Cheesy Tuna Broccoli Muffins: Easy Savory Snack for Any Time

There’s something undeniably special about the smell of freshly baked muffins wafting through your kitchen. And while sweet muffins tend to steal the spotlight, there’s a whole world of savory muffins just waiting to be explored. Enter: Cheesy Tuna Broccoli Muffins. They’re warm, fluffy, and filled with melty cheese, protein-packed tuna, crunchy broccoli, and just a touch of sweetness from cream-style corn. Basically, they’re the ideal snack, light lunch, or lunchbox filler.

These muffins aren’t just tasty—they’re also practical. If you’re like me, you probably have random ingredients sitting in your fridge and pantry. Maybe it’s that last tin of tuna you bought on sale, or a head of broccoli that didn’t quite make it into last night’s stir-fry. This recipe is a fantastic way to use up odds and ends while creating something totally satisfying and delicious. It’s also one of those recipes that doesn’t feel like work. You mix everything in one bowl, pop the batter into muffin tins, and in under 30 minutes you’re treated to warm, cheesy goodness.

What really makes these muffins stand out is their versatility. I first made them on a rainy Sunday afternoon, trying to throw together something wholesome and filling without having to run to the store. They turned out so well, they’ve since made it into our regular meal rotation. Whether we’re heading out for a picnic, prepping for the school week, or just in need of a quick, satisfying bite between meetings, these muffins never disappoint.

Another thing I love? They’re surprisingly family-friendly. Even picky eaters who might usually push broccoli to the side tend to devour these. Maybe it’s the cheese, maybe it’s the soft muffin texture, or maybe it’s just the combination of everything working together in a magical, savory way. Either way, they’re always gone before I know it.

Why You’ll Love This Recipe

There are so many reasons to fall in love with Cheesy Tuna Broccoli Muffins. Whether you’re cooking for a crowd, meal prepping for the week, or simply trying to satisfy a craving, this recipe ticks all the boxes.

1. Quick and Easy Preparation

With only a handful of simple ingredients and one bowl, this recipe is incredibly beginner-friendly. You don’t need any fancy kitchen gadgets or advanced baking skills. If you can stir, scoop, and bake—you’re more than ready.

2. One Bowl = Less Cleanup

Let’s be real. No one likes doing dishes. One of the best parts of this recipe is that you mix everything in a single bowl. It streamlines your process and means fewer dishes to wash afterward.

3. Budget-Friendly and Pantry-Based

These muffins use affordable, everyday ingredients you probably already have in your fridge or pantry. Canned tuna, frozen or fresh broccoli, yogurt, and a bit of cheese—there’s nothing overly fancy or expensive here.

4. Packed with Flavor and Texture

The blend of creamy yogurt, sweetcorn, savory tuna, sharp cheddar cheese, and hearty broccoli creates an amazing balance of flavors. Plus, each bite gives you a combination of soft muffin, melty cheese, and tender veggies.

5. Kid-Approved

Even the pickiest eaters love these. The muffins are soft, cheesy, and full of mild flavors that kids can’t resist. Plus, they’re easy to hold and perfect for little hands.

6. Great for Meal Prep and Freezing

You can make a batch ahead of time and store them in the fridge for up to three days or freeze them for up to three months. They’re perfect for grab-and-go lunches or after-school snacks.

7. Customizable and Adaptable

Have other veggies to use up? Want to make it gluten-free? Need a dairy-free version? This recipe is super flexible. You can easily adjust it to suit your dietary needs or preferences.

Health Benefits

While these muffins are definitely indulgent in taste, they’re also sneakily nutritious. Here’s why they’re not just delicious, but good for you too.

1. Protein-Packed with Tuna and Cheese

Tuna is an excellent source of lean protein, which helps support muscle growth, satiety, and energy levels. Combined with cheddar cheese, you get a double dose of protein in every muffin. This makes them more filling and satisfying than most snacks.

