Zucchini-Cheese Mini Muffins
Tender, savory muffins packed with grated zucchini and sharp cheddar, ideal for picky eaters who love cheesy bites. This American-inspired recipe, ready in about 35 minutes, combines grated zucchini, shredded cheddar cheese, all-purpose flour into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 95 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup grated zucchini
- 1/2 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 2 tbsp melted butter
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- Step 2: Squeeze excess moisture from 1 cup grated zucchini using a clean kitchen towel until no liquid drips out.
- Step 3: In a large bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until combined.
- Step 4: In a separate bowl, beat 1 large egg with 1/2 cup milk until smooth, then stir in 2 tbsp melted butter.
- Step 5: Add the squeezed zucchini and 1/2 cup shredded cheddar cheese to the wet ingredients, mixing until fully incorporated.
- Step 6: Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Step 7: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Step 8: Bake for 18-20 minutes until the edges are golden and a toothpick inserted comes out clean.
Frequently asked questions
How long does Zucchini-Cheese Mini Muffins take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Zucchini-Cheese Mini Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Zucchini-Cheese Mini Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini-Cheese Mini Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zucchini-Cheese Mini Muffins?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
