Zucchini Parmesan Muffins are seriously delicious. Calling all zucchini lovers!! These savoury muffins have your name written all over. Cheesy vegetable muffins are your new best friend!
This recipe is similar to both our Zucchini Slice Muffins, Gluten Free Zucchini Slice and our Zucchini Mini Muffins. For each of these, we have zucchini as the star of the show. Our Zucchini Parmesan Bread is the go to if you want a loaf version!
Perfect for breakfast, brunch or lunch, these muffins will win hearts and fans.
About zucchini parmesan muffins
Similarly to other zucchini recipes on the blog, we pay the zucchini the love and attention it deserves for this recipe. That is what makes the flavours come together and create a delicious taste sensation.
In my experience the flavours that work best for savoury zucchini are onion, garlic and cheese. All honest flavours that work together.
Add a little salt and pepper, some cheesy muffin batter and we are good to go!
No zucchinis have been harmed in the making of this recipe, but trust me, they have all been treated to a 3 course dinner!!
Zucchini Parmesan Muffins combine the best of both worlds, garden vegetable zucchini with cheesy muffin mix!
How do you make zucchini parmesan muffins
These zucchini parmesan muffins are easy to whip up!
For these you will need a texas muffin tin. That is essentially a big muffin tin. If you don’t have one, don’t worry, you can make 12 regular sized ones instead.
I like using the texas muffin pan as it makes them big enough for a meal in one!
We start with simple ingredients. Fresh and basic.
The photo below shows you our zucchini parmesan muffin ingredients. Let’s take a closer look!
- parmesan cheese
- self-raising flour
- dried onion
- garlic powder
Medium sized zucchini are much better than large ones as they hold less water. 3 small are fine or 2 medium work well.
If you have double checked to make sure you have all of your ingredients ready for the muffins, then we are ready to get to it!
Step by step to make zucchini parmesan muffins
The photo below shows you the 1st 6 steps we take to season our zucchini.
We want it to be thinly sliced ready to be seasoned to bring out its deliciousness.
As you can see these are basic steps and we are taking them to pack flavour into our muffins.
- slice zucchini (food processor is easiest)
- add dried onion
- season with salt
- and pepper
- add garlic powder
- and parmesan cheese (stir all of these to combine)
For me, this ensures that every bite, every mouthful and every crumb of my muffins are going to be tasty. Otherwise known as the bomb diggity of zucchini muffins!
To follow the above steps, we make our muffin batter.
Let’s look at the next photo for these steps.
- add the flour to a mixing bowl
- melt the butter
- pour milk into melted butter
- add eggs
- pour butter mix into muffin batter
- add cheese
Adding the milk before the eggs to the melted butter will ensure that the heat of the butter doesn’t cook your eggs!
Zucchini parmesan muffin method
Right about now, we are looking pretty good. There are just a few more steps to go to ensure that we continue heading in the right direction.
Now comes the steps of combining our muffin batter mix with our seasoned zucchini mix.
These steps are shown in the photo below.
As you can see we are:
- stirring the cheese into the batter
- ensuring our batter is ready to go
- adding the seasoned zucchini to the batter
- stirring to combine
From here, we just need to get our mix into our pans and then things will be cook, cook, cooking!
Tips for making zucchini parmesan muffins
I kid you not, I hate washing muffin pans. It is honestly something I have never been good at.
For this reason, I find myself persisting to find ways to make this process quicker and easier.
I now believe, I have it streamlined woot, woot, so I can share that with you.
It is imperative that you line your muffin pan with greaseproof paper in one form or another.
The photo below shows you how I do this when using my texas muffin pan.
Best method to line muffin pans to reduce clean up time:
- flatten muffin liners to remove folds
- scrunch into balls to remove line marks
- spray muffin pan with cooking oil
- press liner into muffin holes
I get that on some level it seems crazy to mess with the system that is pre bought muffin liners. But mess with the system we must. I am yet to find the best store bought muffin liner that works with ease for a texas muffin pan.
Most are either too small or stick up too much for my liking. Plus like me, I am sure you don’t have time to sit around with scissors and make your own.
The method above shows you how to save yourself time, but also be able to have 6 semi uniform (exact uniform ain’t my jam) muffins.
The added benefit of course being, you can then throw the muffin pan into the dishwasher and not stand for hrs cleaning each hole when what you really want to do is try your muffins!!
Savoury muffin mix in texas muffin pan
So now there is only 2 more steps to take before these muffins can go into the oven.
We use this process in our Zucchini and Ham Muffins also.
These steps are shown in the photo below.
- use 2 spoons to fill each muffin cup
- top each muffin with a little parmesan and reserved seasoned zucchini
Gently press the zucchini into the raw muffin batter to ensure it sticks (photo on the right below).
Can I freeze zucchini parmesan muffins
Yes you can!! These muffins freeze very well.
After you have made a batch, wait for them to cool, them separate them out and wrap in cling wrap.
They will last in the freezer as long as you allow them to be in there and not your belly!
Freeze these muffins when cool for quick ‘grab and go’ lunches.
