Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Muffins with Emmental Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 muffins
  • Category: Snack
  • Method: Baking
  • Cuisine: European

Description

These Zucchini Muffins are a delightful savory treat, combining the moist texture of grated zucchini with the rich flavor of Emmental cheese. Perfect for a quick snack or a light breakfast, they are easy to prepare and baked to golden perfection, offering a soft crumb with a slightly crisp top sprinkled with flaky salt.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • Ground black pepper (to taste)
  • 1 ½ cups Emmental cheese (grated)

Wet Ingredients

  • 2 cups zucchini (grated)
  • ¼ cup onion (chopped)
  • 1 cup milk
  • 2 large eggs

Finishing

  • Flaky salt (to sprinkle)

Instructions

  1. Preheat Oven: Preheat your oven to 430°F (220°C) and line 6 muffin cups with paper liners to prepare them for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ground black pepper. Then, stir in the grated Emmental cheese ensuring it's evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the grated zucchini, chopped onion, milk, and eggs until the mixture is smooth and combined.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients bowl and stir gently. Combine just until everything is moistened, being careful not to overmix to keep the muffins tender.
  5. Fill Muffin Cups: Divide the batter evenly among the 6 prepared muffin cups. Sprinkle the tops lightly with flaky salt and extra ground black pepper if desired for enhanced flavor.
  6. Bake Muffins: Bake in the preheated oven for 13 to 17 minutes, or until the muffins turn golden and the tops spring back when lightly pressed, indicating they are fully baked.
  7. Cool and Serve: Allow the muffins to cool in the pan for a few minutes to set, then transfer them onto a wire rack. Serve warm or at room temperature for best taste.

Notes

  • Do not overmix the batter to avoid dense muffins; stir gently until combined.
  • Grate the zucchini finely to ensure even moisture distribution throughout the muffins.
  • Adjust seasoning with black pepper and flaky salt according to taste preferences.
  • Use paper liners for easy removal and cleanup.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Find it online: https://ivysrecipes.com/zucchini-muffins-with-emmental-cheese-recipe/