This easy Zucchini Muffin recipe takes 30 minutes to make. It is filled with grated zucchini, cheese, and onions, making it the perfect savory muffin recipe. The recipe doubles easily, and these zucchini muffins are perfect as a grab and go breakfast or lunch - no squeezing out zucchini required!
Hi hi! Just popping in with this super easy zucchini muffin recipe! I am slowly working on adding to my muffin recipe collection - I love making and eating homemade muffins so I really don't know why I don't have more on my website!
These cheesy zucchini muffins are really easy to make - I often have zucchini around and while making my zucchini bread is great, I love a savoury muffin so, so much, and these are an amazing breakfast or lunch option if you're after a way to use up zucchini that isn't sweet!
This recipe makes 7 bakery style zucchini muffins - double the recipe if you like, as they freeze amazingly, or scale back the size to make little bite sized muffins!
Savoury Muffins?!
When I shared these over on Instagram, I got a lot of questions - what is a savoury muffin? Savoury muffins are super popular in New Zealand and Australia, but I didn't come across them in my time in the USA. They are exactly what they sound like - a muffin, that is savory.
These are not a biscuit, or a scone, this is a muffin recipe. If you haven't heard of them before, I really recommend giving them a try - they are quick and easy, and so so good served warm with some butter or alongside a soup. Just trust me on this one.
Community Review
“You had me at “There is no need to squeeze out any moisture”!!!!!! I made this after being gifted a very large zucchini. It’s so delicious and so easy to make. I doubled the recipe and baked half as muffins and half as a slice, worked perfectly for both. Thank you Erin 🙂”
—Georgie
How do you store zucchini muffins?
I store these zucchini muffins at room temperature in an airtight container. They are best eaten fresh on the day that they are made, but also will keep for a few days - Just either toast lightly or microwave for 10 seconds or so to freshen them up.
Can this recipe be doubled?
Yes - this recipe only makes 7 large muffins, so if you have a lot of zucchini to use up, you can easily double the recipe!
How to make your own muffin liners
I make my own muffin liners from parchment paper - this is a super easy way to get big, bakery style muffins.
I make my own muffin liners using squares of parchment paper. This means that the batter is supported as it rises up, giving big, tall muffins.
If you wanted to use just regular muffin liners that would work fine too - or you can leave the pan plain and grease well with melted butter or vegetable oil before baking.
I purchased a pack of parchment paper squares as I use them all the time, but you can also just cut your own at home! I use a wooden tamper to press them down, but anything that has a flat bottom and is the right size like a small drinking glass would work!
If you cut your own liners, cut squares of parchment paper 5.5" or 14cm. I like to grease the pan slightly before I put them in just to help them stick. If they pop up a little after you press them down don't worry - they get pressed down when you add the muffin batter.
Note - if you don't make your own liners, you may end up yielding more muffins. The homemade liners stick up from the sides of the pan a little, meaning you can fill them a little fuller. If you have more, smaller muffins, that is totally fine!
Tips for mixing muffins
The main tip that I have for making these zucchini muffins - do not over mix them. If you over mix, you run the risk of making the mixture tough, and the muffins not having as nice of a texture.
I like to mix using a fork for this slightly chunkier batter (from the cheese and zucchini), and you want to make sure you mix just until the mixture is no longer damp and there are no pockets of dry ingredients - do not over mix.
Can Zucchini Muffins be frozen?
Yes - these will freeze well. Leave them to cool completely, then place into an airtight container or ziploc bag and into the freezer. They will keep for up to 3 months - defrost at room temperature then make sure to refresh before eating.
Why did I end up with more muffins than you?
When I make muffins, I make my own muffin liners, which stick up from the side of the pan, allowing me to fill them quite full as the paper supports the batter. If you use store bought liners that sit flush with the pan, you may end up with a few more muffins than I did!
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 Minute Cheesy Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 servings 1x
- Category: Muffins
- Method: Baking
- Cuisine: New Zealand
Description
This easy Zucchini Muffin recipe takes 30 minutes to make. It is filled with grated zucchini, cheese, and onions, making it the perfect savory muffin recipe. The recipe doubles easily, and these zucchini muffins are perfect as a grab and go breakfast or lunch - no squeezing out zucchini required!
