Are you tired of the same old boring baked goods? Look no further! We’ve got a collection of 18 delicious and creative vegetable muffin recipes that are sure to impress. From savory to sweet, these mouthwatering treats are perfect for snacking on the go or serving at your next brunch gathering.
In this article, we’ll be diving into the world of veggie-packed muffins, featuring an array of colorful vegetables like zucchini, carrots, sweet potatoes, and more. Whether you’re a vegan, vegetarian, or just looking to add some extra nutrients to your diet, these recipes are sure to please. So grab your mixing bowl and let’s get started!
Zucchini and Carrot Muffins with Parmesan
These moist and flavorful muffins combine the sweetness of carrots and zucchini with the savory taste of Parmesan cheese.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated carrots
– 1 medium zucchini, grated
– 1/2 cup grated Parmesan cheese
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, grated carrots, zucchini, and Parmesan cheese to the dry ingredients. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Spinach and Feta Cheese Muffins
A delightful twist on traditional muffins, these Spinach and Feta Cheese Muffins combine the earthy flavor of spinach with the tanginess of feta cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 1/2 cup milk
– 1 large egg
– 1 tablespoon olive oil
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, spinach, feta cheese, and baking powder.
3. In another bowl, combine milk, egg, and olive oil. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Sweet Potato and Kale Muffins
Sweet Potato and Kale Muffins Recipe
These moist and flavorful muffins combine the natural sweetness of sweet potatoes with the earthy taste of kale, perfect for a healthy breakfast or snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 bunch of curly kale, stems removed and chopped
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, chopped kale, melted butter, egg, and milk. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Broccoli and Cheddar Muffins
Start your day with a delightful breakfast treat that combines the nutritional benefits of broccoli with the richness of cheddar cheese.
Ingredients:
– 2 cups all-purpose flour
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1/2 cup chopped broccoli florets
– 1/4 cup vegetable oil
– 1 egg
– 1 teaspoon baking powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, milk, cheese, broccoli, oil, egg, and baking powder.
3. Divide the batter evenly among the muffin cups.
4. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Pumpkin and Spinach Muffins
Warm up your fall mornings with these moist and flavorful muffins, packed with the nutrients of spinach and the sweetness of pumpkin.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped fresh spinach leaves
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 large egg
– 1/2 cup plain Greek yogurt
– 2 tablespoons melted unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, combine pumpkin puree, spinach, egg, yogurt, and melted butter. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Cauliflower and Cheese Muffins
Elevate your breakfast game with these deliciously savory Cauliflower and Cheese Muffins, packed with the subtle flavor of roasted cauliflower.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon baking powder
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a medium bowl, whisk together flour, cheese, baking powder, and a pinch of salt.
4. In a large bowl, whisk eggs, milk, and melted butter.
5. Add the roasted cauliflower to the wet ingredients; stir to combine.
6. Gradually add the dry mixture to the wet mixture, stirring until just combined.
7. Divide batter evenly among muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Beetroot and Walnut Muffins
These moist and flavorful muffins combine the natural sweetness of beetroot with the earthy taste of walnuts, perfect for a delicious breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup cooked and pureed beetroot
– 1/4 cup chopped walnuts
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine melted butter, eggs, and beetroot puree. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in chopped walnuts.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Corn and Bell Pepper Muffins
Moist and flavorful muffins bursting with the sweetness of corn and the crunch of bell peppers.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup corn kernels (fresh or frozen)
– 1 bell pepper, diced
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, corn kernels, and bell pepper. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Tomato and Basil Muffins
These savory muffins are a perfect blend of fresh tomatoes and basil, ideal for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup grated tomatoes
– 1/4 cup chopped fresh basil
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– Butter, melted (for greasing the muffin tin)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine grated tomatoes, chopped basil, milk, and egg. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until muffins are golden brown.
Cooking Time: 18-20 minutes
Eggplant and Olive Muffins
Eggplant and Olive Muffins Recipe
These savory muffins combine the earthy flavor of eggplant with the brininess of olives, perfect for a snack or side dish.
Ingredients:
– 2 medium eggplants, diced
– 1/4 cup pitted green olives, sliced
– 1 cup whole wheat flour
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 large egg
– 1/2 cup milk
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cheese, salt, pepper, and baking powder.
3. In a large bowl, combine diced eggplant, sliced olives, egg, milk, and olive oil. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 20-25 minutes
Pea and Mint Muffins
These moist and flavorful muffins are perfect for a spring morning or a light snack any time of the day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup fresh peas, chopped
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup chopped fresh mint leaves
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and chopped peas. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped mint leaves.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Carrot and Ginger Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. The combination of sweet carrots, spicy ginger, and warm cinnamon creates a delightful flavor profile that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated carrots
– 1/4 cup crystallized ginger, finely chopped
– 1 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, grated carrots, chopped ginger, cinnamon, and vanilla extract. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Leek and Potato Muffins
Start your day with a delicious and savory twist on traditional muffins. These Leek and Potato Muffins are perfect for breakfast or brunch, packed with the flavors of sautéed leeks and potatoes.
Ingredients:
– 2 large leeks, white and light green parts only
– 1 medium potato, peeled and diced
– 2 tablespoons butter, melted
– 1 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– Milk, to mix
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a skillet, sauté the leeks and potatoes in butter until softened. Let cool.
3. In a bowl, whisk together flour, cheese, salt, and baking powder.
4. Add cooled leek and potato mixture, egg, and milk to dry ingredients. Mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Green Bean and Garlic Muffins
These savory muffins are a unique twist on traditional baked goods, incorporating the freshness of green beans and the pungency of garlic.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup frozen green beans, thawed and chopped
– 3 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup unsalted butter, melted
– 1 large egg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, green beans, garlic, and cheese.
3. In a separate bowl, whisk together melted butter, egg, salt, and pepper.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Sweet Corn and Zucchini Muffins
Brighten up your morning with these moist and flavorful muffins, packed with the sweetness of corn and the freshness of zucchini.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup corn kernels (fresh or frozen, thawed)
– 1 medium zucchini, grated
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, corn kernels, zucchini, and vanilla extract. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until tops are golden brown and a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Red Pepper and Feta Muffins
Elevate your breakfast or snack game with these moist and flavorful muffins, infused with the sweetness of red peppers and the tanginess of feta cheese.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1/2 cup diced red bell peppers (about 2 peppers)
– 1/2 cup crumbled feta cheese
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, yogurt, and diced red peppers. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in crumbled feta cheese.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Celery and Carrot Muffins
These moist and flavorful muffins combine the natural sweetness of carrots with the subtle crunch of celery, making for a delightful breakfast or snack option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated carrots
– 1/4 cup finely chopped celery
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, grated carrots, chopped celery, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Kale and Quinoa Muffins
These nutritious muffins combine the earthy flavor of kale with the nutty taste of quinoa, making for a delicious breakfast or snack option.
Ingredients:
– 1 cup cooked quinoa
– 2 cups all-purpose flour
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup chopped fresh kale leaves
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine quinoa, melted butter, eggs, and chopped kale. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Get ready to delight your taste buds with these 18 flavorful vegetable muffin recipes! From savory options like Zucchini and Carrot Muffins with Parmesan or Broccoli and Cheddar Muffins, to sweet treats like Sweet Potato and Kale Muffins or Pumpkin and Spinach Muffins, there’s something for every occasion. Whether you’re looking for a healthy breakfast option or a show-stopping side dish, these muffins are sure to please. So go ahead, get creative in the kitchen, and indulge in the delightful world of vegetable muffins!
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