Description
This easy Zucchini Muffin recipe takes 30 minutes to make. It is filled with grated zucchini, cheese, and onions, making it the perfect savory muffin recipe. The recipe doubles easily, and these zucchini muffins are perfect as a grab and go breakfast or lunch - no squeezing out zucchini required!
Ingredients
Scale
- 300g all-purpose flour
- 4 tsp (15g) baking powder
- ½ tsp salt
- Ground black pepper to taste
- 180g grated cheese (I used Tasty / sharp cheddar, you can use whatever you have on hand)
- 250g grated zucchini, skin on is fine
- 40g finely chopped onion
- 220g milk (I used full fat, use whatever is in your fridge)
- 2 large eggs (100g not including the shell)
- Flaky salt and pepper for the tops of the muffins
Instructions
- Preheat your oven to 220°c / 430°f bake. Line 7 cups of a muffin tin with liners (I made my own with 14cm / 5.5" squares of baking paper), or lightly grease. I arrange my muffins with spaces between if possible to allow for more even baking.
- Combine the flour, baking powder, salt, and pepper in a large bowl. Mix to combine, then add the cheese and stir to incorporate.
- In a separate medium sized bowl, combine the grated zucchini, onion, milk, and eggs, and mix well together.
- Add the wet ingredients to the dry ingredients and mix until only just combined - do not over mix.
- Divide the mixture between the muffin cups (about half a cup per muffin), and sprinkle with flaky salt and extra pepper if you like.
- Bake the muffins for 13-17 minutes, until lightly golden brown, and they spring back when gently poked with a finger.
- Remove from the oven and allow to cool on a rack before removing from the pan and leaving to cool completely.
- Serve warm or at room temperature. Store leftovers either lightly covered or in an airtight container at room temperature. Leftovers are best lightly toasted or warmed up in the microwave before serving.
Notes
If you don't make your own liners, you may end up yielding more muffins. The homemade liners stick up from the sides of the pan a little, meaning you can fill them a little fuller as the paper supports the batter. If you have more, smaller muffins, that is totally fine!
If you are using store bought paper liners people have mentioned that they stick, so you may want to either spray your liners or bake straight into the greased pans.