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
Doris says
Loved this recipe and it's so easy. So yummy and was gone in a flash!
Kat says
These are so delicious!!! I couldn't stop eating them. I made some in mini muffin tins and were a lovely quick snack. I highly recommend making a double batch like I did.
Mary Schiedel says
I was so looking forward to trying this recipe!
My muffins look just like yours. I weighed all the ingredients and they turned out looking perfect both inside and outside. Unfortunately, that is where it ends. They were virtually tasteless. I did use a sharp Cheddar, so I expected more flavour, nope.
I will NOT make this again!!
Erin Clarkson says
Hi! Something must have gone wrong - there should be a lot of flavour! Are you sure you remembered the onion and the salt? Depending on where you get your zucchini it can be a little tasteless too
Nat says
Hi. First time using your recipe. I doubled it to get to 14, seeing as I have a 12 muffin tin but it gave me SO much more than 14, more like 24!
What does this mean? "I arrange my muffins with spaces between"
At 220C it brown the top but didn't cook evenly inside 🙁
Thanks.
Erin Clarkson says
Your muffin tin may be a different size to mine or you used less batter in each which would give you more muffins! I usually leave an empty muffin cup between muffins to help them to bake evenly.
Pat says
Loved this receipe. Simple and delicious.
Katie says
Melanie says
Fantastic!! I took the suggestion from another reviewer and carmelized the onion. I used a mix of cheeses—cheddar, mozzarella and Parmesan. These muffins were fabulous! Following the recipe yielded 24 mini muffins PLUS 12 regular sized ones!! Even though this recipe made more than expected they are disappearing fast at my house! Thanks for a great recipe to serve with soup.😘
Mal says
Very yummy and more-ish. Will definitely make again.
Thanks 🙂
Emily says
Made these for the first time last night - easy, delicious, and looked just like the pictures! Thank you Erin 😊
Christine says
5 stars! These muffins are delicious! I didn't have enough zucchini so I grated a small apple as well. I think kale would also be great!
Gabby says
Alex says
So easy, so delicious! I added 3/4 cup of frozen corn kernels and baked for a few extra minutes to make up for the colder mixture.
Thanks for another great recipe!
Carol says
Made these for lunch, great recipe, thank you. Tasted delicious and used up some of our zucchini’s!
Sandra says
So easy, even I can make them. Delicious, thank you.
Sandra
Elise says
These are tasty, but they stuck to my muffin wrappers. Have you encountered this? Maybe spraying the wrappers lightly with oil would help? Planning to try again though as this is the kind of breakfast I like!
Erin Clarkson says
Hi! I've only ever made my own wrappers so I will add a note in about that - so sorry!
Tata says
300g of flour made me 27(!) cupcakes. Standard, not mini-cupcakes. 1tsp of baking powder was 12g for me. So I went by eye and it turned out great. Thank you!
Tracie says
These zucchini muffins were so easy to make and taste so good. Will definitely be making again
Joey Robertson says
Tried these for the first time on the weekend for this week's lunchboxes (adult and kids!). So easy to make and so delicious! I had the last two for breakfast this morning, heated with a bit of butter. So good! Will be making them again this afternoon as the 11 it made for me only lasted three days. Thanks Erin.
Erin Clarkson says
Yay so happy you loved!
Connie Bosselman says
No I did not I would really like it, but I want the recipe in cups measuring spoons and what size Zucchini.
Erin Clarkson says
I don't give recipes in cups sorry as they are not accurate. A scale is a great invesment!
Natalie says
I love these savory muffins! I’ve made them multiple times and they are easy and delicious. I usually make 10-12 standard muffins and 10 mini muffins for my 18 month old. I prefer to sauté the onion before baking so use a little more (60-65g). Don’t skimp the flaky sea salt on top. Perfection!
Cristie says
I’ve made these as per the recipe and they were delicious! All finished very quickly
Then swapped the flour for half almond flour and half oat flour and they also turned out really well if anyone is looking for a gluten free option 🙂
Anonymous says
Sarah says
I’ve made these twice and measured everything perfectly but both times they haven’t cooked in the middle properly while the outside was well cooked. It seems like too much zuccini and cheese/not enough flour??
Erin Clarkson says
Hi! If they are that brown on the outside is it possible that your oven is running too hot? I made them again on the weekend and made them even bigger than you have there and they baked through just fine. Make sure you're not using fan bake or you adjust for the fan being on? So sorry they haven't worked for you!
Kris says
I just watched your Cheesy Zucchini Muffins recipe-yum! Could you tell me where you got the handy dandy tool for getting the liners fully in the pan? I have trouble with mine having “pockets” where batter gets caught.
Thanks!
Kristen
Erin Clarkson says
Hi! It's linked in the post in the section about making your own liners 🙂
Anonymous says
Rosie says
Delicious! And so quick and easy to make.
Haley D says
These are so good. I added some garlic salt to the top before baking and once the tops were brown I lowered the temp to 350F for about 7 more minutes to cook through (mine were pretty big). Also, I only had unsweetened almond milk and that worked fine.
Vishi says
Made these last night in a hurry for a finger food potluck! So quick and delicious!
Would definitely make again!
