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Jessica T. Brown

30-Minute Cheesy Zucchini Muffins

These 30-minute cheesy zucchini muffins are a quick, savory, and nutritious twist on traditional muffins.
Perfectly tender and packed with flavor, they combine the natural sweetness and moisture of grated zucchini with the rich, melty goodness of cheese and the subtle bite of onions.
This recipe is designed for busy home cooks who want a delicious, wholesome option without spending hours in the kitchen.
Each muffin is high in fiber, thanks to the zucchini, and delivers a good dose of protein from the cheese, making them both satisfying and nourishing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 muffins
Course: Breakfast, Snack
Cuisine: New Zealand
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g all-purpose flour
  • 4 tsp 15 g baking powder
  • ½ tsp salt
  • Ground black pepper to taste
  • 180 g grated cheese e.g., sharp cheddar
  • 250 g grated zucchini skin on
  • 40 g finely chopped onion
  • 220 g milk full fat or preferred type
  • 2 large eggs ≈100 g, without shell
  • Flaky salt and pepper for topping

Equipment

  • 1 muffin tin (7-cup)
  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 Grater
  • 1 Measuring cups and spoons
  • Cooling rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.