Savory Zucchini Muffins

Savory Zucchini Muffins

26
ChristineM 143

"A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like."

Ingredients

1 h 10 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
  3. Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
  4. In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
  5. Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
  6. Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Reviews

26
  1. 29 Ratings

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Most helpful

Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for ...

Most helpful critical

Good but....... They lacked zip, so with the roasted red peppers, etc in the food processor we added one seedless and deveined jalapeno pepper, another 1/2-1 tsp salt, a handful of parmesan che...

Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for ...

This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are...

Exactly what I’ve been looking for! Savory, flavorful, moist, and satisfying. Two of these make for a perfect snack/lunch on the go. I followed the recipe pretty exact with only a few modific...

Marvelous muffins! I could not stop eating them! I sauteed the zucchini and broccoli until slightly tender. I used Greek yogurt and buttermilk and then proceeded with the recipe. I baked it fo...

Certainly a 5* - takes more time but worth every bit of the effort. Didn't change anything except to substitute yogurt for sour cream bcos I didn't have any. Made it for church brunch & everyone...

this is a really good recipe. Muffins are tasty, moist and fragrant. I strictly followed the recipe except for the red peppers I can't eat; I substituted them with about 70 grams of minced spec...

These are really good! I substituted the whole wheat flour with an equal amount of all-purpose as I never have the latter on hand. Worked fine! I realize the Parmesan topping is optional, but we...

Can't stop eating these. I was pressed for time so didn't saute the garlic and onions, reduced the onion to 1/4 cup finely chopped and mixed in with the zucchini, also mixed the parmesan chees...

Good but....... They lacked zip, so with the roasted red peppers, etc in the food processor we added one seedless and deveined jalapeno pepper, another 1/2-1 tsp salt, a handful of parmesan che...