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Baking recipe · from the recipe book

Zucchini Dill Muffins with Melty Mozzarella

Tender, moist muffins flecked with grated zucchini, fresh dill, parsley and garlic, with pockets of melted mozzarella and a golden cheesy top.

Zucchini Dill Muffins with Melty Mozzarella

Ingredients

  • 2 cups260 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 medium200 gZucchinicoarsely grated and squeezed dry
  • 4 oz120 gPart-skim mozzarellashredded, divided
  • ¾ cup (180 ml)180 gButtermilk, low-fat
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gOlive oil
  • 3 cloves9 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced, as a stand-in for chives

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Prepare the add-ins first: grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can; mince the garlic; chop the parsley and dill; slice the green onion; shred the mozzarella and set aside one quarter of it for the tops.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  4. In a medium bowl, whisk the buttermilk, eggs, olive oil and garlic until smooth.
  5. Toss the zucchini, parsley, dill, green onion and the remaining three quarters of the mozzarella into the flour mixture so they are coated.
  6. Pour the buttermilk mixture into the flour mixture and fold gently with a spatula just until no dry flour remains; a lumpy batter makes tender muffins.
  7. Divide the batter evenly among the muffin cups and sprinkle the reserved quarter of the mozzarella over the tops.
  8. Bake for 20 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 10 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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