Zucchini Muffins
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You know those moments when you need something homemade but don’t have time to start from scratch? These Zucchini Muffins solve that. They’re quick, filling, and made with ingredients you probably already have. But the real trick is what gives them that light, cheesy center without going soggy. It’s simpler than you’d think, and once you try it, you’ll probably use the same method again for other savory bakes.
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I love making these cheesy zucchini muffins when we’ve got friends over for brunch or even just to have something ready for grab-and-go breakfasts for the school run. They’re easy to prep ahead, and once cooled, I either stash them in the fridge or freeze a batch for later. They hold up really well after reheating, so they’re perfect for those busy weeks when I want something homemade without the fuss.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
The Trick to Perfect Zucchini Muffins
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How to Make Zucchini Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions below, you’ll find these savory zucchini muffins come together quickly and bake up perfectly every time.
Preheat and Prep the Muffin Tin
Start by preheating your oven to 430°F (220°C). Line a muffin tin with six muffin paper liners so they’re ready to go. If you don’t have paper liners, lightly greasing each cup works too.
I usually spray this nonstick 12-cup muffin pan because the muffins come out clean and I don’t have to deal with stuck-on bottoms.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the grated Emmental cheese so it’s evenly coated with the flour mixture.
I use this non-slip mixing bowl because it doesn’t slide around, and is deep enough that I don’t end up with flour everywhere. For grating the cheese, I grab this box grater that catches everything inside and makes cleanup so much easier.
Combine the Wet Ingredients
In a separate bowl, whisk together the grated zucchini, chopped onion, milk, and eggs. Make sure everything is well combined. If it feels too watery, I toss it into this fine mesh strainer and press it down gently with a spoon to keep the batter from going runny.
Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick, but don’t overmix it; this helps keep the muffins tender. I always switch to this flexible silicone spatula here because it scrapes the bowl clean without overworking anything.
Fill Muffin Cups and Bake
Spoon the batter evenly into the prepared muffin cups. I use this cookie scoop so they all end up the same size, and it keeps things tidy. Sprinkle the tops with flaky salt and a little extra pepper if you like. Bake for 13–17 minutes, or until the tops are golden and spring back when lightly pressed.
Cool and Serve
Let the muffins cool in the pan for a few minutes before transferring them to a wire cooling rack. They’re great warm or at room temperature.
If I’m taking them somewhere, I usually pop the cooled muffins into this hard-sided food storage container so they don’t get crushed in the car or jostled around in a tote bag.
If I want to keep them warm on the way, I slide that container straight into this insulated casserole carrier, which holds the heat without drying them out and has enough room to fit the container without smashing the muffins.
Equipment
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- Ground black pepper to taste
- 1 ½ cups Emmental cheese grated
- 2 cups zucchini grated
- ¼ cup onion chopped
- 1 cup milk
- 2 large eggs
- Flaky salt to sprinkle
Video
Instructions
- Preheat oven to 430°F (220°C). Line 6 muffin cups with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the grated cheese.2 cups all-purpose flour, 4 teaspoons baking powder, ½ teaspoon salt, Ground black pepper, 1 ½ cups Emmental cheese
- In another bowl, whisk together the zucchini, onion, milk, and eggs.2 cups zucchini, ¼ cup onion, 1 cup milk, 2 large eggs
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix. Divide the batter evenly among the muffin cups. Sprinkle tops with flaky salt and extra pepper if desired.Flaky salt
- Bake for 13–17 minutes, or until golden and the tops spring back when gently pressed.
- Let cool in the pan for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition
Recipe Notes and Expert Tips
I’ve added a few practical tips here to help you get the best results from start to finish:
- Oven Ready First: Preheating your oven fully before mixing the batter helps the muffins rise quickly once they go in.
- Even Cheese Distribution: Coating the grated cheese in the flour mixture prevents it from sinking to the bottom while baking.
- Moisture Control: If your zucchini is very wet, give it a gentle squeeze to remove excess moisture before adding it to the mix.
- Mix Gently: Stir the wet and dry ingredients together until just combined. Overmixing can make the muffins dense.
- Portion Evenly: Use a large cookie scoop or spoon to make sure each muffin cup gets the same amount of batter.
- Check for Doneness: Press the tops gently—if they spring back, they’re ready to come out of the oven.
- Let Them Settle: Let the muffins sit in the pan for a few minutes after baking to finish setting before moving them to the rack.
- Reheat Tips: If you’re reheating from the fridge, a few seconds in the microwave or a low oven gets them warm without drying out.
How to Store Leftover Zucchini Muffins
Once cooled, store your zucchini muffins in an airtight container in the fridge for up to 4 days.
They also freeze well; simply wrap each one individually in plastic wrap and place it in a freezer-safe bag. You can thaw them overnight in the fridge or warm them straight from the freezer in the oven or microwave.
More Easy Recipes for You to Try at Home
I’ve got plenty of other easy recipes that work just as well for weekday meals or weekend prep.
