Description
Whip up these cheesy zucchini muffins for a quick breakfast that’ll make your morning shine. Packed with grated zucchini and sharp cheddar, these moist morsels deliver a savory punch your taste buds will adore.
Ingredients
Scale
Main Ingredients:
- 2½ cups all-purpose flour
- 2 cups shredded zucchini
- 1¾ cups shredded aged cheddar cheese
Dairy and Liquid Ingredients:
- 2 large eggs
- ¾ cup milk
- ¼ cup butter
- ¼ cup grated Parmesan cheese
Seasonings and Aromatics:
- 3½ teaspoons baking powder
- 2 cloves garlic
- 2 scallions
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Warm your oven to 375°F and prepare a 12-cup muffin tin with cooking spray or liners.
- Melt ¼ cup unsalted butter and combine with 2 minced garlic cloves, letting the flavors blend while cooling slightly.
- Whisk 2 large eggs until frothy, then incorporate ¾ cup milk, the garlic-butter mixture, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently fold 2 cups shredded zucchini and 2 chopped scallions into your wet mixture, ensuring even distribution.
- Sprinkle 2½ cups all-purpose flour and 3½ teaspoons baking powder over the batter. Mix minimally, leaving a few flour streaks visible.
- Incorporate 1¾ cups shredded aged cheddar and ¼ cup grated Parmesan into the batter with soft, gentle strokes.
- Divide the batter among muffin cups, filling each about ¾ full to allow proper rising.
- Bake for 22-25 minutes at 375°F until tops turn golden and a toothpick comes out clean when inserted.
- Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Grate zucchini on a clean kitchen towel and squeeze out excess moisture to prevent soggy muffins.
- Substitute whole wheat flour for half the all-purpose flour to boost nutrition and add a nutty flavor.
- Experiment with different cheese combinations like Gruyère or goat cheese for unique flavor profiles.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 55 mg