Savory Zucchini Muffins with Cheddar Cheese

4.91 from 10 votes

Savory Zucchini Muffins with Cheddar Cheese

Savory zucchini muffins take in the ballpark of 30 minutes to make! Loaded with fresh chives, cheddar cheese, garlic powder, and buttermilk. They're a cross between a garlicky cheddar bay biscuit and a zucchini muffin!

Prep Time10

Cook Time24

Total Time34

Course: Pancakes & Waffles

Servings:

Calories: 234kcal

Author: Marzia

Equipment

Ingredients

1½ cups all-purpose flour
1 cup almond flour
2 teaspoons baking powder
2 teaspoons garlic powder
1¼ teaspoon kosher salt
1½ teaspoon sugar
2 large eggs room temperature
1¼ cups buttermilk see notes for sub
5 tablespoons unsalted butter melted
1¾ cup zucchini grated with skin (do not squeeze)
1¾ cup shredded cheese cheddar, mozzarella, etc.
1-2 tablespoons fresh chives chopped

Instructions

PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a standard nonstick muffin pan generously with cooking spray and brush it well so that all the sides are evenly coated with oil. See notes about muffin liners.
MIX:
In a large mixing bowl, combine flour, baking powder, garlic powder, salt, and sugar together. In a 4-cup measuring cup mix together the buttermilk, eggs, and melted butter. Whisk the wet ingredients then add them to the dry ingredients and stir until halfway combined.
FOLD:
Then add the shredded zucchini and shredded cheese and chives. Fold until the ingredients are *JUST* combined. Overmixing will produce dry muffins.
BAKE:
Divide the batter out into the muffin tin. Bake for 24-30 minutes or until the muffins are golden and a toothpick inserted in the center doesn’t have any wet batter. Allow to cool for several minutes before removing from pan. Gently use an offset spatula to loosen any stuck on muffins.

Notes

No Buttermilk? Add 1 tablespoon of white vinegar to a 2-cup measuring up. Then fill it up to the 1¼ cup line with milk and let it sit for 5 minutes before using it in the recipe.
Muffin liners: I suggest avoiding muffin liners for this recipe. Because of the amount of cheddar cheese, I found that the muffins stuck to the liners and were difficult to peel away. Parchment paper tulips might have better results, but this is something I haven’t tested myself.
Storing leftovers: once the muffins are room temperature, store them in an airtight container or in ziptop bags in the freezer. Zap in the microwave to reheat.

Nutrition