Looking for a savory muffin recipe that perfectly captures the flavors of fall? These Cheddar Zucchini and Sweet Potato Muffins are the perfect solution! Packed with nutritious ingredients like zucchini and sweet potatoes, and infused with the sharp, rich flavor of cheddar cheese, these muffins are not only delicious but also incredibly versatile. They make an excellent addition to any brunch table, a quick snack, or even a delightful Thanksgiving appetizer. The sprinkle of extra sharp cheddar and a dash of smoked paprika on top creates a crispy golden crust that adds extra depth of flavor and texture to these wholesome muffins.

Ingredients

For the Muffins:

• 1 medium zucchini, grated
• 1 medium sweet potato, peeled and grated
• 1 ½ cups all-purpose flour (can substitute whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon smoked paprika (plus more for topping)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup sharp cheddar cheese, grated (plus more for topping)
• 2 large eggs
• ½ cup milk (can use dairy-free milk like almond or oat milk)
• ¼ cup olive oil (or melted butter)
• 2 tablespoons Greek yogurt or sour cream (optional, for added moisture)

For the Topping:

• Extra sharp cheddar cheese, grated
• Smoked paprika

Preparation

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with paper liners or grease it with a bit of oil or butter to prevent sticking.

Step 2: Prepare the Zucchini and Sweet Potato

1. Grate the zucchini and sweet potato using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This prevents the muffins from becoming too soggy.
2. Set the grated zucchini and sweet potato aside.

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, smoked paprika, garlic powder, and onion powder.
2. Stir in the grated sharp cheddar cheese, ensuring it is evenly distributed throughout the dry mixture.

Step 4: Mix the Wet Ingredients

1. In another bowl, whisk together the eggs, milk, olive oil (or melted butter), and Greek yogurt (if using) until smooth and well combined.
2. Gently fold in the grated zucchini and sweet potato until the mixture is evenly distributed.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter; it’s okay if there are a few lumps.
2. The batter should be thick but moist. If it’s too dry, add a tablespoon or two of milk to loosen it slightly.

Step 6: Fill the Muffin Tin

1. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
2. Sprinkle a bit of extra grated sharp cheddar cheese and a light dusting of smoked paprika on top of each muffin to create a crispy, golden crust during baking.

Step 7: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
2. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Cooking Notes:

• Squeezing the zucchini: It’s important to remove as much moisture as possible from the zucchini to prevent the muffins from becoming overly moist. Using a clean kitchen towel or paper towels works best for this.
• Customize your cheese: While sharp cheddar is the star of this recipe, you can experiment with other cheeses like gouda, parmesan, or gruyere for different flavor profiles.
• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins and reheat them in the oven for a few minutes when ready to eat.

Serving Suggestions:

These Cheddar Zucchini and Sweet Potato Muffins are delicious served warm, straight from the oven. They pair beautifully with soups, salads, or scrambled eggs for a complete meal. For a festive fall brunch, consider serving them with a spread of cream cheese or butter. They also make a perfect savory addition to your Thanksgiving appetizer spread, complementing dishes like roasted vegetables or hearty stews.

Tips:

• Gluten-free option: To make these muffins gluten-free, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure it contains xanthan gum or a similar binding agent to help with texture.
• Add-ins: Feel free to add some extras to the batter like chopped herbs (parsley, thyme, or chives), crumbled cooked bacon, or even sunflower seeds for an added crunch.
• Make it dairy-free: If you want to make these muffins dairy-free, substitute the cheddar with a dairy-free cheese alternative and use plant-based milk like almond, soy, or oat milk.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information (per serving):

• Calories: 190
• Protein: 6g
• Sodium: 290mg
• Carbohydrates: 20g
• Fat: 9g
• Fiber: 2g

Conclusion:

These Cheddar Zucchini and Sweet Potato Muffins are the perfect savory treat for fall brunches, snack times, or holiday appetizers. The combination of the naturally sweet and earthy sweet potatoes, tender zucchini, and rich cheddar creates a beautifully balanced flavor profile. The smoked paprika adds a subtle warmth and enhances the cheddar’s sharpness, making each bite incredibly satisfying. With their golden, crispy tops and soft, flavorful interiors, these muffins are sure to become a fall favorite in your kitchen. Serve them at your next gathering and watch them disappear in minutes!

Cheddar Zucchini and Sweet Potato Muffins

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

For the Muffins:

• 1 medium zucchini, grated
• 1 medium sweet potato, peeled and grated
• 1 ½ cups all-purpose flour (can substitute whole wheat flour for a healthier option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon smoked paprika (plus more for topping)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup sharp cheddar cheese, grated (plus more for topping)
• 2 large eggs
• ½ cup milk (can use dairy-free milk like almond or oat milk)
• ¼ cup olive oil (or melted butter)
• 2 tablespoons Greek yogurt or sour cream (optional, for added moisture)

For the Topping:

• Extra sharp cheddar cheese, grated
• Smoked paprika

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with paper liners or grease it with a bit of oil or butter to prevent sticking.

Step 2: Prepare the Zucchini and Sweet Potato

1. Grate the zucchini and sweet potato using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This prevents the muffins from becoming too soggy.
2. Set the grated zucchini and sweet potato aside.

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, smoked paprika, garlic powder, and onion powder.
2. Stir in the grated sharp cheddar cheese, ensuring it is evenly distributed throughout the dry mixture.

Step 4: Mix the Wet Ingredients

1. In another bowl, whisk together the eggs, milk, olive oil (or melted butter), and Greek yogurt (if using) until smooth and well combined.
2. Gently fold in the grated zucchini and sweet potato until the mixture is evenly distributed.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter; it’s okay if there are a few lumps.
2. The batter should be thick but moist. If it’s too dry, add a tablespoon or two of milk to loosen it slightly.

Step 6: Fill the Muffin Tin

1. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
2. Sprinkle a bit of extra grated sharp cheddar cheese and a light dusting of smoked paprika on top of each muffin to create a crispy, golden crust during baking.

Step 7: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
2. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 190
• Sodium: 290mg
• Fat: 9g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 6g