2. Broccoli Boosts Nutritional Value

Broccoli is often called a “superfood” for good reason. It’s rich in fiber, vitamin C, vitamin K, iron, and potassium. Including finely chopped broccoli in these muffins adds a healthy crunch and loads of micronutrients.

3. Yogurt Adds Creaminess and Calcium

Using plain yogurt in the batter not only helps make the muffins moist and tender, but it also adds probiotics and calcium. This supports digestive health and bone strength.

4. Sweetcorn for Natural Sweetness and Fiber

Cream-style sweetcorn adds a hint of sweetness without the need for added sugar. It also contributes dietary fiber, which supports healthy digestion and keeps you feeling fuller longer.

5. Balanced Macronutrients

These muffins contain a good balance of carbs, protein, and fats. This makes them a great mid-morning or afternoon snack to keep your energy levels stable and your cravings in check.

6. Low in Added Sugar

Unlike most muffin recipes, this one skips the sugar altogether. The natural sweetness from the corn and yogurt is more than enough to round out the flavor profile.

7. Portion Controlled

Each muffin is individually portioned, making it easy to enjoy without overeating. Plus, they’re portable, making them a smart choice for lunchboxes and on-the-go meals.

Preparation Time, Servings, and Nutritional Information

Prep and Cook Time

• Prep time: 10–15 minutes
• Bake time: 28–30 minutes
• Cooling time: 10 minutes
• Total time: Around 50 minutes

These muffins are fast enough to whip up on a weeknight, but impressive enough to serve at brunch or a gathering.

Servings

• Yield: 12 standard-sized muffins
  This recipe makes a full batch of 12 muffins, ideal for families, meal prep, or sharing with friends.

Nutrition Facts (Per Muffin)

While exact values will vary depending on the specific brands and quantities used, here’s an estimated breakdown per muffin:

• Calories: ~190 kcal
• Protein: 9g
• Carbohydrates: 18g
• Fat: 9g
• Fiber: 2g
• Sugar: 2g
• Sodium: ~280mg
  These muffins offer a great balance of macros, making them a smart choice for breakfast, snacks, or light meals.

Ingredients List of these Cheesy Tuna Broccoli Muffins

Before we jump into the steps, let’s talk ingredients. Each one has its role, and swapping or skipping can change the results, so it’s good to understand why they matter.

• 2½ cups (282.5g) self-raising flour
  This is the base of the muffin batter. Self-raising flour contains baking powder, helping the muffins rise and stay fluffy.
• 1½ cups (375g) plain yogurt
  Yogurt keeps the muffins moist and tender. It also adds a subtle tang that balances out the richness of the cheese and tuna.
• ½ tin (205g) cream-style sweetcorn
  Cream-style corn brings in moisture, natural sweetness, and a creamy texture. It blends seamlessly into the batter.
• 1 cup broccoli, finely chopped
  Use fresh or frozen broccoli, but chop it finely so it cooks through in the short bake time. It adds fiber, nutrients, and a satisfying texture.
• 1½ cups (187.5g) grated cheddar cheese
  Use a sharp cheddar for the best flavor. Half goes into the batter, while the other half gets sprinkled on top for a golden, cheesy crust.
• 1 tin (170g) tuna chunks, drained
  Choose a good-quality light meat tuna in water or brine. Drain it well to avoid soggy muffins.
• Optional: Fresh chopped parsley
  A touch of fresh parsley adds color and brightness when sprinkled on top after baking.

Note: You can add a pinch of salt and pepper if desired, though most of the saltiness comes from the cheese and tuna.

Step-By-Step Cooking Instructions

One of the best things about these Cheesy Tuna Broccoli Muffins is just how simple they are to put together. Even if you’re a beginner in the kitchen, this recipe is straightforward and forgiving. Let’s walk through it together step by step so you know exactly what to do at every stage.

Step 1: Preheat Your Oven

The first thing you want to do is preheat your oven to 170°C (340°F). Starting with a properly preheated oven ensures that your muffins will bake evenly and rise beautifully.

