Zucchini Parmesan Muffins Recipe
Introduction
Zucchini Parmesan Muffins are savory, moist, and packed with cheesy goodness. These muffins make a perfect snack or a tasty addition to any meal, offering a delightful way to enjoy zucchini.
Ingredients
- 2 medium zucchini
- 3/4 cup parmesan cheese
- 1/3 cup grated cheese
- 1 tsp garlic powder
- 1 tbsp dried onion
- 60 grams butter
- 1 tsp salt
- 1 tsp pepper
- 2 cups self-raising flour
- 1/2 cup milk
- 3 free-range eggs
- 1/3 cup Greek yoghurt
- 2 tsp Dijon mustard
- 1/2 tsp cracked pepper
Instructions
- Step 1: Preheat your oven to 180°C (350-375°F) or Gas Mark 4-5.
- Step 2: Slice the zucchini into thin pieces and place them in a bowl.
- Step 3: Season the zucchini with dried onion, salt, pepper, garlic powder, and parmesan cheese. Stir to combine well.
- Step 4: In a medium mixing bowl, add the self-raising flour. Melt the butter in a heatproof jug, then pour in the milk followed by the eggs. Lightly whisk to combine.
- Step 5: Add the grated cheese to the flour mixture and stir until combined.
- Step 6: Fold almost all of the seasoned zucchini into the flour mixture, reserving some zucchini and parmesan to top the muffins.
- Step 7: Spray a muffin pan with cooking oil and place muffin liners so they fit flush against the tins.
- Step 8: Using two spoons, scoop the batter evenly into the six muffin holes.
- Step 9: Top each muffin with the reserved zucchini slices and a sprinkle of parmesan cheese.
- Step 10: Bake the muffins for 30 minutes, or until golden and cooked through.
- Step 11: To prepare the mustard yoghurt, combine Greek yoghurt and Dijon mustard in a small bowl and stir well.
- Step 12: Serve the warm muffins with a dollop of mustard yoghurt, topped with cracked pepper.
Tips & Variations
- For extra moisture, you can grate the zucchini and gently squeeze out excess water before adding to the batter.
- Try swapping the parmesan for a sharp cheddar or pecorino for a different flavor.
- Add fresh herbs like thyme or oregano for an herby twist.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of self-raising flour?
You can substitute regular flour, but you’ll need to add 2 teaspoons of baking powder to help the muffins rise.
Can these muffins be frozen?
Yes, once cooled, freeze the muffins in a sealed container for up to 2 months. Thaw at room temperature and warm before serving.
PrintZucchini Parmesan Muffins Recipe
These Zucchini Parmesan Muffins are a savory treat combining tender zucchini with rich Parmesan cheese, perfect for a light snack or a flavorful breakfast option. Flavored with garlic, dried onion, and Dijon mustard yoghurt topping, these muffins offer a moist texture with a subtle cheesy and herby taste. Baked to golden perfection, they are a delicious way to enjoy vegetables in a convenient, portable form.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Western, European
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 medium zucchini
- 3/4 cup Parmesan cheese
- 1/3 cup grated cheese (e.g. cheddar or mozzarella)
- 1 tsp garlic powder
- 1 tbsp dried onion
- 60 grams butter
- 1 tsp salt
- 1 tsp pepper
- 2 cups self-raising flour
- 1/2 cup milk
- 3 free range eggs
- 1/3 cup Greek yoghurt
- 2 tsp Dijon mustard
- 1/2 tsp cracked pepper
Instructions
- Preheat Oven: Preheat your oven to 180°C (350-375°F / Gas Mark 4-5) to ensure it’s hot and ready for baking the muffins.
- Prepare Zucchini: Slice the zucchini into thin pieces and transfer them to a bowl for seasoning. This helps in even distribution of flavor.
- Season Zucchini: Add dried onion, salt, pepper, garlic powder, and Parmesan cheese to the zucchini. Stir well to coat all slices evenly with the spices and cheese.
- Mix Wet Ingredients: In a heatproof jug, melt the butter. Then add milk and eggs, lightly whisking them together until fully combined to create a smooth wet mix.
- Combine Dry Ingredients: Place the self-raising flour in a medium mixing bowl and add the grated cheese. Stir to evenly distribute the cheese throughout the flour.
- Add Zucchini to Batter: Add almost all the seasoned zucchini into the flour mixture, reserving some zucchini and Parmesan cheese for topping. Stir gently to combine into a batter.
- Prepare Muffin Pan: Spray a muffin pan with cooking oil and line it with muffin liners, pressing them flush against the pan to hold the batter shape.
- Fill Muffin Pan: Using two spoons, scoop the zucchini batter evenly into each of the 6 muffin cups, filling them almost full.
- Top Muffins: Place the reserved zucchini slices and a sprinkle of Parmesan cheese on top of each muffin for a decorative and flavorful finish.
- Bake: Bake the muffins in the preheated oven for 30 minutes or until they are golden and a toothpick inserted into the center comes out clean.
- Prepare Mustard Yoghurt: In a small bowl, combine the Greek yoghurt and Dijon mustard. Stir until smooth and creamy.
- Serve: Serve the muffins warm topped with a dollop of mustard yoghurt and a sprinkle of cracked pepper for added zest.
Notes
- Make sure the zucchini is sliced thinly to ensure it cooks through evenly within the muffin batter.
- Melt the butter fully before mixing with eggs and milk to ensure smooth incorporation without lumps.
- Reserve some seasoned zucchini and Parmesan for topping to add a nice texture and appearance to the muffins.
- Bake muffins at 180°C for about 30 minutes. Check for doneness with a toothpick if uncertain.
- Use free-range eggs for better flavor and quality.
- These muffins pair beautifully with the tangy mustard yoghurt for contrast in flavor.
Keywords: Zucchini muffins, Parmesan muffins, savory muffins, baked zucchini snacks, vegetable muffins, healthy snacks
