Imagine the delightful aroma of freshly baked muffins wafting through your kitchen, enticing even the pickiest eaters. These Zucchini Cheese Muffins are not only incredibly delicious but also a fantastic way to sneak some veggies into your kids’ diet. They are so good that they disappear almost as soon as they come out of the oven. Perfect for breakfast, brunch, or a quick snack, these muffins combine the mild sweetness of zucchini with the savory goodness of cheese. The addition of red capsicum (if you choose to include it) adds a subtle crunch and color, making these muffins a treat for both the eyes and the taste buds. Let’s dive into this easy-to-follow recipe and create some magic in the kitchen!
Ingredients
- 1 medium zucchini, grated (do not squeeze out the moisture)
- 1/4 red capsicum, finely diced (optional)
- 1 cup grated cheese (your choice of cheese)
- 2 large eggs
- Salt & pepper to taste (adjust seasoning to your preference)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
Preheat Oven
- Preheat: Preheat your oven to 375°F (190°C).
- Grease Muffin Tin: Grease a muffin tin with cooking spray or butter to prevent sticking.
Prepare Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well to ensure even distribution of the baking powder and seasonings.
Prepare Wet Ingredients
- Beat Eggs: In a separate bowl, beat 2 large eggs with a whisk or fork until frothy.
- Add Oil and Milk: Add 1/2 cup vegetable oil and 1/2 cup milk to the beaten eggs. Stir until well combined.
Combine Wet and Dry Ingredients
- Mix Together: Pour the wet ingredients into the bowl of dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the muffins dense.
Add Zucchini, Cheese, and Parsley
- Incorporate Veggies and Cheese: Gently fold in the grated zucchini, shredded cheddar cheese, and chopped fresh parsley (and red capsicum if using). Mix until they are evenly distributed throughout the batter.
Fill Muffin Tin
- Fill the Cups: Use a spoon or an ice cream scoop to fill each muffin cup with the batter, filling each about 2/3 full to allow room for rising.
Bake
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Cool
- Cool in Tin: Remove the muffins from the oven and let them cool in the tin for 5-10 minutes.
- Transfer to Wire Rack: Carefully remove the muffins from the tin and place them on a wire rack to cool completely.
Conclusion
And there you have it, your delicious and easy-to-make Zucchini Cheese Muffins! These muffins are perfect for any time of the day, providing a wonderful balance of savory cheese and the subtle sweetness of zucchini. They are fluffy, cheesy, and packed with flavor, making them an instant hit with kids and adults alike. Give this recipe a try at home and watch how quickly they disappear! Happy baking!
Tips and Sharing
- Cheese Choices: Feel free to experiment with different types of cheese such as mozzarella, gouda, or feta for a unique twist.
- Vegetable Add-ins: Besides red capsicum, you can also add finely chopped spinach, grated carrots, or corn for extra nutrition.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Simply reheat in the microwave or oven before serving.
Enjoy these delightful muffins and share them with family and friends—they’re sure to be a hit!