Zucchini Cheddar Muffins
featured in Savory Muffins
Tender shreds of zucchini are nestled in a fluffy muffin batter, loaded with sharp cheddar cheese, creating a savory explosion of flavors. Enjoy them warm from the oven, and experience a muffin that's as cheesy as it is comforting, bringing a smile to your face with each delightful bite!
Tasty Team
91% would make again
Total Time
33 minutes
33 min
Prep Time
15 minutes
15 min
Cook Time
18 minutes
18 min
Total Time
33 minutes
33 min
Prep Time
15 minutes
15 min
Cook Time
18 minutes
18 min
Ingredients
for 12 muffins
- nonstick cooking spray, for greasing
- 2 cups whole wheat flour (260 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pinch sugar
- 3 large eggs
- 1 cup buttermilk (240 mL), 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
- 5 tablespoons unsalted butter, or olive oil
- 1 cup zucchini (150 g), shredded
- 1 cup carrot (110 g), shredded
- 1 cup shredded cheddar cheese (100 g), plus more for topping
- ¼ cup chives (10 g), thinly sliced
Nutrition Info
- Calories 242
- Fat 13g
- Carbs 22g
- Fiber 3g
- Sugar 3g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Sprinkle more cheddar cheese on top of the muffins.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
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