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These Savory Zucchini & Cheese Muffins are a delightful twist on traditional breakfast muffins—wholesome, flavorful, and wonderfully versatile.
The grated zucchini adds moisture and a gentle earthiness, while sharp cheddar and creamy feta infuse each bite with richness and tang.
What sets these muffins apart is their balance of indulgence and nutrition. They’re packed with vegetable fiber, protein from eggs and cheese, and made with real ingredients—no preservatives or refined sugars in sight.
The use of whole milk and eggs provides healthy fats and energy-sustaining protein, making them a great grab-and-go breakfast or afternoon snack.
Whether served warm from the oven or reheated for a quick weekday meal, they offer the perfect mix of comfort and convenience.
Plus, the recipe is straightforward, prep-friendly, and ideal for batch cooking.
Must-Have Tools for Perfect Results
USA Pan Nonstick Muffin Pan
This high-quality 12-cup muffin pan ensures even baking and easy release with its nonstick silicone coating. Ideal for muffins, cupcakes, or egg bites—it’s a kitchen essential for any home baker.
OXO Good Grips Box Grater
Perfect for grating zucchini and cheese with ease, this durable grater features multiple blades and a sturdy grip. A must-have for recipes that involve shredded vegetables or hard cheeses.
Pyrex Glass Mixing Bowl Set
Mix dry and wet ingredients separately using these clear, stackable bowls. Their microwave-safe and stain-resistant properties make them highly versatile for prep, storage, and reheating.
Spring Chef Stainless Steel Measuring Cups and Spoons Set
Accurate measurements are key in baking. This rust-resistant, engraved set makes it easy to portion flour, milk, and butter—boosting consistency and baking success every time.
Wilton Silicone Spatula Set
Ideal for gently folding zucchini, cheeses, and scallions into the batter. These heat-resistant spatulas are perfect for baking, sautéing, or scraping every last bit from bowls.
Zucchini and Cheese Breakfast Muffins
Equipment
- 1 – 12-cup Muffin Pan (for even baking and muffin shaping)
- 2 – Mixing Bowls (one large for dry, one medium for wet ingredients)
- 1 – Box Grater (to shred zucchini and cheddar)
- 1 – Spatula (for folding ingredients)
- 1 – Measuring Cup and Spoon Set (for accurate ingredient portions)
- 12 – Paper Muffin Liners (to prevent sticking and simplify cleanup)
- 1 – Cooling Rack (to cool muffins evenly after baking)
Ingredients
- 2½ cups 355g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1½ cups 360ml whole milk, at room temperature
- ½ cup 115g unsalted butter, melted and slightly cooled
- 2 large eggs room temperature
- 2 cups 284g grated zucchini, excess moisture gently squeezed out
- 1 cup 85g shredded sharp cheddar cheese
- ½ cup 43g crumbled feta cheese
- 2 scallions finely chopped
Instructions
- Get the Oven Ready: Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each well. Set aside.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. This ensures even distribution of the leavening and seasoning.
- Blend the Wet Ingredients: In a separate medium bowl or large measuring jug, combine the milk, melted butter, and eggs. Whisk until smooth and well blended.
- Combine Wet and Dry: Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until the mixture is moistened. A few small lumps are perfectly fine—overmixing will make the muffins tough.
- Fold in the Good Stuff: Add the grated zucchini, cheddar cheese, feta cheese, and chopped scallions to the batter. Gently fold them in until evenly distributed, being careful not to overmix.
- Portion and Bake: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Zucchini Prep Tip: Grate the zucchini using the coarse side of a box grater and gently squeeze out excess moisture with a clean kitchen towel or paper towels. No need to fully dry it—just remove the extra liquid so your muffins stay fluffy, not soggy.
- Cheese Swap: Feel free to switch the cheddar for gouda, pepper jack, or even parmesan, depending on your flavor preference.
- Storage: Store in an airtight container in the fridge for up to 3 days. To reheat, microwave for about 30 seconds or warm in a 250°F (120°C) oven for 10 minutes.
- Freezer Friendly: These muffins freeze beautifully! Cool completely, then store in a zip-top bag or airtight container for up to 2 months. Thaw and reheat as needed.
- Add-In Ideas: For extra texture and flavor, try mixing in a tablespoon of chopped fresh herbs like dill, basil, or parsley, or even a small handful of cooked crumbled bacon.
Chef’s Secrets for Muffin Success
The key to achieving moist, tender savory muffins lies in balancing moisture and texture.
Since zucchini has a high water content, it’s important to grate it and gently squeeze out the excess liquid before mixing it into the batter—this step prevents sogginess while retaining enough moisture to keep the muffins soft.
Use room-temperature milk and eggs for even mixing and better rise during baking.
Also, avoid overmixing the batter once the wet and dry ingredients are combined—this is crucial for keeping the muffins light and fluffy.
Folding in the cheese and vegetables gently helps distribute the mix-ins without deflating the batter.
Finally, don’t skip the resting period after baking; allowing the muffins to sit in the tin for a few minutes before transferring them to a rack helps firm up the structure while keeping the crumb tender.
Serving Ideas to Elevate Flavor
These savory zucchini and cheese muffins are incredibly versatile and can be served in many delicious ways.
Enjoy them warm as a savory breakfast with a side of eggs or fresh fruit.
They also make a great companion to soups, especially tomato basil, creamy broccoli, or chicken and vegetable soups.
For a light lunch, pair the muffins with a green salad dressed in a lemony vinaigrette. You can even slice them open and spread a bit of cream cheese or herbed butter for extra flavor.
Hosting brunch? These muffins make a delightful addition to any buffet spread alongside quiches, roasted vegetables, and fresh juice.
Storage Tips to Keep Them Fresh
To keep your muffins fresh, allow them to cool completely before storing.
Place them in an airtight container and refrigerate for up to three days.
When ready to eat, reheat gently in the microwave for 30 seconds or in a preheated 250°F (120°C) oven for 10 minutes to restore warmth and softness.
These muffins also freeze well—simply wrap them individually in plastic wrap or foil, then place in a freezer-safe bag or container.
Freeze for up to two months. Thaw overnight in the fridge or reheat directly from frozen for a quick, satisfying snack or meal.
Frequently Asked Questions (With Answers)
1. Can I use a different cheese instead of cheddar?
Yes, absolutely! Sharp cheddar adds bold flavor, but you can substitute it with gouda, gruyère, parmesan, or even pepper jack if you prefer a spicier kick. Just make sure to use a cheese that melts well.
2. How do I prevent the muffins from being too soggy?
Zucchini is naturally watery, so it’s essential to squeeze out the excess moisture after grating it. Use a clean kitchen towel or paper towel to blot or wring the zucchini lightly before mixing it in.
3. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure the blend contains xanthan gum or a similar binder for structure.
4. Are these muffins suitable for kids?
Definitely! These muffins are a tasty way to sneak veggies into a child-friendly recipe. For picky eaters, you can finely grate the zucchini and reduce or change the cheese for a milder flavor.
5. Can I prepare the batter ahead of time?
For best results, it’s recommended to bake the muffins immediately after mixing. However, you can prep the dry and wet ingredients separately a day in advance and store them covered. Combine just before baking for maximum freshness.
This recipe is inspired by biggerbolderbaking and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
