Savory Cheddar Zucchini Muffins Recipe - Allrecipes.com
Savory Cheddar Zucchini Muffins Recipe
  • READY IN 55 mins

Savory Cheddar Zucchini Muffins

Recipe by  

"I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Mix the flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2009

I am the submitter of this recipe. I have just made another batch after receiving a less than stellar review. I followed the recipe exactly and had excellent results, again. My total baking time was 32 minutes. Some pointers to follow when baking anything - allow cold ingredients to come to room temperature (unless the recipe specifically states COLD). Cold ingredients drop the temperature of the batter resulting in longer baking time/underdone baked goods. This recipe calls for milk and an egg. I let mine warm up first (you can cheat here). Remember that oven temperatures vary, but the temp is always hotter at the top and cooler at the bottom. Opening the oven door repeatedly can also drop the temperature by up to 25 degrees. I do have one recommendation - if you use liners, I'd go with the foil type - the cheese in these muffins tends to stick to the paper. These are a moist muffin inside - there is yummy melty cheese all through.

 
Most Helpful Critical Review
Aug 18, 2009

I was really excited to make these sadly they were bland. It needs at least 2 to 3 more bacon slices and maybe and extra 1/2 cup cheddar cheese or even a sharp white cheese added. It also needs a tablespoon of mixed herbs such as rosemary and thyme. I will try these again with these alterations and update my post.

 
Aug 24, 2009

These looked nice but the only flavor was bacon. Certainly not worth the time and ingredients. There are much better recipes out there to use zucchini.

 
Aug 20, 2009

Didn't turn out very well. They were kind of gooey, sticky, (45 min to bake) and very bland. I will not make again.

 
Sep 17, 2009

My husband loves most anything cooked with zucchini but he did not like these muffins. Maybe it was the combination of the different ingredients? Don't know. As to the actual making and baking of them, I had to cook them longer than called for. When they were nice and browned and the toothpick came out clean, I removed them from the oven, only to have them sink. Will not be making them again.

 
Sep 08, 2009

Very bland. I should of drained the Zucchini , the added moisture from them made these too moist. Needs alot to give flavour.

 
Aug 20, 2009

My family liked these but I wasn't a fan. I thought they were a bit bland. Perhaps adding some chopped jalepeno would jazz these up enough for me to enjoy.

 
Aug 20, 2009

These were alright as I had to use frozen shredded zucchini. They were a bit bland until I used some butter and pancake syrup. It turned them almost into a sweet breakfast treat.

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 444 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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