These savory zucchini muffins are a quick, wholesome treat that combines tender zucchini, sharp cheddar, and fresh herbs.
Packed with fiber, plant-based nutrients, and good fats from olive oil, they offer a light yet satisfying bite.
Perfect for breakfast, snacks, or meal prep, they’re easy to make, protein-rich, and versatile enough for everyday cooking.
Zucchini Cheese Muffins
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.
Chef’s Secrets for Perfect Muffins
The key to a moist, flavorful zucchini muffin lies in balancing wet and dry ingredients and incorporating add-ins at the right time.
Always fold the grated zucchini and cheese in gently to preserve air in the batter, which keeps the muffins tender.
Using freshly chopped herbs like thyme or parsley enhances aroma and freshness.
For even browning, place the pan in the center of the oven and avoid opening the door too often.
For a twist, try lightly toasting the shredded cheese before adding it, which adds a subtle nutty flavor to the final muffin.
Serving Suggestions to Impress Guests
These muffins are versatile enough for any occasion.
Serve them warm as a wholesome breakfast alongside scrambled eggs or avocado toast.
They also make a satisfying snack with a dollop of Greek yogurt or cream cheese.
For brunch or lunch, pair them with a fresh salad or roasted vegetables.
The savory flavors and soft texture make them ideal for packed lunches, picnic baskets, or even as a quick post-workout snack.
Storage Tips for Best Freshness
To maintain the soft texture, let muffins cool completely before storing.
At room temperature, keep them in an airtight container for up to 3 days.
Refrigeration extends shelf life to a week without sacrificing flavor.
For longer storage, freeze cooled muffins individually wrapped in parchment or plastic wrap and placed in a freezer-safe container or bag for up to 3 months.
To enjoy, thaw at room temperature or warm gently in the microwave or oven for a few seconds to bring back the fresh-baked softness.
Frequently Asked Questions
1. Can I use another type of flour?
Yes! All-purpose flour works best for a tender crumb, but whole wheat or a 50/50 blend adds fiber and a nutty flavor. Slightly adjust the liquid if the batter feels too thick.
2. Do I need to squeeze out zucchini moisture?
Not necessary. The water in zucchini keeps muffins moist and soft. Draining can make them drier, so just grate and fold it in.
3. Can I make these muffins vegan?
Absolutely. Substitute eggs with flax or chia eggs (1 tablespoon flax or chia seeds + 3 tablespoons water per egg) and use plant-based milk and vegan cheese. Baking time remains similar.
4. How do I prevent muffins from sticking?
Use silicone or parchment liners for easy removal. If baking in a greased pan without liners, run a small knife around edges before lifting to prevent tearing.
5. Can I add other ingredients to the muffins?
Yes! Chopped bell peppers, sun-dried tomatoes, or cooked bacon bits can add flavor. Herbs like parsley, oregano, or rosemary work well too. Just fold them in gently to avoid overmixing.
