Tomato, feta and zucchini muffins are a savory take on the baked good that is a fantastic way to use up all the fresh summer veggies. Loaded with corn, cheese, tomatoes and squash, these muffins are perfect any time of day!
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My garden is absolutely overflowing right now!
I have so many veggies, I almost don’t know what to do with them all.
Especially the zucchini.
Every year, I find myself scrambling to use it all up in casseroles or sweet breads.
This year, I thought why not do something different and make a savory zucchini based muffin?
It’s a fantastic way to sneak veggies into everyone and they are yummy for breakfast, lunch or dinner.
To make these savory veggie muffins, you’ll need:
- Milk– Use any kind, but I specifically used skim in this.
- Eggs– Let them come to room temperature.
- Mustard– Go for stoneground mustard.
- Seasoning– Salt, pepper and fresh thyme.
- Flour– All purpose flour is best.
- Baking powder– For leavening.
- Zucchini– Shred the zucchini and them press it between thick layers of paper towels to remove extra moisture. Don’t skip this!
- Corn kernels– Can be fresh off the cooked cob, drained canned corn or thawed frozen corn.
- Tomatoes– Chopped roma tomatoes with the seeds and liquid pulp removed.
- Cheese– You’ll need feta and shredded pecorino romano.
How to Drain Zucchini
Almost anytime you bake with zucchini, you’ll need to drain it.
Zucchini has tons of excess moisture and in this recipe, if you don’t drain it, it will turn your muffins into a soggy mess.
I like to grate the zucchini and spread the grated zucchini out over a layer of paper of towels.
You can sprinkle a little salt over this layer if you want to help draw out more moisture.
Then, cover the zucchini with another lay of paper towels and give it a good squeeze.
Keep pressing it to remove more liquid.
How to Make
To make these savory zucchini muffins, start by adding the milk, eggs, mustard, thyme, and romano cheese to a medium sized mixing bowl.
Whisk this together on low speed using a hand mixer until the mixture is evenly combined and frothy.
Then, use a fork to whisk together the flour, baking powder, salt, and pepper in a large mixing bowl.
Add the zucchini, corn and most of the tomatoes, to the flour mixture gently tossing to until evenly mixed.
Pour the wet mixture into the bowl of combined dry ingredients. Using a spatula, stir just until combined.
Fold in a 1/2 cup of the feta cheese.
Generously spray a muffin tin with non stick cooking spray to coat the wells. Spoon the batter in the prepared pan.
Top each with a couple pieces of tomato and feta, then bake the muffins at 400° until all the muffins are puffed up and golden brown on top.
Remove the muffins from the oven, and allow them to rest for a full 5 minutes.
Run a butter knife around the edges of each to release them from the pan and then transfer them to a wire rack to finish cooling.
Serve the muffins as is, or with softened butter, and enjoy!
These muffins will keep for about two days in an air tight container on your counter.
Can I freeze zucchini muffins?
Yes, you can freeze these! If you want to freeze them, let them cool as directed and then put them in a ziplocking bag. They should keep for 2-3 months.
To thaw, let them sit on the counter to come to room temperature.
I highly suggest toasting them or warming them in the oven after thawing for best flavor.
Tips and Tricks
- Make sure you press all of the excess moisture out of the shredded zucchini before using. It’s a vegetable that contains A LOT of excess moisture. If you don’t drain it, the muffins will be soggy.
- All ovens can vary and these are a much denser muffin than their sweet counterparts so I highly recommend doing a toothpick test to make sure these are cooked through before removing them from the oven to cool.
- These zucchini muffins are a great option for breakfast/brunch, as a savory bread for dinner, or even just as a nice snack.
- Feel free to up the herbs and add chives or even some chopped fresh rosemary as well.
Other Zucchini Recipes You’ll Love
These tomato, feta and zucchini muffins are a savory change of pace to sweeter muffins. Make them to use up some of that garden fresh zucchini and enjoy!
Looking for other zucchini recipes? Try these:
- Cheesy Zucchini Rice
- Chocolate Chip Zucchini Bread
- Baked Gnocchi with Zucchini & Tomatoes
- Sausage & Zucchini Casserole
- Hibachi Style Zucchini & Onions
- Zucchini Fritters with Dipping Sauce
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Tomato Feta & Zucchini Muffins
- 1/2 cup skim milk
- 2 large eggs
- 2 tsp stone ground mustard
- 2 tbsp fresh chopped thyme
- 3/4 cup shredded pecorino romano cheese
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- freshly ground black pepper
- 1 cup shredded zucchini pressed between thick layers of paper towels to remove excess moisture
- 1/2 cup corn kernels
- 2 cups chopped roma tomatoes seeds & liquid pulp removed
- 3/4 cup crumbled feta cheese
- Add the milk, eggs, mustard, thyme, and romano cheese to a medium sized mixing bowl. Using a hand mixer, whisk together on low speed until evenly combined & frothy.
- To a large mixing bowl add the flour, baking powder, salt, and pepper. Using a fork, whisk them together until evenly combined. Set aside.
- Add the zucchini & corn to the bowl, gently tossing to until evenly mixed.
- Reserve a few tomato pieces, for topping the muffins, and add the rest to the mixing bowl. Stir gently to evenly combine and coat in the flour mixture.
- Pour the wet mixture into the bowl of combined dry ingredients. Using a spatula, stir just until combined. Fold in a 1/2 cup of the feta cheese, but don't overmix.
- Generously spray a muffin tin with non stick cooking spray to coat the wells. Spoon the batter in the prepared pan.
- Top each with a couple pieces of tomato and feta, then bake the muffins at 400° for 20-22 minutes, or until all the muffins are puffed up and golden brown on top.
- Remove the muffins from the oven, and allow them to rest for a full 5 minutes.
- Run a butter knife around the edges of each to release them from the pan and then transfer them to a wire rack to finish cooling.
- Serve the muffins as is, or with softened butter, and enjoy!
recipe adapted from Oats & Sesame
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.