Our zucchini muffins with ham and cheese are a delicious savoury snack or lunch box treat... plus they're 100% kid-approved and super easy to make!
When it comes to savoury muffins, it doesn't get any better than these classic ham, cheese and zucchini muffins! Whether they're filling up hungry kids lunch boxes, being dipped into a bowl of healthy soup, or simply being served as a yummy savoury snack... these are the muffins you need in your life!
Basic Zucchini Muffin Recipe
Zucchini muffins make the perfect lunchbox alternative to a sandwich, a yummy side to a bowl of soup or an easy savoury afternoon snack.
Our zucchini muffins are made from basic budget-friendly ingredients:
- self-raising flour - or make your own using 2 teaspoons baking powder sifted through every 1 cup of plain flour
- cheese - grated tasty or cheddar cheese
- zucchini - I recommend using 2 medium-sized zucchinis which are approximately 200g each (so 400g total)
- ham - any sliced or shaved ham from the deli can be used. Alternatively you can use cooked bacon pieces
- buttermilk - I highly recommend using buttermilk for savoury muffins as they keep them deliciously moist and fluffy. If you don't have any buttermilk, you can make your own by mixing 1 tbs white vinegar or lemon juice through room temperature full fat milk. The milk will almost immediately start to curdle when stirred which is when it's ready to use. Alternatively you can use plain full fat milk in place of buttermilk
- eggs
- vegetable oil
- salt and pepper - to season
* Scroll to the recipe card at the bottom for ingredient quantities.
One Bowl Zucchini Muffins
You're going to LOVE our easy zucchini muffins... and here's why:
- you don't need any fancy equipment - just a bowl and whisk will do!
- it costs just a couple of dollars to make a whole batch of 12 large muffins
- in less than 30 minutes, you'll have a batch of muffins ready!
.... but most of all, they're just SO easy to make in just 3 simple steps (scroll to the recipe card at the bottom for the detailed method):
Whisk
Whisk the buttermilk, oil and eggs together.
Fold
Fold through the self-raising flour, zucchini, ham, cheese, salt and pepper.
Bake
Bake the muffins for 15 minutes or until lightly golden and cooked through.
Tips For Making Zucchini Muffins
Zucchini muffins are so easy to make... but I've got a few cheeky tips for getting them just right!
MY NUMBER ONE TIP
- Squeeze ALL of the liquid from the grated zucchini - this is my absolute number 1 tip and if you don't follow it, your muffins will be too liquidy, moist and squishy! We want light and fluffy... not wet! To drain the liquid, place the grated zucchini into a fine strainer and press down firmly with paper towel. Continue to do so until virtually all of the liquid has been soaked up.
OTHER HANDY TIPS
- Use buttermilk - if you don't have buttermilk, you can make your own by mixing 1 tbs white vinegar or lemon juice through room temperature full fat milk. The milk will almost immediately start to curdle when stirred which is when it's ready to use. Alternatively you can use plain full fat milk in place of buttermilk.
- Use room temperature ingredients - for the best muffins, make sure all of your ingredients are at room temperature before using.
- Don't over-mix the ingredients - over-mixed muffins will be dense and tough. Once you've added the dry ingredients, it's important just to very gently fold the mixture through.
- Add rice to the bottom of the muffin tin holes - this stops the paper cases from getting greasy.
- Ham alternatives - you can replace the deli ham with cooked bacon pieces. Alternatively, you can completely omit the ham for a vegetarian option.
How To Store/Freeze Savoury Muffins
Zucchini muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
More Savoury Muffins, Scrolls and Slice Recipes
If you need some more savoury recipes in your life, then check out these ones (they're my absolute favourites!):
Healthy vegetable savoury muffins make a deliciously healthy snack for kids and toddlers. With a moist quiche-like texture, these muffins are great for lunchboxes or served with soup.
Zucchini Slice Recipe
Our quick and easy Zucchini Slice recipe takes just 10 minutes to prepare and is a classic family favourite. This freezer-friendly recipe is perfect for lunch boxes or an easy family dinner.
