Zucchini Feta Muffins #MuffinMonday

Finely grated zucchini and crumbled feta add flavor and moisture to these tasty zucchini feta muffins. They make an excellent breakfast or snack. 

For the last several years we have enjoyed having a young couple live next door to us. Through the pandemic, the birth of their first baby girl, winter ice storms and summer hurricanes, we have supported each other. 

We were so excited for them this summer when they found a bigger house in our same neighborhood to buy but very sad for us. We miss having them next door. 

But, in better news, we have a new neighbor! She has moved into Houston to be closer to family and we are looking forward to getting to know her. Of course, I’ve already baked her some welcome cookies, but I decided perhaps she needed some muffins as well. 

Zucchini Feta Muffins 

This recipe makes 9 regular muffins. I highly recommend buying feta in brine and crumbling it yourself. I find the already crumbled feta much drier. Plus what you don't use keeps fresh in the brine for ages.

Ingredients

1 small zucchini (approximate weight after removing seeds: 120g)

1 1/2 cups or 188g flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 teaspoon cayenne

3 tablespoons olive oil

1/2 cup or 120ml milk

1 egg

4 oz or 112g crumbled feta, divided

Method

Cut the ends off of the zucchini, then cut it in half and scoop the seeds out and discard (or compost) them. 

Grate the zucchini onto a paper towel. 

Fold the paper towel over to cover the zucchini and roll it up in a cloth towel. Wring as much juice as you can out, set aside. 

Preheat the oven to 350°F or 180°C. Line 9 holes of a 12-cup muffin pan with paper muffin cases. Or use nine silicone muffin cups on a baking tray.

Separate out a small amount of the crumbled feta for topping. 

In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt and cayenne. 

And in the grated zucchini and feta. 

Use a fork to gently mix the zucchini and feta into the flour to coat. 

In another mixing bowl, whisk together the olive oil, egg and milk. 

Pour the wet ingredients in to the dry and fold until just combined.

Divide the batter among the muffin holes and top each with a little of the reserved feta crumbles. 

Bake for 20-25 minutes or until golden and springy to the touch. 

Leave to cool on a wire rack.

Serve warm or at room temperature. Share some with a neighbor! 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the lovely muffins my blogger friends are sharing today. 

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Zucchini Feta Muffins! 

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Blueberry Cornbread Muffins #MuffinMonday

Bursting with fresh lemon flavor and juicy blueberries, these golden blueberry cornbread muffins are perfect for breakfast or snack time. 

I’ve undoubtedly mentioned this before but every day my husband gets an email from NYT Cooking with descriptions of dishes and links to the recipes online. And every day, he forwards those emails to me. Once in a blue moon, he actually mentions a recipe he thinks one of us should make. 

A couple of weeks ago, it was a version of these blueberry cornbread muffins. As Muffin Monday was coming up (end of the month sneaks up on me regularly) I was happy to oblige. I scoffed at the one commenter who said that just lemon zest was too much lemon and upped the ante by adding lemon juice as well. 

It was a good decision. In my opinion, lemons are life. You can never add too much lemon! 

Blueberry Cornbread Muffins

As mentioned above, this recipe is adapted from one on New York Times Cooking. Sadly, it's behind a firewall but I included the link so at least subscribers can access it. (Or people who have turned off Javascript for the site.)

Ingredients

Zest from 1 lemon

Juice from 1/2 lemon

< 1 cup or 240ml milk, poured into the measuring cup after the lemon juice up to the 1 cup mark (See method.)

1 cup or 155g grams fine-grain yellow cornmeal

1 cup or 125g all-purpose flour

½ cup, packed, or 100g brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup or 113g butter, melted and slightly cooled, plus more for greasing pan

1 large egg, at room temperature

2 cups or 280g fresh blueberries, plus extra for garnish

Method

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.

Zest the lemon into the dry ingredient bowl and stir. 

Use a reamer to juice the lemon into a measuring vessel. Remove any seeds and discard. Add milk up to the 1 cup or 240ml mark. Set aside.

In a medium bowl, whisk together melted butter, milk and egg until well combined. 

