Description
These 30 Minute Cheesy Zucchini Muffins are a delightful savory treat combining grated zucchini, sharp cheddar cheese, and a tender muffin base. Perfect as a quick snack, breakfast option, or a savory side, these muffins are moist, flavorful, and easy to prepare. With simple ingredients and a speedy bake time, they offer a wholesome way to enjoy vegetables in a portable form.
Ingredients
Scale
Dry Ingredients
- 300g all-purpose flour
- 4 tsp (15g) baking powder
- ½ tsp salt
- Ground black pepper to taste
- 180g grated cheese (Tasty or sharp cheddar recommended)
Wet Ingredients
- 250g grated zucchini, skin on
- 40g finely chopped onion
- 220g milk (full fat or preferred variety)
- 2 large eggs (100g without shell)
Topping
- Flaky salt and pepper for sprinkling on top
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 220°C (430°F) bake setting. Line 7 muffin cups with liners made from 14cm (5.5″) squares of baking paper or lightly grease the cups. Arrange muffins with space between them for 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 again to incorporate evenly.
- Mix Wet Ingredients: In a separate medium bowl, mix together the grated zucchini, chopped onion, milk, and eggs until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to over mix to keep the muffins tender.
- Portion Batter into Muffin Cups: Divide the batter evenly among the muffin cups, using about half a cup per muffin. Sprinkle flaky salt and black pepper on top of each muffin as desired.
- Bake: Bake the muffins in the preheated oven for 13-17 minutes, until the tops are lightly golden brown and the muffins spring back when gently pressed.
- Cool and Serve: Remove muffins from the oven and cool on a wire rack. Once cool enough to handle, remove muffins from the pan and let cool completely. Serve warm or at room temperature.
- Storage: Store leftovers lightly covered or in an airtight container at room temperature. For best taste, lightly toast or warm in the microwave before serving.
Notes
- Using the zucchini skin adds extra color and nutrients; no need to peel.
- Do not over mix the batter to maintain muffin tenderness and avoid toughness.
- Feel free to substitute different cheese types according to preference.
- Ensure there is space between muffin cups in the oven for even heat circulation.
- Leftover muffins can be reheated easily by toasting or microwaving.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