While the oven is heating, grease a 12-hole muffin tin with a bit of oil, butter, or nonstick spray. For extra convenience and easier cleanup, add muffin liners to each cup. If you’re using silicone muffin molds, you can skip the liners entirely.

Step 2: Sift the Self-Raising Flour

Grab a large mixing bowl and sift 2½ cups of self-raising flour into it. Sifting the flour helps prevent lumps and creates a lighter, more uniform batter. If you don’t have a sifter, you can use a fine mesh strainer or simply whisk the flour thoroughly.

Pro Tip: If you only have plain flour at home, you can make a substitute by adding 2½ teaspoons of baking powder per cup of flour. So for this recipe, mix 2½ cups of plain flour with 6¼ teaspoons of baking powder.

Step 3: Mix in the Wet Ingredients

Now, it’s time to add in your wet ingredients. Add 1½ cups of plain yogurt and ½ tin (205g) of cream-style sweetcorn directly into the bowl with the flour.

Use a wooden spoon or silicone spatula to gently mix everything together. You don’t want to overmix at this stage—just stir until the flour is mostly combined with the yogurt and corn. The batter may look thick and slightly lumpy, and that’s perfectly okay.

Why This Step Matters: Overmixing the batter can lead to dense muffins. Stirring just until combined will help your muffins stay light and fluffy.

Step 4: Add the Vegetables and Cheese

Next, stir in 1 cup of finely chopped broccoli and 1 cup of grated cheddar cheese (save the remaining ½ cup for topping later).

Give everything a good stir to distribute the broccoli and cheese evenly throughout the batter. The broccoli should be chopped small enough that it cooks quickly in the oven, and the cheese will begin to blend into the mixture, adding creaminess and flavor.

Pro Tip: If you’re using frozen broccoli, make sure to thaw it first and squeeze out any excess moisture to prevent soggy muffins.

Step 5: Gently Fold in the Tuna

Now for the star protein—1 tin (170g) of tuna, drained thoroughly. Add the tuna into the bowl and gently fold it into the mixture.

Be careful not to break up the tuna too much. It’s nice to leave some small chunks so you get hearty bites in the finished muffins. Use a folding motion rather than stirring vigorously to preserve the texture.

Chef’s Tip: If you’re making these muffins ahead of time for meal prep or lunchboxes, consider using a firmer canned tuna to hold up better after refrigeration.

Step 6: Fill the Muffin Tin

Using a spoon, scoop the batter into each muffin cup. To keep things even and avoid mess, use an ice cream scoop or a ¼-cup measuring cup to portion out the batter.

Each muffin cavity should be filled about three-quarters full. Don’t worry if the batter seems thick—it will puff up beautifully in the oven.

Step 7: Top with Remaining Cheese

Before placing the tray in the oven, sprinkle the remaining ½ cup of grated cheddar cheese over the tops of the muffins. This creates that beautiful golden, cheesy crust that makes these muffins irresistible.

If you want to get a little creative, you could also sprinkle on some sesame seeds, paprika, or a dash of dried herbs for an extra pop of flavor.

Step 8: Bake to Golden Perfection

Slide the muffin tray into your preheated oven and bake for 28 to 30 minutes. You’ll know they’re ready when the tops are golden brown, the cheese is melted and bubbling, and a toothpick inserted into the center comes out clean.

Every oven is slightly different, so start checking around the 28-minute mark. If your oven runs cool, you may need to add an extra minute or two.

Pro Tip: If you like a little extra crunch on top, turn on the broiler for the last 2–3 minutes of baking. Keep a close eye to prevent burning.

Step 9: Cool on a Wire Rack

Once your muffins are fully baked, take them out of the oven and let them rest in the tin for about 5–10 minutes. This makes them easier to remove without falling apart.

Then, carefully lift each muffin out and place it on a wire cooling rack. Let them cool for another 5–10 minutes before serving. This short rest helps the muffins set and allows the flavors to settle.

