Mediterranean Zucchini Muffins Recipe

Name: Mediterranean Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic or as needed, freshly minced; 1 each onions chopped into about 1//4-inch cubes; 1/2 cup sundried tomatoes oil packed, drained and chopped; 1/2 cup sweet red bell peppers, roasted drained and chopped; 1/4 cup olives black or green, cored and chopped; 1 x black pepper freshly ground, as needed; 2 1/4 cups pastry flour, whole wheat or half white flour and half whole wheat flour; 1/4 cup cornmeal; 2 teaspoons baking powder; 1 teaspoon baking soda; 3 tablespoons basil leaves, freshly chopped, or 1 teaspoon dried; 2 tablespoons oregano freshly chopped, or 1/2 teaspoon dried; 1/2 cup milk whole milk or low-fat; 1/2 cup yogurt, plain; 1/2 teaspoon red hot pepper sauce or as needed; 2 large eggs; 1 tablespoon butter melted; 1 tablespoon olive oil, extra-virgin; 1 cup feta cheese crumbled; 1 medium zucchini shredded, about 2 cups, excess water squeezed

Servings: persons

1 tablespoon olive oil
2 cloves garlic or as needed, freshly minced
1 each onions chopped into about 1//4-inch cubes
1/2 cup sundried tomatoes oil packed, drained and chopped
1/2 cup sweet red bell peppers, roasted drained and chopped
1/4 cup olives black or green, cored and chopped
1 x black pepper freshly ground, as needed
2 1/4 cups pastry flour, whole wheat or half white flour and half whole wheat flour
1/4 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons basil leaves, freshly chopped, or 1 teaspoon dried
2 tablespoons oregano freshly chopped, or 1/2 teaspoon dried
1/2 cup milk whole milk or low-fat
1/2 cup yogurt, plain
1/2 teaspoon red hot pepper sauce or as needed
2 large eggs
1 tablespoon butter melted
1 tablespoon olive oil, extra-virgin
1 cup feta cheese crumbled
1 medium zucchini shredded, about 2 cups, excess water squeezed

1
Heat the oil in a medium nonstick skillet over medium heat until hot.
2
Add the garlic and onions, stirring once 3 to 4 minutes, and cook until the onions are browned and caramelized, about 15 minutes.
3
You may need to reduce the heat to medium-low half way through the cooking.
4
Remove from the heat, stir in the sun-dried tomatoes, olives and roasted peppers, season with black pepper; because all these a few ingredients are salty, you don't have to add extra salt.
5
Preheat the oven to 375F (190C).
6
Grease a 12-muffin pan with butter or line with paper liners.
7
While the onions are cooking, add all the dry ingredients into a large mixing bowl, and whisk until well mixed.
8
Stir in the caramelized onion and sun-dried tomato mixture until well combined.
9
Add all the wet ingredients into another medium bowl, and mix well.
10
Pour the wet ingredients into the dry ingredients, and stir until well combined.
11
Stir in the zucchini until well mixed.
12
Spoon the batter into each muffin cup, it's going to be quite full.
13
Bake for about 40 minutes until the top becomes golden and brown, inserting a wooden stick comes out almost clean.
14
Let cool in the pan on a wire rack for about 15 minutes.
15
Remove from the pan and let muffins cool completely on the wire rack.
16
Store at an air-tight container for up to a few days, or they can be frozen in the freezer up to 1 month.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic or as needed, freshly minced, 1 each onions chopped into about 1//4-inch cubes, 1/2 cup sundried tomatoes oil packed, drained and chopped, and more.

Yes, Mediterranean Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mediterranean Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions