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
Little Miss Muffet says
These are a firm favorite in our household. Your recipe is super similar to mine except that I add grated carrot and a decent amount of bacon cut into 1cm squares and fried lightly. For extra yumminess, cook the bacon with the onion.
Chelsea says
Omg, that sounds delicious 😋
spicy gurlll✨ says
These were really good! I used smoked gouda for the cheese and it was stellar.
I made a few alterations. I caramelized the onions in butter before adding to the mix. An extra step but adds so much flavor! I also added smoked paprika and chipotle powder because I wanted some ~spice~. I also added some cornmeal for a little more texture. Thanks for the recipe 🫶🏽🤝🤝🤝🫶🏽🫶🏽🫶🏽
Erin Clarkson says
Yummmm this sounds delish! I need to try cooking the onions down first - I have made them before and added some caramelised onion relish which was so good! So so happy you loved x
Jennifer says
Made these last night.... absolutely delicious and helped me make a wee dent in my courgette pile up! Definitely will be making them again.
Therese says
I just made these & they are delicious! It was kind of a pain trying to figure out the measurements (I'm in the US), but I must have come close. I'll definitely be making these again!
Erin Clarkson says
So happy you loved! I lived in the US for 7 years and baked with a scale 🙂 they are great to have on hand and super affordable!
Debbie says
How DID you figure out the the conversions from grams to cups? I’m Canadian but these are weights not volumes. 🤷🏼♀️
stacy says
Delish!
Nina says
I never had a recipe from Erin that did not work well. The muffins were fluffy and I ended up with 12 in my tin. Next time, I will use a more powerful cheese (I used Gouda). Yes, there will be a next time!
caribou says
so good!!
Clo says
I just made those and they were incredible!! Thanks Erin!
My muffin tray might be smaller than yours though, because despite filling each slot fully (my muffin tray makes 12 muffins), I got 17 in total! (Muffin compartments are 7cm diameter x 3cm depth).
Highly recommend those - your recipes are just the best Erin!
Stefani says
I recommend making your own liners like she did! That way you can fill each spot with the full 1/2 cup. The parchment helps support the overflow :]
Youssra says
These were SO good! I got way more than 7 though. I think my muffin tray is smaller but that just means I have more to eat😂 I think the next time I make these, I'm gonna sauté or caramelise the onions. Delicious!
Sarah says
These came out so good! I didn't use any onion, but did did add a handful of minced chives. I want to try out with more combinations of cheeses and allium. I'd never had a savory muffin before and love this recipe so much!
Ethel Murakami says
Conversion to cups and ounces needed.
Also how do I increase this for Texas sized muffin pans.
Can't wait to try this
Erin Clarkson says
Hi! I don't provide recipes in cups sorry as they aren't accurate. I haven't tried making them texas size but you should be able to just increase the amount per muffin cup!
Chelsea says
These are delicious Erin! I had rave reviews from everyone that tried them (even from the fussiest eaters). The addition of feta was nice too. My only complaint, nothing made it to the freezer for quick easy breakfasts. Would you recommend adding anything additional if you don't have the correct quantity of zucchini or would it be fine as is? My plant has slowed down production but would love to make more.
Erin Clarkson says
Hi! Hmm I haven't tested it any other way sorry!
Lauressa says
ABSOLUTELY PERFECT! I only added more salt to the batter. Because I felt like the ratio of salt to ingredients didn't add up. Thank you for such a great way to use my garden zucchini!
Stefani Williams says
These are SO delicious! Thank you for introducing me to savory muffins! Will definitely be making these frequently this summer to use up all our garden squash. Love that it's got such a different texture and taste than zucchini bread.
Victor Calteaux says
I tried this today… the mixture was evidently too heavy but the quiche like ‘slab’ was amazingly tasty!! … and a wonderful adjunct to my keto Cauliflower and Broccoli soup. Definitely will do the same again
Georgie says
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 🙂
Coby says
So grateful for seeing this today....I avoid making muffins because I'm an over-mixer....I braved my anxiety and whipped them up. So quick & easy....delicious!!!
EJ says
Awesome recipe! Reminds me of cheese puffs we had as kids. I made this gf using Healtheries Baking Mix and they were delicious! (just needs a bit more liquid when you make them gf as the flour is so absorbent). Great use for courgette season!
Carson says
This recipe is perfect! My family loves the savory muffin!!!
Melissa says
These are amazing!! We are drowning in homegrown zucchini this summer and looking for new ways to use them. Curious if anyone has added a little cooled ground breakfast sausage to the mix and what the result was? We might try it!