Ingredients
- 300g all-purpose flour
- 4 tsp (15g) baking powder
- ½ tsp salt
- Ground black pepper to taste
- 180g grated cheese (I used Tasty / sharp cheddar, you can use whatever you have on hand)
- 250g grated zucchini, skin on is fine
- 40g finely chopped onion
- 220g milk (I used full fat, use whatever is in your fridge)
- 2 large eggs (100g not including the shell)
- Flaky salt and pepper for the tops of the muffins
Instructions
- Preheat your oven to 220°c / 430°f bake. Line 7 cups of a muffin tin with liners (I made my own with 14cm / 5.5" squares of baking paper), or lightly grease. I arrange my muffins with spaces between if possible to allow for more even baking.
- Combine the flour, baking powder, salt, and pepper in a large bowl. Mix to combine, then add the cheese and stir to incorporate.
- In a separate medium sized bowl, combine the grated zucchini, onion, milk, and eggs, and mix well together.
- Add the wet ingredients to the dry ingredients and mix until only just combined - do not over mix.
- Divide the mixture between the muffin cups (about half a cup per muffin), and sprinkle with flaky salt and extra pepper if you like.
- Bake the muffins for 13-17 minutes, until lightly golden brown, and they spring back when gently poked with a finger.
- Remove from the oven and allow to cool on a rack before removing from the pan and leaving to cool completely.
- Serve warm or at room temperature. Store leftovers either lightly covered or in an airtight container at room temperature. Leftovers are best lightly toasted or warmed up in the microwave before serving.
Notes
If you don't make your own liners, you may end up yielding more muffins. The homemade liners stick up from the sides of the pan a little, meaning you can fill them a little fuller as the paper supports the batter. If you have more, smaller muffins, that is totally fine!
If you are using store bought paper liners people have mentioned that they stick, so you may want to either spray your liners or bake straight into the greased pans.
To make mini muffins: I greased the holes of a 24 cavity mini muffin pan (mine is USA pan), then used a #40 cookie scoop (1.5tbsp) to fill the holes - I filled them to just below the top. Half a recipe of the muffin batter gave me 24 muffins (I did a 1.5 times the recipe and I got 6 regular muffins and 24 tiny ones). Bake for 12-13 minutes until the middle springs back when pressed.
Comments
Alison says
These are delicious! They will be my go-to for zucchini muffins. It made 12 muffins in what I think of as standard size and I’m going to make them in the mini size for an upcoming morning tea.
So simple.
I also appreciated the recipe being in grams. It can be difficult to know what size cups are being used, and using teaspoons, rather than tablespoons for the same reason.
Jo says
So apparently my country (including myself) is not ready for savoury muffins BUT that being sad they were super easy to make and very tasty. So if you know you like savoury muffins or want to try them, make these!
Georgia says
Go to for a lunchbox snack and to use up zucchini’s out of the garden. Super easy and delicious.
Nicola says
Lovely light, tasty muffins! I made all of mine mini as snack prep for my toddler. Put most of them in the freezer and defrost as needed! Very simple, no-faff recipe. Another winner 🥇
Suze says
I've lost count how many times in the past few weeks I've made these. So effing delicious, so effing easy! I love that you don't have to squeeze the liquid out of the zucchini, just chuck it in and away you go. Yet another banger of a recipe. I'm yet to find a Cloudy recipe I dont love.
El Davis says
I made these muffins when I was given surplus zucchinis and they turned out so delicious! I made a dozen and was left with five at the end of 30 mins!
Madelene Field says
Hi Erin, I have been a long-time follower of Cloudy Kitchen (since your NY days) and am an avid fan! At Waihao Downs School, we have started a Garden Club, and we were able to use our very first zucchini and spring onions with your muffin recipe. One of our students also contributed eggs from her free range chickens. The recipe was such a hit with the tamariki, that its gone home to the whānau as well. Thank you for your amazing recipes and we will continue to see what else we can make with the produce we grow at school.
Erin Clarkson says
Hi, I love this! Good job Tamariki!
Shannah says
As always - exceptional. So fluffy and so blimmin tasty! I managed to get 12 out of the mixture into my random sized muffin tin and just so good warm (unnecessarily) slathered with butter. Thank you for all the deliciousness you share with the world!
Sukriti says
Delicious and easy recipe to follow! Thank you for this the zucchini muffins were a hit! I made them tiny in the 24 pan and they're perfect sized for my toddler to grab and eat. Thank you for putting the recipe in grams because it's so much easier to follow!!
Mel says
Best savoury muffins ever! Nice and fluffy and not dry at all! Next time I will put corn or bacon bits in them.