Zucchini Cheddar Muffins

We had our friends Eric and Shannon over for a steak dinner last night. Even though everything was super simple, it was all delicious too. One of the elements of the dinner was a batch of zucchini cheddar muffins to compliment the steak. This recipe came to me, via our very own My Meals Are On Wheels, https://beatcancer2010.wordpress.com/ once again, and The Rockstar Mommy https://therockstarmommy.com/. I find many great recipes from our friend in Ohio.

Silly me though, I misread the recipe, and they were supposed to be made as biscuits rather than muffins, but there isn’t much difference between the two, muffins and biscuits, and I actually liked them as savory muffins. Sometimes my best creations come from my mistakes. 🙂

Zucchini Cheddar Muffins

These muffins came out so light and fluffy. Almost like clouds. They just melted in our mouths. We all loved them.

2/3 cup or 2 medium zucchini, shredded

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup or 1 stick cold butter, cubed

1 cup shredded cheddar cheese

3/4 cups buttermilk

1/4 cup melted butter

1/3 cup fresh parsley, chopped fine

Preheat the oven to 400* F or 200* C.

Spray cooking oil into a muffin pan.

Combine the flour, cold butter, baking powder, baking soda and salt together, either with your hands or with a pastry cutter until it resembles coarse sand. Then add the shredded zucchini, cheddar cheese and parsley and mix together again.

Combine the melted butter with the buttermilk and add to the mix, then gently fold together just until blended. You do not want to over mix to or your will have tough muffins.

You can use regular buttermilk, or you can do like I do and use the dried buttermilk. I HATE real buttermilk, and if I buy it, it will only go bad, because I do not use it enough to justify the purchase. When I was a little girl, my grandfather used to drink buttermilk all the time, and one day, I decided to try it since he enjoyed it so much. I almost threw it up right one the spot and have never liked it since. So I buy the dried buttermilk and mix it with regular milk. The directions on the package say to mix it with water, but I like the richness of mixing it with milk better.

Once everything is thoroughly combined, spoon the mixture into the prepared muffin pan and bake for about 10-15 minutes, or until a toothpick comes out clean when inserted in the middle and they are lightly golden brown.

No matter what you serve these with, they are going to be a big hit. They are so light and fluffy and will just melt in your mouth. They are even better with melted butter too.

Have a great day Everyone. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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