A delicious way to make the most of seasonal zucchini
If you are looking for an easy savoury bake that is prefect for breakfast, lunch or a picnic, these zucchini muffins with goat’s cheese and tomatoes are a delicious choice. They are light, moist and packed with fresh flavours, making them ideal for using up summer zucchini.
The combination of tender, grated zucchini, creamy soft goat’s cheese and sweet, juicy tomatoes, creates muffins that are both satisfying and full of flavour. They are equally delicious served warm from the oven or enjoyed cold the next day.
How to make zucchini muffins
Zucchini adds moisture to baked goods without overpowering the flavour. For the best texture, grate the zucchini on the largest side of your box grater. Then gently squeeze out the excess liquid before adding the zucchini to the batter. This helps the muffins stay light while still remaining wonderfully soft.
Crumble the soft goat’s cheese in larger chunks to let the cheese keep its structure as it bakes.
The cherry tomatoes adds colour, sweetness and freshness to these savoury muffins. Halve the tomatoes and place them face up into the muffin batter for a beautiful finish.
For more details and all measurements, see the recipe card below.
Substitute
Feta cheese makes an excellent substitute to goat’s cheese and gives the muffins a slightly saltier finish. Make sure to adjust the added salt, based on the saltiness of your feta cheese.
Freezable
These muffins freeze well for up to three months in an airtight, freezable container. Simply thaw at room temperature and warm them briefly in the oven before serving. Or throw them straight into the picnic basket and let them thaw during your hike.
Big Batch Cooking Tips
When you are making a large batch of zucchini muffins and do not have enough muffins tins, do not worry. The batter is thick enough to holds its shape on its own. Simply place the muffin liners directly onto a baking sheet and fill them with batter. They may spread slightly during baking, but they will mostly hold their shape and bake beautifully.
Other recipes for you to enjoy
Pair these zucchini muffins with a sandwich filling (link) to make a perfect lunch plate.
Or add the muffins to your brunch table as a healthy alternative to the other goodies.
Final thoughts on zucchini muffins
These zucchini muffins with soft goat’s cheese and tomatoes are one of those recipes you will find yourself making again and again during zucchini season. They are easy to prepare, full of fresh ingredients and perfect for everything from relaxed weekend brunches to packed lunches.
Zucchini muffins
Equipment
- 1 Muffin tin
- 1 box grater
- 9 paper muffin liners
Ingredients
- 1 zucchini grated
- 50 g butter melted
- 200 ml flour
- 100 ml rolled oats
- 100 ml Greek yogurt
- ¼ tsp salt
- 1 egg
- 1 tsp baking powder
- 1 tsp bicarbonate
- 5 cherry tomatoes halved
- 75 g soft goat’s cheese no rind
Instructions
- Grate 1 zucchini on the largest side of your box grater and pat dry between two pieces of kitchen roll.
- Melt 50 g butter and let cool.
- Set the oven to 200 °C (392 °F)
- Add 200 ml flour, 100 ml rolled oats, 100 ml Greek yogurt, 1/4 tsp salt, 1 egg, 1 tsp baking powder, 1 tsp bicarbonate in a large bowl and stir with a large spoon or spatula. The batter will feel very stiff, not like a regular muffin batter.
- Divide the batter into nine large muffin liners. If you have a muffin thin, use it to help keep the shape of your muffins. The batter will reach about 2/3 of your muffin liners.
- Halve 5 cherry tomatoes and cut the 75 g soft goat’s cheese into large chunks.
- Add chunks of goat’s cheese and one half cherry tomato face up on top of the muffin batter and gently press them into the batter.
- Bake in the oven for twenty minutes. Check the middle with a cake stick that it is dry or bake for another five minute before checking again.
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