Garden Vegetable Muffins
Delight your taste buds with these savory and satisfying Garden Vegetable Muffins, perfect for a wholesome breakfast, midday snack, or an on-the-go bite. Bursting with fresh zucchini, carrots, red bell pepper, and a sprinkle of parsley, these muffins are a delicious way to sneak more veggies into your day. The addition of cheddar cheese adds a wonderfully gooey texture and a hint of sharpness in every bite. Made with simple pantry staples like buttermilk, all-purpose flour, and melted butter, this recipe comes together in just 45 minutes. These vegetable muffins are moist, flavorful, and a fantastic make-ahead option, staying fresh for days or even weeks in the freezer. Whether served warm or at room temperature, they’re a savory twist on traditional muffins that the whole family will love! Perfect for meal prepping, lunchboxes, or pairing with soups and salads, these veggie-packed treats are a nutritional powerhouse without compromising on flavor.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 cups unsalted butter, melted
- 0.75 cups buttermilk
- 1 large egg
- 0.75 cups grated zucchini
- 0.5 cups grated carrot
- 0.25 cups finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley
- 0.5 cups grated cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground black pepper.
In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Gently fold in the grated zucchini, grated carrot, chopped red bell pepper, parsley, and cheddar cheese. Mix until evenly distributed.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until 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 to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 4582 mg | 199% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 18.3 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 776 mg | 60% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1488 mg | 32% | |
*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.
