Savory Zucchini and Potato Muffins with Melted Cheddar
Packed with freshly shredded zucchini, tender russet potatoes, and sharp melted cheddar cheese, these savory breakfast muffins are golden and crispy on the outside with a moist, fluffy center. They make an easy grab-and-go breakfast, toddler-friendly lunchbox snack, or wholesome dinner side.
Ingredients
- 2 medium zucchinis about 2 cups grated / 300g
- 1 large Russet potato about 1 1/2 cups grated / 220g, peeled
- 1/2 tsp salt for sweating zucchini
- 3 large eggs room temperature
- 1/4 cup 60ml olive oil or melted unsalted butter
- 1/4 cup 60ml whole milk or sour cream
- 1 1/2 cups 190g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
- 1 1/2 cups 170g sharp cheddar cheese, freshly shredded (divided: 1 1/4 cups for batter, 1/4 cup for topping)
- 3 green onions scallions, finely chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin generously with non-stick spray or line with parchment paper liners.
- Grate the zucchini and peeled potato using the coarse side of a box grater.
- Place the grated zucchini in a colander, toss with 1/2 teaspoon of salt, and let sit for 10 minutes to release water.
- Transfer grated zucchini and grated potato into the center of a clean, lint-free kitchen towel or cheesecloth. Wrap tightly and twist, squeezing forcefully over the sink until no more liquid drains out. The vegetables should feel compact and dry.
- In a large mixing bowl, whisk together the eggs, olive oil (or melted butter), milk, garlic powder, onion powder, salt, and black pepper until well blended.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Add the squeezed zucchini, potato, chopped green onions, and 1 1/4 cups of shredded cheddar cheese to the wet egg mixture, stirring to separate vegetable strands.
- Add the dry flour mixture and fold gently with a spatula just until incorporated and no dry pockets remain. The batter will be thick.
- Divide batter evenly among the 12 muffin cups (about 3/4 full). Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the muffin tops.
- Bake for 22 to 25 minutes, or until the tops are golden brown, the cheese is bubbling, and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm with butter.