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Zucchini Parmesan Muffins Recipe

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★★★★★

4.9 from 65 reviews

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.

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

  1. 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.
  2. Prepare Zucchini: Slice the zucchini into thin pieces and transfer them to a bowl for seasoning. This helps in even distribution of flavor.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fill Muffin Pan: Using two spoons, scoop the zucchini batter evenly into each of the 6 muffin cups, filling them almost full.
  9. Top Muffins: Place the reserved zucchini slices and a sprinkle of Parmesan cheese on top of each muffin for a decorative and flavorful finish.
  10. 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.
  11. Prepare Mustard Yoghurt: In a small bowl, combine the Greek yoghurt and Dijon mustard. Stir until smooth and creamy.
  12. 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

Find it online: https://flavorsbymaya.com/zucchini-parmesan-muffins-recipe/