Best 4 Zucchini Cheddar Muffins Recipe By Tasty Recipes
Zucchini Cheddar Muffins: Savory and Delightful Treats
Zucchini Cheddar Muffins are delightful treats that combine the goodness of zucchini, sharp cheddar cheese, and a medley of herbs and spices. These muffins are not only delicious but also incredibly versatile, making them perfect for various occasions. Whether you're hosting a brunch, packing a lunch, or simply craving a savory snack, these muffins are sure to satisfy your taste buds. With their tender, moist crumb and a delightful balance of flavors, these muffins are a delightful addition to any meal or gathering. This article presents two delectable zucchini cheddar muffin recipes: a classic version and a gluten-free variation. Both recipes are easy to follow and yield fluffy, flavorful muffins that are sure to be a hit. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these delightful treats.
ZUCCHINI CHEDDAR MUFFINS
Steps:
- Preheat the oven to 350° and grease a muffin pan.
- In a large mixing bowl, combine flours, salt, baking powder and baking soda. Mix and set aside.
- Whisk eggs, oil and sour cream together. Add to the dry ingredients and whisk until just incorporated.
- Add shredded zucchini and mix well. Add 2 oz of shredded cheese and whisk until all evenly combined.
- Divide the batter between the muffin cups and sprinkle with remaining shredded cheese.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 251 kcal, Carbohydrate 17 g, Protein 6 g, Fat 18 g, SaturatedFat 14 g, Cholesterol 51 mg, Sodium 409 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZUCCHINI CHEDDAR CHEESE SAVORY MUFFINS
These zucchini cheddar cheese savory muffins are super delicious, moist and full of flavor.
Provided by Elena Tomasi
Categories Muffins
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (170°C) and grease a muffin pan.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper and set aside.
- Whisk the milk, egg, and oil together. Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Stir in the zucchini, cheddar cheese, spring onion and thyme with a wooden spoon until evenly dispersed.
- The batter will be very thick, it's ok.
- Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 30-35 minutes or until the tops are just golden and a skewer inserted in the center comes out clean.
- Allow the zucchini cheddar cheese savory muffins to cool in the pan for at least 10 minutes before removing.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 29.3 g, Protein 7.9 g, Fat 5.6 g, SaturatedFat 1.8 g, Cholesterol 24 mg, Sodium 313 mg, Fiber 1.2 g, Sugar 1.5 g, ServingSize 1 serving
SAVORY CHEDDAR ZUCCHINI MUFFINS
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
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
ZUCCHINI CHEDDAR MUFFINS
This recipe can also be made as a loaf (baking time is about 35-40 minutes), but it also works as a great muffin batter. They have a great sweet and savory taste that is perfect for a healthy snack on the go!
Provided by neese
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat over to 350°F.
- Grate zucchini (with skin) and place in a mesh strainer. Squeeze out excess water and set aside to further drain.
- In large bowl, combine flours, baking powder, baking soda, salt, nutmeg and sugars with a fork.
- Add zucchini and 1 1/2 cups of cheese.
- In a small bowl, lightly beat eggs,oil and vanilla.
- Fold wet ingredients into dry and mix gently until just combined. Batter will be thick.
- Spoon into prepared muffin tins and top each muffin with remaining cheese.
- Bake for 20-25 minutes or until toothpick inserted comes out dry.
Nutrition Facts : Calories 177.3, Fat 10.7, SaturatedFat 4.7, Cholesterol 55, Sodium 256.6, Carbohydrate 12.7, Fiber 1.1, Sugar 0.6, Protein 7.7
Tips:
- For the best texture, use a combination of all-purpose flour and whole wheat flour.
- Grate the zucchini on the large holes of a box grater.
- Squeeze the grated zucchini in a colander to remove excess moisture.
- Don't overmix the batter, as this will result in tough muffins.
- Bake the muffins in a preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve the muffins warm or at room temperature.
Conclusion:
These zucchini cheddar muffins are a delicious and healthy way to start your day. They're perfect for breakfast, lunch, or a snack. The muffins are also a great way to use up leftover zucchini. So next time you have some zucchini on hand, be sure to give this recipe a try!
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