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Fluffy zucchini and goat cheese muffins

Featured in Warm bread with golden crust.

These savory muffins combine the tender texture of zucchini with the distinct flavor of goat cheese. A hint of hazelnut flour adds a delicate taste, and pumpkin seeds give a satisfying crunch on top. Cooking the zucchini before mixing it avoids excess moisture, resulting in fluffy muffins. The mix of skim milk and light cream provides a rich, soft crumb without being too heavy. These individual bites are ideal for brunches, picnics, or pairing with a salad. Their portable size also makes sharing easy anytime!
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alicia in the kitchen
Updated on Fri, 07 Mar 2025 17:39:04 GMT
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Zucchini muffins with goat cheese and pumpkin seeds | Tasteofsavor.com

Savory zucchini and goat cheese muffins offer an elegant twist on traditional savory quick breads in convenient single servings. This recipe perfectly balances the mild sweetness of fresh zucchini with tangy goat cheese and crunchy toasted pumpkin seeds.

These muffins were first developed for a family picnic and have since become a favorite snack for outdoor activities, offering both nutrition and satisfaction in each bite.

Key Ingredients

  • All-purpose flour: Use type 45 for best texture
  • Ground hazelnuts: Creates moisture and subtle nutty flavor
  • Zucchini: Choose small, firm ones for less moisture
  • Goat cheese: Semi-aged variety adds optimal flavor
  • Pumpkin seeds: Lightly toast for enhanced crunch

Preparation Steps

1. Ingredient Prep:
- Sift flour with leavening agents
- Finely grate zucchini
- Bring ingredients to room temperature
- Crumble goat cheese roughly
- Check yeast freshness
2. Batter Mixing:
- Add wet ingredients gradually
- Mix just until combined
- Fold in cheese last
- Ensure thick but pourable consistency
- Divide evenly between muffin cups
3. Baking Method:
- Preheat oven thoroughly
- Fill cups three-quarters full
- Top generously with seeds
- Watch color development
- Test with toothpick for doneness

These muffins have become a household favorite for balanced snacking. They're particularly enjoyable to make with children, especially when sprinkling the seeds on top.

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Zucchini, Goat Cheese and Pumpkin Seed Muffins Recipe | Tasteofsavor.com

Proper Measurements

The wet-to-dry ingredient ratio is key for achieving perfect texture. Experience shows that too much liquid creates dense muffins, while insufficient moisture leads to crumbly results.

Zucchini Preparation

Proper moisture control is crucial. Salt the grated zucchini in a colander to draw out excess water - this extra step significantly improves the final texture.

Cheese Selection

Fresh goat cheese can make the batter too wet, while aged varieties disappear during baking. A semi-aged goat cheese provides the ideal middle ground.

Texture Perfection

Ground hazelnuts serve as more than just flavoring - they're key to achieving the perfect tender crumb and complement the goat cheese beautifully.

These muffins represent the perfect balance of savory flavors and wholesome ingredients. They demonstrate how nutritious snacks can be deeply satisfying, whether served at brunch, packed for picnics, or enjoyed with afternoon tea.

Frequently Asked Questions

→ Can you freeze them?
Yes, they freeze well for up to two months. Let them thaw at room temperature.
→ Can I use a different cheese?
Definitely, you can swap goat cheese with feta or grated cheddar for a new flavor.
→ Is cooking the zucchini necessary?
It sure is! It prevents the muffins from being mushy by reducing excess water.
→ How should I store them?
Store them in an airtight container in the fridge for up to three days.
→ Are they good cold?
They are, but warming them up makes them taste even better!

Savory zucchini muffins

Soft savory muffins made with zucchini and goat cheese, topped with crunchy pumpkin seeds. Great for brunch or appetizers.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes
By: Alicia

Category: Breads

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 muffins)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 50g ground hazelnuts
02 180g all-purpose flour
03 Half a packet of baking powder

→ Wet Ingredients

04 5cl of light liquid cream
05 2 eggs
06 8cl skim milk

→ Topping

07 Pumpkin seeds
08 A pinch of salt and pepper
09 50g goat cheese (log style)
10 100g zucchini flesh

Instructions

Step 01

Heat up your oven to 180°C.

Step 02

In a large mixing bowl, combine the flour, hazelnut powder, baking powder, a pinch of salt, and some pepper.

Step 03

Wash and peel the zucchini, then either grate it or chop it into tiny pieces. Cook it in boiling water for 10 minutes, then drain.

Step 04

Whisk the eggs in a bowl, then add in the cream, milk, and zucchini flesh.

Step 05

Slowly pour the liquid mix into the dry mix and stir until smooth. Toss in the crumbled goat cheese.

Step 06

Scoop the batter into greased muffin tins, sprinkle pumpkin seeds on top, and bake for 30 minutes.

Step 07

Let the muffins cool, take them out of the tins, and let them sit on a rack until fully cooled.

Notes

  1. You can keep these muffins fresh for 2-3 days in an airtight container.
  2. Want them warm? Just heat for a few seconds in the microwave.

Tools You'll Need

  • Muffin tins
  • Cooling rack
  • A pot
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (hazelnuts)
  • Eggs
  • Gluten
  • Dairy products