These cheesy veggie breakfast muffins offer the perfect way to kickstart your morning. With a blend of savory cheddar, vibrant peas, and the subtle zest of green onions, these muffins are both satisfying and nutritious. Perfect for busy mornings, they’re easy to make, portable, and can be enjoyed warm or at room temperature. Whether you’re packing them for a quick breakfast or serving them alongside a leisurely brunch spread, these muffins deliver comfort and convenience in every bite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup shredded cheddar cheese
- ½ cup cooked peas
- ¼ cup chopped green onions
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- ¼ cup sour cream
Preparation:
Step 1:
Preheat the oven to 375°F (190°C). Prepare a muffin tin by lining it with paper cups or greasing it lightly with oil or butter.
Step 2:
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. This ensures the muffins rise evenly.
Step 3:
Add the shredded cheddar cheese to the dry mixture and toss to coat. This helps the cheese to be distributed throughout the batter without clumping.
Step 4:
In another bowl, whisk the wet ingredients: eggs, milk, vegetable oil, and sour cream until smooth and well combined. This step ensures that the wet ingredients will blend uniformly into the batter.
Step 5:
Gradually fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Be careful not to overmix—stir until just combined to keep the muffins light and fluffy.
Step 6:
Gently fold in the cooked peas and chopped green onions. This step ensures the veggies are evenly distributed throughout the batter without overmixing.
Step 7:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising. If desired, sprinkle a little extra cheddar on top of each muffin for a cheesy crust.
Step 8:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Variation:
- Add Veggies: Swap peas for chopped bell peppers, spinach, or corn for a different flavor and nutrient profile.
- Protein Boost: Add some cooked bacon or ham bits for a meaty twist.
- Spice It Up: Add ¼ tsp of paprika or chili flakes to the batter for a mild kick.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for those with dietary restrictions.
COOKING Note:
- Make sure the peas are thoroughly cooked and drained to avoid excess moisture in the batter.
- Do not overmix the batter; it’s normal if it looks a bit lumpy.
- If using a silicone muffin pan, increase baking time slightly to ensure even cooking.
Serving Suggestions:
- Serve warm with a side of fresh fruit or yogurt for a complete breakfast.
- Pair these muffins with a cup of coffee or tea for an afternoon snack.
- They also work great as a side dish with scrambled eggs or a breakfast casserole.
Tips:
- Store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze leftover muffins by wrapping them individually in plastic wrap, then place them in a freezer-safe bag. Reheat them in the microwave for 30-40 seconds before eating.
- Use mini muffin tins for bite-sized portions—great for kids or party platters.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Nutritional Information (Per Muffin):
- Calories: 180
- Protein: 6 g
- Sodium: 220 mg
FAQs:
1. Can I make these muffins without eggs?
Yes, you can use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or a commercial egg replacer for a similar texture.
2. How do I prevent the muffins from becoming dry?
Ensure you don’t overmix the batter, and watch the baking time closely. Adding a bit more sour cream can also help retain moisture.
3. Can I prepare the batter in advance?
It’s best to bake the muffins right away, but you can prepare the dry and wet ingredients separately and combine them just before baking.
4. What’s the best way to reheat these muffins?
Microwave them for 30-40 seconds or warm them in a low oven (300°F) for 5-10 minutes.
Conclusion:
Cheesy veggie breakfast muffins are a flavorful, grab-and-go option that will brighten any morning. With the combination of sharp cheddar, sweet peas, and fragrant green onions, these muffins strike the perfect balance between indulgent and wholesome. Customizable to your liking and easy to make in large batches, they are perfect for meal prep or a quick breakfast solution. Whether enjoyed on their own or paired with a hearty breakfast spread, these muffins are sure to become a favorite in your kitchen.
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Cheesy Veggie Breakfast Muffins Recipe
- Total Time: 30 minutes
Ingredients
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup shredded cheddar cheese
- ½ cup cooked peas
- ¼ cup chopped green onions
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- ¼ cup sour cream
Instructions
Preparation:
Step 1:
Preheat the oven to 375°F (190°C). Prepare a muffin tin by lining it with paper cups or greasing it lightly with oil or butter.
Step 2:
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. This ensures the muffins rise evenly.
Step 3:
Add the shredded cheddar cheese to the dry mixture and toss to coat. This helps the cheese to be distributed throughout the batter without clumping.
Step 4:
In another bowl, whisk the wet ingredients: eggs, milk, vegetable oil, and sour cream until smooth and well combined. This step ensures that the wet ingredients will blend uniformly into the batter.
Step 5:
Gradually fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Be careful not to overmix—stir until just combined to keep the muffins light and fluffy.
Step 6:
Gently fold in the cooked peas and chopped green onions. This step ensures the veggies are evenly distributed throughout the batter without overmixing.
Step 7:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising. If desired, sprinkle a little extra cheddar on top of each muffin for a cheesy crust.
Step 8:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
COOKING Note:
- Make sure the peas are thoroughly cooked and drained to avoid excess moisture in the batter.
- Do not overmix the batter; it’s normal if it looks a bit lumpy.
- If using a silicone muffin pan, increase baking time slightly to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Sodium: 220 mg
- Protein: 6 g