Easy Savory Zucchini Muffins Recipe (With Yummy Cheddar Cheese)
If you run out of cooking ideas, you should really try these savory cheddar cheese zucchini muffins. Rest assured, you won’t regret it!
The recipe is easy, quick and brings a lot of flavors. Did I forgot to tell you that it tastes incredible?
When thinking about muffins, people usually imagine something sweet and fluffy with a delicious and creamy frosting.
These savory muffins are indeed fluffy and delicious. But that is where the resemblance stops. They have an unbelievable cheesy taste, are a bit moist and will simply melt in your mouth.
And guess what? They are also kid friendly. Speaking of kids, try this other easy kid friendly recipe.
My mom used to bake a lot of muffins when I was a kid. All of them were sweet. So, when I grew up and expanded my culinary horizon I found out with amazement that someone can also prepare a savory muffin recipe. What a delight that was!
You should know that I’m a huge fan of cheese in any form it might be.
Although I don’t get along well with dairies, astonishingly, cheese gets along with me. We make a perfect match and promised not to ever leave each other.
The moment I welcomed the first savory muffin recipe in my life was a turning point. That is because the possibilities are endless. And the fact that these goodies are healthy is a big plus. I even managed to get them in my kids’ diet.
Let me tell you a secret: my children don’t like green food.
The only green things they eat are cucumber and spinach (my son), nothing and nothing else (my daughter).
Ok, maybe she eats one cucumber per week. Or month so she doesn’t get a green overdose because it’s really dangerous. And green onion in spring. That’s it!
I had to use versatile tricks to introduce at least some green veggies into their diet. You won’t guess how many broccoli florets and kale leaves I’ve hid in soups and stews. And then added a lot of other red and orange vegetables so there was no trace of green in there. Of course, you may imagine what appetizing color resulted from combining green and red but the point is that the pure vibrant grass color vanished.
When I served my kids these easy savory muffins for the first time, they watched in disbelief.
he question that came to their lips was: “What do they contain?” I didn’t panic because I was expecting that.
The answer was quick: “Cucumbers”.
Well, I know lying is not recommended. But they don’t eat greens! I had a tough choice to make: feed them healthy or not lying. I may be a bad mother since my choice was obvious.
If your children don’t pay close attention to what they eat, give them these kid friendly muffins without any fear. The green color is barely noticeable.
In case you are raising some vultures, use the “cucumber” method. Or any veggie they like.
The fact is that you can pack these little goodies for lunch at school. They also work well for breakfast or a quick snack. It would be a pity for them to miss the healthy savory muffins just because they don’t like zucchinis. The cheddar cheese taste is more pregnant so they won’t be able to tell which ingredient you put in.
I assume there are children who like zucchinis. In this case, cooking with kids can be extremely pleasant. It is quality time spent together. Plus, it’s more fun. I have a lot of such activities with mine. Indubitably, we cook together without any greens.
What Do I Need for Zucchini Muffins?
First of all, you will definitely be needing zucchinis. The savory muffin recipe calls for grated veggies. After doing that, rub with some salt and place them in a sieve.
Zucchinis have a great amount of moist and they will discard a lot of liquid. Set them aside to do that. Otherwise, it might affect the texture of your muffins.
Another ingredient is all-purpose flour. This is probably something we will find in every kitchen. In case you are gluten intolerant, replace the wheat flour with almond flour.
Usually, when a recipe calls for all-purpose flour and you want to do this, the substitution ratio is about 1:1 but that highly depends on what you’re baking.
Keep in mind that almond flour carries more moisture so it will probably need more than just one egg as a binding agent.
You will also need milk. It doesn’t matter if you’re using skimmed or whole milk, they will both work. I had to use almond milk because I am kind of lactose intolerant and milk is one of the foods that triggers the worst stomach aches in me.
Cheddar cheese is another key ingredient. It can be replaced with goat or feta cheese but you won’t get the same consistency.
Cheddar is a cheese that melts fantastic and gives a really nice texture to the healthy savory muffins.
When looking for muffin ingredients, don’t forget to buy eggs. You will also add olive oil. The savory muffins recipe requires for baking powder and green onion. Fresh or dried herbs can be a great addition.
If cooking with kids, let them decide how to customize the muffins.
They get to choose which herbs to add, if they want onion or not and whether to add some sweet paprika to give them a nice color.
How Long to Make Easy Zucchini Muffins?
The process of preparing these kid friendly muffins is easy.
When baking something, you should know that the first step is to preheat the oven. It can be compared with warming up before a run or letting the water become warm before you take a shower. The food will cook evenly in an already hot oven.
