Description
These 30 Minute Cheesy Zucchini Muffins are a delicious and easy-to-make savory snack or side dish. They combine grated zucchini and sharp cheddar cheese for a moist, flavorful muffin that’s perfect for breakfast, lunch, or a quick bite. Ready in just half an hour, these muffins are great served warm or at room temperature.
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 preferred)
Wet Ingredients
- 250g grated zucchini, skin on
- 40g finely chopped onion
- 220g milk (full fat or preference)
- 2 large eggs (100g without shell)
Topping
- Flaky salt and pepper for sprinkling on top
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 220°C (430°F) bake. Line 7 muffin cups with liners or lightly grease them. Arrange muffins with space between to ensure even baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and black pepper. Stir in the grated cheese until evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, mix the grated zucchini, chopped onion, milk, and eggs thoroughly.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over mixing to keep muffins tender.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, about half a cup per muffin. Sprinkle the tops with flaky salt and extra pepper if desired.
- Bake the Muffins: Bake in the preheated oven for 17 minutes or until golden brown and springy to touch.
- Cool and Serve: Remove from oven and cool on a rack before taking muffins out of the pan. Serve warm or at room temperature.
- Storage: Store leftovers lightly covered or in an airtight container at room temperature. Reheat by toasting lightly or microwaving before serving.
Notes
- If using homemade paper liners, you can fill the cups more fully as they provide extra support, which might yield slightly bigger muffins.
- Store-bought liners may stick to the muffins, so consider spraying them lightly with oil or greasing the pan before use.
- The muffins freeze well; thaw and reheat in the microwave or toaster for a quick snack.
- Feel free to substitute the cheddar with another cheese you prefer for different flavors.
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
