Cheesy zucchini muffins flavored with chilli and chives and packed with fresh zucchini are the perfect, easy grab-and-go snack or breakfast.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Flour.
- Baking powder.
- Salt.
- Sugar.
- Melted butter.
- Milk.
- Eggs.
- Grated zucchini.
- Feta cheese.
- Cheddar cheese.
- Chives.
- Red chilli.
How to make zucchini muffins
- Make the batter: Whisk together the flour, baking powder, salt and sugar. In a separate bowl or measuring jug, whisk the melted butter, milk and egg together. Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold the grated zucchini, cheese, chives and chilli into the batter.
- Prepare the pan: Line a 12-hole muffin pan with cupcake liners. Fill each cup with the batter.
- Bake the muffins: Place the pan into the oven and allow to bake for 15 minutes or until they are golden brown and a skewer inserted comes out clean. Remove from the oven and allow to cool to room temperature before serving.
Do I need to drain zucchini for muffins?
Usually, yes. Zucchini contains a ton of moisture and will result in a soggy muffin, cake or bread (whatever you add it to). For this recipe though I wanted to develop a recipe that forgoes that step. The zucchini doesn’t need to be drained for this recipe as the moisture is considered and therefor you’ll be adding less wet ingredients to the batter.
Can I freeze muffins?
These zucchini muffins can be baked and frozen for up to 3 months. Baked muffins can be kept in a sealed container at room temperature for 4 days.
