Cheesy Jalapeño Zucchini Muffins

Cheesy Jalapeño Zucchini Muffins

Looking for a delicious way to use up an abundance of garden zucchini? These savoury muffins are loaded with fresh zucchini, plenty of cheese, and just the right amount of jalapeño for a little kick. Moist, cheesy, and packed with flavour, they're perfect alongside soup, chili, barbecue, or enjoyed on their own as a satisfying snack.

Prep Time: 20 minutes
Cook Time: 22–25 minutes
Makes: 24 muffins

Ingredients

  • 4 cups shredded zucchini
  • 2½ cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 eggs
  • ¾ cup milk
  • ¼ cup butter, melted
  • 3 cups shredded cheese (sharp cheddar, smoked Gouda, Monterey Jack, pepper jack, or your favourite combination)
  • 8–10 jalapeños, finely diced

Directions

Step 1 – Prepare

Preheat your oven to 375°F (190°C).

Grease or line two 12-cup muffin tins.

Using a clean kitchen towel, squeeze as much moisture as possible from the shredded zucchini.

Step 2 – Mix the Batter

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Salt
  • Garlic powder
  • Onion powder

Add:

  • Shredded zucchini
  • Eggs
  • Milk
  • Melted butter

Stir just until combined.

Fold in the shredded cheese and diced jalapeños.

Avoid overmixing to keep the muffins light and tender.

Step 3 – Bake

Fill each muffin cup about ¾ full.

Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the centre comes out clean.

Allow the muffins to cool in the pan for 10–15 minutes before serving.

Variations

  • Love extra heat? Leave some jalapeño seeds in the batter.
  • Prefer a milder flavour? Substitute poblano peppers or simply omit the peppers altogether.
  • Try different cheeses. Sharp cheddar provides the boldest flavour, while smoked Gouda, Monterey Jack, Colby, or pepper jack all make excellent alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 3 months. Reheat in the microwave, oven, or air fryer until warmed through.

Homestead Tip 🌱

These muffins are a fantastic way to use oversized garden zucchini. Shred extra zucchini during harvest season and freeze it in 2-cup portions, making it easy to enjoy fresh-from-the-garden baking all year long.

Find These Fresh at Homestead Foods

Many of the ingredients for this recipe are available in-store throughout the season, including:

  • Fresh zucchini
  • Jalapeño peppers
  • Farm-fresh eggs
  • Local cheese
  • Butter

Bring home the best of the harvest and turn it into a savoury muffin the whole family will love.