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How to make savory zucchini and cheese muffins

    My Zucchini Cheese Muffins recipe is easy, delicious, and delicious and it proves you don't have to have a sweet tooth for a baked breakfast or brunch.

Is there anyone in your family or circle of friends who doesn't have a sweet tooth? We all know one - but we don't have to trust them, do we? Still, they need feeding, and these delicious muffins will do just fine.

I don't think we can have sweets for breakfast every day either, so these savory muffins are the perfect substitute for sweet ones, And if you don't like cheese you can some this Buttermilk biscuits

My homemade zucchini muffins have moist zucchini, spicy cheddar and (I think that's what makes them really delicious) salty feta. Muffins have a habit of coming out of the oven a little too dry - there's no way these muffins could be terribly moist!

My delicious Zucchini Cheese Muffins recipe proves that you don't have to bake candy for that special breakfast.


  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups (12floz/360ml) whole milk (at room temperature)
  • ½ cup (4oz/115g) butter (melted)
  • 2 large eggs (at room temperature)
  • 1 cup (3oz/85g) sharp cheddar cheese (grated)
  • ½ cup (1½oz/43g) feta cheese (crumbled)
  • 2 scallions (finely chopped)


  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. Set aside.
  2. In a large bowl, combine the flour, baking powder, salt, and pepper.
  3. In a medium bowl, whisk together the milk, butter, and eggs and then stir into the dry ingredients until only a few lumps remain.
  4. Add the zucchini, cheddar, feta, and scallions and fold in until just combined.
  5. Divide evenly among the muffin cups and bake for 15-20 minutes, until golden on top and a skewer inserted into the middle comes out clean.
  6. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
  7. Enjoy as-is!! Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm for about 30 seconds in the microwave or in a 250°F (120°C) oven for about 10 minutes.

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