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
Lori says
I love the flavour of the recipe but I find it still feels wet inside. Cooked it for the 17 minutes. Help please.
Erin Clarkson says
Hi, your oven may be running cooler than mine so they may need more baking time 🙂
Mel Rose says
I've been eyeing off this recipe for a while and I finally made it! It worked out really well despite my GF flour sub, not quite enough cheese and swapping onion for tinned corn! 😅
I can't believe I've never made my own liners before, that little trick worked like a dream! And leaving space in the pan so they all cook/brown nicely worked so well too!
Thanks for all the effort you put into your recipes, sorry I butchered it but hey it still worked so it must be a good recipe! 🤣 I'll be using this one again, savoury muffins are the best!
Lynda says
There is no oil or melted butter in the recipe which I found strange. The muffins stuck to the paper liners. As an experienced baker, I should have known to add one or the other.
Erin Clarkson says
Hi, no there doesn't need to be as the moisture comes from the eggs and cheese and zucchini! So sorry they stuck - I think depending on the material you use for the paper liners some can stick, I haven't had that happen to me!
Madras Tiffin says
Love this recipe for cheesy zucchini muffins! They're perfect for snacking or breakfast. I can’t wait to try them out—thanks for sharing such a delightful and informative post.
Rochelle says
Tried the double recipe but didn't have enough cheese or zucchini. Added carrot to make up for the zucchini. Turned out ok but definitely could have used more cheese and maybe a little less baking powder? Had a bit of a slight baking powder taste. Also super hard to mix w fork.
Definitely will try the recipe again
Erin Clarkson says
Hi! Ahhh yes if you didn't use enough of some ingredients the baking powder might have been a bit overwhelming! I use a spatula to mix mine 🙂
Kristin says
Great recipe! Lots of favour considering the simple ingredients. Second time making them. Got caught at the bach without a scale so had to convert - stressful but they came out great! 😅 Grams is definitely the way to go though.
Megan says
These were so easy and delicious! My one year old absolutely devoured them too. Next time I’ll definitely double the batch because they are just so good!
Katrina says
Did not love this. It was easy enough to bring together after converting to cups/teaspoons since I don’t have a scale. The texture was good but flavour was quite bland. The salt on top and a lot of butter really saved them.
Erin Clarkson says
Hi, if you converted from weight it is likely that your ratios were off which is why they would have been bland. A scale is a great investment and super affordable 🙂
Anne Macdonald says
I loved this recipe. I doubled the mixture, added Greek yogurt for some of the milk, and added some peas and corn for something different. The cheese I used was a combination of smoked chipotle and cheddar as well as tasty cheese. Made 12 large muffins and an 8” square baking dish. Will definitely make this again. Yum!
Erin Clarkson says
Oh yummmmm that sounds so good! I've made them with corn a few times too and it's so yum
Alyssa says
Can you freeze?
Erin Clarkson says
Yep they freeze great!
Leslie says
Thank you for the recipe. It made 18 muffins. I didn’t read the reviews until after first 12 went in the oven! Thanks for the DYI parchment liner tip. Yes, the muffins stuck in the paper liners. These taste amazing. I used left over old cheddar and added left over Tex Mex cheese. I will be making these again and again!
Leslie says
… and i forgot the 5 stars!
Kiwicat says
hi Erin, fellow Kiwi here and I LOVE savoury muffins. Three things I particularly loved about these: all the ingredients by weight so a snap to measure out, plenty of zucchini unlike some other recipes I saw with 1 zucchini to 3 cups flour, and great cheesy flavour! I hate reading reviews where people go "great recipe and I changed everything so it was nothing like the original", but I saw a couple of questions about substituting flour. My teenage daughter has just been diagnosed with diabetes and really doesn't like keto recipes plus still wants to feel a little bit normal. I adjusted these using 200g flour and 100g almond flour. I mixed the almond flour in with the wet ingredients before I started measuring dry ingredients or grating zucchini so it could absorb a little moisture. And I added 1 packed teaspoon finely sliced fresh oregano and 1 heaped tsp smoked paprika to cover any slight sweet edge from the almonds. I used 3tsp baking powder and 1 tsp baking soda. Otherwise I exactly followed your recipe and they came out amazing! I baked them in the smaller original size muffin pans in liners and got 12. Ten stars from us!!
Jude says
These are the best savoury muffins ever! A family favourite for weekend lunch and they keep fresh for days. I bake them in silicone mini loaf trays so no need for baking paper and they come out nice and crispy.
Sarah Skelton says
I made these today, first time. So so delicious! I love that all of your recipes are in grams, even though I am from NZ. I purchased a cheap scale from the warehouse and it makes the prep super easy with less dishes! Thanks again for another winner Erin.
Lucy says
Super easy to make weighing the ingredients. Perfect every time. Great for using up a zucchini glut.
