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Fluffy Zucchini and Goat Cheese Muffins

Featured in Fresh bread hot from the oven.

These savory muffins offer the moistness of zucchini combined with the iconic taste of goat cheese. A sprinkle of ground hazelnuts adds a delicate crunch and subtle flavor, while pumpkin seeds create a delightful topping. Pre-cooking the zucchini keeps them light and fluffy by preventing excess moisture. Using skim milk and light cream makes them tender without being heavy. These individual-sized treats are ideal for brunches, picnics, or as a salad side. Their compact size makes them easy to carry and share.
Maria from tastyhush
Last updated Fri, 07 Mar 2025 17:36:24 GMT
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Zucchini and Goat Cheese Muffins with Pumpkin Seeds Save Recipe
Zucchini and Goat Cheese Muffins with Pumpkin Seeds | Tastyhush.com

Savory zucchini and goat cheese muffins offer an elegant twist on traditional savory quick breads in convenient single-serving portions. This recipe masterfully combines tender zucchini, tangy goat cheese, and crunchy pumpkin seeds into perfectly balanced bites.

These muffins were first developed for family picnics but quickly became a hiking day favorite, offering both nutrition and satisfaction in a portable package.

Key Ingredients

  • Flour: Type 45 for optimal lightness
  • Ground hazelnuts: Adds moisture and nutty flavor
  • Zucchini: Choose small, firm ones
  • Goat cheese: Semi-aged for best flavor
  • Pumpkin seeds: Lightly toasted for crunch

Detailed Steps

1. Ingredient Preparation:
- Sift flour with leavening
- Finely grate zucchini
- Ensure ingredients are room temperature
- Crumble goat cheese roughly
- Check leavening freshness
2. Batter Mixing:
- Add wet ingredients gradually
- Mix just until combined
- Fold in cheese last
- Check for thick but pourable consistency
- Distribute evenly in tins
3. Baking Process:
- Preheat oven properly
- Fill molds 3/4 full
- Top with seeds generously
- Watch for golden color
- Test with knife for doneness

These muffins have become our go-to option for balanced snacks. They're especially fun to make with children, who enjoy sprinkling the seeds on top.

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

Proper Measurements

The wet-to-dry ingredient ratio is crucial for proper texture. Too much moisture creates dense muffins, while too little produces crumbly ones.

Zucchini Preparation

Proper moisture control is key. Salt the grated zucchini and drain in a colander - this extra step ensures perfect texture.

Cheese Selection

The ideal goat cheese should be semi-aged - fresh is too wet, while fully aged loses flavor during baking.

Texture Secrets

Ground hazelnuts serve dual purposes - creating tender crumb while adding subtle nutty undertones that complement the cheese.

These muffins perfectly balance savory flavors and wholesome ingredients. They demonstrate how nutritious snacks can be delicious, versatile enough for brunches, picnics, or coffee breaks.

Recipe Tips

→ Can you freeze them?
Absolutely! They’ll stay good in the freezer for about 2 months. Just thaw them at room temperature.
→ What can I use instead of goat cheese?
You can swap it out for feta or shredded cheddar for a different twist.
→ Is it necessary to cook the zucchini first?
Yes, it helps keep the muffins from getting soggy.
→ What’s the best way to store them?
Keep them in an airtight container in the fridge for up to 3 days.
→ Are they good cold?
They are, but they taste even better when slightly warmed.

Zucchini and Goat Cheese Muffins

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

Prep Time
25 Minutes
Cooking Time
30 Minutes
Total Time
55 Minutes
By: Maria

Category: Breads

Skill Level: Medium

Style: French

Makes: 6 Serves (6 muffins)

Diet Type: Veggie

Ingredients

→ Dry Ingredients

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

→ Wet Ingredients

04 Two eggs
05 80ml of skimmed milk
06 50ml of light liquid cream

→ Toppings

07 100g of zucchini pulp
08 50g of goat cheese log
09 Pumpkin seeds
10 Salt and pepper

Let's Cook

Step 01

Turn on your oven and preheat it to 180°C.

Step 02

In a bowl, stir the flour with the hazelnut powder, baking powder, salt, and pepper.

Step 03

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

Step 04

Whisk the eggs in a bowl, then add the cream, milk, and zucchini pulp while mixing.

Step 05

Pour the wet ingredients into the dry ones and stir until the texture gets smooth. Toss in the crumbled goat cheese.

Step 06

Spoon your mixture into greased muffin molds, sprinkle pumpkin seeds on top, and bake for 30 minutes.

Step 07

Let the muffins cool a bit in their molds, then take them out and place them on a rack to completely cool.

Tips

  1. You can stash these muffins in an airtight box for 2-3 days.
  2. Pop them in the microwave for a few seconds if you want them warm.

What You'll Need

  • Muffin molds
  • Cooling rack
  • Pot
  • Mixing bowl

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Tree nuts (hazelnuts)
  • Eggs
  • Gluten
  • Dairy products