These Savory Zucchini & Cheese Muffins are a delightful twist on traditional baking, combining wholesome zucchini with rich, melty cheese. In just 15 minutes of prep and 20 minutes of baking, you’ll have golden, tender muffins that are perfect for any occasion. The zucchini adds a subtle sweetness and moist texture, while the cheese creates a savory, gooey center that’s utterly irresistible.
Every bite offers a satisfying contrast of crispy edges and soft, fluffy interiors, making these muffins a crowd-pleaser. Whether enjoyed warm from the oven or packed for a snack, their herb-infused aroma and cheesy goodness will have everyone reaching for seconds. Quick, easy, and packed with flavor, these muffins are a must-try for busy days or cozy gatherings.
Ingredients for Savory Zucchini & Cheese Muffins
- 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, excess moisture squeezed out)
- 1 cup (3oz/85g) sharp cheddar cheese (grated)
- ½ cup (1½oz/43g) feta cheese (crumbled)
- 2 scallions (finely chopped)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners and set aside.
- In a large bowl, combine the flour, baking powder, salt, and pepper.
- In a medium bowl, whisk together the milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
- Gently fold in the grated zucchini, cheddar cheese, feta cheese, and scallions until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 15-20 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds or in a 250°F (120°C) oven for 10 minutes.
Perfect Pairings: Serving Suggestions
These savory muffins are incredibly versatile! Serve them warm as a quick breakfast alongside a fried egg or avocado slices. For lunch or dinner, pair them with a fresh green salad or a bowl of tomato soup. They also make a great on-the-go snack for picnics or road trips.
Get Creative: Recipe Variations
Customize these muffins to suit your taste! Swap the zucchini for grated carrots or spinach, or add a kick with diced jalapeños. For a meatier option, mix in cooked bacon or ham. If you’re dairy-free, use plant-based cheese and milk alternatives. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Grate the zucchini and chop the scallions ahead of time to save prep minutes. Use a box grater for the zucchini and a food processor for the cheese to speed things up. If you’re doubling the recipe, freeze half the muffins for later—they reheat beautifully!
Storage & Reheating Made Easy
Store leftover muffins in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 30 seconds or warm them in a 250°F (120°C) oven for 10 minutes. For longer storage, freeze them in a zip-top bag for up to 2 months—just thaw and reheat when ready to enjoy!
Savory Zucchini & Cheese Muffins
Ingredients
- 2 ½ cups all-purpose flour 12½oz/355g
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups whole milk 12floz/360ml, at room temperature
- ½ cup butter 4oz/115g, melted
- 2 large eggs at room temperature
- 2 cups zucchini 10oz/284g, grated
- 1 cup sharp cheddar cheese 3oz/85g, grated
- ½ cup feta cheese 1½oz/43g, crumbled
- 2 scallions finely chopped
Instructions
- 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.
