Zucchini, Parmesan & Basil Muffins

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Prep 15min (+ 5min standing time)Bake 25min-30minMakes about 12

Savoury muffins are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad. The zucchini in these makes them lovely and moist while adding substance.


  • Vegetable oil, to grease (optional)
  • 150g (1 cup) plain (all-purpose) flour
  • 150g (1 cup) wholemeal plain (all-purpose) flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 70g (⅔ cup) finely grated parmesan cheese
  • 65g (⅔ cup) coarsely grated vintage cheddar cheese
  • ¼ cup chopped basil leaves
  • 185ml (¾ cup) buttermilk
  • 80ml (⅓ cup) light olive oil or sunflower oil
  • 2 eggs, at room temperature
  • 2 zucchini (courgettes), about 100g each, coarsely grated
  • 40g (¼ cup) pine nuts, to scatter
  • Cayenne pepper, to sprinkle


  1. Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80ml capacity muffin tin with paper cases or grease with a little vegetable oil.
  2. Sift together the flours, baking powder and salt into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the parmesan, cheddar and basil. Make a well in the centre.
  3. Use a fork to whisk together the buttermilk, olive oil and eggs in a bowl. Add the zucchini and mix to combine. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
  4. Spoon the mixture into the prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper. Bake in the preheated oven for 25–30 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Baker's Tips

  • These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature.

Recipe and image from BakeClass by Anneka Manning (Murdoch Books).