Savory Sunrise Muffins
Wake up your mornings with the irresistible aroma of Savory Sunrise Muffins—soft, flavorful treats that pack a punch with every bite! These savory muffins combine the hearty richness of sharp cheddar cheese with the natural sweetness of grated zucchini and carrots, creating a perfect balance of taste and texture. A touch of green onions adds a hint of freshness, while paprika and black pepper bring subtle warmth and spice. With just 15 minutes of prep time, these easy-to-make muffins are ideal for breakfast on the go, a mid-morning snack, or brunch with friends. Best served warm, they’re a nourishing way to brighten your day and incorporate a sneaky dose of veggies. Whether you're hosting a crowd or meal-prepping for the week, these savory muffins are sure to become a household 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 ground black pepper
- 0.5 teaspoons ground paprika
- 2 eggs
- 1 cup buttermilk
- 0.25 cups unsalted butter, melted and cooled
- 1 cup sharp cheddar cheese, shredded
- 1 cup zucchini, grated and squeezed to remove excess moisture
- 0.5 cups carrot, grated
- 2 tablespoons green onions, finely chopped
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups with a nonstick spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground black pepper, and ground paprika until well combined.
In a separate medium bowl, beat the eggs, then whisk in the buttermilk and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing, as it may result in dense muffins.
Fold in the shredded cheddar cheese, grated zucchini, grated carrot, and chopped green onions 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 20–25 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. Then, transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.8 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1292 mg | 99% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2032 mg | 43% | |
*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.