There was enough batter to fill a NZ muffin tray (12 muffins of good size). 16 mins cooking time for brown tops and to be fully cooked through 👍
Murli S says
Did these muffins today and they turned out great! Modified the recipe a bit and had cottage cheese, sweet corn and some chopped chilli in addition to the other ingredients. Cut down on the milk and grated cheese for that.
Baking took longer than expected though and ended up needing 30 minutes. But they were so good! Definitely doing this again. Perfect snack.
Emma says
Loved making these, such a great recipe to work with - I experimented with a second batch and popped cream cheese and sweet chilli sauce in the centre and it still performed perfectly.
Amy says
My work mate made these for our shared lunch and I had to know the recipe as they were so good.
I made them myself with a mix of feta and tasty cheese. Perfection
Jean says
I made the zucchini muffins and they’re so good that I’m making them again tomorrow! I really appreciate that you list measurements in grams (I always say “a gram is always a gram”, unlike cup measurements). I also like that you provide helpful tips to insure that the recipe will turn out the same for me as it does for you. I just found your site today, and I am anxious to try more of your recipes. Thank you for all the effort you put into what you do.
Kayla says
These are soo yum and moist!! Wow! I added some bacon and I found that your recipe gave me 12 large muffins. Needed more like 30min at 220C bake (no fan). The little squares of baking paper make such a cute little parcel. Thanks heaps, my son loves them and so do I!
Mary says
Fantastic! Great recipe that worked perfectly.
Laura says
LOVE this recipe!
Since discovering it, I’ve been making it weekly! Thankyou!
Nell says
So yummy! My muffin tray is quite small, so this made 18. Perfect to freeze!
Roni says
The recipe is PERFECT!!! They are beyond delicious...everybody loved them, and sooo easy to make. Thank you Erin! Your recipes are simply perfection and they could never go wrong!
Sue says
Made these today and they turned out pretty good. I converted the gram measurements into cups/ounces so not sure if my measurements were exact to what's listed. Mine definitely needed more salt, pepper and maybe a stronger cheese. I used cheddar because that's what I had but definitely want to make another batch using a few more or different ingredients to give more flavor to the actual "bread" part. It reminds me a little bit of the cheddar biscuits at Red Lobster so maybe next time I'll add some garlic too.
Linda says
I should have passed over this recipe when I saw 10 minutes to prepares. Rather unrealistic. Muffins tasteless and not worth the effort.
Lily says
Great recipe! Was so quick to make and the muffins were delicious! Definitely some of the best muffins I’ve had.
Daniela says
So good!
Liz says
These muffins are soooo good and incredibly easy!
Itzy says
I’m made your recipe this morning and it was perfect, I did add a few small items chia seeds and flax seeds in the batter and then topped with sliced almonds, pumpkin seeds with brown sugar and flaky salt.
I baked at 350°f for 25 minutes
suzan says
Used measurements for 2X recipe. VERY DENSE! I was surprised by this. Had to bake x 25 minutes to get a brown top? In the end not real palatable.
It would help to have Imperial measurements. I may have made incorrect conversion? Ex:5 cups flour for 600 grams? Seemed right but now I wonder. Will not use recipe again. And I am sad: have too many zucchinis and onions!
Erin Clarkson says
Hi, yes I'm not surprised they are dense - you definitely used way way too much flour. I highly recommend getting a scale!
Elizabeth says
Made these today because my neighbor keeps giving me zucchini from her garden and I needed a new recipe. Super easy to make and delicious! I used mozzarella and a little chive cheddar because that’s what I had on hand and they were perfect. Another awesome Cloudy Kitchen recipe.
Sarah says
Very good. Needed 20 minute bake time. I had 8 large muffins. However they were very spongy.... Are they supposed to be spongy? Kind of a cross between muffin and popover. If I used one less egg, would it be more dense?
Rachel Campbell says
I loved this recipe. I yielded 16 muffins. I have smaller, but not the tiny muffin tin. I am wanting to see what would happen if I added some impossible sausage to it. I think that I will try it, but when only baking for 15 minutes, I'm thinking I would need to cook the sausage first.
Erin Clarkson says
Yum they look so good! yeah I would cook it first!
Clorinda says
Could these be frozen?
Erin Clarkson says
Yep they freeze great!
Brenda says
I wasn't sure about these muffins but needing recipes for all my zucchini, I thought I'd give it a try. They turned out really delicious! What a great breakfast treat! Thanks!
monica says
Can I make zucchine bread dinner loaf from this recipe? If so, what should I do?
Erin Clarkson says
Hi! I have tried and it didn't go well sorry!
Katie says
Hi there,
Have you ever frozen them? Or know if they will freeze well?
Erin Clarkson says
Hi! Yes they freeze super well!
BJ says
I used traditional muffin liners from the store and mine stuck very badly to the liners. They taste great but disappointed to leave 1/4 of each muffin on the liner
Di Branson says
Made these tasty muffins for me and my hubby.They turned out amazing.Very light and soft and delicious spread with butter hot or cold.Made another batch today for my friends birthday.
Donna LaBossiere says
Hello. I am a Diabetic and these muffins have everything I need for a perfect balanced breakfast. All I have is a muffin. They are absolutely delicious, I can’t say enough. Thank you very much.
Erin Clarkson says
Hi Donna, I am so happy to hear!
Ged says
My 11 month old currently has one of these muffins in each hand and is shovelling them into his mouth as fast as he possibly can.
He gives it a 5 out of 5 🤣