Moist, cheesy and full of flavor, these savory zucchini muffins are easy to make with freshly grated parmigiano and fontina for a true Italian twist. No mixer needed, just stir and bake.
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Cheesy Zucchini Muffins, the Italian Way
Instead of the usual cheddar, these savory zucchini muffins are made with freshly grated parmigiano and shredded fontina. They bake up moist and tender with a golden, cheesy top. The parmigiano adds a salty, nutty depth while the fontina melts into soft, buttery pockets, and fresh parsley brings color and freshness.
Unlike my zucchini bread or these air fryer zucchini muffins, which lean sweet, these are all savory. Think of them as zucchini parmesan muffins, perfect warm alongside soup or a salad, tucked into a lunchbox, or with a warm cup of coffee for breakfast.
The batter comes together in minutes, then a sprinkle of parmesan and parsley on top bakes into a crisp, golden crust that is my favorite part.
Cheesy Zucchini Muffins, the Italian Way
Instead of the usual cheddar, these savory zucchini muffins are made with freshly grated parmigiano and shredded fontina. They bake up moist and tender with a golden, cheesy top. The parmigiano adds a salty, nutty depth while the fontina melts into soft, buttery pockets, and fresh parsley brings a little color and freshness.
Unlike my zucchini bread or these air fryer zucchini muffins, which lean sweet, these are all savory. Think of them as zucchini parmesan muffins, the Italian way, perfect warm alongside soup or a salad, tucked into a lunchbox, or with a warm cup of coffee for breakfast.
The batter comes together in minutes, then a sprinkle of parmesan and parsley on top bakes into a crisp, golden crust that might be the best part.
Ingredient Notes
- Parmigiano: Or parmesan as most of us know it, and freshly grated is a must. The pre-grated kind in a container will not melt or flavor the muffins the same way. Pecorino works too if you like a sharper bite.
- Fontina: Fontina melts beautifully and has a mild, buttery flavor that makes these muffins special. A firm mozzarella works as a substitute, just not the fresh kind packed in water, which adds too much moisture.
- Parsley: Fresh parsley adds a little color and freshness to the batter and topping. You could also use chives or a little fresh basil.
- Sour milk: This is simply milk mixed with a little lemon juice or vinegar and left to sit for about 10 minutes. It helps keep the muffins tender. Buttermilk can be used instead.
- Oil: Use a light olive oil or vegetable oil, something mild that will not overpower the cheese.
- Egg: One large egg helps bind the batter together. Lightly beat it before adding.
- Zucchini: Grate the zucchini on the large holes of a box grater. There is no need to squeeze it dry for this recipe, since the batter uses that moisture.
- For the topping: A simple mixture of freshly grated Parmigiano and parsley adds a savory, cheesy finish before baking.
How to Make Savory Zucchini Muffins
Start by preheating the oven and preparing a 12-cup muffin tin. I like to grease and flour the pan well, or use baking spray, so the muffins release easily.Â
In a small bowl, stir together the parmigiano and parsley for the topping and set it aside.
In a large bowl, whisk together the flour, baking powder, salt and pepper. Stir in the parmigiano, fontina and parsley so the cheese is evenly coated in the dry ingredients.
Make a well in the center, then add the sour milk, oil, beaten egg and grated zucchini. Stir just until the batter comes together. It should look a little lumpy, and that is a good thing. Over mixing is what makes muffins tough.
Spoon the batter into the prepared muffin tin and sprinkle the tops with the parmigiano parsley mixture. Bake until the muffins are golden and a toothpick inserted in the center comes out clean.
Let them sit in the pan for a few minutes before moving them to a wire rack. They are especially good served warm, while the cheese is still soft.
recipe tips
- Grate your own cheese. Both the parmigiano and the fontina melt better and taste fresher than anything pre-shredded, which is coated to keep it from clumping.
- Do not squeeze the zucchini. Unlike a lot of zucchini recipes, this batter counts on that moisture, so grate it and add it straight to the bowl.
- Watch the batter’s consistency. Zucchini varies in how much moisture it holds, so if the batter looks too dry, add more sour milk one tablespoon at a time, up to 2 or 3 tablespoons.
- If you use paper liners, spray them. Cheesy batters like this one stick to plain paper liners, so give them a quick spritz of cooking spray before filling.
Muffin Sizing Options
- Jumbo muffins: In a jumbo pan, this batter can make about 6 muffins. Keep the oven at 350F and start checking around 30 to 35 minutes, since the bigger muffins need extra time for the centers to bake through.
- Mini muffins: You will get around 24 minis, and they bake much faster. Start checking at 12 to 14 minutes. These are perfect for parties or lunchboxes.
- Doubling the recipe: this recipe doubles easily for two 12-cup pans. Bake both on the middle rack if they fit side by side, or rotate the pans halfway through if they are on separate racks so they brown evenly.
These Savory Zucchini Muffins are soft, flavorful, and a delicious way to enjoy fresh zucchini any time of year. Perfect for breakfast, brunch, lunchboxes, or alongside a bowl of soup or salad, they’re easy to make and even easier to enjoy. Bake a batch ahead of time and you’ll have a satisfying homemade snack or side that’s sure to become a family favorite. Buon Appetito!
- 2â…“ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1-2 dashes black pepper
- â…” cup parmigiano freshly grated
- â…” cup shredded fontina or firm mozzarella
- 1 tablespoon finely chopped parsley
- ¾ cup sour milk*
- 6 tablespoons vegetable or light olive oil
- 1 large eggs (lightly beaten)
- 2 cups grated zucchini
*If you find the batter too dry add a bit more sour milk 2-3 tablespoons, one tablespoon at a time.
FOR THE TOPPING
- 2-3 tablespoons freshly grated parmigiano
- 1 tablespoon finely chopped parsley
FOR THE MUFFINS
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In a large bowl whisk together the flour, baking powder, salt and pepper, add the parmigiano, fontina and parsley and combine. Make a well in the middle, add the sour milk, oil, eggs and zucchini, stir just to combine (about 14-15 stirs) it will be lumpy. Don’t over mix.
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Spoon the batter into the prepared muffin tin, sprinkle with the parmigiano and parsley mixture. Bake for approximately 25-30 minutes or until a toothpick comes out clean. Leave 5-10 minutes in the pan then move to a wire rack to cool to room temperature or serve warm. Enjoy!
To Freeze: Cool completely, then freeze in a freezer safe bag or container for up to 3 months. Thaw at room temperature or warm in the oven.
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