Step 10: Garnish and Serve

For a fresh finishing touch, sprinkle chopped parsley over the tops of the muffins before serving. The green contrast is beautiful against the golden muffins and adds a burst of brightness to every bite.

Now that you’ve mastered the method, let’s talk about how to enjoy these delicious muffins in the best possible way.

How to Serve these Cheesy Tuna Broccoli Muffins

Cheesy Tuna Broccoli Muffins are incredibly versatile and can be served in a variety of ways. Whether you’re eating them warm out of the oven or reheated from the freezer, they’re always satisfying.

1. On Their Own

These muffins make a great standalone snack or light meal. They’re hearty enough to fill you up, especially with the combination of tuna, cheese, and broccoli. Warm them slightly before serving for the best texture and flavor.

2. With a Fresh Salad

Pair a couple of muffins with a crisp side salad for a well-balanced lunch. A simple mix of greens, cucumber, cherry tomatoes, and a lemon vinaigrette goes perfectly. The freshness of the salad offsets the richness of the muffins.

3. As a Soup Side

Savory muffins are a fantastic companion to a warm bowl of soup. Try them with tomato basil, butternut squash, or even a creamy chicken and corn soup. They act like a cheesy, filling roll with every spoonful.

4. Lunchbox Hero

Pack them in your child’s lunchbox or your own meal prep container. Add a small tub of hummus, carrot sticks, and some grapes for a complete, balanced lunch that doesn’t require reheating.

5. Breakfast on the Go

Need a quick, protein-packed breakfast? These muffins reheat well and make an ideal grab-and-go option. Pair with a smoothie or a piece of fruit for an energizing start to your day.

Pairing Suggestions of these Cheesy Tuna Broccoli Muffins

Although these muffins can hold their own as a satisfying snack or meal, pairing them with complementary dishes can take them to the next level. Whether you’re hosting brunch, packing a lunchbox, or putting together a quick dinner, here are some perfect partners to go along with your cheesy creations.

1. Soups That Love a Muffin Companion

There’s something magical about dipping a warm, savory muffin into a bowl of steaming soup. The muffin soaks up just the right amount of flavor without falling apart. Try pairing them with:

• Tomato Basil Soup – The sweet acidity of the tomatoes contrasts beautifully with the richness of the cheese and tuna.
• Roasted Butternut Squash Soup – The velvety texture and sweetness of the squash provide balance.
• Creamy Chicken or Vegetable Soup – This combo makes for a hearty, comforting meal on a chilly day.

2. Crisp and Fresh Salads

Balance the rich and savory flavor of the muffins with a refreshing side salad. Keep it simple or dress it up depending on the occasion. Some great options include:

• Arugula and Spinach Salad with Lemon Vinaigrette – The peppery greens cut through the richness.
• Cucumber and Tomato Salad – Light, hydrating, and crunchy.
• Shredded Carrot and Apple Slaw – A touch of sweetness pairs beautifully with the cheddar cheese.

3. Dips and Spreads

Sometimes you just want to dip! These muffins go really well with:

• Garlic Herb Yogurt Dip – Use plain yogurt with chopped herbs and a bit of lemon juice for a zesty kick.
• Spicy Hummus – Adds heat and depth, especially if you’re looking to spice things up.
• Avocado Mash – Creamy avocado with a touch of salt and lemon is a great way to add healthy fats and flavor.

4. Beverage Pairings

For adults, a cold sparkling water with lemon or a light herbal tea balances the flavors well. For kids, a glass of milk or a fruit smoothie makes this meal complete.

With so many pairing possibilities, these muffins can easily adapt to breakfast, lunch, dinner, or snack time.

Storage, Freezing & Reheating Instructions of these Cheesy Tuna Broccoli Muffins

To make the most of your batch and enjoy these muffins beyond the day you bake them, proper storage and reheating are key. Thankfully, they’re very freezer-friendly and hold up well over time if stored correctly.

Storing in the Fridge

If you plan to eat your muffins within 2–3 days, store them in an airtight container in the refrigerator. Be sure to let them cool completely before storing—this prevents condensation, which can lead to sogginess.

