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Hi Bold Bakers!
IN THIS RECIPE: My Zucchini and Cheese Muffins recipe is so simple, so good, and so savory — proving you don’t have to go sweet for a baked breakfast or brunch.
Got someone in your family or friend circle that just simply doesn’t have a sweet tooth? We all know one — but we don’t have to trust them, do we? Still, they have to be fed, and these savory muffins are the trick.
I guess we can’t have sweets for breakfast every day either, so these savory muffins are the perfect, satisfying alternative to sweet muffins.
My homemade zucchini muffins are packed with moist zucchini, sharp cheddar, and (this is what I think really makes them delicious) salty feta cheese. Muffins have a habit of coming out of the oven a bit too dry — there is not a chance these muffins will be anything but unbelievably moist!
What Are Zucchini and Cheese Muffins?
Simply put, they’re a savory muffin. Instead of fruits and sugars, these muffins are made with veggies, two different kinds of cheese, some scallions, and an unsweetened batter.
When it’s zucchini season, you’ll be going to this recipe again and again. It beats having sauteed zucchini as a side dish with every meal.
What You Need to Make Zucchini and Cheese Muffins
How to Make Zucchini and Cheese Muffins
Time to learn how to make the perfect, savory muffin:
- First, preheat your oven to 400°F (200°C). Then, line your 12-cup muffin pan with paper liners and set it aside.
- Combine the flour, baking powder, salt, and pepper in a large bowl.
- Whisk the milk, butter, and eggs together in a medium bowl. Then, stir the wet mix into the dry until only a few lumps remain.
- Add in the zucchini, cheddar, feta, and scallions. Fold them in until just combined.
- Divide the batter evenly among the muffin cups. Bake for about 15-20 minutes until the muffins are golden on top and a skewer inserted into the middle comes out clean.
- Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to continue to cool.
Gemma’s Pro Chef Tips for Making Zucchini and Cheese Muffins
- This batter will go nearly to the top of the muffin cups. For extra support as the muffins are rising, you can make taller papers by cutting squares of parchment paper. Lightly butter the muffin cups before pressing the paper in to help it stick to the cups.
- When making this recipe, there is no need to squeeze the extra liquid out of the zucchini — it will keep the muffins flavorful and moist.
- This recipe will work with either green or yellow zucchini.
- You can replace the cheddar cheese with an equal amount of another cheese of your choice.
- You can make this a little spicy by adding ¼ teaspoon of cayenne pepper or replacing the chopped scallions with a finely chopped jalapeno pepper.
How Do I Store Zucchini and Cheese Muffins?
Store any leftover muffins in an airtight container in your refrigerator for up to 3 days. Rewarm them for about 30 seconds in the microwave or at 250°F (120°C) in the oven for about 10 minutes before serving.
Make More Muffins!
- Double Chocolate Chip Muffins
- Crazy Muffins: One Base Muffin Recipe With Endless Flavor Variations
- Lemon Poppy Seed Muffins
And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!
Subscribe to the Bold Baking Academy today, too!
Savory Zucchini & Cheese Muffins Recipe
- 2 ½ cups (12½oz/355g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups (12floz/360ml) whole milk (at room temperature)
- ½ cup (4oz/115g) butter (melted)
- 2 large eggs (at room temperature)
- 2 cups (10oz/284g) zucchini (grated)
- 1 cup (3oz/85g) sharp cheddar cheese (grated)
- ½ cup (1½oz/43g) feta cheese (crumbled)
- 2 scallions (finely chopped)
- Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. Set aside.
- In a large bowl, combine the flour, baking powder, salt, and pepper.
- In a medium bowl, whisk together the milk, butter, and eggs and then stir into the dry ingredients until only a few lumps remain.
- Add the zucchini, cheddar, feta, and scallions and fold in until just combined.
- Divide evenly among the muffin cups and bake for 15-20 minutes, until golden on top and a skewer inserted into the middle comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy as-is!! Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm for about 30 seconds in the microwave or in a 250°F (120°C) oven for about 10 minutes.