Description
These Easy Savory Zucchini Muffins are a delightful, cheese-infused snack or side perfect for any time of day. With a tender crumb enhanced by Parmigiano and Fontina cheeses, fresh zucchini, and a hint of parsley, these muffins combine savory flavors with a moist texture. Ideal for a quick breakfast, light lunch, or appetizer, they are simple to prepare using everyday ingredients and baked to golden perfection.
Ingredients
Dry Ingredients
- 2⅓ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1-2 dashes black pepper
- ⅔ cup freshly grated Parmigiano cheese
- ⅔ cup shredded Fontina or firm mozzarella cheese
- 1 tablespoon finely chopped parsley
Wet Ingredients
- ¾ cup sour milk (add 2-3 tablespoons more if batter is too dry, one tablespoon at a time)
- 6 tablespoons vegetable or light olive oil
- 1 large egg, lightly beaten
- 2 cups grated zucchini
Topping
- 2-3 tablespoons freshly grated Parmigiano cheese
- 1 tablespoon finely chopped parsley
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and prepare a 12-cup medium muffin tin by greasing and flouring it or using a non-stick spray to prevent sticking.
- Prepare the topping: In a small bowl, mix together the freshly grated Parmigiano cheese and finely chopped parsley. Set this mixture aside to use later as a flavorful muffin topping.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
- Add cheeses and herbs: Stir in the Parmigiano, Fontina (or mozzarella), and chopped parsley to the dry ingredients, ensuring even distribution.
- Combine wet ingredients and zucchini: Create a well in the center of the dry ingredients. Add the sour milk, vegetable or olive oil, lightly beaten egg, and grated zucchini. Stir gently just to combine, about 14-15 stirs. Do not overmix – the batter should remain slightly lumpy.
- Fill muffin tin: Spoon the batter evenly into the prepared muffin tin cups.
- Add topping and bake: Sprinkle the Parmigiano and parsley topping evenly on each muffin. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to rest in the pan for 5-10 minutes before transferring them to a wire rack to cool to room temperature. Serve warm or at room temperature. Enjoy your savory zucchini muffins!
Notes
- Storage: These muffins are best enjoyed on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Reheat briefly in the microwave or a low oven before serving.
- Freezing: Allow muffins to cool completely before freezing. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or gently warm in the oven before eating.
- Sour milk substitute: To make sour milk, add 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and let it sit for 5-10 minutes until it curdles slightly.
- Cheese options: Feel free to substitute Fontina with mozzarella or another mild, firm cheese depending on preference and availability.