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These deliciously appetizing, savory veggie muffins are loaded with vegetables and cheese. They are perfect for breakfast, a quick and healthy snack, and for taking on the go.
My veggie muffins are a fun and delicious way to consume more vegetables. They are perfectly portioned, making them great for kids’ snacks, school lunches, and taking on the go for those with a busy lifestyle. Plus, they are a quick, easy, and healthy snack choice – there are only a few simple steps to get these savory treats ready to serve. Plus, they’re super easy to make and can be customized with your favorite veggies and cheese, topped with a yummy avocado frosting.
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Watch my veggie muffins video
Ingredients
- Flour: Use white all-purpose flour. Whole wheat flour can also work.
- Baking powder: The perfect raising agent.
- Milk: I used whole milk, but reduced- or low-fat also works.
- Eggs: To help bind the mixture.
- Cheese: I used mozzarella. You can swap it for your favorite melty cheese, like cheddar cheese.
- Herbs and spices: You need salt and dried oregano. For extra flavor, you can add other dried herbs, such as rosemary.
- Vegetables: zucchini, bell pepper, carrots, broccoli, corn, cauliflower. Feel free to swap out any veggies with your favorites, but stick to fairly dry ones to maintain the perfect texture (moist veggies will affect the texture and baking time of the veggie muffins).
- Frosting(optional): avocado, lime juice, and crushed red pepper (optional for sprinkling).
Step-by-step instructions
Prep the vegetables: Finely chop the carrots, zucchini, bell pepper, broccoli, and cauliflower. Alternatively, use a cheese grater or, like me, a spiralizer to spiralize them. Remove the corn kernels from the cob. Set the vegetables aside.
At this point, preheat your oven to 325ºF/170ºC (fan-assisted).
Make the batter: Start by pouring the milk into a large bowl. Then, add the eggs, flour, baking powder, salt, and dried oregano. Whisk until a smooth batter is formed. Next, mix in the veggies. If necessary, grate the cheese and add it to the batter. Mix until everything is thoroughly combined.
Portion the batter and bake: Lightly grease a 12-cup muffin pan (or use muffin liners) and divide the mixture evenly into each cup. Place the muffin tin into the oven and bake at 325ºF/170ºC (fan-assisted) for 25-30 minutes. Use a toothpick or sharp knife to ensure the batter is completely cooked before removing the muffins from the oven.
Once fully cooked, remove the muffin tray from the oven and cool on a wire rack. You can enjoy them as is, with a generous pat of compound butter or with delicious avocado frosting (see below how to make it).
Prepare the avocado topping: Place the avocado and lime juice in a blender or food processor and blend until smooth. Once the rainbow savory cupcakes have cooled, add the avocado mix into a piping bag and pipe it onto the muffins. Alternatively, use a spoon or a spatula to top them. Finally, sprinkle the veggie muffins with crushed red peppercorns (optional), and enjoy!
How to store
Fridge: Frosted vegetable muffins are best enjoyed immediately to prevent the avocado from turning brown. Unfrosted muffins can be stored in an airtight container in the fridge for 3-4 days.
Freezer: Place the veggie muffins in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw them in the fridge overnight. You can also heat them in the microwave for 30-60 seconds.
If you try this savory vegetable muffin recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations—tag me on Instagram @Alphafoodie!
Savory Veggie Muffins
Equipment
- Vegetable Spiralizer optional
Ingredients
Base ingredients
- 1.5 cups white flour
- 1 cup milk
- 1/2 cup mozzarella cheese or your favorite cheese
- 3 eggs
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried oregano or rosemary
Vegetables
- 2 carrots orange and/or purple
- 1 zucchini
- 1 bell pepper
- 1/2 cup broccoli
- 1/2 cup corn
- 1/2 cup cauliflower optional
Frosting (optional)
- 1 avocado large
- 2 Tbsp lime juice
- cracked red peppercorns to sprinkle (optional)
Instructions
- Use a knife, a cheese grater, or a spiralizer to prepare the vegetables. Finely chop/grate the carrots, zucchini, bell pepper, broccoli, and cauliflower. Remove the corn kernels from the cob.If needed, grate the cheese.
- Pre-heat your oven to 325ºF/170ºC (fan-assisted). Lightly grease or line with muffin liners a 12-cup muffin pan.
- In a large bowl, add the flour, baking powder, salt, and oregano. Stir to combine. Then add the milk and eggs. Whisk into a smooth batter.
- Add the cheese and vegetables to the batter. Mix until thoroughly combined. Then, divide the mixture evenly into each cup of the muffin pan.
- Bake in the oven at 325ºF/170ºC (fan-assisted) for 25-30 minutes. Use a toothpick or sharp knife to check the batter is cooked through. Then, place the muffin on a wire rack to cool. Enjoy them as is, with butter, or avocado frosting.
- Optionally, prepare the avocado frosting by blending the avocado and lime juice until smooth. Then pipe onto the veggie muffins using a piping bag.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these and make them all the time! My family love them as well
So happy to hear, Sophie! 🙂
Can you substitute the milk for a non dairy milk such as almond milk? Thanks
Hi Mae,
Yes, you can. Let me know if you tried it. 🙂
When do you put in the flour and dry ingredients? I guess before the milk and eggs?
Hi Therese,
Thank you for your comment. I will update the post to make it clear.
You are right though – you first add the dry ingredients, then pour in the milk and add the eggs. I hope you enjoy this recipe.
Whilst we’re on lockdown, I’ll be looking on your site daily for inspirational meals for my family. Thank you
It’s a scary time for all so I hope you and your family stay safe – and get to eat lots of delicious meals. Never a better time to get in the kitchen with some therapeutic cooking/baking <3