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4.48 from 21 votes
Zucchini and Cheese Muffins on a cooling rack.
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Savory Zucchini & Cheese Muffins Recipe
Prep Time
15 mins
Cook Time
20 mins
 

My Savory Zucchini & Cheese Muffins recipe is proof you don't have to bake sweets for a special breakfast.

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Gemma Stafford
Ingredients
  • 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)
Instructions

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. Set aside.

  2. In a large bowl, combine the flour, baking powder, salt, and pepper.

  3. In a medium bowl, whisk together the milk, butter, and eggs and then stir into the dry ingredients until only a few lumps remain.

  4. Add the zucchini, cheddar, feta, and scallions and fold in until just combined.

  5. 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.

  6. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

  7. 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.