These muffins are easy to make, customizable, and full of nourishing ingredients. They offer a balanced blend of carbs, protein, and fiber, making them a satisfying choice any time of day. With a tender crumb and savory flavor, they’re perfect for kids and adults alike. You can adapt them to suit any dietary needs or flavor preferences, making them a versatile kitchen staple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour or whole wheat flour baking powder baking soda salt black pepper eggs milk or plant-based milk olive oil or melted butter grated cheese (cheddar, mozzarella, or feta) grated zucchini (squeezed to remove moisture) grated carrot finely chopped spinach chopped green onions or herbs (like parsley or dill)
Directions
Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
Whisk wet ingredients: In a separate bowl, beat the eggs. Add milk and olive oil, mixing until combined.
Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
Fold in veggies and cheese: Add the grated zucchini, carrot, spinach, green onions, and cheese. Gently fold until evenly distributed.
Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool: Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 standard-size muffins. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour.
Dairy-Free: Omit cheese or use a dairy-free alternative; substitute milk with almond or oat milk.
Herb Boost: Add fresh thyme, oregano, or basil for added aroma and flavor.
Spicy Kick: Stir in a pinch of chili flakes or diced jalapeños.
Storage/Reheating
Store savory veggie muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped for up to 2 months.
To reheat, microwave for 20–30 seconds or warm in a 325°F (160°C) oven for about 10 minutes. If frozen, thaw overnight in the fridge or reheat directly from frozen for 15–18 minutes in the oven.
FAQs
Can I use different vegetables?
Yes, you can use bell peppers, corn, peas, or whatever vegetables you have on hand. Just avoid overly wet veggies unless they’re cooked or drained first.
How do I prevent soggy muffins?
Make sure to squeeze excess moisture from vegetables like zucchini and avoid overmixing the batter.
Are savory muffins suitable for babies or toddlers?
Yes, just omit added salt and use mild cheese. They’re great finger foods for little ones.
Can I make these muffins ahead of time?
Absolutely. They keep well in the fridge and can be frozen for future use.
Can I use oat flour or almond flour?
Oat flour can work in combination with other flours. Almond flour may change the texture and require recipe adjustments.
What’s the best cheese to use?
Cheddar adds sharp flavor, mozzarella gives stretch, and feta adds tang. Use your favorite or a combination.
Can I make mini muffins?
Yes, reduce baking time to about 12–15 minutes for mini muffin tins.
Do these muffins need to be refrigerated?
Yes, because they contain fresh vegetables and cheese, it’s best to refrigerate them.
How do I make the muffins more moist?
Ensure the eggs and oil are not reduced, and don’t overbake. Adding a little yogurt or applesauce can also help.
Why did my muffins not rise?
Make sure your baking powder and soda are fresh. Also, avoid overmixing, which can affect the rise.
Conclusion
Savory veggie muffins are a nutritious, satisfying alternative to sweet baked goods. Packed with vegetables, herbs, and cheese, they’re perfect for breakfast, snacking, or a light meal. Simple to make and endlessly adaptable, these muffins are sure to become a family favorite in your weekly routine.
Savory veggie muffins are soft, nourishing muffins packed with vegetables, cheese, and herbs. Perfect for breakfast, snacking, or lunchboxes, they’re a delicious way to enjoy veggies in a satisfying, portable form.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 muffins
Category:Snack, Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour or whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
2 large eggs
1/2 cup milk or plant-based milk
1/4 cup olive oil or melted butter
1 cup grated cheese (cheddar, mozzarella, or feta)
1/2 cup grated zucchini (squeezed dry)
1/2 cup grated carrot
1/2 cup finely chopped spinach
2 tbsp chopped green onions or herbs (parsley, dill, or both)
Instructions
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
In another bowl, beat the eggs, then whisk in milk and olive oil until combined.
Pour wet mixture into dry ingredients and stir until just combined—do not overmix.
Fold in zucchini, carrot, spinach, green onions, and cheese until evenly distributed.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze moisture from zucchini to avoid soggy muffins.Add herbs or spices like thyme, oregano, or chili flakes for extra flavor.Use gluten-free flour or dairy-free cheese/milk for dietary needs.These freeze well—wrap individually and thaw or reheat before serving.Mini muffins: reduce baking time to 12–15 minutes.