Pro Tip: Place a piece of paper towel under the muffins in the container. It absorbs excess moisture and keeps the texture just right.

Freezing for Later

These muffins freeze beautifully. Here’s how to do it:

1. Cool the muffins completely after baking.
2. Arrange them in a single layer on a baking sheet and place in the freezer until solid (about 1 hour).
3. Transfer them to a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn.
4. Label with the date. These muffins will stay good in the freezer for up to 3 months.

This method allows you to remove just one or two muffins at a time instead of defrosting the entire batch.

How to Reheat

• From the Fridge: Place muffins in a microwave-safe dish and warm for 20–30 seconds. Alternatively, pop them in a 160°C (320°F) oven for about 10 minutes.
• From the Freezer: Let the muffins thaw in the fridge overnight, then reheat as above. Or, heat directly from frozen in the oven at 160°C for 15–18 minutes.

Avoid microwaving frozen muffins for too long—they can become rubbery. A quick blast just to warm them through is all you need.

With these storage tips, you can always have a nutritious, homemade snack on hand.

Common Mistakes to Avoid in these Cheesy Tuna Broccoli Muffins

Even simple recipes can go sideways if you’re not aware of a few common pitfalls. Let’s go over the most frequent mistakes people make with savory muffins—and how you can avoid them for perfect results every time.

1. Not Draining the Tuna Well

Tuna straight from the can often has extra liquid, especially if it’s packed in water or brine. If you don’t drain it thoroughly, your muffin batter can become too wet, leading to soggy centers or muffins that don’t rise properly. Make sure to press out as much liquid as possible before folding the tuna into your batter.

2. Overmixing the Batter

It’s tempting to stir until the batter looks completely smooth, but that’s not what you want. Overmixing leads to dense, tough muffins. Instead, mix until the ingredients are just combined—a few lumps are perfectly fine.

3. Using Large Broccoli Pieces

Big chunks of broccoli might not cook through completely in the oven’s short bake time. Be sure to chop the broccoli finely so it softens while baking and blends into the muffins nicely.

4. Adding Too Much Cheese

Yes, cheese is delicious—but too much can overwhelm the structure of the muffin and make them greasy. Stick to the 1½ cups as written in the recipe: 1 cup in the batter, ½ cup on top.

5. Skipping the Muffin Liners

While you can technically bake without liners, savory muffins tend to stick more than sweet ones due to the cheese and yogurt. Liners make cleanup easier and prevent broken muffins when removing them from the tin.

6. Not Preheating the Oven

Starting with a cold oven means your muffins will bake unevenly and might not rise as expected. Always preheat to 170°C before baking.

Avoiding these simple mistakes can make all the difference in baking perfect, fluffy, golden muffins every time.

Pro Tips of these Cheesy Tuna Broccoli Muffins

Want to take your muffin game to the next level? Here are some extra tips that’ll help you get bakery-quality results at home.

1. Use Room Temperature Ingredients

Cold yogurt or eggs straight from the fridge can make the batter seize or clump. Let your ingredients come to room temperature for 15–20 minutes before mixing. This ensures a smoother batter and more even baking.

2. Toast the Muffin Tops

After baking, switch your oven to broil for the last 2 minutes if you love a crispy, golden cheese top. Just be sure to keep an eye on it so the cheese doesn’t burn.

3. Test for Doneness with a Toothpick

Stick a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re done. If it’s still wet, give them another 2–3 minutes and test again.

4. Make Mini Muffins for Kids

Want to make them more snackable or kid-friendly? Use a mini muffin tin and reduce the baking time to about 15–18 minutes. Perfect for toddler hands or appetizer trays.

5. Add a Hint of Spice

If your crowd can handle it, stir in a pinch of black pepper, paprika, or chili flakes. It adds a subtle warmth that contrasts beautifully with the sweetcorn and cheese.

6. Refresh Stale Muffins in the Oven

If your refrigerated muffins are starting to dry out, wrap them in foil and pop them into the oven for 10 minutes at 160°C. It brings them back to life like they’re fresh from the oven.

