Cheesy Zucchini Muffins

Savory muffins are a delightful culinary innovation that has gained popularity in home kitchens and restaurants alike. Unlike their sweet counterparts, savory muffins offer a versatile option that can be enjoyed as a snack, a side dish, or even a light meal. One standout version of this trend is the Cheesy Zucchini Muffin, which beautifully marries the moistness of zucchini with the rich, comforting flavor of cheese. This combination not only makes for an incredibly delicious muffin but also brings a host of nutritional benefits to the table.

Discover the deliciousness of Cheesy Zucchini Muffins, a savory treat perfect for any occasion. These muffins combine the moisture of zucchini with the rich flavor of cheese, creating a delightful snack, side dish, or light meal. Packed with essential vitamins and minerals, they offer a nutritious twist on traditional baking. Easy to make and loved by both kids and adults, these muffins are sure to become a staple in your kitchen. Enjoy them fresh or paired with your favorite soups and salads!

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Ingredients

2 medium zucchinis, grated (approximately 2 cups)

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

2 large eggs

1/3 cup milk

1/4 cup olive oil

1 tbsp fresh parsley, finely chopped (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

Prepare the Zucchini: Grate the zucchinis using a box grater. To remove excess moisture, place the grated zucchini in a clean kitchen towel and squeeze firmly until most of the liquid is extracted. This step is crucial for achieving non-soggy muffins. Set the drained zucchini aside.

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, black pepper, and garlic powder. Use a whisk to blend these dry ingredients thoroughly until evenly mixed.

Incorporate the Cheeses: Gently fold the shredded cheddar and grated Parmesan cheeses into the dry mixture using a spatula. Ensure that the cheeses are well-distributed throughout the dry ingredients for a cheesy bite in every muffin.

Whisk the Wet Ingredients: In a separate bowl, crack the eggs and whisk them together with the milk and olive oil until the mixture is smooth and well combined.

Combine Dry and Wet: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Be cautious not to overmix to keep the muffins tender.

Fold in the Zucchini: Carefully fold the prepared grated zucchini and the chopped parsley (if using) into the batter. Mix until the zucchini is evenly incorporated.

Fill the Muffin Tin: Using a spoon or an ice cream scoop, fill each muffin cup in the prepared muffin tin with the batter, making sure to fill them about two-thirds full for optimal rising.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are ready when they are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve: Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, making them a perfect savory snack!

Prep Time: 15 mins | Total Time: 35 mins | Servings: 12 muffins