Description
Deliciously cheesy zucchini muffins that come together in just 30 minutes. These savory muffins are perfect for breakfast, snacks, or a light lunch. Packed with fresh grated zucchini, sharp cheddar cheese, and a hint of onion, they offer a moist and tender texture with a flavorful punch. Easy to prepare and bake, these muffins are great served warm or at room temperature and store well for leftovers.
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)
Toppings
- Flaky salt and pepper for sprinkling on top of muffins
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 220°C / 430°F bake. Line 7 muffin cups with baking paper liners or lightly grease them. Arrange muffins with space between each for even baking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and ground black pepper. Add the grated cheese and stir to combine evenly.
- Combine Wet Ingredients: In a separate medium bowl, mix 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 mix gently until just combined. Avoid over mixing to maintain muffin tenderness.
- Fill Muffin Cups and Add Toppings: Divide the batter evenly into the muffin cups, about half a cup each. Sprinkle flaky salt and extra pepper on top as desired.
- Bake: Bake the muffins for 17 minutes or until they turn lightly golden brown and spring back when gently pressed.
- Cool and Serve: Remove muffins from oven and cool on a wire rack. Once cooled slightly, remove from pans and cool completely. Serve warm or at room temperature.
- Store Leftovers: Store leftover muffins lightly covered or in an airtight container at room temperature. Reheat by toasting lightly or microwaving before serving.
Notes
- If you don’t use homemade paper liners, you may get more than 7 muffins as store-bought liners do not support batter as much, causing smaller portions.
- Store-bought paper liners might stick; to avoid this, spray liners with non-stick spray or bake muffins directly in greased pans.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 80 mg
