These fluffy and flavorful muffins are a great way to sneak in some extra veggies. The zucchini adds moisture and a subtle sweetness, while the cheese provides a savory kick.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 cup shredded zucchini, finely grated
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and nutmeg.
- Combine wet ingredients: In a separate large bowl, whisk together melted butter, sugar, egg, buttermilk, and grated zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in cheese: Gently fold in the shredded cheddar cheese.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy! These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.