Ham and Cheese Scrolls Recipe
Kid-approved Ham and Cheese Scrolls that will be ready to eat in just 30 minutes and are made from 6 basic ingredients.
Savoury Muffins Recipe - Cheesy Ham & Corn Recipe
A super easy savoury muffins recipe made with ham, corn, cheese and chives... perfect for lunch boxes, as a side to a bowl of soup, or on their own, warm and buttered!
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Ham & Zucchini Muffins
Our zucchini muffins with ham and cheese are a delicious savoury snack or lunch box treat... plus they're 100% kid-approved and super easy to make!
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Servings: 12 serves
Calories: 203kcal
Ingredients
- 2 cups (300g) self raising flour see notes
- 1 cup (80g) grated cheese
- 2 medium (400g) zucchinis grated and excess liquid drained
- 125 g chopped ham or bacon
- ¾ cup (185g) buttermilk see notes
- 2 eggs
- ¼ cup (65g) vegetable oil
- sea salt and pepper to season
Instructions
Conventional Method
- Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 180 degrees (160 degrees if using fan forced).
- Whisk together the buttermilk, oil and eggs in a bowl and set aside.
- Sift the self raising flour into a large bowl. Add the grated cheese, ham, grated zucchini, sea salt and pepper. Mix to combine.
- Pour the buttermilk mixture over the top of the flour mix and gently fold through.
- Divide the mixture equally between the muffin cases (filling to ⅔ full).
- Bake in the oven for approximately 15 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
- Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.
Thermomix Method
- Grease and line a standard 12 hole muffin tray with paper muffin cases. Preheat oven to 180 degrees celsius (160 degrees celsius if using fan forced).
- Grate the cheese on Speed 6 for 10 seconds. Set aside.
- Grate the zucchini on Speed 6 for 5 seconds (or until finely grated) - remove and squeeze out all of the excess liquid. Place back into the Thermomix.
- Add all remaining ingredients (including the cheese) and mix for 20 seconds, Speed 3, Reverse. Scrape down the sides of the bowl and mix for a further 20 seconds on Speed 3, Reverse.
- Divide the mixture equally between the muffin cases (filling to ⅔ full).
- Bake in the oven for approximately 15 minutes or until cooked through (when tested with a skewer there should be just a few moist crumbs).
- Leave the muffins in the pan to cool for 5 minutes, before placing onto a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
Self-raising flour – or make your own using 2 teaspoons baking powder sifted through every 1 cup of plain flour
Cheese – grated tasty or cheddar cheese is fine
Zucchini – I recommend using 2 medium-sized zucchinis which are approximately 200g each
Ham – any sliced or shaved ham from the deli can be used. Alternatively you can use cooked bacon pieces
Buttermilk – I highly recommend using buttermilk for savoury muffins as they keep them deliciously moist and fluffy. If you don’t have any buttermilk, you can make your own by mixing 1 tbs white vinegar or lemon juice through room temperature full fat milk. The milk will almost immediately start to curdle when stirred which is when it’s ready to use. Alternatively you can use plain full fat milk in place of buttermilk.
Squeeze ALL of the liquid from the grated zucchini – this is my absolute number 1 tip and if you don’t follow it, your muffins will be too liquidy, moist and squishy! We want light and fluffy… not wet! To drain the liquid, place the grated zucchini into a fine strainer and press down firmly with paper towel. Continue to do so until virtually all of the liquid has been soaked up.
Use room temperature ingredients – for the best muffins, make sure all of your ingredients are at room temperature before using.
Don’t over-mix the ingredients – over-mixed muffins will be dense and tough. Once you’ve added the dry ingredients, it’s important just to very gently fold the mixture through.
Add rice to the bottom of the muffin tin holes – this stops the paper cases from getting greasy.
Storing & freezing - zucchini muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
Nutrition
Calories: 203kcal | Carbohydrates: 17g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 211mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 5.9mg | Calcium: 98mg | Iron: 0.6mg
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Natalie says
Thank you for this recipe, Can I use gluten free flour?
Lucy says
Hi Natalie, yes you could! You may like to add a little xantham gum if doing so!