Savory Zucchini & Goat Cheese Muffins: A Delicious Breakfast Recipe

Are you searching for a nutritious and flavorful breakfast option that’s a little outside the box? Look no further than these Savory Zucchini & Goat Cheese Muffins! Packed with wholesome ingredients and bursting with tangy goat cheese and fresh zucchini, these muffins are a perfect way to switch up your morning routine. Whether you’re meal prepping for the week or looking for a quick grab-and-go breakfast, this easy-to-follow recipe will quickly become a favorite in your kitchen.

Why You’ll Love Savory Zucchini & Goat Cheese Muffins

These savory breakfast muffins offer a delightful twist on the usual sweet varieties. Zucchini adds moisture and a subtle earthiness, while crumbled goat cheese provides tang and creaminess. Best of all, they’re easy to make, portable, and can be enjoyed warm or at room temperature.

Key Benefits:

• High in protein and veggies
• Low in sugar compared to sweet muffins
• Perfect for meal prep and busy mornings
• Freezer-friendly

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Ingredients Needed

To make these savory muffins, you’ll need:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• ½ cup whole wheat flour (or use all-purpose for lighter texture)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp dried thyme or Italian herbs (optional for added flavor)
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• ¼ cup olive oil or melted butter
• 3 oz goat cheese, crumbled
• ¼ cup grated parmesan cheese
• 2 tbsp chopped chives or scallions (optional)

Step-by-Step Recipe

1. Prep the Zucchini:

Grate the zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents soggy muffins!

2. Mix Dry Ingredients:

In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, pepper, and herbs if using.

3. Combine Wet Ingredients:

In another bowl, beat the eggs. Add milk and olive oil, mixing until well combined.

4. Make the Batter:

Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Add grated zucchini, crumbled goat cheese, parmesan, and chives. Mix lightly do not over-mix.

5. Fill Muffin Tin:

Line a 12-cup muffin tin with liners or grease well. Divide the batter evenly among the cups.

6. Bake:

Place in a preheated oven at 350°F (175°C) and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

7. Cool & Enjoy:

Let muffins cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.

Serving & Storage Tips

• For Breakfast: Pair with fresh fruit or a boiled egg for a complete meal.
• For On-the-Go: Wrap cooled muffins and store in an airtight container. They last up to 3 days at room temperature or up to 1 week in the fridge.
• Freezer Friendly: Freeze baked and cooled muffins for up to 3 months. Reheat in the microwave or oven as needed.

Customization Ideas

• Add chopped sun-dried tomatoes for extra tang.
• Use feta instead of goat cheese for a new twist.
• Experiment with fresh herbs like basil or parsley.
• Stir in a handful of spinach or kale for added greens.

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Conclusion

These Savory Zucchini & Goat Cheese Muffins are a delicious and nutritious way to start your day. With their moist texture, savory flavors, and convenience, they’re perfect for busy mornings or weekend brunches. Try this recipe for your next breakfast and enjoy a wholesome muffin that’s sure to satisfy!