Zucchini parmesan muffins questions answered:
About the recipe:
- this recipe uses a 6 hole texas muffin pan
- we use 2 medium zucchini
- seasoning the zucchini ensures maximum flavour for our muffins
- you can use almond milk instead of regular milk
- make 12 regular muffins if you don’t have a texas muffin tin
- top each muffin with reserved zucchini slices and parmesan
Your quick questions answered:
- preheat your oven to ensure a quick cook time
- use muffin liners and spray these to ‘stick’ them in the pan
- these muffins freeze perfectly and reheat very well
- add mustard to yoghurt for the mustard yoghurt serving sauce
- choose small or medium zucchinis not large ones (too watery)
- This is an EASY recipe
These zucchini parmesan muffins are ideal for meatless mondays as they are vegetarian!!
How to serve zucchini parmesan muffins
For these muffins, I recommend a mustard yoghurt. It is SO easy.
We literally take our djion mustard, add it to our greek yoghurt and stir to combine. This results in a delicious yoghurt which is the perfect way to serve these.
Top the mustard yoghurt with extra cracked pepper if you wish!
What recipes are similar to zucchini parmesan muffins?
These muffins are absolutely delicious on their own!
Otherwise, you an serve them with a side salad to make them more of a meal.
For further similar breakfast inspired recipes, you might want to check out these recipes:
- Tater Tot Breakfast Frittata
- Pumpkin Frittata with ricotta cheese
- Broccoli, Bacon and Cream Cheese Frittata
- Broccoli Bacon Frittata
- Tomato and Feta Frittatas
- Mini Mushrooms Frittatas
and of course, not to forget, our traditional:
Each of the above recipes are delicious and are perfect for breakfast, brunch or lunch!
Size options for zucchini slice muffins
As I mentioned earlier, you don’t need to run out and purchase a texas muffin pan just to make these muffins.
The recipe will fit either 12 regular or 6 large muffins. You could even make 24 mini muffins should you wish!
Zucchini Parmesan Muffins
- Texas Muffin Pan
- Food processor
Zucchini Parmesan Muffins
- 2 medium zucchini
- 3/4 cup parmesan cheese
- 1/3 cup grated cheese
- 1 tsp garlic powder
- 1 tbs dried onion
- 60 grams butter
- 1 tsp salt
- 1 tsp pepper
- 2 cups self raising flour
- 1/2 cup milk
- 3 eggs free range
- 1/3 cup greek yoghurt
- 2 tsp djion mustard
- 1/2 tsp cracked pepper
Zucchini Parmesan Muffins
- Preheat oven to 200°c/400°F, gas 6
- Slice your zucchini into thin pieces and transfer to a bowl Note 3
- Season the zucchini with dried onion, salt, pepper, garlic powder and parmesan cheese, stir to combine
- Add flour to a medium sized mixing bowl, melt butter in a heatproof jug, pour in milk, followed by eggs, then lightly whisk to combine. Note 4
- Add cheese to your flour mix and stir to combine
- Tip almost all of your seasoned zucchini into your mixing bowl with the flour, saving only enough to top each of your 6 muffins with a little parmesan and few zucchini slices for each Stir to combine
- Spray a muffin pan with cooking oil, push muffin liners into pan so they are flush with the tin
- Use 2 spoons to scoop the zucchini muffin batter into each of the muffin holes, repeat for all 6
- Top each muffin with the left over zucchini parmesan
- Bake for 30 minutes Note 4
- Serve with mustard yoghurt
- Combine yoghurt and mustard in a small bowl and stir to combine
- Top with a little cracked pepper
- Note 1 if you don't have a Texas Muffin Pan (6 hole large muffin pan), don't worry. You can make these in a 12 hole regular muffin pan. They won't be as big, but otherwise they will be exactly the same. No need to buy a special tin just for these. I like the texas size muffins as 1 is a meal in one for me.
- Note 2 go for small (3) or medium (2) zucchini as opposed to large ones. They hold a lot of water but the medium ones have less water than the large ones.
- Note 3 use either your 'slice' blade on your food processor or a mandolin. Both will do the trick. The focus is thin slices. Not thick like you would use in a stir-fry.
- Note 4 when the butter is melted, it will be hot, I add the milk followed by the egg to ensure I am not cooking any of the egg in the hot melted butter. Adding the milk 1st tends to reduce the heat in the butter quickly.
- Note 5 after 30 mins, insert a skewer into one of the muffins. If it comes out clean, they are ready. If there is any wet mix on the skewer cook for another 5 mins and then test again.
Please note this recipe was published August 25th 2019, updated 5th January 2020 as I had initially forgotten to add the butter amount needed to the recipe card!
I hope you give this recipe a go. I know you will LOVE it if you do! Using zucchini for savory recipes is going to become your go to for hassle free veggie sensation.
The muffins smell amazing, taste amazing and look bloody good.
Make sure you slather them with mustard yogurt as it is the best thing since sliced bread.
Meal prep – you’ve got this!
P.S. Yup, you tried them didn’t you and loved them, haha!!
If zucchini recipes are your thing, then here are some more to float your boat: