Dill Zucchini Muffins
Brighten up your baking repertoire with these savory Dill Zucchini Muffins—a unique twist on traditional muffins that's perfect for breakfast, brunches, or a snack on the go! Packed with the fresh, herbaceous flavor of dill, the subtle tang of buttermilk, and the savory richness of grated Parmesan cheese, these muffins are irresistibly moist thanks to the addition of freshly grated zucchini. The batter comes together in minutes, combining simple pantry staples with vibrant ingredients, making this recipe a breeze for both beginners and seasoned bakers. Serve these golden, fluffy muffins warm from the oven, or pair them with a dollop of cream cheese for a delightful, satisfying treat. With a quick prep time of just 15 minutes, these Dill Zucchini Muffins are a must-try for anyone looking to explore savory baking at its finest!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 2 tablespoons fresh dill, chopped
- 1.5 cups zucchini, grated and excess moisture squeezed out
- 2 pieces large eggs
- 0.75 cups buttermilk
- 0.25 cups unsalted butter, melted and cooled
- 0.5 cups grated Parmesan cheese
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with oil or butter.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, sugar, and ground black pepper. Whisk together to evenly distribute the dry ingredients.
Add the chopped fresh dill, grated zucchini, and grated Parmesan cheese to the dry mixture. Stir until the zucchini and dill are evenly coated in the flour mixture.
In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These Dill Zucchini Muffins are perfect on their own or paired with a dollop of cream cheese.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 29.9 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 824 mg | 63% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