This time made with wholemeal flour and made up the weight from small eggs with spare egg whites from christmas.
Made a full tray using silicon muffin tins. Now missing the few muffins that never quite made it to cool…. The one to test doneness was so moreish needed to test a few more.
Kylie says
Great little muff recipe for when the courgettes are pumping. Love the scale measurements…so much easier to clean up 😻 these are perfect for lunchboxes.
Nicole says
These were soo yum and very easy to make! I've got lots of zucchini growing in the garden and can see these becoming a staple ☺️
Ann says
Very easy and delicious with soup.
Amy says
Fab recipe. This is now my “go to” for savoury muffins. After making them to the letter a few times I now use the recipe as a base and switch the veggies and cheese depending on what is in the fridge that day. Today was courgette and spinach with half Tasty and half feta. These are a popular lunch box option for all in the house including the toddler. They’re great as large muffins as per the recipe and also as smaller ones.
What’s in a name says
Delicious!!
I weighed the ingredients, used pepper jack, and added a table spoon of finely chopped parsley and oregano, had to use the leftover herbs. Swapped about 1/4 cup of almond flour and whole wheat flour, keeping the weight of the flour still the same( just to optimize what I had in hand)
Will make again for sure
karine daigneault says
At my first try, I followed the exact recipe and they are perfect as is! Since then I tried adding chia, flax seed, bacon, parmesan, boursin, sausage bits etc and everything works with it. This became my favorite go to for workday's breakfast. I love the taste and the texture is amazing either cold or hot. Also doing my own liner now so thanks a lot for sharing 😀
K Bright says
Have made this so many times in the last few months, such a great savoury muffin 🙌
Andrew H says
Hi Erin
I am from the North Island of New Zealand. I'm a retired 80 year old man, living in the country. I have a surplus zucchini and wanted to bake something (just for fun). I made your cheesy zucchini muffins, and what a great reward! My wife stated that these were the best muffins she has ever eaten!
Thank you for the easy directions. Any ideas for tomatoes 😉?
Nga mihi nui
Andrew
Erin Clarkson says
Hi Andrew,
So happy you loved them! I like to slow roast my tomatoes in olive oil with some garlic and rosemary and then you can put them on top of a focaccia! I have directions in my focaccia blog post for this 🙂
Anna says
Bold statement but these were the tastiest muffins I’ve ever made. Even two days later they were still as fresh as just made. Also made the liners and it’s an absolute game changer! Thank you Erin for the fantastic recipe that’s now a favourite
Rosie says
This recipe is a banger! I added in some finely chopped capsicum, too - trying to use up all the summer vege bed abundance. It was so easy and delicious, even though I’m not usually a baker. Used a mix of Colby and Parmesan for depth of cheese flavour. We smashed a few right outta the oven. So good!
Leticia says
Made this recipe today and loved it! I made 1,5x the recipe and used a mix of Schär’s gluten-free flour mix and some oat flour and it turned out great. I did have to add a bit more milk, but that’s a standard for me when using gluten free flour, which is usually a bit dryer.
Phoebe says
Came out like the cafes, but better. Heaps of zucchini but I was a tad short so I also added some frozen spinach. And used leftover tasty and added Parmesan cheese to make up the grams. I realised half way through making them I didn’t have eggs so substituted natural yoghurt and they were super moist. Anyway I love the simplicity and how versatile it is so I will be making again once I get to the shop for the actual ingredients.
Erin Clarkson says
Yummm sounds good! Thank you so much for the lovely review!
Gena says
I made this and they were delicious! I used a mix of white and red cheddar, and also salted it more generously. Used 1 tsp of salt instead of 0.5 tsp as stated, and added an additional pinch after mixing everything together. Added oregano and garlic powder as well. They came out super tasty and well seasoned. I scooped them into cupcake liners instead and they stuck to the sides, but it doesn't bother me 😛 Thanks for this easy recipe!
Heather Day says
These are brilliant with whatever cheese I have! I got more than 7 muffins and they went straight into the freezer for lunches. I take one out in the morning and then toast halves lightly in a sandwich press before eating with salad or soup. So good!
Anna says
Very delicious! I love it everytime I make it!!
As I grated my zucchini today I realized that the milk options in my fridge were macadamia or buttermilk…naturally I went with buttermilk and it was a triumph! So tasty!
Meredith says
This recipe was fantastic. So light and fluffy. Served on the side for a seafood boil and everyone loved them!
If you omit a bit of the salt these are great snacks/breakfast for toddlers too!
Alla M says
These muffins are delicious! I used 2% milk and aged cheddar cheese but left out the onions. I used store bought parchment liners and got 16 regular sized muffins. I will definitely be making this recipe again. I think next time I’ll put a little cheese on top right before putting them in the oven.
Thanks!
Erin Clarkson says
These look amazing, so happy you loved!
