Description
Make savory cheddar chive zucchini muffins. They are perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 cup shredded zucchini, excess water squeezed out
- ½ cup shredded sharp cheddar cheese
- ¼ cup chopped fresh chives
- 1 large egg
- ½ cup buttermilk
- ¼ cup melted unsalted butter
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.
- Add the shredded zucchini, cheddar cheese, and chives to the dry ingredients. Stir to combine.
- In a separate medium bowl, whisk together the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze out as much water as possible from the shredded zucchini to prevent soggy muffins.
- Do not overmix the batter; this can result in tough muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg