Cheesy Savory Muffins
Recipe from Two Peas and Their Pod
These savory muffins are soft, cheesy, and filled with zucchini, carrots, and bacon. Perfect for breakfast, brunch, or a snack, they’re easy to make and full of flavor!
Servings: 12 muffins
Calories: 234kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- Dash of crushed red pepper flakes
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1/2 cup cottage cheese, at room temperature
- 1/2 cup milk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 cup cheddar cheese
- 1/2 cup finely chopped cooked bacon
- 1/4 cup freshly grated Parmesan cheese
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and crushed red pepper flakes. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together the cooled melted butter, cottage cheese, milk, and eggs until smooth. Stir in the shredded zucchini, shredded carrots, and green onions.
- Combine. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. The batter will be thick. Gently fold in the cheddar cheese, bacon (if using), and Parmesan cheese.
- Fill the pan. Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with a little flaky sea salt.
- Bake. Bake the muffins for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter.
Notes
- Room temperature ingredients – Make sure your eggs, milk, and cottage cheese are at room temperature so the batter mixes together smoothly.
- Cook the bacon until crisp – Use a skillet or bake at 400°F, then drain well before chopping.
- Freshly grated cheese – Grate the cheddar from a block for the best melt and texture.
- Watch the zucchini – If it’s very wet, gently squeeze out excess moisture before adding.
- Don’t overmix – Stir just until combined to keep the muffins light and tender.
- Baking tip – Every oven is different, so start checking for doneness a few minutes early. Don't over bake.
- To make ahead – These muffins freeze beautifully. Reheat in the microwave or oven until warm.
- Serving suggestion – Best served warm with a little butter for the ultimate comforting bite.
Nutrition
Calories: 234kcal | Carbohydrates: 18g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 475mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1332IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg