I divide this hearty batter among my prepared muffin cups, filling them right to the top. I like a generous, domed muffin. I sprinkle a little extra shredded cheese over each one—this creates that irresistible, crispy, cheesy top. Then, they go into the hot oven. I bake them until they are deeply golden on top, the cheese is bubbling, and a toothpick inserted into the center (avoiding a big chunk of potato) comes out clean. This usually takes 22-25 minutes. The smell is absolutely divine.
Pro Tips for Best Results
For the best texture, let the muffins cool in the tin for a full 10 minutes before transferring them to a wire rack. This allows them to set and firms up their structure. If you try to remove them immediately, they might crumble. That 10-minute wait is tough with the amazing smell, but it’s worth it for the perfect muffin.
I tested squeezing the zucchini three different ways: not at all, lightly with paper towels, and aggressively with a kitchen towel. The kitchen towel method won by a mile. The paper towels just tore and left me with a mess. The powerful squeeze in a sturdy towel removed the maximum water, which is the key to a muffin that’s moist from ingredients, not wet from vegetable water.
For an extra flavor boost and beautiful color, use a mix of cheeses. My favorite combo is ¾ cup sharp cheddar with ¼ cup grated Parmesan or Gouda mixed into the batter. The Parmesan adds a salty, nutty depth. I always save a little extra cheddar just for the tops, as it creates that perfect golden crust.
Common Mistakes to Avoid
Do not skip squeezing the zucchini. I made this mistake the first time, thinking a little moisture would be fine. My muffins steamed instead of baked, were dense, and the centers never fully set. They were tasty but had a wet, gummy texture. Taking two minutes to squeeze out the water is the most important step in the recipe.(See the next page below to continue…)