These 30-minute cheesy zucchini muffins are a savory twist on the classic muffin, blending the mild sweetness of zucchini with the rich flavor of melted cheese.
They stand out for their balance of taste and nutrition—packed with fiber from the zucchini, plant-based protein from the cheese, and essential vitamins and minerals that promote overall well-being.
Quick to assemble and easy to bake, this recipe is ideal for busy mornings or a wholesome snack on the go.
Each muffin delivers satisfying texture without excess saturated fat, making them a lighter option than many traditional baked goods.
The versatility of the recipe—simple to double or halve, with customizable cheese and seasoning—makes it a practical addition to any meal-prep routine.
Enjoy them warm, at room temperature, or lightly toasted for a fast, nourishing bite any day of the week.
Must-Have Tools for Perfect Results
Muffin Tin
Essential for shaping and evenly baking muffins. A sturdy tin ensures consistent rise and golden edges, and is perfect for all your muffin and cupcake recipes.
Mixing Bowls
A set of medium and large bowls makes separating dry and wet ingredients effortless, reducing the risk of overmixing and helping to create a tender, fluffy muffin.
Grater
Ideal for shredding zucchini and cheese uniformly, which helps the muffins bake evenly while blending flavors beautifully.
Measuring Cups & Spoons
Precision is key in baking. These tools ensure accurate measurements of flour, cheese, milk, and spices for consistent results every time.
Cooling Rack
Allows muffins to cool properly, preventing soggy bottoms and keeping them fresh longer. A cooling rack is indispensable for all baked goods.
30-Minute Cheesy Zucchini Muffins
Ingredients
Equipment
Method
- Preheat the Oven: Begin by setting your oven to 220°C (430°F) for a bake setting. Proper preheating is essential to ensure your muffins rise evenly and develop a golden-brown top. While the oven warms, prepare your muffin tin to save time and ensure a smooth workflow.
- Prepare the Muffin Tin: Line a 7-cup muffin tin with paper liners or create homemade liners using squares of baking paper (approximately 14cm / 5.5” per square).If you prefer, lightly grease each cup with butter or oil.Arrange the muffin cups with a little space between them in the tin; this allows for even heat circulation, promoting uniform baking and a perfect shape.
- Combine Dry Ingredients: In a large mixing bowl, add 300 g of all-purpose flour, 4 tsp (15 g) of baking powder, ½ tsp of salt, and a pinch of freshly ground black pepper. Stir thoroughly with a whisk or spoon until the mixture is well blended. This ensures the baking powder is evenly distributed, giving your muffins a consistent rise and tender crumb.
- Incorporate the Cheese: Add 180 g of grated cheese to the dry ingredients. Gently fold it in, coating the cheese with flour. This step prevents the cheese from clumping and helps it stay evenly distributed throughout each muffin, so every bite has a delicious cheesy flavor.
- Prepare the Wet Ingredients: In a medium-sized mixing bowl, combine 250 g of grated zucchini (skin-on is fine), 40 g of finely chopped onion, 220 g of milk, and 2 large eggs. Mix thoroughly using a spoon or spatula until all ingredients are evenly combined. The zucchini should be fully coated, and the mixture should be slightly runny but uniform in texture.
- Combine Wet and Dry Ingredients: Pour the wet zucchini mixture into the bowl containing the dry flour and cheese mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Take care not to overmix; overmixing can develop the gluten in the flour, resulting in denser muffins instead of light and fluffy ones. The batter should be slightly lumpy but well incorporated.
- Portion the Batter: Spoon the batter into each prepared muffin cup, filling approximately half a cup per muffin. You can use an ice cream scoop for even portions. Smooth the tops lightly with a spatula, then sprinkle with a pinch of flaky salt and a little extra freshly ground black pepper for a beautiful, flavorful crust.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 13–17 minutes. Keep an eye on them during the last few minutes: the muffins should turn lightly golden on top and spring back when gently pressed with a finger. Avoid opening the oven too early to prevent uneven rising.
- Cool the Muffins: Once baked, carefully remove the muffins from the oven. Transfer them to a cooling rack and allow them to cool for 10–15 minutes before removing from the tin.Cooling on a rack prevents the bottoms from becoming soggy and helps the muffins maintain their shape.
- Serve and Store: Serve the muffins warm, at room temperature, or lightly toasted. For storage, place any leftovers in an airtight container at room temperature or lightly cover them with a clean cloth. These muffins reheat beautifully in the microwave or oven, making them a convenient option for breakfast, lunchboxes, or a snack on the go.
Notes
- Homemade paper liners support taller muffins, allowing you to fill them slightly fuller without overflowing.
- Store-bought liners may stick; lightly grease them or bake directly in a greased tin for easy removal.
- Avoid overmixing the batter to ensure light, tender muffins instead of dense ones.
- Zucchini skin adds fiber and nutrients—no need to peel unless desired.
- The recipe can be easily doubled or halved depending on your needs, just adjust baking time slightly.
Chef’s Secrets For Perfect Muffins
The key to these cheesy zucchini muffins lies in balancing moisture and structure.
Grating the zucchini finely ensures it distributes evenly and releases just enough moisture without making the muffins soggy.
Combining the wet and dry ingredients gently—folding rather than stirring vigorously—prevents overdeveloping gluten, which keeps the muffins tender.
Using a mix of cheeses or experimenting with sharpness can elevate flavor complexity, while a light sprinkle of flaky salt on top adds a professional, bakery-style finish.
Finally, spacing muffin cups evenly and preheating the oven ensures even baking and a golden, slightly crisp top.
Serving Suggestions To Enjoy Muffins
These muffins are versatile and pair beautifully with a variety of meals. Serve them warm with a smear of herb butter or cream cheese for breakfast.
They also complement soups, stews, or salads for a light lunch or brunch. For a snack, enjoy them with a handful of nuts or a piece of fresh fruit.
Toasting them lightly brings out the cheese aroma and adds a slightly crunchy texture that makes each bite irresistible.
Their savory flavor makes them suitable for both casual and special occasions.
Storage Tips To Keep Fresh
Store baked muffins in an airtight container at room temperature for up to 3 days.
To extend shelf life, place them in the refrigerator for up to a week, but allow them to come to room temperature or warm briefly before serving.
Freezing is a great option for meal prep—wrap individual muffins in plastic wrap or foil, then store in a freezer-safe bag for up to 2 months.
Reheat in the oven or microwave for a few seconds to enjoy them fresh-tasting anytime.
Frequently Asked Questions Answered
1. Can I use gluten-free flour instead?
Yes! Substitute a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the muffins will remain moist and flavorful. Ensure your blend includes xanthan gum for structure.
2. Do I need to squeeze the zucchini?
No squeezing is necessary. Finely grated zucchini with skin retains moisture naturally without making the batter too wet, so you get tender muffins without extra effort.
3. Can I make these muffins ahead of time?
Absolutely. Prepare the batter and bake the muffins in advance. They store well at room temperature for a few days, or you can freeze for long-term convenience.
4. Can I replace the cheese?
Yes, feel free to experiment. Sharp cheddar, mozzarella, or even a mix of cheeses works well. Avoid overly wet cheeses like feta unless crumbled lightly to prevent soggy muffins.
5. Can I add other vegetables or herbs?
Certainly! Chopped spinach, grated carrot, or fresh herbs like chives or parsley enhance flavor and nutrition. Just adjust seasoning slightly to balance the added ingredients.
This recipe is inspired by cloudykitchen and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.