Description
These 30 Minute Cheesy Zucchini Muffins are a quick, savory treat perfect for breakfast, snacks, or light meals. Combining grated zucchini and sharp cheddar cheese, they offer a moist and flavorful muffin with a delightful texture. Easy to prepare and bake, these muffins are a great way to sneak in some veggies while enjoying cheesy goodness.
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 any preferred type)
- 2 large eggs (100g without shell)
Toppings
- Flaky salt for sprinkling
- Ground black pepper for sprinkling
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 220°C (430°F) on bake setting. Line 7 muffin cups with liners made from 14cm (5.5″) squares of baking paper or lightly grease the muffin cups. Arrange muffins with spaces between 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 ensuring it’s evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, mix the grated zucchini, finely chopped onion, milk, and eggs thoroughly to blend all wet ingredients together.
- Combine Wet and Dry Mixtures: Add the wet ingredient mixture to the dry ingredients. Stir gently until just combined; avoid over mixing to keep muffins tender.
- Portion Batter and Add Toppings: Divide the batter evenly into the prepared muffin cups, filling about half a cup per muffin. Sprinkle the tops with flaky salt and additional ground black pepper if desired.
- Bake Muffins: Bake the muffins for 13 to 17 minutes until they turn lightly golden brown and spring back when gently pressed with a finger.
- Cool and Serve: Remove muffins from the oven and cool on a wire rack before removing from the pan. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature and reheat by toasting or microwaving.
Notes
- Do not over mix the batter to keep the muffins fluffy and tender.
- Grated zucchini can be used with skin on for added nutrients and texture.
- Flaky salt sprinkled on top adds a nice crunch and flavor contrast.
- These muffins are best eaten fresh but can be stored and lightly toasted before serving.
- You can substitute the cheese with any hard cheese such as gouda or parmesan based on preference.
Nutrition
- Serving Size: 1 muffin (approx. 100g)
- Calories: 210 kcal
- Sugar: 2.5 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 75 mg
