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Savory Zucchini Cheddar Muffins with Crispy Bacon

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These savory zucchini cheddar muffins with crispy bacon are moist, cheesy, and packed with smoky bacon bits, perfect for a quick and comforting breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp black pepper, freshly ground
  • 1 cup (120g) grated zucchini, squeezed dry
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil or melted butter
  • ½ cup (120ml) buttermilk (or plain yogurt thinned with a splash of milk)
  • 1 cup (110g) sharp cheddar cheese, shredded
  • 6 slices bacon, cooked until crispy, chopped into bite-sized pieces
  • 1 small clove garlic, minced (optional)

Instructions

  1. Grate 1 cup of zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove excess moisture.
  2. In a skillet over medium heat, cook 6 slices of bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cooled, chop into small, bite-sized pieces.
  3. In a large bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ½ tsp freshly ground black pepper. Add minced garlic if using.
  4. In a separate bowl, beat 2 large eggs, then mix in ⅓ cup vegetable oil or melted butter and ½ cup buttermilk. Ensure all wet ingredients are at room temperature.
  5. Pour wet ingredients into the dry mixture and stir gently until just combined. Fold in grated zucchini, shredded cheddar, and chopped bacon evenly without overmixing.
  6. Grease muffin cups or line them with paper liners. Scoop batter into each cup, filling about ⅔ full.
  7. Preheat oven to 375°F (190°C) and bake muffins for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely or serve warm.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Cook bacon separately until crispy before folding into batter. Do not overmix batter to keep muffins tender. Preheat oven fully before baking. For buttermilk substitute, mix 1 tbsp lemon juice or vinegar with ½ cup milk and let sit 5 minutes.

Nutrition

Keywords: zucchini muffins, savory muffins, cheddar muffins, bacon muffins, breakfast muffins, brunch recipe, easy muffins

Find it online: https://bitefuljoy.com/savory-zucchini-cheddar-muffins-with-crispy-bacon-easy-recipe-for-breakfast/