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!
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.