Dilly Zucchini Ricotta Muffins
Savor the irresistible blend of savory flavors with these Dilly Zucchini Ricotta Muffins, a perfect fusion of tender ricotta, fresh dill, and the subtle sweetness of zucchini. These light and fluffy muffins are enhanced with Parmesan cheese for a touch of umami, while a dash of black pepper adds a delightful kick. Perfect as a grab-and-go breakfast, a hearty snack, or a unique addition to your brunch spread, these muffins strike the perfect balance between indulgent and wholesome. Made with simple ingredients and ready in just 35 minutes, this easy zucchini muffin recipe is a surefire way to impress your taste buds and guests alike. Add a sprinkle of fresh dill on top for a decorative, aromatic flourish!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 2 tablespoons Fresh dill
- 1 cup Zucchini
- 1 cup Ricotta cheese
- 2 large Eggs
- 0.25 cup Olive oil
- 0.5 cup Milk
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoons Ground black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with muffin liners.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground black pepper.
Finely chop the fresh dill and add it to the dry mixture, stirring to evenly distribute the herbs.
Grate the zucchini, pressing out excess moisture with a paper towel, and add it to the dry mixture.
In a separate bowl, whisk together the ricotta cheese, eggs, olive oil, and milk until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix to ensure tender muffins.
Stir in the grated Parmesan cheese until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 19.2 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1727 mg | 133% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1237 mg | 26% | |
*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.
