Mini Zucchini Egg Muffins

Let me tell you, mornings in our house can be a whirlwind. Between getting everyone ready for school and work, breakfast often ends up being a rushed affair. That’s why discovering these Mini Zucchini Egg Muffins was a game-changer. Honestly, they’ve become a weekly staple! My kids, who are usually picky eaters when it comes to vegetables, gobble these down without a second thought. The subtle sweetness of the zucchini, combined with the savory egg and cheese, is just irresistible. And the best part? They are incredibly easy to make ahead of time, making busy mornings so much smoother. Whether it’s a quick breakfast, a healthy snack, or even a light lunchbox addition, these mini muffins are versatile, delicious, and packed with goodness. Trust me, once you try them, you’ll wonder how you ever lived without them!

Ingredients

Here’s everything you’ll need to whip up a batch of these delightful Mini Zucchini Egg Muffins. We’ve kept the ingredients simple and wholesome, focusing on fresh flavors and nutritional value.

• 6 large eggs: These form the base of our muffins, providing protein and structure. Use fresh, good quality eggs for the best flavor and texture.
• 1 medium zucchini (about 6-8 inches long), grated: Zucchini adds moisture, subtle sweetness, and a boost of nutrients. Grating it finely ensures it cooks through evenly and blends seamlessly into the muffins.
• 1/2 cup shredded cheddar cheese: Cheddar cheese brings a savory, slightly sharp flavor that complements the zucchini and eggs. You can use pre-shredded cheese for convenience or shred your own for potentially better melting.
• 1/4 cup milk (any kind): Milk adds moisture and helps to create a softer texture in the muffins. You can use dairy milk, almond milk, oat milk, or any other milk alternative you prefer.
• 1/4 cup all-purpose flour (or gluten-free blend): Flour provides structure and helps bind the ingredients together. For a gluten-free version, use a good quality gluten-free all-purpose blend.
• 1/4 teaspoon garlic powder: Garlic powder adds a subtle savory depth of flavor that enhances the overall taste of the muffins.
• 1/4 teaspoon onion powder: Onion powder complements the garlic powder and adds another layer of savory flavor.
• 1/4 teaspoon salt: Salt enhances the flavors of all the ingredients and balances the sweetness of the zucchini.
• 1/8 teaspoon black pepper: Black pepper adds a touch of spice and depth of flavor.
• Optional additions: Feel free to customize with ingredients like diced ham, cooked bacon, chopped bell peppers, spinach, or herbs like chives or dill (amounts will vary based on preference).

Instructions

Follow these simple step-by-step instructions to create perfect Mini Zucchini Egg Muffins every time. The process is straightforward and quick, making it ideal for busy cooks.

1. Preheat your oven and prepare your muffin tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin with cooking spray or line with mini muffin liners. This will prevent the muffins from sticking and make for easy removal.
2. Grate the zucchini: Wash the zucchini and trim off the ends. Using a box grater, grate the zucchini. There’s no need to peel it. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is crucial to prevent the muffins from becoming soggy.
3. Whisk the eggs and milk: In a large mixing bowl, whisk together the eggs and milk until they are well combined and slightly frothy. This ensures a smooth and even texture for your muffins.
4. Add dry ingredients and seasonings: To the egg mixture, add the flour, garlic powder, onion powder, salt, and black pepper. Whisk again until everything is just combined and there are no lumps of flour. Be careful not to overmix.
5. Stir in zucchini and cheese: Gently fold in the squeezed zucchini and shredded cheddar cheese into the egg mixture. Distribute the zucchini and cheese evenly throughout the batter.
6. Fill the muffin tin: Using a spoon or a small cookie scoop, divide the batter evenly among the prepared mini muffin cups, filling each cup about three-quarters full. This allows space for the muffins to rise slightly during baking.
7. Bake until set and golden: Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden brown on top. A toothpick inserted into the center of a muffin should come out clean when they are done.
8. Cool slightly and serve: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before gently removing them to a wire rack to cool slightly more or serve warm. If using muffin liners, you can remove them easily once slightly cooled.

