Dinner Muffins
Elevate your dinner table with these savory and wholesome Dinner Muffins, a perfect blend of comfort and nutrition in every bite. Packed with shredded cheddar cheese, grated zucchini, and carrot, these muffins are a deliciously moist and flavorful twist on traditional bread rolls. Fresh green onions and parsley add a burst of herbaceous freshness, while a hint of black pepper ties everything together. Made with simple pantry staples like all-purpose flour and buttermilk, these golden muffins whip up in just over 30 minutes, making them ideal for a quick weeknight side or an on-the-go snack. Whether paired with a hearty soup, crisp salad, or served solo, these versatile muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon granulated sugar
- 1.25 cups buttermilk
- 1 piece large egg
- 0.25 cups unsalted butter, melted
- 1 cup cheddar cheese, shredded
- 0.5 cup zucchini, grated
- 0.5 cup carrot, grated
- 3 tablespoons green onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (for greasing the muffin tin)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or line it with muffin liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and sugar until well combined.
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure the muffins remain light and fluffy.
Fold in the grated zucchini, grated carrot, shredded cheddar cheese, chopped green onion, and parsley. Mix until evenly distributed.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with soups, salads, or as a snack on their own!
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 36.9 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1312 mg | 101% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1693 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.
