Zucchini Cheese Muffins Recipe

Here’s a delicious recipe for Zucchini Cheese Muffins. These savory muffins are great for breakfast, snacks, or even as a side dish!

Ingredients:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
• Wet Ingredients:
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted butter)
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/4 cup milk
• Add-ins:
  • 1 cup grated zucchini (squeezed to remove excess moisture)
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh herbs (parsley, chives, or basil) (optional)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Prepare Zucchini:
   • Grate the zucchini using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
3. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder.
4. Mix Wet Ingredients:
   • In another bowl, beat the eggs. Add the vegetable oil, Greek yogurt, and milk. Mix until well combined.
5. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix.
6. Add Zucchini and Cheese:
   • Gently fold in the grated zucchini, shredded cheese, Parmesan cheese, and chopped herbs (if using).
7. Fill Muffin Tins:
   • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool:
   • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve:
    • Enjoy the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.

Tips:

• You can add other mix-ins like chopped sun-dried tomatoes, olives, or cooked bacon for extra flavor.
• For a healthier option, you can substitute whole wheat flour for half of the all-purpose flour.
• If you like a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños to the batter.

Enjoy your savory Zucchini Cheese Muffins!