Cheesy Zucchini Muffins: A Savory Twist on a Classic Favorite
Looking for a savory, delicious way to use up your zucchini? Cheesy zucchini muffins are the perfect solution! These muffins are loaded with shredded zucchini and packed with cheese, making them an ideal snack, side dish, or even a light meal. Easy to make and incredibly versatile, these muffins will quickly become a favorite in your kitchen.
Perfect with Italian Orzo Soup or Instant Pot Minestrone Soup
Why You’ll Love Cheesy Zucchini Muffins
- Savory and Delicious: These muffins are the perfect balance of cheesy goodness and zucchini freshness.
- Versatile: Great as a snack, a side dish, or a light meal. They pair well with soups, salads, and main dishes.
- Easy to Make: Simple ingredients and straightforward instructions make these muffins a breeze to prepare.
- Nutritious: Packed with zucchini, these muffins are a great way to sneak in some extra veggies.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Wet Ingredients:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/4 cup sour cream
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
- Prepare the Zucchini:
- Grate the zucchini using a box grater. You don’t need to peel it; the skin adds extra nutrients and color. If the zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- Mix the Wet Ingredients:
- In another bowl, whisk together the eggs, milk, vegetable oil, and sour cream until well combined. Stir in the shredded zucchini and cheese.
- Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Variations and Mix-In Options
- Herbed Zucchini Muffins: Add 1 tablespoon of your favorite chopped fresh herbs (like parsley, basil, or chives) to the batter.
- Spicy Zucchini Muffins: Add 1/2 teaspoon of crushed red pepper flakes or a finely chopped jalapeño to the batter for a spicy kick.
- Cheese Variations: Try using different cheeses like mozzarella, feta, or pepper jack for a unique flavor.
- Milks: You can use regular milk, 1%, 2%, or whole, or sub for a nut or oat milk.
Tips and Tricks
- Squeeze Out Excess Moisture: If your zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture before adding it to the batter.
- Room Temperature Ingredients: Use room temperature eggs and Greek yogurt for better incorporation and a smoother batter.
- Uniform Size: For even baking, fill each muffin cup with an equal amount of batter.
Freezing and Storage Instructions
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Freezing: To freeze, let the muffins cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature or warm them in the microwave.
Serving Suggestions
- Breakfast or Brunch: Serve these muffins alongside scrambled eggs, bacon, or a fresh fruit salad for a hearty breakfast or brunch.
- Snacks: Enjoy these muffins as a savory snack any time of the day.
- Side Dish: Pair these muffins with soups, stews, or salads for a delicious side dish.
Cheesy zucchini muffins are a savory and nutritious treat that’s perfect for any time of the day. With their delicious flavor and customizable options, they’re sure to become a staple in your kitchen. Try out different variations and mix-ins to find your perfect combination, and enjoy the convenience of having these tasty muffins on hand. Whether you’re enjoying them fresh out of the oven or pulling them from the freezer for a quick snack, cheesy zucchini muffins are always a good idea!
Cheesy Zucchini Muffins
Savory zucchini cheddar muffins bursting with melted cheese and herbs—great as a side for soups or salads.
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Servings: 12 muffins
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Wet Ingredients:
- 1 cup shredded zucchini about 1 medium zucchini
- 1 cup shredded cheddar cheese or your favorite cheese
- 2 large eggs
- 1/2 cup milk oat, almond, cow
- 1/4 cup vegetable oil
- 1/4 cup sour cream
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
Prepare the Zucchini:
- Grate the zucchini using a box grater. You don’t need to peel it; the skin adds extra nutrients and color. If the zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and onion powder.
Mix the Wet Ingredients:
- In another bowl, whisk together the eggs, milk, vegetable oil, and sour cream until well combined. Stir in the shredded zucchini and cheese.
Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. It should make 12 muffins
Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
Use your preferred cheese.
Mix in fresh herbs, chives, etc. as desired.
Mix in fresh herbs, chives, etc. as desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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