Nana says
I was a bit hesitant with this recipe at first since it doesn't have oil or butter for the batter but I really liked the texture of the finished product. Very light and bouncy. If I were to do this next time, I'll probably change the mix in since zucchini is a bit bland I think. But gives a great base recipe for savoury muffins. Thank you.
Charlene. says
Wow, these were absolute winners. Ate for breakfast, took some to work. Kids loved, husband loved, boss asked for recipe.
A few notes for other bakers:
- Was worried about the lack of added fat, but these were *perfect* as is. Instead of butter or oil, there's an enormous amount of cheese, which is honestly so genius because it acts as both fat AND flavor -- made these muffins super tasty.
- I used regular muffin liners and got exactly a dozen.
- Baked for the full 17 minutes. Lovely texture, rose beautifully, speckled brown on top.
Thank you for this amazing recipe!
Shar says
I made these today because I had an abundance of zucchini! I doubled the recipe and used a high end Dublin sharp cheddar. These were so good and had a reminiscent flavor of red lobster’s biscuits, which are America’s comfort food! The only change I made was adding garlic powder, but these would have been amazing with bacon bits added as well! Will remake again soon! Thank Erin, for another amazing recipe!
Louise says
Oh my, that was wonderfully delicious!! I was already sold on the "no need to squeeze" part, and it really was fast. I made them in my mini-muffin pan, and it yielded more than 24 but fewer than 48. I don't know the exact number because I couldn't stop eating them while they were cooling down. And thanks A LOT for the milk in grams, one less thing dirty in the process.
I'll for sure do it again this week.
Dena Bennett says
My 12 year old grandson made cheese & courgette Muffins and school and we called them biscuits. So school holidays and I wanted to teach him what they should be like. He made these. Your recipe was easy to follow and very tasty. Thank you from Nannan and Oscar
Erin Clarkson says
Yay I love this so much! so so happy you loved them! Good job oscar and Nannan!
Marilyn says
These are yummy. I made them with gluten-free flour and they turned out great. I don't normally have luck with gluten-free flour. Thanks for sharing.
Mary says
I live in the US and made these using King Arthur whole wheat flour and generic grated sharp cheddar and I added two 6” sprigs of rosemary (clipped with scissors). They are outstanding! The recipe made 14 muffins in paper muffin cup liners sprayed w canola oil - minimal problem removing from papers. Very healthy and delicious! Definitely a keeper.
Erin Clarkson says
Yay they look amazing! I bet it was so good with the rosemary!
Marissa says
Followed the measurements exactly, these turned out perfect! The only thing I added was a little bit of garlic powder, dried parsley, and red pepper flakes. Used a greased silicone muffin pan, and comfortably fit 12 muffins in it. They rose beautifully with nice puffy tops, and no sticking. Very delicious!
Frances says
These were sensational. The timing and cooking temp was accurate. I would love to see a cheesy muffins from you for my fussy kid who needs to warm up to the idea of zucchini.
Would be keen on seeing more easy savoury options on here especially if a vegetable is included. Mine made 12 though
Claire says
You say 200g of milk, what is that in ml or fluid ounces. I am going to make them today.
Thank you
Erin Clarkson says
Hi it's 200ml but you can just weigh it on the scale with the rest of the ingredients!
Claire says
Thank you Erin, look forward to making them tomorrow.
Kat says
10/10 recipe! Easy, and husband approved!
I subbed about half of the zucchini with shredded carrot, and also added some dried rosemary and garlic powder.
Will be making these again, a great base recipe for a savoury muffin!
Taylor Spencer says
Delicious and super easy! Great way to use up whatever cheese and onion you have in your fridge. I used a block of sharp cheddar and a couple medium cheddar slices leftover from burger night. Used up some old scallions, too. Threw in some minced garlic and paprika.
Kymberley says
These were great. Simple & easy to make. Love having another way to use all our zucchinis. Already recommended to friends & family.
Lydia says
Erin you have done it again! Super easy and delish! Look a double batch into work (as i have let the courgettes turn into marrow), mixed some edam + feta cheese. The team loved it ❤️
Tierra says
These turned out great! Some suggestions. I would up the salt. You think you would get a lot with the cheese but I felt I needed more so maybe double the salt? In part of my batch I added some feta to the regular recipe and sprinkled powdered parmesan on top and that made it yummy too.
Nigel Frost says
Absolutely delicious with a bitnof cream cheese
Marie says
Hi Erin. Do I need to squeeze the liquid from the grated zucchini? As there is no mention of this in your recipe. Thanks
Erin Clarkson says
Hi, no there is no need to squeeze it
Andrea says
The muffins turned out perfect! I added garlic as didn't have onion. Yummy!!
Tamara says
I’m in the midst of preparing for postpartum life again and one handed snacks are the dream in that stage for me. These are perfect - nutritious, tasty, freezeable. The only concern I have is that I may eat them all before the baby gets here…