Description
Zucchini and Cheddar Muffins with Chive Butter are savory muffins that are baked to perfection, featuring a mix of grated zucchini, sharp cheddar cheese, and fresh chives. The muffins are moist and flavorful, thanks to the combination of buttermilk and melted butter in the batter. The addition of chive butter enhances the muffins with a creamy, herby finish that takes these muffins to the next level. They can be served as a snack, breakfast, or a side dish for lunch and dinner.
Ingredients
For the Muffins:
-
2 cups all-purpose flour: The base of your muffin, giving it structure and softness.
-
1 tbsp baking powder: A leavening agent that helps the muffins rise.
-
½ tsp salt: Enhances the overall flavor of the muffin.
-
½ tsp garlic powder: Adds a subtle yet savory garlic flavor that complements the zucchini and cheese.
-
½ cup unsalted butter, melted: Adds richness and moisture to the muffins.
-
¾ cup buttermilk: Provides a slight tang and helps make the muffins soft and tender.
-
2 eggs: Act as binders and add moisture to the batter.
-
1 ½ cups grated zucchini: Adds moisture and a fresh, mild flavor. Be sure to squeeze out excess moisture to prevent a soggy muffin.
-
1 cup shredded sharp cheddar cheese: The key ingredient that adds a bold, tangy flavor to the muffins.
-
2 tbsp chopped chives: Adds a fresh, oniony flavor that pairs beautifully with the cheese and zucchini.
For the Chive Butter:
-
½ cup unsalted butter, softened: The base for the chive butter, making it rich and creamy.
-
2 tbsp finely chopped chives: The primary flavoring for the butter, giving it a fresh and herbaceous taste.
-
½ tsp salt: To balance the flavors and enhance the butter’s taste.
-
¼ tsp black pepper: Adds a mild heat and depth to the butter.
Instructions
Preheat your oven to 200°C (400°F). Line a muffin tin with paper liners, or grease the tin to ensure your muffins don’t stick.
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. This will ensure that all dry ingredients are evenly distributed before incorporating them into the wet ingredients.
In a separate bowl, whisk the melted butter, buttermilk, and eggs together. Make sure the butter is not too hot when combining it with the wet ingredients to avoid cooking the eggs.
Gradually add the wet ingredients to the dry ingredients. Mix gently, being careful not to overmix. Once the mixture is almost combined, fold in the grated zucchini, shredded cheddar cheese, and chopped chives. The zucchini should be well-drained to avoid excess moisture in the muffins.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the chive butter. In a small bowl, mix the softened butter with the chopped chives, salt, and pepper until fully combined. Set aside.
Once the muffins have finished baking, remove them from the oven and let them cool slightly before serving. Spread a generous amount of the freshly made chive butter on each muffin and enjoy the savory goodness.
Notes
These savory zucchini and cheddar muffins are perfect for brunch, lunchboxes, or as a side with soups and salads. The chive butter adds a deliciously creamy, herby touch—feel free to experiment with other fresh herbs like dill or parsley. Store leftovers in an airtight container and gently warm them before serving for the best flavor!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: Zucchini and Cheddar Muffins with Chive Butter Recipe