Nutrition Facts

These Mini Zucchini Egg Muffins are not only delicious but also packed with nutrients. Here’s a snapshot of the nutritional benefits you can expect per serving (approximately 1 muffin), based on the recipe as written, and estimations can vary depending on ingredient brands and specific measurements.

• Calories: Approximately 70-80 calories per muffin: These muffins are relatively low in calories, making them a great choice for a light breakfast or snack. They provide sustained energy without being overly heavy.
• Protein: Approximately 5-6 grams per muffin: Eggs are an excellent source of high-quality protein, which is essential for building and repairing tissues, as well as keeping you feeling full and satisfied.
• Fat: Approximately 4-5 grams per muffin: The fat content primarily comes from the egg yolks and cheese, providing healthy fats that are important for hormone production and nutrient absorption.
• Carbohydrates: Approximately 2-3 grams per muffin: These muffins are relatively low in carbohydrates, making them a good option for those watching their carb intake. The carbs mainly come from the zucchini, flour, and milk.
• Vitamins and Minerals: Good source of Vitamin K and Riboflavin: Zucchini is a good source of Vitamin K, important for blood clotting and bone health, and eggs are rich in Riboflavin (Vitamin B2), essential for energy production and cell function. They also contain smaller amounts of other vitamins and minerals like Vitamin A, Vitamin B12, and Selenium.

Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time

One of the best things about these Mini Zucchini Egg Muffins is how quickly they come together. From start to finish, you’re looking at a minimal time investment for a batch of healthy and delicious muffins.

• Prep Time: 15 minutes: This includes grating the zucchini, squeezing out the excess moisture, whisking the ingredients, and mixing everything together. The simple ingredient list and straightforward steps make the preparation process incredibly efficient.
• Cook Time: 15-20 minutes: The baking time is relatively short, allowing for a quick turnaround. Keep an eye on them towards the end to ensure they don’t overbake.
• Total Time: Approximately 30-35 minutes: In just about half an hour, you can have a batch of fresh, homemade Mini Zucchini Egg Muffins ready to enjoy. This makes them perfect for weekend meal prep or even a quick weekday breakfast project.

How to Serve

These versatile Mini Zucchini Egg Muffins can be enjoyed in so many ways! Their mild flavor profile makes them a fantastic addition to various meals and snacks.

Here are some delicious serving suggestions:

• Breakfast on the Go: Grab a couple of muffins for a quick and nutritious breakfast as you head out the door. They are perfectly portable and require no utensils.
• Brunch Spread Staple: Add these muffins to your brunch table alongside other breakfast favorites like fruit salad, yogurt parfaits, and coffee. Their savory flavor provides a nice balance to sweeter brunch dishes.
• Healthy Snack: Keep a batch of muffins on hand for a healthy and satisfying snack between meals. They are much better than processed snacks and provide sustained energy.
• Lunchbox Treat: Pack a couple of muffins in your or your child’s lunchbox for a wholesome and enjoyable midday meal addition. They are kid-friendly and a great way to sneak in some vegetables.
• Appetizer for Gatherings: Serve these mini muffins as a simple and flavorful appetizer at parties or potlucks. They are easy to eat and appeal to a wide range of tastes.
• Pair with Soup or Salad: Enjoy a muffin or two alongside a bowl of warm soup or a fresh salad for a light and balanced lunch or dinner.
• Topping Ideas:
  • Plain: They are delicious as is!
  • A dollop of Greek yogurt or sour cream: Adds a creamy tanginess.
  • Fresh herbs like chives or dill: Enhances the savory flavor.
  • Hot sauce or salsa: For those who like a little spice.
  • Avocado slices: Adds healthy fats and creaminess.

