If you’re looking for the perfect balance of comfort food and vegetable goodness, these homemade Zucchini Cheese Muffins are a must-try. Packed with tons of cheese inside and out, fresh grated zucchini, and buttermilk for that soft, tender crumb, they’re everything a savory muffin should be. A perfect way to enjoy zucchini anytime of the year.

Uses of Zucchini

I used to look at zucchini as something I can only use for making vegetable dishes or salad, but not any more. Zucchini has more use than for savory dishes. Few years ago, i discovered the use of Zucchini in baked goods, and I was blow away by the concept and the by product itself. I wouldn’t think of using zucchini for chocolate cake, muffin, brownies and quick bread. I am glad I got into it, it was amazing! You wouldn’t be able to taste the zucchini in the baked products but it contributes a lot on how moist and soft the texture. So next time you think of Zucchini, think out of the box and try using it for baking. Savory dishes, soups, salads, meatballs, are all good way to use Zucchini. But why stop there when you can expand your option to using it for bake products as well. I have quite a few of my favorite Zucchini baked goods in my website, and now I am adding this savory quick muffin in my list.

Why Zucchini Muffins?

Zucchini might not be the first thing that comes to mind when you think of muffins, but trust me—it’s a game-changer! It keeps the muffins moist without making them heavy and adds a mild flavor that pairs beautifully with rich, melty cheese. You can see the freckled grated zucchini in the muffin but it doesn’t taste like zucchini at all. Only goodness in every bite.

Why Use Buttermilk?

Buttermilk helps produce a tender soft bread. Being an acidic ingredients, buttermilk is best use for recipe that calls for baking soda as leavening agent. This is because baking soda requires an acidic ingredient to activate it. Once the ingredients are mix together and as soon as it hits the oven, the chemical reaction between the baking soda and the acidic ingredients happen. You may even notice bubbles starts forming when you leave the batter sitting for long. The bubbles is the product of the reaction, causing the bread to rise producing a good height and texture for the bread.

Make Your Own Buttermilk at Home

Buttermilk is normally sold in large package, here in Vancouver, the minimum size that we have is 1L which is really a lot unless I plan to use it for something else. The good news is that you do not really have buy buttermilk if you do not have anything else to use it. You can make your own. Simply mix 1 cup milk with 2 teaspoon lemon juice or white vinegar and let it sit for 10 minutes until it curdle. That’s it! homemade buttermilk.

Can I Use Regular Milk?

Yes you can, but it might not be as tender as when using buttermilk. There will also slight difference in how the muffin will rise. Buttermilk is acidic which works well with baking soda as the leavener for these muffins. I suggest making your own buttermilk instead.

The Cheesey Goodness factor

Cheese lovers, this one’s for you! This recipe packs a generous amount of cheese both inside and outside the muffins. The result? A golden, cheesy crust with gooey, savory bites in every mouthful. Use sharp cheddar, mozzarella, or even parmesan for the ultimate cheesy experience. When it comes to cheese int this muffin, I wouldn’t resist getting more in every bite. Cheese in zucchini muffins, game changer!

Tips in Making This Muffin

• Make sure to squeeze as much water that you can from Zucchini. A wet Zucchini could make the batter too watery and could also affect the baking time.
• Use a flavorful cheese to get a better tasting bread. I always like using sharp cheddar cheese in most of my savory bread, quick bread or pull-apart bread.
• Use a Muffin Liner, I find it easier to remove the muffin when the pan is lined with a liner. This way, you only have to lift it and pull it. Also, since there is a lot of cheese in the recipe, this prevents sticking in the pan.
• Want extra freshness? Add chopped chives or green onions!

Customizing Your Zucchini Cheese Muffins

Make them your own! Try adding:

• Chopped herbs like rosemary or thyme for extra flavor.
• Crispy bacon bits for a smoky touch.
• A sprinkle of chili flakes for a subtle heat.
• chopped pickled or fresh jalapeno!

Storing and Freezing for Later

The good news? These muffins store beautifully! Keep them in an airtight container at room temperature for up to 3 days, or freeze them for longer freshness. Just reheat in the oven or microwave for that freshly baked taste. The best way to enjoy this is always fresh warm from the oven. Try to make it and serve it the same day if you can.

Ingredients:

• 2 cups All-Purpose Flour
• 3 tablespoon Sugar
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika Powder
• 1 Egg – room temperature
• 1/4 cup melted unsalted Butter
• 1/2 cup Buttermilk
• 1/4 cup plain Greek Yogurt
• 100g shredded Old Cheddar Cheese
• 50g cube Cheese (cheddar or mozzarela)
• 3 tablespoon chopped fresh Chives or Green Onion
• 1 cup shredded Zucchini – grated and squeezed (no need to peel. I used box grater to grate the Zucchini)

Substitution:

• Buttermilk – Regular milk + 1 teaspoon lemon juice or white unflavored vinegar
• Green Onion – chives or pickled or fresh jalapeno peppers

Instructions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. Dry Ingredients: In a bowl, mix all purpose flour, sugar, baking powder, baking soda, salt, garlic powder , paprika and cheese, chives or green onion and zucchini.
3. Wet Ingredients: In a separate bowl, mix the buttermilk, egg, melted butter and greek yogurt
4. Dry + Wet Ingredients: Pour the wet ingredients to dry ingredients and mix until just combined.
5. Pan: Distribute the batter between the 9 muffin hole. Press cube cheese on top.
6. Bake for 5 mins at 425F then lower the oven temperature to 350F and bake for another 16 – 18 minutes, or until a toothpick inserted in the center of the bread comes out clean.
7. Cool: Let the muffin cool in the pan for 5 minutes then remove and transfer in a cooling or wire rack. Do not leave the muffin in the pan as it could produce steam that will make the bottom of the muffin wet

Makes 9 muffins

How to Serve These Muffins

There is really no right or wrong way of enjoying these muffins. These muffins are incredibly versatile, here are few of my favorite ways to enjoy them.

• Warm with a pat or tons of butter.
• As a side to soups, stews and salads.
• On their own as a quick, satisfying snack on the go for a tea time

Recipe Notes:

Want your zucchini cheese muffins to come out perfectly every time? Here are a few tips:

• Squeeze out excess moisture from the zucchini before adding it to the batter.
• Use room-temperature buttermilk and eggs for a smoother mix.
• Don’t overmix—stir just until everything is combined to avoid dense muffins.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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