Making breakfast for the people you love on a lazy weekend is one of life’s greatest pleasures. Sometimes these breakfasts call for something sweet, and sometimes you just want something with cheese. And when that savoury craving hits, these Zucchini Feta Muffins are perfect.
I love this zucchini and feta muffin recipe because, firstly, it is so easy to make. You only need about an hour for prepping and baking. Secondly, this recipe is fantastic because it isn’t overly moist, which can happen when adding baby marrows to bakes. The muffins are soft without being soggy, and that’s a win.
If you love trying out different recipes for your weekend breakfasts, then you have to try this recipe for Cheese and Bacon Muffins or these South African Cinnamon Pancakes.
Ingredients
You will need the simple ingredients listed below to make this zucchini muffin recipe. Always use fresh, room-temperature ingredients when baking.
- Cake flour
- Baking powder
- Bicarbonate of soda
- Garlic powder
- Sea salt
- Black pepper
- Sugar
- Dry mustard powder
- Dried thyme
- Feta cheese
- Parmesan cheese
- Milk
- Sunflower oil
- Extra-large eggs
- Zucchini
Cake flour – Use cake flour or all-purpose flour for this recipe.
Dried mustard powder – This adds a great flavour to the muffin batter. If you don’t have any, you can add Dijon mustard to the wet ingredients.
Dried thyme—This recipe can use fresh or dried thyme. If you are using fresh thyme, just be sure to pick the leaves off the stems and discard the stems.
Feta cheese – Choose your favourite feta for this recipe. I prefer a firm Greek-style feta, but a softer Danish one will also work.
Parmesan cheese – This is added to pack even more flavour into these morning muffins. I recommend adding parmesan, but you can omit it if you prefer.
Extra-large eggs - If you don’t have extra-large eggs, calculate the number of eggs you need by cracking and weighing them. My eggs weigh 56 grams each, excluding their shells.
Zucchini – The zucchini is grated, then strained to remove excess liquid, and added to the muffin mixture.
See the recipe card for quantities.
Instructions
To make these easy breakfast muffins, follow the simple steps below.
STEP 1: Preheat oven. Preheat the oven to 200°C and brush a 12-hole muffin tin with melted butter or olive oil.
STEP 2: Prepare the zucchini. Wash and remove the top and tail, then grate them coarsely using a box grater. Place the grated zucchini in the middle of a clean, thin kitchen towel. Fold the towel over the zucchini and then over itself to form a sweet wrapper shape. Using both hands, moving in opposite directions, wring out the excess liquid from the vegetables. Set aside the prepared zucchini and discard the liquid.
STEP 3: Combine dry ingredients. Add the flour, baking powder, bicarbonate of soda, salt, pepper, sugar, mustard powder, parmesan cheese, garlic powder, and dried thyme to a large mixing bowl and whisk to combine. Make a well in the centre of the dry ingredients.
STEP 4: Mix wet ingredients. Whisk together the milk, oil, water, and eggs in a jug. Pour the wet ingredients into the well.
STEP 5: Mix. Use a wooden spoon to mix the wet and dry ingredients until just combined. Do not overmix.
STEP 6: Add zucchini and feta. Add the prepared zucchini and cubed feta cheese to the muffin batter, stirring with a wooden spoon until well combined.
STEP 7: Spoon. Spoon the muffin batter into the prepared muffin pan and top with extra feta blocks and parmesan cheese.
STEP 8: Bake. Bake in a preheated oven for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool slightly on a wire rack before serving. Enjoy!
Hint: For soft, delicious savory muffins, do not overmix the batter; a total of 15 turns using the wooden spoon is needed to make this batter.
Variations
This is the perfect savoury muffin recipe to get creative with. The base is delicious, so you can add a variety of fillings to make this recipe your own. Think sundried tomatoes, olives, a swirl of pesto, or even a third kind of cheese? The options are endless, use what you have in your fridge or pantry.
If you’re in the mood for a sweet muffin, try these Blueberry Chocolate Chip Muffins or these Pistachio Muffins.
Equipment
No fancy equipment is needed to make these homemade muffins; just a large bowl, a 12-hole muffin tray, a kitchen towel, a cooling rack, and a wooden spoon are required. I recommend using a digital kitchen scale rather than measuring by cup when baking.
I haven’t used muffin paper liners for this recipe, but I love making my own using parchment paper for an authentic bakery look. Alternatively, you can choose to use store-bought liners or cupcake liners.
Storage
Muffins are best eaten the day they are made. But if you do have any leftovers, store them in an airtight container at room temperature for about two days. Reheat them in the oven for a few minutes for extra freshness.
To freeze these muffins, place them in a freezer-safe container or a freezer bag and store in the freezer for up to 2 months. Defrost them and then reheat them in the oven before eating.
Top Tips
For perfect savory zucchini muffins, follow the tips below
- Bake these muffins until golden brown for a delicious crisp muffin top.
- Always check the actual temperature of your oven with an oven thermometer.
- Baking times are a guideline; check your bakes a few minutes before the suggested time to ensure they are not overbaking.
- For soft, fluffy muffins, avoid overmixing the batter.
FAQ
Your oven temperature may be incorrect and running hotter than it says on the dial. Check this with an oven thermometer and adjust the temperature accordingly.
This could be because you didn’t measure the ingredients properly or you may have overmixed the muffin batter, both of which can result in tough muffins.
I always recommend using an accurate kitchen scale for the best baking results.
Related
Looking for other recipes like this? Try these:
If you are after a cheesy weekend bake that happens to be filled with veggies, then these feta and zucchini muffins are your best bet. Eat them as is, or slice them in half and spread a thick layer of butter and marmite on them. They're so good!
If you try these savoury muffins and love them as much as I do, please leave a comment and star review below—I love hearing from all of you!
Don’t forget to follow along @with_love_kitty and sign up for the weekly newsletter with your email address to make sure you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
Zucchini Feta Muffins
Equipment
- 1x 12-hole muffin tray
Ingredients
- 300 g zucchini
- 400 g cake flour
- 2 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon sugar
- 2 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoon mustard powder
- 2 teaspoon dried thyme
- ½ teaspoon garlic powder
- 80 g parmesan cheese
- 300 ml milk
- 120 ml sunflower oil
- 2 eggs extra large
- 200 g feta cheese cubed
Instructions
- Preheat the oven to 200°C and brush a 12-hole muffin tin with melted butter or olive oil.
- Wash and remove the top and tail of the zucchini, then grate them coarsely using a box grater. Place the grated zucchini in the middle of a clean, thin kitchen towel. Fold the towel over the zucchini and then over itself to form a sweet wrapper shape. Move both hands in opposite directions to wring out the excess liquid. Set aside the prepared zucchini and discard the liquid.
- Add the flour, baking powder, bicarbonate of soda, salt, pepper, sugar, mustard powder, parmesan cheese, garlic powder, and dried thyme to a large mixing bowl and whisk to combine.
- In a jug, whisk together the milk, oil, and eggs.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Mix them together with a wooden spoon until just combined. Do not overmix.
- Add the prepared zucchini and cubed feta cheese to the muffin batter, stirring with a wooden spoon until well combined.
- Spoon the muffin batter into the prepared muffin pan and top with extra feta blocks and parmesan cheese. Bake in a preheated oven for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool slightly on a wire rack before serving. Enjoy!
Notes
- For soft, delicious savory muffins, do not overmix the batter; a total of 15 turns using the wooden spoon is needed to make this batter.
Leave a Reply