Description
These 30 Minute Cheesy Zucchini Muffins are a delicious savory treat perfect for breakfast, snacks, or a light lunch. Packed with sharp cheddar cheese and fresh grated zucchini, they are moist, fluffy, and full of flavor. Quick to prepare and bake, they make a great way to use up seasonal vegetables with minimal fuss.
Ingredients
Scale
Dry Ingredients
- 300g all-purpose flour
- 4 tsp (15g) baking powder
- ½ tsp salt
- Ground black pepper to taste
- 180g grated cheese (sharp cheddar recommended)
Wet Ingredients
- 250g grated zucchini, skin on
- 40g finely chopped onion
- 220g milk (full fat or preferred type)
- 2 large eggs (100g without shell)
Topping
- Flaky salt and pepper for sprinkling on top of muffins
Instructions
- Preheat the oven: Set your oven to 220°c (430°f) bake. Prepare a muffin tin with 7 cups, lined with homemade liners made from 14cm squares of baking paper or lightly grease the cups to prevent sticking. Arrange the muffin cups with some space around each for even baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and ground black pepper. Stir in the grated cheese evenly.
- Combine wet ingredients: In a medium bowl, mix grated zucchini, chopped onion, milk, and eggs thoroughly until well incorporated.
- Combine wet and dry mixtures: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid over-mixing to keep the muffins tender.
- Fill muffin cups: Divide the batter evenly between the 7 muffin cups, filling about half a cup per muffin. Sprinkle flaky salt and extra ground pepper on top of each muffin.
- Bake: Place in the preheated oven and bake for 17 minutes or until muffins are lightly golden brown and spring back when pressed gently.
- Cool and serve: Remove muffins from the oven and allow them to cool on a wire rack before taking them out of the tin. Serve warm or at room temperature.
- Storage: Store any leftovers lightly covered or in an airtight container at room temperature. Reheat leftovers by toasting lightly or microwaving before serving.
Notes
- Using homemade liners that stand up from the pan edges allows you to fill the muffins fuller and may result in fewer but larger muffins.
- If using store-bought liners, spray them with cooking spray or bake in greased pans to prevent sticking.
- Do not over-mix the batter to avoid dense muffins; mix until ingredients are just combined.
- You can use any cheese you have on hand, though sharp cheddar adds the best flavor.
- These muffins are best eaten within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
