Zucchini Cheese Muffins Recipe has become one of my go-to snacks when I want something quick, tasty, and a little bit sneaky with veggies. If you think muffins are only for sweet stuff, wait until you try these savory treats. They’re packed with cheesy goodness and the humble zucchini adds moisture without screaming “vegetables!” Ready to chat about how to whip these up?
Why You Should Try Zucchini Cheese Muffins Recipe
Have you ever wished you could eat something cheesy and comforting but still feel like you’re doing your body a favor? These muffins fit that bill perfectly. They’re moist, cheesy, and just the right balance of savory with a little hint of sweetness from the zucchini.
Plus, they’re super versatile. Breakfast, snack, or a side with dinner they work all day long. And if you have picky eaters, sneaking zucchini into a muffin might just be your secret weapon.
Variations I’ve Tried And Loved
I don’t stick to just one version of these muffins. Sometimes I add crispy bacon bits for a smoky twist. Other times, I swap cheddar for feta or even mozzarella for a gooey texture. You can toss in some chopped herbs like basil or thyme to freshen things up.
If you want a bit of spice, a pinch of cayenne or smoked paprika can turn these muffins into a flavor bomb. Ever tried adding sun-dried tomatoes? It’s a game-changer.
Zucchini Cheese Muffins Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- In another bowl, beat eggs with olive oil and milk.
- Add grated zucchini and both cheeses to the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Spoon the batter evenly into the prepared muffin cups.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
Serving Ideas for Zucchini Cheese Muffins
These muffins shine on their own but pairing them with a little something makes them even better. Try them with:
- A spread of cream cheese or butter
- A side of fresh salsa or guacamole for dipping
- Alongside a bowl of soup or chili for a cozy meal
- Cut in half with some sliced turkey or ham for a quick sandwich
Ever tried them warm with a drizzle of honey? It’s surprisingly good a little sweet meets savory moment.
Helpful Tips for Zucchini Cheese Muffins Recipe
- Don’t skip squeezing out the zucchini. It’s the difference between a muffin that holds together and one that’s a soggy mess.
- Use sharp cheddar for a punch of flavor, but feel free to experiment with other cheeses.
- If you want to make these gluten-free, swap the flour for a gluten-free blend, but keep an eye on the moisture since different flours absorb liquids differently.
- These muffins freeze well. Pop them in a ziplock bag and toast or microwave when you want a quick snack.
Leftovers and Storage
Store leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 3 months. When reheating, a quick zap in the microwave or a few minutes in the oven brings back that fresh-baked vibe.
Common Mistakes to Avoid
- Forgetting to squeeze out the zucchini moisture. Trust me, your muffins will thank you.
- Overmixing the batter. Mix until just combined to keep the muffins light and tender.
- Using low-fat cheese or skipping the cheese altogether. The cheese is what gives these muffins their character.
- Baking at too high a temperature. Slow and steady keeps them moist and prevents burning.
Nutrition Facts (per serving)
- Calories: 180 kcal
- Carbohydrates: 15 g
- Protein: 7 g
- Fat: 10 g
- Fiber: 1.5 g
- Sugar: 2 g