Savory Cheesy Zucchini Muffins: The Recipe for The Perfect Anytime Snack, Ready in No Time!
Looking for a delicious and healthy way to use up all that summer zucchini? Look no further than Savory Cheesy Zucchini Muffins! Perfect for a quick breakfast on-the-go, a satisfying afternoon snack, or even a fun addition to a brunch spread, these muffins are incredibly versatile. They're surprisingly simple to make too! Simply grate the zucchini (summer is prime zucchini season!), whisk together the dry ingredients, then combine it with the rest. The batter is spooned into muffin tins and baked until golden brown. Simple ingredients, easy methods, and a flavor combination that never disappoints…that's the magic of Savory Cheesy Zucchini Muffins!
Why Make Cheesy Zucchini Muffins?
Unlike its sweet, cupcake cousins, the Cheesy Zucchini Muffin is a delicious savory treat. They're similar to a zucchini loaf, bursting with shredded zucchini and melty cheese. Cheesy Zucchini Muffins likely emerged as a creative way to use up garden-fresh zucchini during the summer months. The concept of savory muffins itself can be traced back to at least the early 20th century, with cookbooks featuring recipes for corn muffins, cheese muffins, and even oyster muffins.
Tips
- Grating zucchini releases moisture. To prevent soggy muffins, after shredding, transfer the zucchini to a colander and gently squeeze out any excess liquid. Letting it drain for a few minutes also works.
- Freshly grated cheese melts and distributes more evenly than pre-shredded cheese, which often contains anti-caking agents that can affect texture. Grate your own cheddar or parmesan for the best results!
- Once you combine the wet and dry ingredients, resist the urge to overmix. A few streaks of flour are okay—overmixing can lead to tough muffins.
- Coat your muffin cups with nonstick cooking spray or use paper liners for easy removal. This ensures your perfectly golden muffins come out of the pan effortlessly.
- Try adding chopped fresh herbs like dill or chives, crumbled cooked sausage, or even a sprinkle of everything bagel seasoning for a savory twist.
Can I Use Pre-Shredded Cheese?
It's not ideal, but in a pinch, pre-shredded cheese can be used. However, freshly grated cheese melts more evenly and offers a better texture. Pre-shredded cheese often contains anti-caking agents that can affect the texture of your muffins.
What Kind of Cheese Can I Use?
Cheddar and parmesan are classic choices, but feel free to experiment! Feta, mozzarella, and blue cheese will all work well.
How Can I Reheat Leftover Muffins?
Leftover muffins can be reheated in the microwave for a short time (about 30 seconds) or wrapped in foil and warmed in a preheated oven at 175°C (350°F) for a few minutes until warmed through.
Can I Freeze These Muffins?
Yes, you can! These muffins freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
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How to Store Zucchini Muffins
The muffins store well at room temperature in an airtight container for up to 2 days. You can also freeze them for longer storage. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 3 months.
Ingredients
How To Make Cheesy Zucchini Muffins
Grate the zucchini on the large holes of a box grater. Set aside to drain any excess moisture.
Grate the zucchini on the large holes of a box grater. Set aside to drain any excess moisture.
In a large mixing bowl, whisk together the eggs, salt, and pepper until well combined.
In a large mixing bowl, whisk together the eggs, salt, and pepper until well combined.
Add the grated zucchini and cheese to the egg mixture.
Add the grated zucchini and cheese to the egg mixture.
Then, using a spatula, gently fold in the parmesan, flour and baking powder. Mix until just combined.
Then, using a spatula, gently fold in the parmesan, flour and baking powder. Mix until just combined.
Fill the greased muffin tin cups with batter, aiming for about two tablespoons each.
Fill the greased muffin tin cups with batter, aiming for about two tablespoons each.
Bake in a preheated oven at 190°C (374°F) and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Bake in a preheated oven at 190°C (374°F) and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool slightly in the pan before transferring them to a serving plate. Serve at room temperature.
Let the muffins cool slightly in the pan before transferring them to a serving plate. Serve at room temperature.
