Zucchini Mini Muffins are the best ever savory muffins that are super easy to make! Attention all zucchini recipes fans, this one has your name written all over it.
These little 2 bite sized muffins are tasty and easy to prepare! They are also freezer friendly!
We have our Zucchini Slice Muffins which are flourless and we have our mini zucchini muffins which do contain flour. With the option of course to use gluten free flour.
Zucchinis are also called courgettes, can be used in so many recipes, like our popular Gluten Free Zucchini Slice.
Slicing the zucchini in the food processor or using a mandolin is an easy way to prepare our zucchini for this recipe.
I love making savory muffins as they can be packed with veggies and provide a healthy alternative for lunches.
The best thing is that you can vary the size of your muffins to suit. For both our Zucchini and Ham Muffins and our Zucchini Parmesan Muffins we use a texas muffin pan which makes 6. It is a big sized muffin pan and 1 of them is good for a meal.
For these Mini Zucchini muffins we use a mini muffin pan and that makes 24 muffins.
HOW MUCH BATTER DO YOU PUT IN A MINI MUFFIN TIN?
We need enough batter to fill each of the 24 muffin holes of our pan. This works out to be approximately 1 tablespoon of batter per mini muffin.
As you work through the recipe, you will see that I have some photos to show you the steps along the way. In the pics you will see my mini muffin pan and the process I am taking in starting to fill it for baking our muffins. You will be following the exact same process along the way, except you don’t have to take photos along the way (unless you want to show me of course!)
ARE ZUCCHINI MUFFINS A HEALTHY SNACK?
For this recipe we are focused on packing our muffins with veggies. We also do not use sugar in the batter.
We do however, use cheese.
So whilst we are getting a good amount of veggies into our diet with these delicious savory muffins, we just need to be mindful that the cheese is in there.
Zucchini muffins are a great snack as they help you curb the snack attack that sometimes has reaching for quick fixes.
These little guys can be served hot or cold and are also a good in between meal times option. You will notice that I serve them with a combination of greek yoghurt and mustard – this is a delicious way to add a bit of extra tang to your muffins!
HOW DO YOU MAKE MINI ZUCCHINI MUFFINS
Here is the process and the ingredients list that you will need to make these muffins.
The ingredients are simple, easy to come across at the local store if you don’t already have.
- zucchini (opt for medium sized ones as they don’t hold as much water as large ones)
- cheese (mozzarella, grated, tasty, cheddar or light cheese all work well)
- self-raising flour (use the gluten free version if you want gluten free muffins)
- dried onion (in the herbs and spices aisle at the shops)
- garlic powder
- milk (you can use cows milk or almond)
- parmesan cheese (fresh, from the fridge section, not the pasta aisle)
- salt and pepper (to taste)
Dried onion and garlic powder are SO easy to use in cooking. They have the same great flavours but they don’t involve peeling onion skin or garlic bulbs!
HOW TO MAKE ZUCCHINI MINI MUFFINS
To make these muffins we start my slicing then seasoning our zucchini (courgette).
You can see me doing this in the photos below. Our goal is to get some great flavours in there which will carry across to our muffins.
The basic steps to take are:
- slicing the zucchini (shown in photo 1)
- seasoning the zucchini with dried onion, garlic, salt, pepper and parmesan cheese (shown in photos 2-6)
Once we have done this our cooked zucchini is going to taste great and when it bakes, all cheesy and delicious! That is really something to look forward to, isn’t it!!
As you can see in the next set of instructions above, we make our muffin batter.
- add self raising flour to mixing bowl (shown in photo 7)
- melt better (shown in photo 8)
- add milk then eggs to bowl (in this order as we don’t want the eggs to cook! shown in photos 9 and 10)
- pour milk, egg mix into the bowl (shown in photo 11)
- add cheese (shown in photo 12)
The next steps we take are to bring our seasoned savory zucchini and our muffin batter together.
In the photos above you will see we need to:
- stir together the cheese and muffin batter (shown in photos 13 and 14)
- add seasoned zucchini to muffin batter and mix together (shown in photos 15 and 16)
We are getting pretty close now guys, so stick with me, 4 more steps are we are into the oven!
- spray muffin pan with cooking oil (shown in photo 17)
- line the muffin pan with mini muffins papers (shown in photo 18)
- scoop your batter into the muffin holes (shown in photo 19)
- top each muffin with some seasoned zucchini (shown in photo 20)
HOW DO YOU STORE ZUCCHINI MUFFINS?
So once you have these delectable savory mini muffins in the oven you might begin to wonder how to store them!
That is an easy question to answer.
These muffins can be stored in an air tight container in the fridge for up to 5 days. You can also freeze these muffins for up to 3 months.
It is so easy to grab them and go and reheat in the microwave or simply eat when they are defrosted!
