Go Back
Savory muffins have emerged as a delightful alternative to their sweet counterparts, offering a versatile option for any meal of the day. Whether enjoyed as a hearty breakfast, a satisfying snack, or a companion to soups and salads, these muffins bring a unique twist to traditional baking. Among the myriad of ingredient options available, zucchini stands out not only for its nutritional benefits but also for its ability to enhance flavors and contribute moisture to baked goods.

Savory Zucchini Cheese Muffins

Discover the perfect blend of flavor and nutrition with savory zucchini cheese muffins! These delightful treats are a wholesome addition to your meal plan, packed with the goodness of zucchini, rich cheeses, and fresh herbs. Enjoy them for breakfast, as a snack, or paired with soups and salads. Easy to make and full of moisture, these muffins are sure to become a staple in your kitchen. Explore the recipe today and indulge in this versatile, tasty delight!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, grated (approximately 2 cups)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup shredded cheddar cheese

1/2 cup crumbled feta cheese

1/2 cup Greek yogurt

2 large eggs

1/4 cup olive oil

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it with a light coat of olive oil.

    Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and twist the towel to squeeze out as much excess moisture as possible. This step is crucial to ensure your muffins remain moist rather than soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder. Whisk these dry ingredients together until they are well blended, creating a uniform mixture.

        Combine Wet Ingredients: In a separate medium bowl, crack the eggs and beat them. Then, add the Greek yogurt, olive oil, and freshly chopped dill to the eggs. Mix these wet ingredients until fully incorporated. Next, fold in the drained zucchini, ensuring it is evenly distributed through the mixture.

          Combine Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently stir until just combined; be cautious not to overmix, as this can affect the texture of the muffins. Fold in the shredded cheddar and crumbled feta cheese for added flavor.

            Fill Muffin Tin: Using a spoon or an ice cream scoop, carefully fill each muffin cup about three-quarters full with the batter. This allows space for the muffins to rise while baking.

              Bake: Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before gently transferring them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, making them perfect for any occasion!

                  - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Arrange the muffins on a decorative platter and garnish with a sprinkle of fresh dill for a pop of color. Enjoy them as a savory snack or a delightful addition to brunch!