These extra details can really make your muffins stand out—and keep you coming back to this recipe time and again.

Frequently Asked Questions (FAQs)

Even the most straightforward recipes come with questions, especially when you’re baking something new. Here are the most commonly asked questions about this savory muffin recipe—with clear, no-fuss answers to help you out.

1. Can I use plain flour instead of self-raising flour?

Yes, you absolutely can. If you don’t have self-raising flour, simply use plain flour with added baking powder. For this recipe, combine 2½ cups of plain flour with 2½ teaspoons of baking powder. Mix them together well before using.

2. Can I use Greek yogurt instead of plain yogurt?

Yes! Greek yogurt works wonderfully and makes the muffins even more tender and moist. If it’s particularly thick, you might want to thin it slightly with a splash of milk to make it easier to mix.

3. What type of tuna should I use?

Look for light meat tuna chunks in brine or spring water. It’s important to drain it very well before adding it to the batter. Avoid oil-packed tuna, as it can make the muffins too greasy.

4. Can I make these gluten-free?

Yes, to make this recipe gluten-free, use a gluten-free self-raising flour blend. Many brands now carry reliable 1:1 gluten-free substitutes that bake well in muffin recipes.

5. Are these muffins freezer-friendly?

Absolutely. They freeze very well and reheat beautifully. Just follow the freezing instructions mentioned earlier, and you’ll have a freezer stash of ready-to-go savory snacks.

6. Can I make these muffins dairy-free?

Yes, with a few simple swaps. Use dairy-free yogurt (like coconut or almond-based), and choose a dairy-free cheese alternative that melts well. You’ll still get that delicious flavor and texture.

7. How do I know when the muffins are done?

They should be golden brown on top, and a toothpick inserted into the center should come out clean. If the tops are browning too fast, you can loosely tent the tray with foil for the last few minutes of baking.

8. Can I add other vegetables?

Definitely! This recipe is very flexible. Finely chopped spinach, red bell peppers, grated carrot, or even peas can be added. Just keep the total volume of veggies around 1 to 1½ cups so you don’t overload the batter.

9. How long will they last in the fridge?

Stored in an airtight container, these muffins will keep well in the fridge for up to 3 days. Reheat slightly before serving for the best texture.

10. Can I make the batter ahead of time?

It’s better to bake the muffins right after mixing the batter, as the rising agents in self-raising flour are activated once wet ingredients are added. If you need to prep ahead, mix the dry and wet ingredients separately and combine them just before baking.

Got another question? Drop it in the comments or reach out—I love helping you troubleshoot and succeed in the kitchen.

Conclusion & Call to Action 

There’s just something so comforting about a savory Cheesy Tuna Broccoli Muffins recipe truly hits the mark. With its crispy golden top, cheesy middle, soft texture, and rich, satisfying flavors, it’s no wonder these have become a staple in my kitchen. They’re easy to make, endlessly adaptable, freezer-friendly, and absolutely family-approved. What more could you want in a recipe?

Whether you’re preparing a quick lunch, planning out the week’s meal prep, looking for a snack that won’t leave you hungry an hour later, or just trying to sneak more veggies into your kids’ meals—this recipe has your back. It’s the kind of dish that delivers every time, no matter the occasion.

And don’t forget—baking doesn’t have to be intimidating. Recipes like this one prove that you don’t need to be a pro chef to make something homemade, delicious, and totally satisfying. With just a few pantry staples, a bowl, and a muffin tin, you can whip up a batch of these golden muffins in under an hour.

So now it’s your turn. Head to your kitchen, gather your ingredients, and give these Cheesy Tuna Broccoli Muffins a try. I promise you won’t be disappointed. In fact, you might just find yourself reaching for this recipe again and again.

When you do make them, I’d love to see how they turn out! Share your creations online and tag me—or leave a comment with how they worked out for you.

I can’t wait to hear all about it. Happy baking!

Print