In case you are cooking with kids, teach them this rule. You don’t need to let them light up the oven especially if you have a gas one. But you never know if they’ll become famous chefs. This is like the first commandment in the kitchen.
I would advise you not to use paper lining for these easy savory muffins because they will stick to it due to Cheddar cheese involved. You have two options: grease the muffin tin very well or use silicone molds. I personally prefer to line the muffin tin with silicone molds so that everything stays in place.
The next step would be to take two separate bowls. You will be using the first for the wet ingredients (meaning milk, egg and oil) and the second, for the dry ones. All you or your kids need to do is to combine separately the two types of ingredients. After that, you will add the wet to the dry and mix just until well combined. Use a wooden spoon or spatula to fold in the cheese, zucchini, onion and herbs. Or whatever spices and seasonings you are using.
You will get a thick batter which needs to be divided into the muffin holes.
If your children help you, make sure that most of the batter gets in the tin and not on the working surface or the floor.
In my kitchen, by the time we have to transfer the mixture to the baking pan, everybody is so joyful and there’s so much laughter that nobody pays attention to that anymore.
And I have to keep a close eye on them so that at least 75% of the batter turns into savory muffins.
How Long to Cook Zucchini Muffins?
The baking time would be around half an hour. It is recommended to perform the toothpick test in the end. Insert a toothpick in the middle of one muffin. If it comes out clean, it means that everything is ready. When there are crumble traces, leave them to bake for a few more minutes.
After removing from the oven, leave the muffins to cool for at least ten minutes before taking them out of the molds or tin.
How to Make Healthy Zucchini Muffins?
Some studies show that gluten can cause inflammation in the gut leading to serious health problems. There are many people with gluten intolerance and some of them even suffer from celiac disease.
In case you want to ditch gluten from your diet, just replace the all-purpose flour with almond flour as I told you before.
Add one other egg to the batter so that everything will be well bound. The rest of the process is exactly the same.
How Long Do Zucchini Muffins Last?
Well, this is a tricky question.
I could say that they last about 30 minutes and I wouldn’t lie to you. It happens in my kitchen. That is why I usually prepare two batches if I want to eat some easy savory muffins the next day too.
Or if my kids go to school and I need to pack them something for lunch.
If, by any chance, there are some muffins left, you may store them in an airtight container. They would probably last about three days. I don’t know, it never happened to me.
- 2 eggs
- 10 oz. almond milk/whole milk
- 2 tbsp olive oil
- ½ medium zucchini grated
- 1 cup cheddar cheese grated
- 3 cups all-purpose flour
- 1 tsp sea salt
- ¼ tsp freshly ground pepper
- 2 ½ tsp baking powder
- 2 green onions chopped
- ½ tsp dried oregano
- ½ tsp dried thyme
- Preheat the oven to 325F. Line a muffin tin with silicone molds or grease it very well with butter.
- Take two large bowls, to have at hand. Use the first one to combine the flour with salt, baking powder and pepper. In the second one, beat the egg. Add the oil and milk and mix well.
- Pour the wet ingredients over the dry and whisk just until evenly combined.
- Use a wooden spatula or spoon to gently fold in the zucchini, cheese, herbs and onion. You will obtain a thick batter which will not resemble at all with the regular muffin mixture which is more fluid. That is perfectly fine and you shouldn’t worry. The batter will rise and turn into delicious savory muffins.
- Divide the mixture equally between 15 muffin cases, making sure you only fill them for about ¾ of their capacity.
- Bake for about 30-35 minutes. They should have a beautiful golden color and a toothpick inserted in the middle of a muffin needs to come out clean.
- Remove from the oven and set aside for 8-10 minutes to cool a bit before serving.
- In case you have any muffins left, take them to an airtight container and keep at room temperature for maximum 3 days.
- Keep in mind to only fill ¾ of the muffin holes with batter. It will rise during the baking and may overflow. You want nicely shaped healthy savory muffins that will not only enchant your taste buds but your eyes as well. They can be used as an appetizer for a party, for example. They really need to look well.
- Besides from snacking on them or enjoying for a late breakfast in the weekends, you also have the alternative of turning these into a nutritious lunch. Just place them near a large salad and you got yourself a delicious and satisfying meal.
- Another idea would be to use the easy savory muffins as a side dish for dinner. If you are roasting some meat and you want to enjoy it with something other than salad, zucchini muffins will save you. If they are already cooked, heating them in the microwave or even in the oven is quick. And now, your meal is complete.
- Nonetheless, it doesn’t matter what you’ll use them for. Most important fact is that your whole family will be delighted and they will ask for more.