Savory Zucchini Cheese Muffins
Moist and cheesy Savory Zucchini Cheese Muffins, ready in just 30 minutes!
Made with fresh zucchini, cheddar cheese, and a hint of herbs, these delicious muffins are perfect for any occasion. Whether you’re looking for a quick snack, a satisfying breakfast, or a side dish for dinner, these muffins are sure to please.
Especially when there’s an abundance of zucchini in the summer, these savory muffins are a fantastic idea. The combination of cheesy goodness and the freshness of zucchini makes for a mouthwatering treat.
Enjoy them warm for breakfast with an blueberry oat smoothie. They also make a wonderful addition to brunch spreads, potlucks, or picnics. For a satisfying lunch or dinner, serve them with a harvest salad or a bowl of pumpkin apple soup.
Why you’ll love these savory cheese muffins
- Bursting with flavor
- Moist and tender
- Easy to customize
- Quick and convenient
- A clever way to include veggies in baked goods
Ingredients & substitutions
Here are some helpful notes about the key ingredients for these cheese muffins:
- Zucchini: grated using a box grater or a food processor with a grating disc. There is no need to squeeze out excess moisture or peel.
- Cheese: cheddar, shredded. Feel free to experiment with different cheese varieties if cheddar isn’t your preference. Monterey Jack, Gouda, Swiss cheese, or feta are excellent alternatives.
- All-purpose flour: make sure to measure accurately, as too much flour can lead to denser muffins.
- Baking powder & baking soda are essential for fluffy muffins. Check the freshness; expired powder may not provide enough lift, resulting in denser muffins.
- Eggs: at room temperature.
- Olive oil, or your favorite oil.
- Milk: whole milk is best here, but whatever is in your fridge will work great.
- Green onion: you can use scallions or finely chopped onions instead.
- Fresh thyme,chopped. You can also mix in chopped rosemary, parsley, oregano, or basil.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make savory zucchini muffins
Feel free to customize the recipe to create your ideal combination of flavors and textures.
Add-ins: incorporate extra ingredients like cooked bacon, mushrooms, bell peppers, sun-dried tomatoes, corn, olives, or spinach.
Spices: add a pinch of cayenne pepper or a dash of garlic powder.
Gluten-free option: use a gluten-free flour blend instead of regular flour for those with dietary restrictions.
Mini muffins: bake the batter in a mini muffin pan for bite-sized versions perfect for snacking or appetizers.
Cheese will stick to regular paper muffin cups. Use silicone muffin cups or make your own parchment paper muffin liners.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
To freeze the cheese muffins, allow them to cool completely, then wrap each muffin tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 3 months.
To reheat, simply thaw at room temperature and warm in the microwave or oven.
Have you tried these savory zucchini muffins yet? Share your feedback or variations in the comments below. If you have any questions, feel free to ask – we’re here to help!
How To Make It: Zucchini Cheddar Cheese Savory Muffins
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 large eggs
- 1 cup minus 1½ tablespoon (220 ml) whole milk
- 5 ¼ tablespoons (70 g) extra virgin olive oil
- 1 cup (115 g) grated zucchini
- 1 cup (110 g) cheddar cheese grated
- 1 green onion finely chopped
- 1 tablespoon fresh thyme chopped
- Preheat the oven to 375°F (190°C) and grease a muffin pan or line a muffin pan with parchment liners.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and pepper, and set aside.
- In a separate bowl, whisk together the wet ingredients: milk, egg, and oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just incorporated. Avoid overmixing!
- Fold in the grated zucchini, shredded cheddar cheese, spring onion, and fresh thyme until evenly distributed.The batter will be thick, that's ok.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until the tops are just golden and a skewer inserted in the center comes out clean.
- Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
- Grate the zucchini using a box grater or a food processor with a grating disc. There is no need to squeeze out excess moisture or peel.
- Whole milk is best here, but whatever is in your fridge will work great.
- Use a gluten-free flour blend instead of regular flour.
- Cheese will stick to regular paper muffin cups. Use silicone muffin cups or make your own parchment paper liners.
- If you are not using liners, grease the muffin pan generously to prevent sticking. If any muffins stick to the pan, carefully slide a pairing knife between the muffin and the pan to separate them.
- Store muffins at room temperature in an airtight container for up to 3 days or in the freezer for 2-3 months. Thaw them at room temperature and reheat them in the microwave.