Best 2 Zucchini Gruyere And Black Pepper Muffins Recipes

Are you ready to embark on a culinary journey where flavors dance on your palate? Look no further than our tantalizing selection of Zucchini Gruyere and Black Pepper Muffins. These delectable treats are not just ordinary muffins; they're an explosion of taste that will leave you craving more. Each bite is a perfect harmony of savory and delightful flavors, making them the perfect companion for any occasion.

From the classic Zucchini Gruyere Muffins to the more adventurous Black Pepper-infused ones, our recipes cater to every taste bud. With simple ingredients and easy-to-follow instructions, you can whip up these muffins in no time. Whether you're a seasoned baker or a novice in the kitchen, our recipes guarantee success. So, gather your ingredients, preheat your oven, and prepare to indulge in a muffin-tastic extravaganza.

Let's cook with our recipes!

ZUCCHINI, GRUYERE, AND BLACK PEPPER MUFFINS

Zucchini, Gruyere, and Black Pepper Muffins image

Gruyere adds a rich nuttiness to these savory muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h15m

Yield Makes one dozen

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, melted, plus more for brushing (optional)
2 cups unbleached all-purpose flour
1/4 cup toasted wheat germ
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup milk
2 large eggs, room temperature
1 cup shredded zucchini (from 1 small zucchini)
1 cup finely shredded Gruyere (3 ounces)

Steps:

Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and 2/3 cup cheese.
Divide batter evenly among muffin cups and sprinkle with remaining 1/3 cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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:

Use fresh zucchini: Fresh zucchini has a higher water content, which makes the muffins moist and tender. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and drained.
Grate the zucchini finely: This will help the zucchini distribute evenly throughout the muffins and prevent them from becoming too watery.
Use a combination of all-purpose flour and whole wheat flour: This will give the muffins a light and fluffy texture with a hint of nutty flavor.
Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
Bake the muffins at a high temperature: This will help the muffins rise quickly and evenly.
Let the muffins cool completely before serving: This will help them set and make them easier to handle.

Conclusion:

These Zucchini Gruyère and Black Pepper Muffins are a delicious and savory way to start your day. They're perfect for breakfast, lunch, or a snack. They're also easy to make and can be customized to your liking. So next time you have some zucchini on hand, give these muffins a try!