Looking for a delicious and healthy way to use up all that summer zucchini? Look no further than these Savory Cheesy Zucchini Muffins! Perfect for a quick breakfast on-the-go, a satisfying afternoon snack, or even as a fun addition to a brunch spread, these muffins are incredibly versatile.
They’re not only easy to make but also pack a flavorful punch. All you need to do is grate the zucchini (summer is prime zucchini season!), whisk together the dry ingredients, then combine it with the wet ones. The batter gets spooned into muffin tins and baked until golden brown. Simple ingredients, easy methods, and a flavor combination that never disappoints—that’s the magic of Savory Cheesy Zucchini Muffins!
Why Make Savory Cheesy Zucchini Muffins?
Unlike their sweet, cupcake cousins, Cheesy Zucchini Muffins are a delightful savory treat that packs a punch of flavor. Similar to a zucchini loaf, these muffins are bursting with shredded zucchini and melty cheese. They likely emerged as a creative way to use up garden-fresh zucchini during the summer months.
The concept of savory muffins dates back to at least the early 20th century, with recipes for corn muffins, cheese muffins, and even oyster muffins appearing in cookbooks of that era. These muffins give you the best of both worlds: a light, fluffy texture and a savory bite that’s perfect for any time of day.
Tips for Perfect Savory Cheesy Zucchini Muffins
To ensure your muffins come out perfectly every time, follow these tips:
Drain the Zucchini: Grating zucchini releases moisture, and too much moisture can make your muffins soggy. After shredding, squeeze out any excess liquid or let the zucchini drain in a colander for a few minutes.
Grate Fresh Cheese: For the best texture and melt, use freshly grated cheddar or parmesan cheese. Pre-shredded cheese often contains anti-caking agents that can affect the texture of your muffins.
Don’t Overmix: When you combine the wet and dry ingredients, resist the urge to overmix. A few streaks of flour are okay. Overmixing can lead to dense, tough muffins.
Muffin Liners or Nonstick Spray: Coat your muffin tin with nonstick spray or line it with paper muffin liners for easy removal. This ensures your perfectly golden muffins come out of the pan effortlessly.
Add Herbs and Extras: For a fun twist, try adding fresh herbs like dill or chives, crumbled cooked sausage, or even a sprinkle of everything bagel seasoning to the batter for extra flavor.
Can I Use Pre-Shredded Cheese?
While it’s not ideal, pre-shredded cheese can be used in a pinch. However, freshly grated cheese melts more evenly and gives a better texture. Pre-shredded cheese often contains anti-caking agents that can impact the texture of your muffins, so freshly grated is always the better option.
What Kind of Cheese Can I Use?
While cheddar and parmesan are classic choices for this recipe, feel free to experiment with different cheeses! Feta, mozzarella, and even blue cheese can work beautifully in these muffins, adding their own distinct flavor.
How Can I Reheat Leftover Muffins?
If you have leftover muffins, they can easily be reheated! Here’s how:
Microwave: Heat for about 30 seconds in the microwave for a quick warm-up.
Oven: Wrap the muffins in foil and heat them in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Can I Freeze These Muffins?
Yes, these Savory Cheesy Zucchini Muffins freeze wonderfully! Here’s how to store them for long-term enjoyment:
Freeze Individually: Wrap each muffin individually in plastic wrap and place them in a freezer-safe container. You can store them for up to 3 months.
Thawing: When you’re ready to enjoy them, simply thaw them overnight in the fridge or at room temperature.
How to Store Savory Cheesy Zucchini Muffins
These muffins store well at room temperature in an airtight container for up to 2 days. For longer storage, you can freeze them, as mentioned above. Just make sure to wrap them properly before freezing.
FAQs About Savory Cheesy Zucchini Muffins
Can I Make These Muffins Ahead of Time?
Yes! These muffins keep well at room temperature for 1-2 days or can be frozen for up to 3 months.
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