Savory Zucchini Mini Muffins

Zucchini in muffins? Whip up these mini savory muffins with the lonely zucchini sitting in your fridge. You can use either summer squash or zucchini for these muffins. I love to drizzle honey on top for sweet and savory satisfaction!

mini muffins with summer squash

Savory zucchini mini muffins

Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Servings 24 mini muffins
Author whiteblankspace

Ingredients

  • 1 small zucchini or summer squash
  • 1+1/4 cups all purpose or whole wheat flour
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 2 tsp baking powder
  • 1/2 tsp salt optional
  • 1/2 cup milk
  • 1/2 cup full-fat Greek yogurt
  • 1 egg beaten
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Position rack in the middle and preheat oven to 350F
  2. Grate zucchini/summer squash with a coarse grater. About 1 cup grated zucchini

  3. In a bowl, mix flour, onion powder, garlic powder, baking powder, and salt.

  4. In a separate bowl, mix milk, greek yogurt, and egg.

  5. Make a well in the dry mixture and pour the wet mixture into the dry mix. Stir until just combined.
  6. Add grated zucchini/summer squash and cheddar cheese. Gently combine.

  7. Grease a mini muffin tin. Spoon batter equally into the cups. Cookie scoop (1.5 tbsp) works well for this task.

  8. Bake for about 22-25 minutes until the top is golden brown and an inserted toothpick comes out clean.

  9. (optional) Cool the muffins on a wire rack. Drizzle honey on top and enjoy.

5 Responses

    1. You can gently mix in 1/2 cup of (defrosted) corn into the batter at the end. That sounds like a yummy idea!

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