Zucchini Cheddar Muffins

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How to Make Zucchini Cheddar Muffins

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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 1 cup milk mixed with 1 teaspoon white 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

Directions:

1. Begin by setting your oven to 350˚F (180˚C) and lightly coat a 12-cup muffin tin with nonstick spray.
2. In a spacious bowl, combine the whole wheat flour, baking powder, baking soda, salt, pepper, and a pinch of sugar. Set aside for a moment.
3. In a separate bowl, whisk the eggs, buttermilk, and melted butter or olive oil until they blend smoothly.
4. Add the shredded zucchini, carrot, cheddar cheese, and chives into the egg mixture and stir until everything is evenly distributed.
5. Carefully fold the wet ingredients into the dry mixture, taking caution not to overmix.
6. Use an ice cream scoop to fill the muffin tin cups about three-quarters full, topping each with a sprinkle of extra cheddar cheese.
7. Bake for 18 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for about 10 minutes before enjoying them warm or storing in the fridge.

Ingredient Tweaks for Your Pantry

If you’re out of buttermilk, simply mix a cup of milk with a teaspoon of lemon juice or vinegar. No whole wheat flour? You can use all-purpose flour instead. For a different cheese flavor, try swapping the cheddar with gouda or mozzarella. If chives aren’t on hand, green onions make a great substitute.

Best Ways to Store Leftover Muffins

Keep your leftover Zucchini Cheddar Muffins fresh by storing them in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze these muffins in a zip-top bag. To enjoy later, thaw in the fridge and reheat in the oven at 350˚F until warm.

The Best Accompaniments for Zucchini Cheddar Muffins

These muffins pair beautifully with a steaming cup of coffee or tea. If you’re serving them for brunch, try pairing with a fresh fruit salad or a simple green salad dressed in a light vinaigrette. For an added flair, top the muffins with a dollop of sour cream or cream cheese.

Pro Tips for the Perfect Zucchini Muffins

To enhance the flavor, consider roasting the zucchini and carrots lightly before adding them in. This gives a deeper taste profile. When mixing the batter, do it gently to prevent the muffins from becoming dense. Lastly, feel free to customize the spice level by adding a pinch of cayenne pepper for a slight kick.

Seasonal Twists for Zucchini Muffins

In summer, consider adding fresh corn kernels for a sweet burst. During autumn, a sprinkle of pumpkin seeds on top adds a delightful crunch. For a wintery touch, incorporate some dried cranberries for a tangy twist. Spring brings the opportunity to add fresh herbs like dill or parsley to brighten up the flavors.

FAQs:

Can I use a different type of flour for this recipe?

Absolutely! While whole wheat flour gives these muffins a hearty texture, you can substitute with all-purpose flour or a gluten-free blend if needed. Just keep in mind that the texture might vary slightly, so adjust the wet ingredients if the batter seems too thick.

How can I make these muffins dairy-free?

If you’re looking to make a dairy-free version, you can substitute the buttermilk with a plant-based milk alternative mixed with a teaspoon of vinegar. Use a dairy-free cheese option and replace the butter with olive oil or a similar non-dairy fat to maintain the moisture and flavor.

How do I ensure my muffins are perfectly cooked?

To ensure perfectly cooked muffins, insert a toothpick into the center of one after baking for 18 minutes. If it comes out clean, they’re ready! Avoid overbaking, as this can make them dry. Also, rotating the muffin tin halfway through baking helps in even cooking.

Can I add other vegetables to this recipe?

Definitely! Feel free to experiment with other veggies such as bell peppers or spinach. Just be sure to finely chop or shred them to maintain the muffin’s texture and ensure even cooking. Adjust the moisture content by slightly reducing the other moist ingredients if necessary.

What’s the best way to shred zucchini?

The easiest way to shred zucchini is by using a box grater. Simply wash the zucchini and grate it over the side with larger holes. If you have a food processor with a shredding attachment, that works great too and saves time. Remember to squeeze out excess water to keep your muffins from becoming soggy.

How can I make the muffins more flavorful?

To boost flavor, you can add in spices such as garlic powder, onion powder, or a pinch of smoked paprika. Fresh herbs like parsley or basil can also elevate the taste. Incorporating different types of cheese or toasted nuts can add layers of flavor as well.

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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!

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

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.

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Keyword Zucchini

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