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Cheddar Zucchini Squash Muffins

Cheddar Zucchini Squash Muffins

These savory muffins combine grated summer squash, sharp cheddar, scallions, and herbs in a tender whole-wheat batter. They are excellent warm with soup, packed for lunch, or served as a make-ahead snack.

Prep: 20 min · Cook: 22 min · Total: 42 min · Serves: 6

Ingredients

  • 0.75 cups plain greek yogurt
  • 0.25 tsp baking soda
  • 2 tbsp fresh parsley (chopped)
  • 1 cups sharp cheddar cheese (shredded)
  • 0.5 tsp garlic powder
  • 2 cups zucchini or yellow summer squash (coarsely grated)
  • 0.33 cups scallions (thinly sliced)
  • 0.25 cups whole milk
  • 0.75 cups whole-wheat flour
  • 0.75 tsp kosher salt (divided)
  • 2 tsp baking powder
  • 1 cups all-purpose flour
  • 2 large large eggs
  • 1 tbsp dijon mustard
  • 0.5 tsp black pepper (freshly ground)
  • 0.25 cups olive oil

Instructions

  1. Place an oven rack in the center position, heat the oven to 375°F (190°C), and line a standard 12-cup muffin pan with paper liners or coat the cups with nonstick spray.
  2. Put the 2 cups coarsely grated zucchini or yellow summer squash in a fine-mesh strainer set over a medium bowl, toss it with 0.25 tsp of the kosher salt, and let it drain at room temperature for 10 minutes until moisture begins to collect in the bowl.
  3. Press the salted squash firmly with a rubber spatula, then squeeze it in a clean kitchen towel over the sink for 1 to 2 minutes until it feels damp rather than wet and measures about 1 packed cup.
  4. Whisk the 1 cup all-purpose flour, 0.75 cups whole-wheat flour, 2 tsp baking powder, 0.25 tsp baking soda, remaining 0.5 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder in a large mixing bowl for 30 seconds until evenly combined.
  5. Add the 1 cup shredded sharp cheddar cheese, 0.33 cups sliced scallions, and 2 tbsp chopped fresh parsley to the flour mixture, and toss with a fork for about 30 seconds until the cheese and herbs are lightly coated with flour.
  6. In a separate medium bowl, whisk the 2 large eggs, 0.75 cups plain Greek yogurt, 0.25 cups whole milk, 0.25 cups olive oil, and 1 tbsp Dijon mustard for 45 to 60 seconds until the mixture is smooth and no streaks of egg remain.
  7. Pour the wet mixture into the large bowl with the dry ingredients, then fold with a flexible spatula 8 to 10 strokes just until a few floury streaks remain; the batter should look thick and slightly lumpy, not smooth.
  8. Add the squeezed squash to the batter and fold 5 to 6 more strokes until evenly distributed, stopping as soon as no dry pockets of flour are visible to keep the muffins tender.
  9. Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full, and smooth the tops lightly with the back of a spoon.
  10. Bake the muffin pan on the center rack at 375°F (190°C) for 20 to 22 minutes, rotating the pan after 12 minutes, until the tops are golden, the centers spring back when gently pressed, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  11. Set the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes so the crumb firms and the liners release cleanly.
  12. Transfer the muffins from the pan to the wire rack with a small offset spatula and cool for at least 10 minutes before serving warm, or cool completely before storing in an airtight container.

Nutrition (per serving)

  • Calories: 317
  • Protein: 13 g
  • Fat: 18 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 571 mg

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