Zucchini Cheese Muffins
Soft, cheesy zucchini muffins loaded with fresh herbs and wholesome ingredients. Quick to bake and packed with fiber and protein, they’re perfect for breakfast, a snack, or meal prep.
Equipment
- Box grater (1)
- Muffin pan (1)
- Silicone baking cups or parchment liners (12)
- Large mixing bowl (1)
- Medium mixing bowl (1)
Ingredients
- 2 ¼ cups 270 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup minus 1½ tablespoons 220 ml whole milk
- 5 ¼ tablespoons 70 g extra virgin olive oil
- 1 cup 115 g grated zucchini
- 1 cup 110 g shredded cheddar cheese
- 1 green onion finely chopped
- 1 tablespoon fresh thyme chopped
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the batter. Line a standard 12-cup muffin pan with silicone baking cups or parchment paper liners. If you don’t have liners, lightly grease each muffin cavity with olive oil or butter to prevent sticking. Proper pan preparation is key to removing the muffins easily after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and freshly ground black pepper. Make sure all the dry ingredients are evenly incorporated to create a uniform base. This helps your muffins rise consistently and ensures the seasoning is distributed evenly in every bite.
- Mix Wet Ingredients: In a separate medium-sized bowl, beat together the eggs, whole milk, and extra virgin olive oil until smooth and well combined. The eggs provide structure, the milk adds moisture and richness, and the olive oil contributes healthy fats and a tender crumb. Whisking thoroughly ensures a smooth, cohesive mixture.
- Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredients and gently pour in the wet mixture. Using a spatula or wooden spoon, fold the wet and dry ingredients together slowly until just combined. Take care not to overmix; overmixing can make the muffins dense and tough. It’s okay if a few small lumps remain in the batter.
- Fold in Flavorful Additions: Add the grated zucchini, shredded cheddar cheese, chopped green onion, and fresh thyme to the batter. Gently fold them in with a spatula, making sure each muffin will have an even distribution of vegetables, cheese, and herbs. The zucchini adds moisture, the cheddar gives melty richness, and the herbs provide fresh flavor notes.
- Portion Batter into Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Using an ice cream scoop or a large spoon helps portion the batter evenly, ensuring all muffins bake uniformly. Smooth the tops slightly with the back of the spoon to create an even surface.
- Bake to Golden Perfection: Place the muffin pan in the preheated oven on the middle rack. Bake for 20–25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning. The muffins should puff slightly and have a soft, tender texture inside.
- Cool in Pan: Once baked, remove the muffin pan from the oven and allow the muffins to cool in the pan for 10 minutes. This resting period helps them firm up slightly and makes them easier to remove without breaking.
- Transfer to Wire Rack: Carefully lift the muffins from the pan and place them on a wire cooling rack to cool completely. Cooling on a rack prevents condensation from forming underneath, keeping the muffins from becoming soggy.
- Serve or Store: Serve the muffins warm for the best flavor and texture, or let them cool completely before storing. They can be enjoyed as a quick breakfast, a savory snack, or part of a light lunch. For storage, place cooled muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Notes
- Zucchini: There’s no need to peel or drain your zucchini; its natural moisture keeps the muffins tender and soft. Grating it finely ensures even distribution throughout the batter.
- Cheese: Sharp cheddar adds bold flavor, but you can experiment with mozzarella, gouda, or pepper jack for different tastes. Grate it yourself for better melting.
- Mixing: Overmixing the batter can make muffins dense. Fold ingredients gently until just combined, keeping a light, airy texture.
- Baking: Oven temperatures vary, so check the muffins a few minutes before the suggested time. A toothpick test is the most reliable way to ensure doneness.
- Liners: Silicone or parchment liners prevent sticking, but if you’re using a greased pan, a thin knife around the edges helps release muffins cleanly.
