Savory Zucchini Cheddar Muffins: The Ultimate Recipe for Any Meal

These incredibly delicious savory zucchini muffins are a game-changer, delivering a burst of flavor in approximately 30 minutes from start to finish! Perfect for any time of the day, these muffins are generously loaded with fresh chives, sharp cheddar cheese, aromatic garlic powder, and rich buttermilk. They masterfully bridge the gap between a classic garlicky cheddar bay biscuit and a tender zucchini muffin, creating a phenomenal culinary experience that will leave you wanting more.

For those who love zucchini but crave something beyond the usual sweet bread or cake, these savory muffins offer a delightful and unexpected twist. They have quickly become my absolute favorite way to enjoy fresh zucchini, transforming a humble vegetable into a star ingredient.

The concept of zucchini in baking often conjures images of sweet treats like my beloved zucchini bread. However, these savory zucchini muffins defy expectations. They are a true masterpiece, combining the beloved characteristics of a cheesy, garlicky Red Lobster-style cheddar bay biscuit with the moist, tender texture of a muffin, thanks to the addition of zucchini. If you’ve never ventured into savory zucchini baking, prepare yourself for an extraordinary treat that will change your perception of this versatile squash.

@littlespicejar Savory Zucchini Muffins aka Red Lobster Biscuits Full recipe linked in my profile and on littlespicejar.com. #cheddarbaybiscuits #cheddarbaybiscuits #zucchinirecipes #zucchinirecipe #savory #savoryfood #bakingtiktok #muffins #cheeselover ♬ Chillest in the Room – L.Dre

Initially, I deliberated whether to classify these delectable creations as muffins or biscuits. Their unique texture truly embodies a hybrid of both. However, given that they are baked in a traditional muffin pan, the term “savory muffins” ultimately felt most appropriate. One of my favorite ways to enjoy them is by warming them up in the air fryer for breakfast. This method allows the cheese to become wonderfully melty, the edges to crisp up perfectly, and the centers to remain soft, warm, and infused with garlicky goodness. They are an ideal grab-and-go option, especially when paired with my easy egg bites for a complete and satisfying morning meal.

These savory muffins are incredibly versatile and can be enjoyed at any time of day. They make an excellent accompaniment to breakfast, alongside scrambled eggs or a frittata. For lunch or dinner, they elevate dishes like grilled chicken and a fresh salad, or a hearty bowl of soup. Don’t forget their potential as a nutritious midday snack; with 10 grams of protein packed into each muffin, they provide a satisfying boost of energy to keep you going throughout your day. Whether you’re planning a family meal, a quick snack, or looking for a delicious side dish to impress guests, these muffins fit the bill perfectly.

Beyond their incredible flavor and versatility, these muffins boast a remarkably quick preparation time. With a mere 10 minutes of active prep, you can have them ready to bake and on the table in under 35 minutes! This makes them an ideal choice for busy weeknights, last-minute gatherings, or whenever you crave a comforting, homemade treat without spending hours in the kitchen.

Essential Ingredients for Savory Zucchini Muffins:

Crafting these savory zucchini muffins requires a thoughtful blend of ingredients that contribute to their unique flavor and texture. Here’s a detailed look at what you’ll need and why each component is important:

• All-purpose flour: This forms the primary structure of our muffins. This recipe cleverly incorporates both all-purpose flour and almond flour to create a muffin that’s not only delicious but also boasts a slightly higher protein content and a lighter carbohydrate profile, appealing to those seeking a more balanced option.
• Almond flour: A fantastic addition that significantly amps up the protein content, contributing to a more satisfying and filling muffin. Each muffin impressively contains around 10 grams of protein, making it an excellent choice for a nutritious snack or breakfast. It also lends a subtle nutty flavor and tender crumb.
• Baking powder: As the crucial leavening agent, baking powder is responsible for the beautiful rise and airy texture of these muffins. It reacts during baking, creating carbon dioxide bubbles that expand, resulting in light and fluffy muffins that aren’t dense.
• Garlic Powder: This is a cornerstone ingredient that provides the signature “cheddar bay biscuit” flavor profile. Garlic powder offers a concentrated, savory aroma that permeates the muffins, creating that irresistible umami depth. Don’t underestimate its power to transform these into something truly special!
• Kosher salt: Salt is essential for balancing and enhancing all the flavors in the recipe. It brings out the richness of the cheese and the freshness of the chives. If you happen to use salted butter, remember to adjust the amount of kosher salt, potentially reducing it to 1 teaspoon to prevent the muffins from becoming overly salty.
• Sugar: While these are savory muffins, a small amount of sugar (1½ tsp) plays a vital role in balancing the overall flavor profile. It subtly complements the savory elements, preventing them from being one-dimensional and adding a touch of complexity without making the muffins sweet.
• Eggs: Large eggs are integral to the structure and stability of these baked goods. They act as a binder, holding the ingredients together, and contribute to the rich color and tender crumb. Additionally, eggs provide an extra boost of protein to the muffins, further enhancing their nutritional value.
• Buttermilk: Buttermilk is key to achieving a tender and moist muffin. Its acidity reacts with the baking powder, producing a superior rise and a finer crumb than regular milk. If you don’t have buttermilk on hand, don’t worry! You can easily create a substitute by adding a tablespoon of lemon juice or white vinegar to any dairy or non-dairy milk and letting it sit for 5 minutes before incorporating it into the batter.
• Butter: Unsalted melted butter is the primary fat source in this recipe, imparting richness, flavor, and contributing to the tender texture. Using unsalted butter allows you to control the overall salt content of your muffins precisely.
• Zucchini: Fresh zucchini is the star vegetable here. We’ll shred it using a coarse grater, and a critical tip for this recipe is to *not* squeeze out the water from the zucchini. The natural moisture from the zucchini is an asset, helping to keep the muffin batter from becoming too dry and ensuring a wonderfully moist final product, working in harmony with the other wet ingredients.
• Shredded cheese: I highly recommend using a good quality medium cheddar cheese for its robust flavor and excellent melting properties, which are perfect for recreating that cheddar bay biscuit experience. However, feel free to experiment with other melting cheeses you enjoy, such as mozzarella, Monterey Jack, or even a blend, to customize the flavor to your liking.
• Chives: Freshly chopped chives are a must for these muffins. They introduce a delicate, oniony, and slightly herbaceous flavor that brightens the entire recipe. I’ve tested this recipe both with and without chives, and can confidently say that their inclusion makes the muffins significantly more delicious and adds an appealing pop of color.

Step-by-Step Instructions for Perfect Savory Zucchini Muffins:

Making these savory zucchini muffins is straightforward, even for novice bakers. Follow these simple steps for consistently delicious results:

1. Start with thorough preparation. Begin by preheating your oven to 375ºF (190ºC) to ensure it reaches the correct temperature before your batter is ready. This is crucial for an even bake and good rise. Next, grab your standard nonstick muffin pan. Generously spray each muffin cup with cooking spray (avocado oil spray works wonderfully, but any cooking spray will do) and then use a pastry brush to ensure all sides are evenly coated with oil. For the best possible outcome, I strongly advise against using paper muffin liners for this recipe. The cheese tends to stick to them, making the muffins difficult to remove, and they can sometimes inhibit the muffins from rising as well. Baking directly in well-greased muffin cups yields superior results.
2. Combine dry and wet ingredients separately. In a large mixing bowl, thoroughly whisk together all-purpose flour, almond flour, baking powder, garlic powder, kosher salt, and sugar. Ensure these dry ingredients are well combined to distribute the leavening and seasonings evenly. If you desire a subtle spicy kick, a pinch of black pepper can be added here, though it’s optional. In a separate, smaller bowl (a 4-cup measuring cup works perfectly), whisk together the buttermilk, eggs, and melted butter until smooth. Meanwhile, grate your zucchini on a coarse grater; remember, there’s no need to squeeze out the excess moisture, as it contributes to the muffin’s tender texture.
3. Gently fold in the wet ingredients and additions. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir them together until they are *just* halfway combined – lumps are perfectly fine at this stage. Now, add the shredded cheese, fresh chopped chives, and grated zucchini to the batter. Continue to fold the mixture gently until all ingredients are barely combined. It’s critical not to over-mix the batter, as excessive stirring can develop the gluten in the flour, leading to tough and dry muffins. A few streaks of flour remaining are better than an overmixed batter.
4. Bake the muffins to golden perfection. Divide the prepared batter evenly among the twelve muffin cups in your greased muffin tin. Place the muffin pan in the preheated oven and bake for approximately 24-30 minutes, or until the muffins are beautifully golden brown on top and cooked through. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean or with only moist crumbs attached, but no wet batter. Once baked, carefully remove the muffin pan from the oven using an oven mitt or towel. Allow the muffins to cool in the pan for several minutes before gently removing them. If any muffins are slightly stuck, a thin offset spatula can help loosen them without damaging their delicate structure. Transfer them to a wire rack to cool further, or enjoy them warm!

If you enjoy this zucchini recipe, you might also be interested in:

If these savory zucchini muffins hit the spot, be sure to explore more delicious ways to incorporate zucchini into your cooking and baking:

• Summer’s Best Zucchini Bread
• Warm Lemon Zucchini Muffins
• Homemade Minestrone Soup
• Grilled Zucchini Salad with Peppers and Corn
• Fresh Corn and Zucchini Chowder