Zucchini, Ham and Cherry Tomato Muffins: A Savory Spin on a Sweet Classic
We’ve all come to know muffins as sweet, breakfast-worthy treats packed with blueberries, chocolate chips, or bananas. But what happens when you flip the script? Cherry tomato muffins aren’t your average grab-and-go pastries, they are cheesy bites with bursts of roasted cherry tomato on top.
This recipe is rooted in the same warm, familiar structure of a classic muffin but reimagined with garden-fresh zucchini, salty parmesan, tender ham, and creamy cubes of cheese. The cherry tomatoes don’t just add color, they roast gently in the oven to become jammy and sweet, balancing the richness of the batter beneath.
They're also ideal for road trips, lunchboxes, and picnic baskets that want to be more than just sandwiches and granola bars.
The Savory Muffin Revolution: What’s the Deal?
Muffins have been sweet for centuries, right? Well, not always. While blueberry and chocolate chip muffins get most of the fame, savory muffins have been hanging out in the background, usually in cafes that serve artisan coffee and magazines no one reads.
They actually have a rich, if underrated, history in European kitchens, especially as clever ways to use up cheese rinds, old vegetables, or that one slice of ham no one wanted. So while they might look like muffins, these are more like mini-meals disguised as baked goods.
Pro Tips for the Best Cherry Tomato Muffins
- Zucchini holds more water than a leaky faucet. After chopping, pat it dry or even press it in a paper towel to keep your muffins from turning soggy.
- Raw zucchini is bland. Frying it with garlic powder and salt wakes it up and adds flavor straight from the pan.
- Balance your ham-to-cheese ratio. Too much ham and you’ll have a meat brick. Too little cheese, you will end up asking yourself, why even bother? Aim for harmony.
- Line or grease your muffin tin because nobody wants to battle a stuck muffin at breakfast. A bit of oil spray or paper liners will save your sanity.
- Place the tomatoes gently and don’t bury them in the batter. They should sit like royal jewels on top, visible, proud, and ready to roast.
Can I Use Other Vegetables Instead of Zucchini?
Absolutely. Grated carrots, chopped spinach, or even corn kernels can work. Just remember to reduce moisture where needed to keep the muffins from getting soggy.
Do I Have to Use Ham?
Not at all. You can swap ham for cooked bacon, smoked turkey, or even sun-dried tomatoes for a vegetarian version. If you're going meatless, consider boosting the flavor with herbs or extra cheese.
What Kind of Cheese Works Best?
Parmesan brings the salt and the savory, but you can get creative. Try crumbled feta, aged cheddar, or small chunks of gouda or mozzarella. Each will melt and behave a little differently, so go with what you love.
Why Did My Muffins Sink in the Middle?
Most likely, it’s a baking powder issue, either too much or not fresh. Over-mixing can also cause collapse. Mix until just combined and check your leavening agents.
Can I Add Herbs or Spices?
Yes, and you should. Dried oregano, basil, or thyme work beautifully. Want heat? A pinch of chili flakes will do the trick.
Ingredients
How to Make Cherry Tomato Muffins
Chop two zucchini into small cubes, not giant chunks because you want them to mix well into the batter.
Chop two zucchini into small cubes, not giant chunks because you want them to mix well into the batter.
Heat a splash of oil in a pan and fry the zucchini with garlic powder and a sprinkle of salt until slightly softened.
Heat a splash of oil in a pan and fry the zucchini with garlic powder and a sprinkle of salt until slightly softened.
In a large mixing bowl, whisk together eggs, oil, milk, a pinch of salt, pepper, and grated parmesan. Then, mix in sifted flour and baking powder to the wet mix. Stir in your sautéed zucchini and diced ham.
In a large mixing bowl, whisk together eggs, oil, milk, a pinch of salt, pepper, and grated parmesan. Then, mix in sifted flour and baking powder to the wet mix. Stir in your sautéed zucchini and diced ham.
Spoon the mixture into a muffin tin lined with paper cups or lightly greased. Each cup should be about 3/4 full. Place the cherry tomatoes on top of each muffin.
Spoon the mixture into a muffin tin lined with paper cups or lightly greased. Each cup should be about 3/4 full. Place the cherry tomatoes on top of each muffin.
Pop them into a preheated oven at 360°F (180°C) for about 25 minutes. You can serve them warm, room temp, or even cold straight from the fridge.
Pop them into a preheated oven at 360°F (180°C) for about 25 minutes. You can serve them warm, room temp, or even cold straight from the fridge.
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