Are you ready to start your mornings with a burst of flavor and nutrition? These Cheesy Zucchini Breakfast Muffins are not just a treat for your taste buds; they’re a delightful way to sneak in some veggies while enjoying a gluten-free breakfast! With their irresistible cheesy goodness and moist texture, these muffins are perfect for busy mornings or as a snack on the go. Imagine pulling a warm, golden muffin from the oven, its cheesy aroma wafting through your kitchen—who could resist? Dive into this easy recipe and discover how to whip up a batch of these savory delights that will have your family coming back for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Gluten Free
Serves: 12 muffins
Ingredients
- 2 cups grated zucchini
- 1 cup gluten-free all-purpose flour
- 1/2 cup shredded cheese
- 2 large eggs
- 1/4 cup olive oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with silicone liners or parchment paper cups.
- Grate fresh zucchini using a box grater, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large mixing bowl, combine gluten-free flour, baking powder, salt, and black pepper. Whisk dry ingredients together until well blended.
- In a separate bowl, beat eggs until smooth, then add olive oil and mix until fully incorporated.
- Fold the wet ingredients into the dry ingredients, stirring gently until just combined.
- Add the squeezed zucchini and shredded cheese to the batter, mixing until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle additional cheese on top of each muffin for extra flavor and golden color.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Squeeze Out Moisture: Ensure you thoroughly squeeze out the excess moisture from the grated zucchini. This step is crucial for preventing soggy muffins and achieving the perfect texture.
- Use Fresh Ingredients: For the best flavor, opt for fresh zucchini and high-quality cheese. Fresh ingredients can elevate the taste of your muffins significantly.
- Experiment with Cheese: While shredded cheese is a must, feel free to experiment with different types like cheddar, mozzarella, or even a spicy pepper jack for an extra kick!
- Don’t Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins, so be careful!
- Check for Doneness: Ovens can vary, so keep an eye on your muffins in the last few minutes of baking. A toothpick should come out clean when they’re perfectly baked.
- Cool Before Storing: Allow the muffins to cool completely on a wire rack before storing them in an airtight container to maintain their freshness.
- Make Ahead: These muffins freeze beautifully! Bake a double batch and freeze extras for quick breakfasts on busy mornings.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 45mg
