Zucchini Cheddar Muffins
Deliciously easy to make, these Zucchini Cheddar Muffins are a savory treat packed with wholesome ingredients like shredded zucchini, carrots, and sharp cheddar cheese. Perfect for a snack or a light breakfast!
Equipment
- muffin tin
Ingredients
- nonstick cooking spray for greasing
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pinch sugar
- 3 large eggs
- 1 cup buttermilk (or milk mixed with vinegar)
- 5 tablespoons unsalted butter (or olive oil)
- 1 cup zucchini shredded
- 1 cup carrot shredded
- 1 cup shredded cheddar cheese plus more for topping
- ¼ cup chives thinly sliced
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 12-cup muffin tin by greasing it with nonstick spray.
- In a spacious bowl, combine the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set this mixture aside.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter until the mixture is smooth.
- Add the shredded zucchini, carrot, cheddar cheese, and chives to the egg mixture, stirring until everything is well combined.
- Carefully integrate the wet mixture into the dry ingredients, mixing gently to avoid overmixing.
- Using an ice cream scoop, fill the muffin cups nearly to the top, then sprinkle additional cheddar cheese on each muffin.
- Bake in the preheated oven for around 18 minutes, rotating the pan halfway through, until tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them out. Enjoy warm or store in the refrigerator for up to 5 days.