Why Make This Recipe
Zucchini and Cheese Muffins are a great way to incorporate vegetables into your diet without sacrificing flavor. They are moist, cheesy, and satisfying, making them perfect for breakfast, a snack, or even a light lunch. Plus, they are easy to make and can be customized with your favorite add-ins. These muffins also freeze well, so you can enjoy them anytime!
How to Make Zucchini and Cheese Muffins
Ingredients:
- All-Purpose Flour: 2 cups (250g)
- Shredded Zucchini: 1 ½ cups, packed (about 1 medium zucchini)
- Shredded Sharp Cheddar Cheese: 1 ½ cups, plus extra for topping
- Large Eggs: 2
- Milk: ½ cup (any kind works, including dairy-free)
- Vegetable Oil or Melted Butter: ½ cup
- Granulated Sugar: 2 tablespoons (this small amount enhances the savory flavors)
- Baking Powder: 2 teaspoons
- Salt: ½ teaspoon
- Black Pepper: ½ teaspoon
- Garlic Powder: ½ teaspoon
- Optional add-ins: ¼ cup chopped chives, green onions, or a pinch of cayenne pepper for heat.
Directions:
Prepare the Zucchini: Grate your zucchini using a box grater. Place the shredded zucchini in a colander over the sink or a bowl. Sprinkle lightly with a pinch of salt (about ¼ teaspoon) and let it sit for 10-15 minutes. This step removes excess water. Squeeze the zucchini to remove as much liquid as you can and set it aside.
Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or cooking spray, or line it with paper muffin liners.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, salt, black pepper, and garlic powder. This ensures everything is evenly mixed.
Mix Wet Ingredients: In another bowl, whisk the eggs until lightly beaten. Add the milk and vegetable oil (or melted butter) and mix well.
Combine Ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined. It’s okay if there are some lumps—don’t overmix!
Add Zucchini and Cheese: Gently fold in the squeezed zucchini and shredded cheddar cheese. If using optional add-ins like chives or green onions, fold them in now.
Fill Muffin Cups: Divide the batter evenly among the muffin cups. They will be full, which helps create a nice dome.
Top with Cheese: Sprinkle a little extra cheddar cheese on top of each muffin for a crispy crust.
Bake: Place the muffin tin in the oven and bake for 18-22 minutes. They are done when golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Zucchini and Cheese Muffins
These muffins are delightful served warm, straight from the oven. You can enjoy them on their own or with a little butter. They also pair well with soup or salad for a light meal. For a fun twist, try adding a dollop of your favorite condiment or spread.
How to Store Zucchini and Cheese Muffins
Store your muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Zucchini and Cheese Muffins
- Make sure to squeeze the grated zucchini well to avoid soggy muffins.
- Experiment with different cheeses or add-ins to suit your taste.
- For extra flavor, add herbs like thyme or oregano.
Variation
You can customize these muffins by adding other vegetables like grated carrots or corn. Feel free to substitute different types of cheese, such as mozzarella or feta, for a different flavor profile.
FAQs
1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw it and squeeze out excess water before using.
2. How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Adjust the baking powder as needed.
3. Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to about 10-15 minutes for mini muffins. Check for doneness with a toothpick.
