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Savory Zucchini Muffins

Savory zucchini muffins with a cheddar-crusted top and herb-flecked crumb are baked until golden and tender. Grated zucchini shreds stay visible throughout for a salty, veggie-packed on-the-go breakfast muffin.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup buttermilk
  • 0.333 cup olive oil
Veggie and toppings
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup sharp cheddar cheese, shredded, divided
  • 2 tbsp fresh chives or rosemary, chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the muffin tin
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease well.
  2. Prepare the pan so the batter can be divided immediately after mixing.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl until evenly combined.
Mix the wet ingredients
  1. Beat eggs, buttermilk, and olive oil in a separate bowl until combined and smooth.
Combine and add zucchini and herbs
  1. Stir the wet mixture into the dry ingredients until just combined, stopping as soon as no dry streaks remain.
  2. Fold in zucchini, 3/4 cup of the sharp cheddar cheese, and the fresh chives or rosemary until the batter is flecked and evenly distributed.
Fill, top, and bake
  1. Divide the batter evenly among muffin cups, filling each to about 3/4 full.
  2. Top each muffin with the remaining sharp cheddar cheese so it sits on the surface and forms a crust as it bakes.
  3. Bake at 375°F for 20–22 minutes until the tops are golden and a toothpick comes out clean.
Cool and serve
  1. Cool in the pan for 5 minutes to set the crumb before serving, best enjoyed warm.

Notes

For best texture, squeeze the grated zucchini very well so the muffins bake up fluffy instead of watery. Store airtight in the fridge for up to 4 days; rewarm in a 325°F oven for 5–7 minutes. These freeze well for up to 2 months; thaw overnight in the fridge and reheat before eating. For a lighter option, use reduced-fat cheddar and low-fat buttermilk (the bake time may stay the same, but the topping may brown slightly less).