Cheesy Zucchini Muffins
Savory zucchini cheddar muffins bursting with melted cheese and herbs—great as a side for soups or salads.
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.