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Easy Cheesy Veggie Muffins

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These easy cheesy veggie muffins are a quick, wholesome snack perfect for school or busy mornings, combining melty cheese with tender veggies in a comforting, savory muffin.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or whole wheat for a nuttier flavor)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp mustard powder
  • 1 tsp garlic powder (optional)
  • 1 cup (100g) shredded zucchini (squeezed of excess moisture)
  • ½ cup (50g) shredded carrot
  • ½ cup (60g) finely chopped bell pepper (any color)
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 2 large eggs, room temperature
  • ⅔ cup (160ml) whole milk (or dairy-free alternative like almond milk)
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 1 tbsp honey or maple syrup

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your muffin tin or line with silicone or paper liners.
  2. Grate the zucchini and carrot using a box grater or food processor. Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, mustard powder, and garlic powder (if using).
  4. In a separate bowl, whisk the eggs, milk, oil (or melted butter), and honey until smooth and slightly frothy.
  5. Add the shredded cheese, grated zucchini, carrot, and chopped bell pepper into the dry ingredients. Stir gently to distribute evenly without overmixing.
  6. Pour the wet ingredients into the dry mix. Using a spatula, fold gently until just combined. The batter will be thick and a bit lumpy.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 18-22 minutes. Start checking at 18 minutes by inserting a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they’re done.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Fold batter gently to avoid tough muffins. Use block sharp cheddar shredded by hand for best melt and flavor. Start checking muffins a few minutes before minimum bake time to avoid overbaking. Muffins freeze well; reheat gently in oven or microwave.

Nutrition

Keywords: cheesy muffins, veggie muffins, school snacks, easy muffins, savory muffins, zucchini muffins, healthy snacks

Find it online: https://fizzlefork.com/easy-cheesy-veggie-muffins-recipe-5-perfect-school-snack-ideas/