These Easy Cheesy Zucchini Muffins are a tasty treat packed with fresh zucchini and gooey cheese. Perfect for breakfast or a snack, they’re moist and full of flavor!
Plus, they’re super easy to make. I love whipping up a batch on weekends. They’re great warm or even cold—if they make it to the next day! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here. It keeps the muffins moist. If zucchini isn’t available, you can try using grated carrots or even squash.
Cheddar Cheese: I love using cheddar for its sharp flavor. You can mix in mozzarella for a different texture. If you’re dairy-free, try a plant-based cheese alternative.
Flour: All-purpose flour works well, but you could substitute with whole wheat flour for a healthier option. Gluten-free flour blends also work if you need a gluten-free version.
Yogurt: Plain yogurt adds moisture and a little tang. Sour cream is a good alternate. If you prefer dairy-free, coconut yogurt can work too!
How Do I Properly Grate Zucchini?
Grating zucchini lets it mix well into the muffins. However, too much water can make them soggy, so squeezing out the moisture is key. Here’s how:
- Use a box grater or a food processor to shred the zucchini.
- Place the grated zucchini in a clean kitchen towel or paper towels.
- Gently twist and squeeze to remove excess liquid. This will help your muffins have the right texture!
Easy Cheesy Zucchini Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano or Italian seasoning (optional)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup plain yogurt or sour cream
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ¼ cup grated Parmesan cheese
- 2 green onions or chives, finely chopped (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 20-25 minutes to bake, plus a little cool-down time. So, you’re looking at roughly an hour from start to finish, and you’ll end up with delicious muffins perfect for any time of the day!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your 12-cup muffin tin ready by lining it with paper liners or lightly greasing it to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor, then gently squeeze out the excess moisture with a clean kitchen towel or paper towel. This step keeps your muffins from getting soggy!
3. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and dried oregano. This mixture provides the base for your muffins and adds flavor!
4. Combine Wet Ingredients:
In another bowl, beat the eggs lightly. Add in the vegetable oil and yogurt or sour cream, mixing until well combined. This is where the moistness comes from!
5. Mix Together:
Pour the wet mixture into the dry ingredients. Stir gently until they just come together; don’t overmix! It’s okay if there are a few lumps.
6. Add the Good Stuff:
Now, fold in the grated zucchini, shredded cheddar cheese, grated Parmesan cheese, and green onions or chives (if using). This will give your muffins that cheesy flavor with a hint of freshness!
7. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full. This will give them room to rise without overflowing.
8. Bake the Muffins:
Pop the muffin tin into the oven and bake for 20 to 25 minutes. They’re done when a toothpick inserted in the center comes out clean, and the tops are golden brown.
9. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
10. Storage:
These cheesy muffins will stay fresh in an airtight container for about 2-3 days. You can also freeze them for later. Just reheat in the oven or microwave when you’re ready to enjoy!
Dig into these delightful muffins as a hearty snack, quick breakfast, or a tasty side dish. Enjoy the cheesy goodness!
FAQ for Easy Cheesy Zucchini Muffins
Can I Use Frozen Zucchini for This Recipe?
Yes! If using frozen zucchini, make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. This will help keep the muffins from getting soggy.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a zip-top bag or airtight container. Just thaw and reheat in the oven or microwave when you’re ready to enjoy!
Can I Substitute Whole Wheat Flour?
Absolutely! You can substitute all or part of the all-purpose flour with whole wheat flour. Just note that the muffins may be denser and a bit drier, so you might need to adjust the liquid slightly.
What Can I Add to Customize the Muffins?
You can get creative! Consider adding cooked bacon, diced bell peppers, or even nuts for added texture and flavor. Just be sure not to overload the batter to keep the muffins light and fluffy!
