Best 3 Savory Zucchini Mini Muffins Recipes

Zucchini mini muffins are delectable treats that blend the goodness of zucchini with a symphony of savory flavors. These muffins are not just a culinary delight, but also a clever way to sneak in a healthy dose of vegetables into your diet. This collection of recipes offers a delightful variety of zucchini mini muffins, catering to different taste preferences and dietary needs. From the classic zucchini Parmesan muffins, brimming with cheesy goodness, to the tangy sun-dried tomato and feta muffins, each recipe promises a unique flavor journey. Whether you prefer a gluten-free option like the zucchini and carrot muffins or crave the hearty indulgence of the bacon and cheddar zucchini muffins, this collection has something for every palate. These mini muffins are perfect for breakfast, lunch, or as a wholesome snack, and their compact size makes them ideal for meal prepping or packing in lunch boxes. With their vibrant green hue and irresistible aromas, these zucchini mini muffins are sure to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY CHEDDAR ZUCCHINI MUFFINS

Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Mix the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

MINI ZUCCHINI MUFFINS RECIPE

Mini Zucchini Muffins Recipe image

These Mini Zucchini Muffins make the perfect healthy breakfast, snack or dessert.

Provided by Elyse Ellis

Categories Snack

Time 20m

Number Of Ingredients 12

Ingredients

2⅔ cups all-purpose flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground allspice
1⅓ cups shredded zucchini ((about 2 medium zucchini))
6 Tablespoons vegetable oil
4 Tablespoons butter (melted)
4 Tablespoons milk
2 teaspoons vanilla extract
2 eggs (lightly beaten)

Steps:

Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, and allspice.
In a separate mixing bowl, combine zucchini, vegetable oil, melted butter, milk, vanilla and eggs.
Add wet ingredients to dry ingredients and mix until combined.
Spray a mini muffin tin with nonstick cooking spray.
Spoon batter into mini muffin tins until 2/3 of the way full.
Bake for 10 minutes, or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 71 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 107 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

SAVORY ZUCCHINI MUFFINS

Savory Zucchini Muffins image

A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.

Provided by ChristineM

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, chopped
¼ cup chopped sun-dried tomatoes
1 ½ cups shredded zucchini, squeezed dry
¼ cup chopped roasted red pepper
1 ¾ cups all-purpose flour
¼ cup cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup butter, softened
2 tablespoons white sugar
2 eggs
½ cup light sour cream
½ cup milk
¾ teaspoon hot pepper sauce (such as Tabasco®)
1 tablespoon olive oil
⅓ cup shredded Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g

Tips:

For the best flavor and texture, use fresh zucchini that is firm and green. Avoid zucchini that is soft or has brown spots.
Grate the zucchini on the large holes of a box grater. This will help it cook evenly and prevent it from becoming too soggy.
Squeeze the grated zucchini in a cheesecloth-lined colander to remove excess moisture. This will help prevent the muffins from becoming too wet.
Be sure to preheat your oven to the correct temperature before baking the muffins. This will help them rise properly and prevent them from becoming dense.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise without overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that they are cooked through.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

These savory zucchini mini muffins are a delicious and versatile snack or side dish. They are easy to make, packed with flavor, and can be enjoyed by people of all ages. With their simple ingredients and quick cooking time, these muffins are a great option for busy weeknights or weekend brunches. Whether you are looking for a healthy snack or a tasty addition to your next meal, these zucchini mini muffins are sure to please.