Additional Tips for Perfect Mini Zucchini Egg Muffins

Want to take your Mini Zucchini Egg Muffins to the next level? Here are eight helpful tips to ensure baking success and explore variations:

1. Don’t skip squeezing the zucchini: This is the most crucial step! Excess moisture from the zucchini will make your muffins soggy and dense. Squeeze it really well using a clean kitchen towel or paper towels until you remove as much water as possible.
2. Customize your cheese: While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack, mozzarella, Gruyere, or even a sprinkle of Parmesan on top before baking. Each cheese will bring a slightly different flavor profile.
3. Add extra vegetables: Get creative and boost the nutritional value by adding other finely diced vegetables like bell peppers (red, yellow, or green), onions, carrots, spinach, or mushrooms. Just make sure to dice them small and sauté them lightly if they are particularly watery before adding to the batter.
4. Spice it up: For a spicier kick, add a pinch of red pepper flakes, a dash of hot sauce, or a finely chopped jalapeño to the batter. This is a great way to customize them for adult palates.
5. Make them ahead and freeze: These muffins are perfect for meal prep. Once cooled completely, store them in an airtight container in the refrigerator for up to 3-4 days or freeze them for up to 2-3 months. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat from frozen in the microwave or oven until warmed through.
6. Use different flours: For a slightly nuttier flavor, try using whole wheat flour or a combination of all-purpose and whole wheat flour. For gluten-free options, ensure you use a well-balanced gluten-free all-purpose blend that works well for baking.
7. Don’t overmix the batter: Overmixing can lead to tough muffins. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay. Gently fold in the zucchini and cheese.
8. Check for doneness properly: Oven temperatures can vary, so it’s best to check for doneness using a toothpick. Insert a toothpick into the center of a muffin – if it comes out clean, the muffins are ready. Avoid overbaking, as they can become dry.

Frequently Asked Questions (FAQ)

Got questions about making Mini Zucchini Egg Muffins? We’ve got answers! Here are some frequently asked questions to help you bake with confidence.

Q1: Can I make these muffins dairy-free?
A: Yes, absolutely! Simply substitute the cheddar cheese with a dairy-free shredded cheese alternative. Ensure your milk is also dairy-free – almond milk, oat milk, soy milk, or coconut milk all work well.

Q2: Can I make these muffins gluten-free?
A: Yes, you can easily make these gluten-free by using a gluten-free all-purpose flour blend. Look for a blend that is designed for baking and contains a mix of flours and starches for the best texture.

Q3: Can I use yellow squash instead of zucchini?
A: Yes, yellow squash can be used as a substitute for zucchini in this recipe. It has a similar texture and mild flavor. Just ensure you grate it and squeeze out the excess moisture just as you would with zucchini.

Q4: Can I add meat to these muffins?
A: Definitely! Cooked and crumbled bacon, diced ham, or cooked sausage are all great additions. Add about 1/2 cup of cooked meat to the batter along with the zucchini and cheese.

Q5: How do I prevent the muffins from sticking to the muffin tin?
A: Greasing the muffin tin thoroughly with cooking spray or using mini muffin liners are both effective ways to prevent sticking. Make sure to grease every nook and cranny of the muffin cups if not using liners.

Q6: Can I make these muffins ahead of time?
A: Yes, these muffins are perfect for making ahead! They can be stored in the refrigerator for 3-4 days or frozen for longer storage. This makes them ideal for meal prep and busy schedules.

Q7: My muffins are soggy in the middle, what did I do wrong?
A: Soggy muffins are usually caused by excess moisture from the zucchini. Ensure you squeeze out as much moisture as possible from the grated zucchini before adding it to the batter. Also, make sure your oven temperature is accurate and that you bake them for the full recommended time.

Q8: Can I double or triple this recipe?
A: Yes, this recipe can easily be doubled or tripled to make a larger batch. Simply multiply all the ingredients by the desired factor and use larger or multiple muffin tins as needed. Baking time may need to be slightly increased for larger batches, so check for doneness with a toothpick.

These Mini Zucchini Egg Muffins are truly a versatile and delicious recipe that you’ll find yourself turning to again and again. Enjoy the ease of preparation, the healthy ingredients, and the incredible taste – perfect for any time of day!