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Savory Zucchini Muffins

Savory zucchini muffins with a cheddar-crusted top and herb-flecked crumb. Grated zucchini stays visible throughout for a veggie-packed, on-the-go breakfast muffin.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking powder
  • 2 tsp baking powder
baking soda
  • 0.5 tsp baking soda
garlic powder
  • 0.5 tsp garlic powder
onion powder
  • 0.5 tsp onion powder
black pepper
  • 0.25 tsp black pepper
salt
  • 0.5 tsp salt
eggs
  • 2 eggs
buttermilk
  • 0.5 cup buttermilk
olive oil
  • 0.33 cup olive oil
zucchini
  • 1.5 cup zucchini, grated and squeezed dry
sharp cheddar cheese
  • 1 cup sharp cheddar cheese, shredded, divided
fresh chives or rosemary
  • 2 tbsp fresh chives or rosemary, chopped

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or grease the cups well. Keep the pan ready so the batter can go in right after mixing.
Mix the dry and wet ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt in a large bowl until evenly combined. The mixture should look uniform in color with no visible lumps.
  2. Beat the eggs, buttermilk, and olive oil in a separate bowl until combined. Stop when the mixture looks smooth and lightly thickened.
Combine and fill
  1. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix—stop as soon as no dry flour remains.
  2. Fold in the grated zucchini, ¾ cup of the sharp cheddar cheese, and the fresh chives or rosemary until evenly distributed. You should see zucchini shreds and small cheese bits throughout the batter.
  3. Divide the batter evenly among the muffin cups, filling each about ¾ full, then top each with the remaining cheddar. Keep the tops generously covered so they bake up crusty.
Bake and cool
  1. Bake at 375°F for 20–22 minutes until the tops are golden and a toothpick comes out clean. They should feel set and spring back slightly when touched.
  2. Cool in the pan for 5 minutes before serving, ideally while warm. This short rest helps the crumb firm up so they hold together.

Notes

For the best texture, squeeze the grated zucchini very dry so the muffins bake up tender without turning soggy. Store airtight in the fridge for up to 4 days and rewarm in the microwave for 15–20 seconds. Freeze up to 2 months (wrap individually). If you want a dairy-reduced option, use a good melting cheddar-style substitute; the flavor will be slightly different but the structure remains similar.