Savory Zucchini Muffins

Savory Zucchini Muffins

25
Christine Boutwell Mita 139

"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 {{adjustedServings}} servings 181 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

25
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...