Savory Basil Zucchini Muffins
Whip up a batch of these irresistible Savory Basil Zucchini Muffins, a flavorful twist on your classic muffin recipe that’s perfect for breakfast, brunch, or even a light snack. Packed with freshly grated zucchini, aromatic basil, a hint of garlic, and the sharp, nutty taste of Parmesan cheese, these muffins are a savory delight that bursts with garden-inspired freshness. The recipe combines simple pantry staples like all-purpose flour, olive oil, and eggs, making it easy to prepare in just 15 minutes of prep time. The tender, fluffy texture is complemented by a touch of black pepper for subtle spice, creating the perfect balance of wholesome and indulgent flavors. Whether served warm or at room temperature, these muffins are an excellent make-ahead option, staying moist and delicious for days. With a quick bake time of 25 minutes, this is a convenient and satisfying recipe you’ll want to add to your go-to rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Olive oil
- 0.5 cups Fresh basil leaves, chopped
- 0.5 cups Parmesan cheese, grated
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners.
Wash the zucchini and grate it using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In a separate medium bowl, whisk together the eggs, milk, and olive oil until well combined.
Add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Fold in the grated zucchini, chopped basil, Parmesan cheese, and minced garlic until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 4841 mg | 210% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 23.5 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 800 mg | 62% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1138 mg | 24% | |
*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.
