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Cheesy Zucchini Muffins Recipe (Quick and Easy!)

Cheesy Zucchini Muffins

There's something incredibly comforting about the aroma of freshly baked muffins wafting through your kitchen. It instantly brings back memories of cozy mornings spent with family and friends. Today, I am excited to share with you an easy and delightful recipe for Cheesy Zucchini Muffins. These muffins are not only quick to make, but they also pack a flavorful punch that will make your taste buds dance!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesy Zucchini Muffins
  • 1 cup grated zucchini about 1 medium zucchini
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheese cheddar or your choice
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh herbs optional, such as parsley or chives

Equipment

  • Muffin Tin
  • Large Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to prevent sticking.
  2. Step 2: In a large bowl, combine the grated zucchini, flour, baking powder, baking soda, salt, black pepper, garlic powder, and shredded cheese. Mix everything well to combine.
  3. Step 3: In a separate bowl, whisk together the eggs, milk, and olive oil until well blended.
  4. Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. Remember, do not overmix!
  5. Step 5: If you're using fresh herbs, fold them into the batter gently.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh, but they can be stored for later too! Store them in an airtight container at room temperature for up to 2 days, refrigerate them for up to a week, or freeze for up to 3 months.