Description
These 30 Minute Cheesy Zucchini Muffins are a quick, savory treat perfect for breakfast, snacks, or a light lunch. Packed with grated zucchini and sharp cheddar cheese, these moist muffins are incredibly easy to make and bake to a golden perfection in under half an hour.
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 with skin on
- 40g finely chopped onion
- 220g milk (full fat preferred)
- 2 large eggs (100g without shell)
Toppings
- Flaky salt
- Ground black pepper
Instructions
- Preheat oven and prepare muffin tins: Preheat your oven to 220°C / 430°F bake. Line 7 cups of a muffin tin with liners or lightly grease them. If using homemade liners, use 14cm / 5.5″ squares of baking paper. Space the muffin cups apart to ensure even baking.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, salt, and ground black pepper. Stir to combine, then add the grated cheese and mix until evenly distributed.
- Combine wet ingredients: In a separate medium bowl, mix the grated zucchini, finely chopped onion, milk, and eggs until well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over mixing to keep muffins light.
- Fill muffin cups and add toppings: Divide the batter evenly between the 7 muffin cups, about half a cup per muffin. Sprinkle the tops with flaky salt and extra ground black pepper as desired.
- Bake muffins: Bake for 17 minutes or until muffins are lightly golden and spring back when gently pressed.
- Cool and serve: Remove muffins from the oven and place on a cooling rack. Let them cool before removing from the pan. Serve warm or at room temperature. Store leftovers lightly covered or in an airtight container at room temperature. Leftovers taste best lightly toasted or warmed in the microwave.
Notes
- If using store-bought paper liners, spray with cooking spray to prevent sticking or bake muffins directly in greased pans.
- Homemade liners allow filling the batter a bit fuller resulting in 7 standard size muffins; using regular liners might yield more smaller muffins.
- Do not over mix the batter to keep the muffins tender.
- Zucchini skin adds texture and nutrition; no need to peel.
- Try different cheeses if preferred, such as mozzarella or gouda, for varied 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
