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Zucchini & Cheese Muffins - Savory, Tender, and Easy to Make

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional but recommended)
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon dried Italian herbs or dried thyme
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 1/3 cup (80 ml) neutral oil or melted butter
  • 1/2 cup (120 g) plain yogurt or sour cream
  • 1 1/2 cups (about 180 g) shredded zucchini (from 1–2 medium zucchinis), well squeezed
  • 1 1/4 cups (125 g) shredded cheese (cheddar, Monterey Jack, or a mix), plus a little extra for topping
  • 2 tablespoons chopped chives or scallions (optional)

Method
 

  1. Prep your pan and oven: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate and drain the zucchini: Use the large holes of a box grater. Pile the shreds into a clean kitchen towel and squeeze out as much moisture as you can. Proper draining prevents soggy muffins.
  3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, pepper, garlic powder, onion powder, and herbs until evenly combined.
  4. Mix wet ingredients: In a separate bowl, whisk eggs, milk, oil (or melted butter), and yogurt until smooth.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients and fold gently with a spatula just until a few dry streaks remain. Do not overmix.
  6. Fold in zucchini and cheese: Add the squeezed zucchini, shredded cheese, and chives. Fold until evenly distributed. The batter will be thick.
  7. Fill the muffin pan: Divide batter among the 12 cups. Sprinkle a little extra cheese on top for a golden crust.
  8. Bake: Bake 18–22 minutes, until the tops are set and lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.