Cheesy zucchini muffins
Cheesy zucchini muffins flavored with chilli and chives and packed with fresh zucchini are the perfect, easy grab-and-go snack or breakfast.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Flour.
- Baking powder.
- Salt.
- Sugar.
- Melted butter.
- Milk.
- Eggs.
- Grated zucchini.
- Feta cheese.
- Cheddar cheese.
- Chives.
- Red chilli.
How to make zucchini muffins
- Make the batter: Whisk together the flour, baking powder, salt and sugar. In a separate bowl or measuring jug, whisk the melted butter, milk and egg together. Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold the grated zucchini, cheese, chives and chilli into the batter.
- Prepare the pan: Line a 12-hole muffin pan with cupcake liners. Fill each cup with the batter.
- Bake the muffins: Place the pan into the oven and allow to bake for 15 minutes or until they are golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool to room temperature before serving.
Do I need to drain zucchini for muffins?
Usually, yes. Zucchini contains a ton of moisture and will result in a soggy muffin, cake or bread (whatever you add it to). For this recipe though I wanted to develop a recipe that forgoes that step. The zucchini doesn’t need to be drained for this recipe as the moisture is considered and therefor you’ll be adding less wet ingredients to the batter.
Can I freeze muffins?
These zucchini muffins can be baked and frozen for up to 3 months. Baked muffins can be kept in a sealed container at room temperature for 4 days.
Savory muffin recipes
Servings: 12
Calories: 217kcal
Ingredients
- 2½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- ½ cup melted butter
- 1½ cups milk
- 2 eggs
- 2 cups grated zucchini
- ½ cup feta cheese crumbled
- 1 cup grated cheddar cheese
- 2 tbsp chopped chives
- red chilli, chopped to taste (optional)
Instructions
- Preheat the oven to 200°C/390°F.
- Whisk together the flour, baking powder, salt and sugar. In a separate bowl or measuring jug, whisk the melted butter, milk and egg together.
- Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold the grated zucchini, cheese, chives and chilli into the batter.
- Line a 12-hole muffin pan with cupcake liners. Fill each cup with the batter.
- Place the pan into the oven and allow to bake for 15 minutes or until they are golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool to room temperature before serving.
Nutrition
Calories: 217kcal | Carbohydrates: 24g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 404mg | Potassium: 232mg | Fiber: 1g | Sugar: 4g | Vitamin A: 459IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg
Tried this recipe?Let us know how it was!
What kind of grater did you use for the zucchini? It looks bigger than the standard box grater. And, did you put some thin slices on top of your muffins?
No, just my normal box grated and I did add thin slices of zucchini to the top but this is optional.
Thanks for sharing the recipe.
Hi can I use half and half instead of milk? Also wondering if greasing the muffin tins instead of using the paper would work?
Yes, you can. Just grease the muffin pans well and they should pop right out.
They were hard toget out of the paper cups. I would prefer to cook them directly into the trays which will be greased.
Hi, I don’t have any feta cheese. I only have cheddar, colby jack and some dry parmesan cheese. What can i do?
You can use any of those instead of feta if that’s all you have.
Are you referring to “red chilli” in generic terms or is that a specific hot pepper?
No, whatever red chilli pepper you have. Serrano, bird’s eye, Fresno, etc.