Add the wet ingredients to the dry ingredients and fold until just combined. 

Let the batter rest at room temperature for 10 minutes. This gives the cornmeal time to hydrate.

While the batter rests, preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing it generously with butter.

Gently fold the blueberries into the batter.

Divide the batter evenly between the muffin cups. 

Top with a few more blueberries, if desired.

Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20-25 minutes. 

Cool in the pan for 5 minutes, then remove to a wire rack to cool further. Serve warm or at room temperature. 

Enjoy! 

It’s the last Monday of the month aka Muffin Monday and the literal last day of the month. Those two days don’t often coincide! Can you believe it’s already October tomorrow? Check out the great muffin recipes my Muffin Monday friends are sharing below. 

• Banana Avocado Muffins from A Messy Kitchen
• Blueberry Cornbread Muffins from Food Lust People Love
• Caramel Apple Muffins from Jolene's Recipe Journal
• Molasses Bran Muffins with Cherries from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Blueberry Cornbread Muffins! 

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Brie and Scallion Muffins #MuffinMonday

These Brie and scallion muffins are the perfect small batch savory breakfast or snack on the go. Pour yourself a cup of tea or coffee and enjoy!

We had a family debate a few years back about what to call spring onions. In most Asian cookbooks they are called scallions. When I was growing up, my grandmothers called them green onions. In the UK they are often called salad onions. And as mentioned in the first sentence of this paragraph, spring onion is yet another name. 

All I can tell you at this point is that I love them. They add a fragrant herby-ness to recipes along with a delightful mellow onion flavor. Plus, they are a beautiful green garnish atop any dish. 

My other favorite thing about them is how they will grow again if you cut the green parts off, leaving behind the white and roots. Pop them in some water and watch how they take off! After a week or so, I use a chopstick to poke holes in a soil-filled flower pot and add the onions. You will have an endless supply all summer!

Brie and Scallion Muffins

This recipe makes a small batch of 6 muffins but is easily doubled to make 12. If you don’t have Brie, substitute Camembert or another soft cheese. 

Ingredients 

3 1/2 oz or 100g Brie

3 green onions/scallions, green part only

1 1/2 cups or 188g flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

A couple generous grinds black pepper

1/3 cup or 80ml canola or other light oil, plus more for oiling the pan

1/2 cup or 120ml buttermilk

1 egg

Method

Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin pan by lightly brushing it with oil. As you will see from the photos below, I have misplaced by 6-cup pan. Squint and pretend you don't see the three empty holes later, okay? 

Cut the Brie into small cubes, trimming the rind, if desired. I like to leave some on so tend to trim the sides so there’s only rind on the bottom and top. Set aside at least six cubes to top the muffins with before baking.

Slice your scallions/green onion tops into small pieces and set aside a little pile for garnish. 

In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt and pepper.

Add the Brie cubes to the flour mixture a few at a time, stirring between additions, so that they are coated by the flour and won’t stick back together. 

Fold in the bigger pile of scallions. 

In a smaller mixing bowl, whisk together the oil, buttermilk and egg.

Fold your wet ingredients into your dry ones. 

Divide the batter between the muffin cups and top with the reserved cubes of Brie and sliced scallions.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes then remove them to a wire rack to cool completely.

Enjoy!

It’s the very last Monday of July so that means it’s time to celebrate Muffin Monday! Check out the muffin links below:

• Banana Oatmeal Muffins from A Day in the Life on the Farm
• Brie and Scallion Muffins from Food Lust People Love
• Chocolate Almond Muffins from Karen's Kitchen Stories
• Peach and Lavender Crumb Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Brie and Scallion Muffins!

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Carrot Cake Muffins #MuffinMonday

These carrot cake muffins taste like our favorite carrot cake but are much simpler to make; the batter is whisked together with the muffin method. Pour the wet ingredients into the dry. No electric mixer necessary! 

Our younger daughter is visiting this month so since she won’t still be here when her big day rolls around, we are celebrating her birthday early. 

Her usual celebratory meal always includes a picanha (cap of the rump) roast and chicken hearts, both cooked over charcoal, black beans with smoked sausage, rice and molho which is a sort of pico de gallo.

