Zucchini Cheddar Cheese Savory Muffins
These zucchini cheddar cheese savory muffins are super delicious! Zucchini keep the muffin moist and the cheddar cheese adds a lot of flavor!
The recipe is very easy and takes only 35 minutes. There’s no long list of ingredients or complicated preparation involved, simply add the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go.
I don’t use paper cupcake liners for savory muffins because they stick to the paper, especially when baking with cheese. Grease really really well the muffin pan and, if by any chance they get stuck to the pan, don’t worry. Carefully slip a pairing knife between the muffin and the pan and separate the two. It works like a charm! :)
Customize the muffins to suit your personal taste: use your favorite cheese instead of cheddar, spinach instead of zucchini, add corn, ham, jalapeno, etc.
You could eat these zucchini cheddar cheese savory muffins for a quick lunch with a salad, with a bowl of soup, for breakfast, and are great for the kids lunch boxes. They are an excellent addition to just about any meal. If you want to indulge, spread a little butter on top.
I usually make two batches and freeze some for quick snacks during the week. A few seconds in the microwave and they are as good as freshly made.
How To Make It: Zucchini Cheddar Cheese Savory Muffins
- 3 cups (360 g) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup minus 1½ tablespoon (220 ml) skim milk you can use whole milk
- 1 large egg
- 2 tablespoons extra virgin olive oil
- 4.6 oz. (130 g) grated zucchini
- 3.5 oz. (100 g) reduced fat cheddar cheese grated
- 1 spring onion finely chopped
- 1 tablespoon fresh thyme chopped
- Preheat the oven to 325°F (170°C) and grease a muffin pan.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
- Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
- The batter will be very thick, it’s ok.
- Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 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.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
These were very tasty but I added a freshly chopped jalapeno and parmesan cheese on top.
Every year, I end up growing a million and three zucchini… and yet no one in my family likes zucchini. Haha! Anyhow, this was a great way to use it up… savory, yummy, fairly healthy! I did sprinkle a bit of cheddar on the tops at the end and broil them. This totally made them!! Thank you!
Thank you for the feedback! :)
Delicious!! I doubled the zuccinni, used fresh grated colby cheese in place of cheddar, and added a few handfuls of mixed seed (pepitas and sunflower kernals) to the mix. Very tasty with a lashing of butter! Might also try incorporating some baby spinach leaves next time. Yummmm!
Glad you liked them, Lil! :)
Excellent recipe! Didn’t change a thing (except for a whole milk and full fat cheddar cheese, adds depth and taste). It is difficult to find savory zucchini bread, muffin etc. recipes. To me, with the exception of carrots, veggies belong into a savory group of meals. This one is a keeper. My family thought so too. Many thanks again!
Glad you liked them, Mira!
I am diabetic so substituted flour for one cup whole meal flour and one cup almond flour. Added some baking soda for rise and added some olives to the mix (why not!)
These are delicious!! Great base recipe Elena thank you so so much!!!
So glad to hear that, Ann! Thank you for the feedback!
I really enjoyed this recipe and it was great fun doing it with my 18month old son as well. Its easier and quick to do. I added a clove of garlic minced and tomato. We’ve already eaten two each haha. Thank you for the great recipe
So glad to hear that, Chantelle! Thank you for the feedback! :)
Really delicious! The only amend i made was to use brown flour instead of white and they still came out moist ad delicious! thank you for the recipe x
Glad you liked them Sofia! :)
I just ate one, still warm from the oven, and it’s SO GOOD!
Thank you for an easy and quick recipe for a delicious bake.
Glad you enjoyed these, Søs!
Baking these for our churches fishfry. Thanku for the effortless recipe!! I’m sure they’ll be a huge hit!
These are delicious. A little more like a bread or biscuit than I was expecting. Wonderful! Thank you!
Glad you liked this recipe, Valérie! :)