These savory one-bowl zucchini muffins are hearty, cheesy, and packed with fresh zucchini, making them a delicious snack or side dish.
With melted butter, garlic, and two types of cheese, they are full of rich flavor.
Best of all, this recipe comes together in a single bowl for easy prep and cleanup. Let’s dive into this mouthwatering recipe!
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
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Ingredients
Here’s what you need to make these savory zucchini muffins:
- ¼ cup butter (unsalted; melted and slightly cooled)
- 2 cloves garlic, minced
- 2 large eggs
- ¾ cup milk (any kind, though whole milk works best)
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups shredded zucchini (do not squeeze out moisture)
- 2 scallions, finely minced
- 2½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1¾ cups shredded aged cheddar cheese (sharp cheddar is recommended)
- ¼ cup grated Parmesan cheese
Instructions
1. Preheat Your Oven
Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin. Lightly grease the cups or line them with muffin liners.
2. Melt Butter and Prep Garlic
In a microwave-safe bowl or on the stovetop, melt the butter. Stir in the minced garlic while the butter is still warm, allowing the garlic to infuse its flavor into the butter. Set it aside to cool slightly.
3. Combine Wet Ingredients
In a large mixing bowl, whisk the eggs until they are frothy. Add the milk, melted butter with garlic, sea salt, and black pepper. Whisk until everything is well incorporated.
4. Fold in the Zucchini and Scallions
Add the shredded zucchini and minced scallions to the wet mixture. Stir gently to evenly distribute the zucchini throughout the batter. The moisture from the zucchini will help create a soft and tender texture in the muffins.
5. Add Dry Ingredients
Sprinkle the all-purpose flour and baking powder over the wet mixture. Using a spatula, fold the flour mixture into the batter until just combined. Be careful not to overmix — it’s okay if there are a few streaks of flour left.
6. Mix in the Cheese
Add the shredded aged cheddar cheese and grated Parmesan to the bowl. Gently fold the cheese into the batter until evenly distributed. The combination of sharp cheddar and Parmesan adds a savory, cheesy bite to every muffin.
7. Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This will give the muffins space to rise without overflowing.
8. Bake to Golden Perfection
Place the muffin tin in the oven and bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm for the ultimate cheesy experience, or at room temperature for a quick snack.
Notes and Tips
- Butter Substitution (Note 1): If you prefer, you can substitute olive oil for butter to make the muffins lighter and add a different flavor dimension.
- Zucchini Prep (Note 2): Do not squeeze the moisture out of the zucchini. Its natural water content keeps the muffins moist and prevents dryness.
- Cheese Selection (Note 3): For the best flavor, use a sharp or aged cheddar cheese. You can also experiment with other cheeses, like Gruyere or Monterey Jack, for variety.
Why You’ll Love This Recipe
- Savory and Satisfying: These muffins are loaded with cheese and garlic, making them a delicious alternative to sweet muffins.
- Perfectly Moist Texture: Thanks to the shredded zucchini and melted butter, these muffins stay tender and fluffy without being dense.
- Versatile Uses: Serve them as a snack, pair them with soup or salad, or pack them for lunchboxes.
- Minimal Cleanup: The one-bowl method keeps the mess under control and saves you time.
Serving Suggestions
- Pair these muffins with a hot bowl of tomato soup for a comforting lunch or dinner.
- Serve them alongside scrambled eggs for a hearty breakfast.
- Bring them to potlucks or picnics as a crowd-pleasing snack.
Storage Tips
- Room Temperature: Store the muffins in an airtight container for up to 2 days.
- Refrigeration: Keep them in the fridge for up to 5 days. Reheat in the microwave or toaster oven before serving.
- Freezing: Wrap the muffins individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Defrost at room temperature or reheat directly from frozen.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a gluten-free all-purpose flour blend.
2. What if I don’t have Parmesan cheese?
You can leave it out or substitute it with an equal amount of additional cheddar or another hard cheese like Pecorino Romano.
3. Can I add more vegetables?
Absolutely! Try adding finely chopped spinach, grated carrots, or diced bell peppers for extra nutrients and color.
