Broccoli and Cheddar Muffins
These Broccoli and Cheddar Muffins are soft, cheesy, and packed with hidden veggies—perfect for toddlers who need a quick, wholesome snack or breakfast. They’re easy to make in one bowl, freeze well for busy days, and can be adapted for both babies just starting solids and picky eaters who prefer their veggies tucked inside something tasty.
Equipment
- Mixing bowl
- Spoon or spatula
- Muffin tin
- Muffin liners or nonstick spray
Ingredients
- 1 cup broccoli florets chopped
- 1/2 cup shredded cheddar cheese
- 1 cup flour
- 1 egg
- 1/4 cup milk
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease or line your muffin tin so the muffins pop out easily after baking.
- Chop the broccoli into tiny pieces. For younger babies, you can steam it lightly and chop extra fine so it blends smoothly into the batter.
- Combine the flour, egg, milk, baking powder, broccoli, and cheddar in a large bowl. Stir until everything is just mixed together. (The batter will feel thick—that’s perfect for toddler muffins.)
- Scoop the mixture into muffin cups, filling each about ¾ full. Don’t worry if it looks lumpy; it will bake up soft and cheesy.
- Bake until golden and set, about 15–20 minutes. Insert a toothpick into the center—if it comes out clean, they’re ready.
- Let the muffins cool before serving. For babies, mash or cut into small pieces; for toddlers, serve whole or halved with a side of fruit.
Notes
Storage: Keep in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheat in the microwave for 10–15 seconds before serving.
Age modifications: Mash or puree for babies under 1 year, or leave chunkier for toddlers who enjoy more texture.
Allergy-friendly substitutions: Use dairy-free cheese and plant-based milk for a dairy-free version, a flax egg instead of egg for egg-free, or gluten-free flour if needed.
Nutrition boosters: Stir in a spoonful of ground flaxseed or chia seeds, or sprinkle extra cheese on top for added flavor. Nut butter (if safe for your child) can also be swirled in for healthy fats.
Parent tip: Make a double batch and freeze half—you’ll have ready-to-go snacks for weeks!
Nutrition
Calories: 68kcalCarbohydrates: 9gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 19mgSodium: 76mgPotassium: 51mgFiber: 0.5gSugar: 0.4gVitamin A: 122IUVitamin C: 7mgCalcium: 66mgIron: 1mg
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