And for dessert, she always asks for carrot cake! I’ve long wondered if I could convert our favorite carrot cake recipe to use the muffin method instead of the stand mixer. I am pleased to say, it works great.

Carrot Cake Muffins

The original cake recipe called for even more sugar to be beaten with the oil but for muffins, this amount was plenty sweet enough. This makes about 20 muffins.

Ingredients

16 oz or 450g carrots

2 cups or 250g flour

1 1/2 cups or 300g sugar

2 teaspoons baking powder

1 1/2 teaspoons baking soda

3 teaspoons cinnamon 

½ teaspoon fine sea salt

1 cup or 240ml light cooking oil (like canola or sunflower)

2 eggs, at room temperature

Method

Peel and cut the very ends off of your carrots. Cut them in small pieces. Cover them with water in a medium sized pot and cook until very fork tender.  

Drain the water off and mash them with a potato masher until there aren’t any lumps. Transfer the mashed carrots to a bowl and set aside to cool.

Preheat your oven to 350°F or 180°C and prepare your muffin pans by greasing them or lining them with paper muffin cups.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt. 

In another bowl, whisk together the mashed carrots, oil and eggs. 

Pour the wet ingredients into the dry ingredient bowl and whisk again until well combined. 

Divide the batter between the cups in your prepared muffin pans. 

Bake in the preheated oven for 20-25 minutes or until a toothpick stuck in the middle comes out clean. 

Remove to a wire rack to cool. 

Enjoy! 

It’s the last Monday of the month which means it’s Muffin Monday, time for me and my fellow bakers to share our muffin recipes. Check them out below: 

• Carrot Cake Muffins from Food Lust People Love
• Chocolate Ginger Bran Muffins from A Messy Kitchen
• Pecan Pie Muffins from Karen’s Kitchen Stories
• Ricotta Basil Muffins from Magical Ingredients
• Sourdough Doughnut Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Carrot Cake Muffins!

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Carrot Zucchini Muffins #MuffinMonday

Sweet and tender, these carrot zucchini muffins are baked with a mix of white and whole wheat flour, sweetened with honey and full of healthy vegetables!

It’s the last Monday of the month AGAIN. You’d think after this many years of participating in Muffin Monday it wouldn’t be able to sneak up on me but you would be wrong. It happens almost every month. 

To complicate matters further, I am traveling today, in anticipation of a wedding party in London this weekend. I am all aflutter, packing and planning! We can’t wait to see the happy couple and the friends and family as well. It should be a lovely weekend of celebrations and catching up. 

Carrot Zucchini Muffins

These guys didn’t rise as much as I thought they would and I’m not sure why because they were light enough, just not very big. The important thing is that they are tasty, right? This recipe was adapted from one on Cupcakes and Kale Chips.

Ingredients

1 cup or 125g all-purpose flour

1/2 cup or 60g whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup or 180g finely grated zucchini, lightly pressed to get rid of excess liquid

1/2 cup or 75g finely grated carrot

1/2 cup or 120ml honey

1 large egg

1/4 cup or 60ml canola or other light oil, plus extra for greasing the pan

Method

Preheat your oven to 350°F or 180°C and prepare a 12-cup muffin pan by oiling it or lining it with paper muffin cups.

In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda and salt.

Add the grated vegetables to the flour mixture and toss to coat. I use a fork to lightly separate any clumps.

In another mixing bowl, whisk together the egg, honey and canola oil until homogeneous. 

Add the wet ingredients to the flour mixture and fold until just combined.

Divide the batter between the muffin cups.

Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool in pan for a few minutes before removing to a cooling rack to cool completely before storing in an airtight container. 

Or serve them warm! Everybody loves warm muffins.

Enjoy! 

As I mentioned above, it’s time for Muffin Monday! Check out the muffins my baker friends are sharing with us today: 

• Carrot Zucchini Muffins from Food Lust People Love
• Cheese and Chive Muffins from A Day in the Life on the Farm
• Coconut Lime Sourdough Muffins from A Messy Kitchen
• Ham and Cheese Rye Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Carrot Zucchini Muffins! 

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