Zucchini Cheddar Muffins

January 30, 2013



  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1 cup butter or margarine, melted
  • 1 cup packed shredded zucchini
  • 1/4 cup shredded cheddar cheese


  1. Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners or coat with baking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk together the eggs and buttermilk, then whisk in the melted butter.
  4. Gently fold the liquid mixture into the dry mixture, then fold in the zucchini & cheddar just enough to incorporate.
  5. Scoop the batter into the prepared muffin tin and bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
  6. Cool for 10 minutes in the pan before taking out of the tin.


Freeze an extra batch for later! If you make a large batch or only eat a few at a time, these muffins are good to freeze. Just toss them in a freezer bag, when you’re ready to have a few, take them out and pop them in the toaster oven or microwave.


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