Savory Zucchini Breakfast Muffins
Savory Zucchini Breakfast Muffins are tender cheese-filled muffins made with fresh zucchini, eggs, and herbs for easy breakfasts or snacks.
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup olive oil
- 1 cup shredded cheddar
- 2 tbsp chopped chives
Instructions
- Preheat the oven to 375°F (190°C), line a 12-cup muffin pan, and squeeze the grated zucchini thoroughly to remove as much excess liquid as possible.
- In a large bowl, whisk together the flour, baking powder, garlic powder, and salt until the dry ingredients are evenly distributed.
- In a separate bowl, whisk the eggs, milk, and olive oil until smooth, then stir in the drained zucchini and chopped chives.
- Pour the wet ingredients into the flour mixture and fold gently with a spatula until only a few dry streaks remain.
- Add the shredded cheddar and fold just until incorporated, taking care not to overmix because that can make the muffins dense.
- Divide the batter evenly among the muffin cups and bake for 20–22 minutes until the tops are lightly golden and spring back when touched.
- Cool for about 5 minutes in the pan before transferring the muffins to a rack, then serve warm or refrigerate for later.