Go Back

Savory Vegetable Muffins

These versatile vegetable muffins are a delightful blank canvas for flavors like smoked paprika, fresh herbs, or sharp cheese. They have a tender crumb with a golden top, perfect for breakfast, snacks, or light dinners, and can be customized with leftover roasted or fresh vegetables for added flavor and texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup shredded cheese (cheddar or feta)
  • 1 cup zucchini, grated squeeze out excess moisture
  • 1 cup roasted vegetables (carrots, peppers, etc.) chopped
  • 2 large eggs
  • 1/2 cup milk or yogurt
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh herbs (thyme, parsley, etc.) chopped
  • to taste salt and pepper

Equipment

  • Muffin tin
  • Grater
  • mixing bowls
  • whisk
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt and pepper. This creates a light, airy base for your muffins.
  3. Grate the zucchini using a box grater, then squeeze out as much excess water as possible to keep the muffins moist but not soggy.
  4. Chop your leftover roasted vegetables into small pieces and add them to the dry ingredients, distributing evenly for flavor and texture.
  5. In a separate bowl, beat the eggs until blended, then whisk in the milk and olive oil until smooth and slightly frothy.
  6. Pour the wet mixture into the dry ingredients, gently folding everything together with a spatula or spoon until just combined—avoid overmixing for tender muffins.
  7. Add the shredded cheese, smoked paprika, chopped herbs, and season with salt and pepper. Fold again until evenly incorporated.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Gently tap the tin to settle the batter.
  9. Bake in the oven for 20-25 minutes, until the muffins turn golden on top and a toothpick inserted into the center comes out clean.
  10. Remove the muffins from the oven and let them rest in the tin for about 5 minutes. Transfer to a wire rack to cool slightly.
  11. Serve warm or at room temperature, perhaps with a pat of butter or a dollop of sour cream—enjoy their tender crumb and savory, flavorful bite.

Notes

Feel free to customize with your favorite herbs or vegetables. For a dairy-free version, swap cheese with nutritional yeast and use plant-based milk.