Erin Clarkson says
Hi! i haven't tried it but I know that it would be delicious! I've often added cooked chopped bacon to muffins so I'm sure it would work just fine!
Sandra Bell says
How to convert 200 g to tsp. Or whatever
Erin Clarkson says
You are welcome to google conversions 🙂
Karen says
There’s a great free app called units plus!
Belinda says
Delicious, great texture and nice with butter. Will be making again!
Hilary says
Have made these twice now and great both times thanks Erin! I do one tray of small muffins and then a few in a texas muffin tin for my lunches, I added tuscan Seasoningfor some zing too. Don't tell sandra that I learnt to bake in oz's 😱
Amelia says
So delish and so easy! Perfect for a quick lunch or afternoon tea for hungry kids. Thanks for another great recipe Erin!
Emilie says
This recipe is perfect! Thanks
Beth says
Hi, love this recipe! I used mozzarella cheese and it tasted great! Good recipe for using up zucchini!☺️
Maria says
I was so excited to find this recipe for savory muffins after experiencing them on a recent trip to New Zealand. They are delicious! First time I've made my own liners and I got 11 muffins from my batch. Thank you.
Victor says
I tried this today… the mixture was evidently too heavy but the quiche like ‘slab’ was amazingly tasty!! … and a wonderful adjunct to my keto Cauliflower and Broccoli soup. Definitely will do the same again
Louise says
I love a savoury muffin so gave these a go and they were great! Super easy to whip up and really delicious
Brynn says
These are so good. I added some shredded carrot b/c I had it, and extra cheese b/c I measure cheese with my heart, and they came out amazing. Already planning on making them again!
Bec f says
Holy moley they’re so tasty!! Burning my mouth because I can’t wait till they cool. Using such simple ingredients, and everything you’d already have. Such a great recipe.
Karolina says
Absolutely amazing!
My muffin tray must be smaller too since I got 18 in total.
I will definitely be making more of these.
Olivia says
Super tasty! Even the picky toddler approves.
Doubled the recipe and did Texas/minis. Was super easy to eyeball the cook time.
If I was going to add bacon do you think I'd need to adjust anything?
Jen says
I love these muffins! I freeze some and then toast them to refresh. They’re perfect when I want a little savory breakfast. Mine did stick to my muffin liners - the homemade parchment ones probably work better. I will try that next time. I used scallions as the onion and it was a perfect mild onion flavor for me. Also - LOVE that the recipe is in grams - fewer dishes and it seems quicker to make that way.
Beck says
These are fast, easy and DELICIOUS! Another go to recipe from #cloudykitchen
I really like how these will subtly change depending on the cheese used. What a versatile recipe!
Thank you!
Pat says
Could you convert this to cups please?
Erin Clarkson says
No sorry, cups aren't accurate, but you are welcome to!
Lauressa says
ABSOLUTELY PERFECT! I only added more salt to the batter. Because I felt like the ratio of salt to ingredients didn't add up. Thank you for such a great way to use my garden zucchini!
Jess says
So I made a double batch of these. The flavor is good, but I must caution that they are very stuck to the muffin liners I used (did not make my own).
My understanding is that muffin batters which don’t contain much fat tend to have this issue. I’d recommend just greasing the pan and skipping liners if you aren’t making your own.
Lauren says
So delish! Loved these for breakfast and can’t wait to play around with different cheeses next time. The fact that they can be ready in around 30 minutes is also amazing!
Kathleen Sanderson says
I can’t believe the idiocy of some of the comments you receive. Your posts and stories as well as the recipes are always well written and entertaining
I am hoping that this question doesn’t fall in the idiot category.
Preamble
Some muffin recipes you can prepare the batter the night before then bake them off in the morning. I suspect that because of the zucchini they might get watery but thought I would ask. Thank you
Erin Clarkson says
Hi! I haven't tried it with this but I think it would get weird because of the zucchini and cheese? The mix comes together in the time it takes to preheat the oven though!
Pania says
I made these this morning with fried off bacon onions and grated carrot, used tasty cheese and some parmersen lots of cracked pepper no salt they turned out Epic!!! thanks heaps for sharing such a great base for muffins going forward Kai ora from Reefton Westcoast NZ
R says
Easy and delicious recipe with no strange measurements or odd quantities. The fact I didn’t have to squeeze the zucchini or add oil was a bonus! I was able to use up milk, eggs and cheese in my fridge for an easy snack.
