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easy cheesy zucchini muffins

Zucchini Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • ¼ cup  butter 
  • 2 cloves  garlic
  • 2 large  eggs
  • ¾ cup  milk 
  • 1 teaspoon  fine sea salt
  • ½ teaspoon  black pepper
  • 2 cups  shredded zucchini do not squeeze out moisture
  • 2 scallions
  • 2½ cups  all-purpose flour
  • 3½ teaspoons  baking powder
  • 1¾ cups  shredded aged cheddar cheese 
  • ¼ cup  grated Parmesan cheese

Method
 

  1. 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. 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. 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. 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. 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. 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. 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. 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. 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.

Notes

There are a few helpful tweaks and tricks that can make these savory zucchini muffins even better. If you’d like to lighten things up or prefer a different flavor, you can substitute olive oil for the butter. It gives the muffins a slightly fruitier taste and a softer texture (Note 1). 
When it comes to the zucchini, don’t squeeze out the moisture — this is key. Its natural water content helps keep the muffins tender and prevents them from drying out (Note 2). As for the cheese, go for a sharp or aged cheddar if you want that bold, savory punch.