. Christine Bolduc

      January 08, 2020 at 2:10 pm

      5 stars
      Excellent recipe loved by my family and friends. They ask me to bring a bread at family reunions! I make this as a bread and cook just a few minutes more than the muffin.

      Reply
      • Sharon Rigsby

        January 08, 2020 at 5:04 pm

        Hi Christine, thanks so much for leaving a comment! And, what a great idea to make bread! I’m going to have to try that!
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

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