Broccoli Cheddar and Quinoa Cornbread Muffins

This dish is a great way to batch cook for breakfast or enjoy a healthy snack throughout the week. It is a recipe that the whole family will love too.

I also think of this as an inspiration recipe. Try it and let it inspire you to add your favorite vegetables, cheese or even cooked meat to it. When my kids were younger and pickier, I would make a variety of savory muffins including different food groups and they would always go for it. Sometimes even using leftovers from last night’s dinner.

I would love to hear what creative combinations you come up with. Enjoy!

Photo credit: A Healthier Michigan

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  • 2 cups steamed baby broccoli florets, cooled and roughly chopped or 10 oz. bag of frozen broccoli, thawed
  • 1 (8.5 or 9 oz.) corn muffin mix of choice
  • 3 green onions, finely chopped
  • 2 large eggs, beaten
  • 4 Tbsp. butter, melted
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. paprika
  • ½ cup of Greek yogurt
  • ¾ cup buttermilk or milk of choice
  • ½ cup uncooked quinoa
  • 2 cups shredded light sharp cheddar cheese

Broccoli Cheddar and Quinoa Cornbread Muffins

1. Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking spray and set aside.
2. In a medium mixing bowl, stir together all of the ingredients, reserving the cheese, until thoroughly moistened. Mix-in the cheese last to prevent clumping.
3. Divide the mixture between the muffin cups, filling about 2/3 full.
4. Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes back clean. Serve hot. Enjoy!

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