Laurel says
Whipped these up while running out the door to a big family reunion where I needed something fresh and different that everyone would enjoy. It was a risk to try something new on such short notice but the recipe did not disappoint!
I trippled the batch and did not use any liners and that yielded about 3 1/2 dozen of full sized muffins!
Peggy says
it would be helpful to put your measurements in cups . Many cooks don't have scales for measuring all the ingredients .
Erin Clarkson says
Hi Peggy, I don't post my recipes in cups because they aren't accurate. Happy to recommend a scale if you would like or you are welcome to do the conversions!
Kim says
So timely for using the zucchini that exploded while I was on vacation. My next batch is going to include Pepper Jack cheese and jalapeños. I learned today that you can just freeze shredded zucchini to use later.
Spillt User says
Followed recipe as written, except to add 4 slices of chopped crisp bacon and a finely diced jalapeño. It made 12 perfectly sized muffins and was delicious! Next time I will up the bacon to 6 slices. Do not forget to add salt flakes and a healthy amount of pepper to the tops before baking.
Rachael says
The only way i can eat zucchini is in bread form and I've only ever had sweet bread..I cannot wait to try and make these!
Hena says
These savory muffins are divine when eaten warm. They didn’t taste nearly as good the next day despite wrapping in cling foil, zip locked and kept in the fridge. The They became dry. I made a batch for my 1 year old to eat as snacks and I’m a bit bummed that they don’t stay soft and fresh.
Wendy says
Thank you so much for this recipe—the muffins are so light! it will be a new go to for me during zucchini season.
Pauline Spacek says
From Winnipeg,
Manitoba, Canada Thank you for this great recipe. They are like a little meal and keep you full!! For me the recipe made 12 regular
size muffins. Also freeze very well - Pauline
Jen Davis says
Tried converting, but the volumes didn’t seem right. I’m not convinced that the response “cup sizes aren’t accurate” is true unless one chooses to use a coffee cup to bake. A standard measuring cup is 250 ml. I can’t rate this recipe as unfortunately I could not even try it.
Erin Clarkson says
It's not standard - they are 240ml in the US. This is why I only develop recipes by weight.
Debbie says
Have made several times and love them! The versatility is wonderful.
Quick question, have you made with previously frozen zucchini shreds? I’m thinking they’d be great this winter when I only have frozen zucchini left, but wondering about amount and draining the liquid that accumulates. Thanks!
Erin Clarkson says
Hi! Frozen zucchini is just frozen fresh zucchini so doesn't gain or lose any moisture in the freezer. I would use the same amount by weight, and keep all the liquid that accumulates and add it in with the zucchini to make sure that the muffins are moist enough. That is what I would do anyway - if you do try it please let me know how you go!
Mildred says
Hey Erin, i am trying out your recipe from out here in Zimbabwe ( try pronouncing that😉).
Your recipe is so kind and forgiving, it could have come from heaven. I made a lot of mistakes on the way and i also had to airfry because my normal oven just isn’t friendly lately but boy is it a hit in my home. Mixed blue cheese and traditional cheddar and fried onions first. I also added a touch of ground cayenne pepper coz i do love a bit of heat. Thank you thank you for a great on the go filling recipe.
GINA says
Great recipe, the Zucchini and Cheese muffin came out really nice, I used silicone muffin cases which I find works best for me. This recipe made 24 muffins and my family really loved them, they are Moorish. Will definitely be making them again.
Marilyn says
This recipe is great. I have a surplus of courgettes from my allotment at the moment, so have put them to good use here. I used gluten free flour as well. With great success.
I am going to try and freeze some for another day. 🤞
Liz Tolken says
These were fantastic. I have basically converted measurements in my head, it came out so moist and tasty!
Wendy says
How many calories & how much protein?
Thanks
Wendy
Erin Clarkson says
Hi! I'm not sure sorry but you're welcome to calculate!
My says
Inside was still soggy 🙁
Recipe said no need to pull moisture out of zucchini so I didn’t, BUT I NORMALLY DO … will try again and get rid of moisture….
Over all looked cute and colorful
Definitely needs salt
Will try again
Michelle says
I made this recipe about a month ago trying to use up zucchinis from my garden so ended up putting a whole batch in the freezer. I am so impressed with how well they kept - thawed a month later they are still moist and flavourful. Now I wish I made more!
Also, love having the measurements by weight so that the recipe turns out consistently for me each time. 5 stars for sure, thank you Erin for sharing!
Kayla says
Make these almost weekly in our house! Kids and adults love them which makes them a go to muffin, plus the freeze wonderfully! Highly recommend