![- 2 medium zucchinis, grated - 1 cup sharp cheddar cheese, shredded - 1 cup all-purpose flour - 1/2 cup cornmeal - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 cup fresh chives, chopped (or 1 teaspoon dried chives) - 2 large eggs - 1/2 cup milk - 1/4 cup olive oil For best results, use precise measurements. This keeps the muffins light and fluffy. If you need gluten-free options, swap all-purpose flour with a gluten-free blend. For dairy-free muffins, use a non-dairy milk and cheese. Both swaps work well without losing flavor. Each muffin has around 150 calories. They are rich in protein from the cheese and eggs. The zucchini adds fiber and moisture, making these muffins not just tasty but healthy too. Enjoy knowing you’re eating something that fuels your body! 1. Preheat your oven to 375°F (190°C). 2. Prepare a muffin tin by greasing it or lining it with muffin liners. 3. Grate the zucchinis. Then, in a bowl, sprinkle them with a pinch of salt. 4. Let the zucchini sit for about 10 minutes. This helps it release moisture. 5. After 10 minutes, use a clean kitchen towel to squeeze out extra moisture from the zucchini. 1. In a large mixing bowl, combine the dry ingredients: flour, cornmeal, baking powder, baking soda, salt, black pepper, and garlic powder. 2. Add the shredded cheddar cheese and chopped chives to the dry mix. Stir well to ensure even distribution. 3. In another bowl, whisk together the eggs, milk, and olive oil until mixed. 4. Pour the wet ingredients into the dry mixture. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. 5. Gently fold in the squeezed zucchini. Make sure it spreads evenly throughout the batter. 1. Spoon the batter into the prepared muffin tin. Fill each cup about two-thirds full. 2. Bake in the preheated oven for 18-20 minutes. 3. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. 4. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. You can find the [Full Recipe] for Savory Cheddar Zucchini Muffins to guide you through the process. Enjoy your baking! To make the best Savory Cheddar Zucchini Muffins, avoid overmixing the batter. Overmixing makes muffins dense. A few lumps in the batter are okay. Just stir until the ingredients combine. Another key tip is to squeeze out excess moisture from the zucchini. After grating the zucchini, sprinkle it with a little salt and let it sit for ten minutes. This will help release moisture. Then, use a clean kitchen towel to squeeze out the water. This step keeps your muffins from getting soggy. After baking, let the muffins cool completely. Once cooled, store them in an airtight container. This helps keep them fresh. You can keep them at room temperature for about three days. For longer storage, place them in the fridge or freezer. When you're ready to enjoy your muffins again, reheating is easy. Just pop them in the microwave for about 15-20 seconds. You can also warm them in an oven set to 350°F (175°C) for about 5-10 minutes. These muffins taste great on their own, but you can enhance them. Try spreading cream cheese or butter on top while they are warm. The heat makes the spreads melt deliciously. You can also mix these muffins into different meals. They are perfect with soups or salads. Enjoy them as a snack, breakfast, or even at a picnic. For more ideas, check the Full Recipe. {{image_2}} You can easily change up the cheese in this recipe. Mozzarella or feta works great. Each cheese gives a different taste and texture to your muffins. You can also add herbs or spices. Try dried oregano, thyme, or even a pinch of chili powder. These additions boost the flavor and make each batch unique. You can mix in seasonal veggies or dried fruits. In summer, add corn or bell peppers for a fresh twist. In fall, try diced apples or pumpkin for a sweet touch. Each season brings new flavors. You can also adjust your muffins for holidays. For example, add cinnamon in December for a warm spice that fits the season. For gluten-free muffins, swap the all-purpose flour with a gluten-free blend. You can also replace milk with almond or oat milk. If you want a vegan option, use flax eggs instead of regular eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. You can top your vegan muffins with avocado spread or a vegan cream cheese. This makes them rich and tasty! Check out the Full Recipe for all the details on making these delightful muffins. To keep your savory cheddar zucchini muffins fresh, use airtight containers. They protect muffins better than plastic wrap. If you plan to eat them soon, store them in the fridge. For longer storage, the freezer is your best bet. At room temperature, muffins last for about two days. In the fridge, they can stay fresh for up to a week. If you freeze them, they last for about three months. Just remember, the longer they sit, the more flavor they may lose. Reheat muffins in the oven for the best results. Set the oven to 350°F (175°C), wrap the muffins in foil, and heat them for about 10 minutes. This method keeps them moist. You can also use a microwave. Heat for 15-20 seconds, but be careful not to overdo it. Enjoy these tasty bites warm! For the full recipe, check out the details above. How do I make my muffins fluffier? To make your muffins fluffier, use fresh baking powder. Also, avoid overmixing the batter. Mix until just combined, leaving some lumps. This keeps the air in the batter, giving you a nice rise. Can I freeze Savory Cheddar Zucchini Muffins? Yes, you can freeze these muffins. Once they cool, wrap each muffin in plastic wrap. Place them in an airtight container or freezer bag. They can last up to three months in the freezer. How to adjust the recipe for fewer servings? To adjust for fewer servings, simply halve the ingredients. Use one medium zucchini, 1/2 cup cheese, and so on. This makes six muffins instead of twelve. Can I substitute zucchini with other vegetables? Yes, you can substitute zucchini with carrots or yellow squash. Grate them finely, just like zucchini. Other veggies like spinach work too, but chop them small to mix well. What to do if muffins are too dry? If your muffins are too dry, check the flour measurement. Too much flour can lead to dryness. You can also try adding a bit more milk or oil next time. Fixing overbaked muffins If your muffins are overbaked, they may be crumbly. You can try adding a spread like butter or cream cheese. This adds moisture and helps bring back some softness. For the full recipe, check the earlier section. This blog post covered how to make Savory Cheddar Zucchini Muffins. You learned the ingredients needed, precise measurements, and step-by-step instructions for baking. I shared tips to achieve perfect muffins and how to store them for freshness. You can also explore variations to fit your taste and dietary needs. In short, enjoy baking these delicious muffins. They are easy to make and fun to customize. Your kitchen will smell amazing, and the taste will impress everyone!](https://toastedrecipes.com/wp-content/uploads/2025/07/6badf16a-f658-429d-9ce2-a970b7e535ef-300x300.webp)
Savory Cheddar Zucchini Muffins
Indulge in these savory cheddar zucchini muffins that are perfect for any meal! Packed with fresh zucchini and sharp cheddar, these delightful treats are easy to make and bursting with flavor. Whether you're looking for a tasty snack or a side for your soup, these muffins won't disappoint. Click through to discover the full recipe and learn how to bake a batch of these delicious muffins today!