Zucchini mini muffins quick info:
About the recipe:
- we slice (not shred our zucchini)
- the zucchini is not cooked prior to being added to the muffin batter
- this recipe makes 24 mini muffins
- each muffin is about 2-3 bites
FAQs about savory muffins
- the dried onion and garlic powders can be found in the spices section
- the parmesan is the cold fridge version not the on shelf pasta version
- we do not peel the zucchini
- the spread in the photos is mustard and greek yoghurt combined (it is sooo delicious!!)
- I spray the pan to help the papers stick
Your quick questions answered:
- this recipe is vegetarian
- when adding the seasoned zucchini to the muffin batter, save a bit to top each muffin with
- there are 2 types of cheese in the muffins
- canola spray is what I use to spray the pan
- This is an EASY recipe
It will be handy to keep these tips in mind for success with this recipe:
- turn your oven on to start with so it is hot when you are ready
- no need to rinse the zucchini, just cut off the little nubs at each end
- slice the zucchini with the slice blade (opposite side to ‘shred’ food processor)
- press the reserved zucchini slices onto the muffin tops, but don’t pile too high as need to cook batter underneath
- make your own muffin liners using a round cupcake paper as a size guide
Here are some more zucchini recipes that will help get your bake on:
- Gluten Free Zucchini Slice (flourless recipe)
- For cheesy delight Zucchini Parmesan Muffins
- Zucchini and Ham muffins
- For all the bacon lovers out there Zucchini and Bacon Slice
Sprinkle some cracked pepper on the mustard yoghurt for a pop of colour and a little more seasoning!
The sharp parmesan cheese can be tasted in every crumb of these savory muffins. The cheesy garlic, onion combination works, they will disappear very quickly!!
Zucchini Mini Muffins
- 24 cup Mini Muffin Pan
Zucchini Mini Muffins
- 2 zucchini Note 1
- 1/3 cup cheese Note 2
- 3/4 cup parmesan cheese Note 3
- 1 tsp garlic powder Note 4
- 1 tbs dried onion Note 5
- 2 cups self-raising flour Note 6
- 60 grams butter
- 1/2 cup milk Note 7
- 3 eggs free range
- salt and pepper to taste
- 1/3 cup greek yoghurt Note 8
- 2 tsp djion mustard Note 9
- cracked pepper for serving
Zucchini Mini Muffins
- Preheat oven to 200°c/400°F, gas 6
- Slice your zucchini using the food processor or a mandolin
- Add dried onion, garlic powder, parmesan cheese, salt and pepper to zucchini and stir to thoroughly season.
- In a mixing bowl add self-raising flour. Melt butter in a heatproof jug in the microwave, then and milk to this, followed by eggs, whisk to combine
- Pour egg mix into mixing bowl and stir to combine.
- Add cheese to muffin batter and stir again to combine.
- Spray muffin pan and line with papers.
- Reserve some of the seasoned zucchini to top your muffins with, pour rest of it into mixing bowl and stir to combine.
- Use 2 teaspoons to spoon batter into each muffin hole. Top each muffin with the reserved zucchini slices and push gently to ensure they stick
- Bake muffins for 30 - 40 minutes. Test with skewer and see it comes out clean and not wet.
- Serve muffins hot and fresh from the oven with mustard yoghurt and cracked pepper.
- Combine greek yoghurt and mustard in a small bowl and stir together to form a paste. Top with freshly cracked pepper.
- Note 1 you need to get medium sized zucchini if you are using your food processor to slice them. If they are too big they won't fit through the shoot. 3 small zucchini is perfect too. The width of the mini muffin holes is not very big and you don't want to have to cut your pretty slices!
- Note 2 you can use mozzarella, cheddar, grated cheese, light cheese or tasty cheese. They all work well.
- Note 3 found in the fridge section, it has a sharp taste and is finely shredded (don't get the shaved one)
- Note 4 this is a very finely ground powder found in the spices aisle at the shops
- Note 5 this is also in the spices aisle at the shops
- Note 6 use gluten free self-raising flour for gluten free muffins
- Note 7 sometimes I use cows milk and sometimes almond milk, it is much of a muchness. Use whichever you have in the fridge.
- Note 8 I usually use the low fat greek yoghurt
- Note 9 you can use America mustard, djion or Hot English mustard (tangy), they all WORK!
I actually seriously LOVE zucchini! There is so much you can do with it and work with it to bring out the flavours.
Savory muffins are perfect for lunches and give you a day off from salads or sandwiches.
The hardest part of this recipe is mastering the technique of using the 2 teaspoons to spoon the batter into the mini muffin holes. As it is a bit fiddly and your papers can pop up if not pressed firmly into the pan (if only we had 3 hands!)
Your home is going to smell SOOOO good when these are baking. The combination is garlicky goodness and cheesy delight. It is funny how quickly they get gobbled up. You will make 24, but blink twice and there will be only 1 or 2 left on the plate!
Your mini zucchini muffins are going to be the bomb diggity, I can assure you. If you want to check any details, give me a shout, I am here cooking too (or often watching what is cooking in the oven evolve, haha, but it is very enjoyable to do this).
Hit me up for questions and I will be sure to get back to you.