Veggie muffins with bell peppers, corn, zucchini and cheese on top are to die for. Served as a side dish or a quick snack throughout the day you’ll love this twist.
These veggie muffins are a bit like biscuits but much more tender and fluffy. Top with cheddar cheese or leave as dairy free, they’re great during Thanksgiving or for dinner during the week. One of the best muffin recipes here on our site we just had to share with y’all. (affiliate links present)
Costco Veggie Muffins
Have you tried these at this favorite bulk store? Well we did and they were great….but a bit too large, and didn’t last very long. SO it was time to experiment and figure out how to make these homemade right at home.
A bit like our bacon egg and cheese breakfast bundt cake, these take less time to bake and are easier to grab on the way out of the door.
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
NO, muffins aren’t always sweet, for breakfast or dessert. Our cornmeal muffins are a bit but more on the savory end. You can easily use the basic batter and add all sorts of other things into the mix. You just want to choose items that don’t have too much moisture in them so they make the end result mushy.
That brings me to how to shred zucchini the right way, when you’re adding it to baked goods. Yes there is a bit of a trick that you need to do or else you won’t maintain the texture you want, and it will add excess water into the mix.
It just involves a few paper towels. Place the shredded on top of a few and shred on top. Then roll it up and gently press down so all that extra water (you see here) can be absorbed and not added into the batter. You can see how much more would have been included if this hadn’t been done beforehand right??
Then you will need to get out:
- All purpose flour
- Greek yogurt, plain
- Olive oil
- Baking powder
- Salt and pepper if you like
- Diced bell pepper and frozen corn kernels were added into this as well as some cheese
These three vegetables worked really well together. Frozen worked best so once it was cooked it didn’t get too soft and kept a nice texture. Shredded carrots would be okay too.
Have you tried veggies made great muffins? They are pretty popular, but rather expensive and hard to find. If you want to make a copycat savory version, these are great. Remember that the smaller you dice your add ins the softer they will get. If you want more texture let them be a bit larger, that aspect is up to y’all.
Since the zucchini is a bit more delicate add that at the end so it doesn’t break all apart when mixing. The cheese is of course optional but a must for us.
How do you make good vegetable muffins?
Use what you love. If you like carrots over bell peppers then by all means swap those out. Love yellow over green peppers, then opt for those. Or if you love them all you can use one of each and make it more colorful inside with a variety.
These were “regular sized”. If you want to use the same recipe with carrots and zucchini but want to use mini muffin tins then you’d decrease timing to about half. I have both of these muffin pans and sometimes will make half and half. Picky eater little ones may prefer “ooh so cute” hold in your hand sizes instead. 😉
Another tip. Try to allow the veggies to reach room temperature before adding. Of course extra veggies can be added to a point, maybe 50% more but not beyond that.
If you are ready to try adding some hidden veggies into your kids’ diets this is a great one to try. If yours are apprehensive I’d dice everything quite small, you could even give it a short whirl in a food processor to get them really fine. I personally prefer the texture and so do my girls so I don’t bother.
Time needed: 20 minutes.
Preheat oven to 375 degrees F. Shred zucchini on paper towels, wrap up and gently press down to remove excess moisture. Dice your bell pepper and set these aside.
Whisk together eggs and yogurt with olive oil and milk at the end. Fold in 1/2 cup to 1 c shredded cheese into the batter.
In a separate bowl mix flour with salt and baking powder. Slowly incorporate in with the milk mixture until well combined. Fold in frozen corn, shredded zucchini and bell peppers.
Add muffin cups into pan or spray with non stick spray. Fill each 3/4 of the way full (sprinkle tops with 1/4 cup shredded cheese if desired now).
Now bake for 18-22 minutes or until top springs back when touched gently, or toothpick comes out clean with some crumbs attached. Remove and place muffins on a cooling rack for 10 minutes before enjoying.
Want to try another savory variety? Our pizza muffins are a fun twist as well.
Not that I have not tried to make these with almond flour or wheat flour. Those would likely alter the baking time and may become more dense than these are. There is no added sugar to these and are definitely savory, almost like a pull apart bread of sorts.
If it is after the holidays and you want to add some of your meat into the mix, follow our savory breakfast muffins recipe as well. These are a bit more like biscuits but still great.
Now let’s jump to recipe below. You can print it out and keep it handy for this and another time or just come back because we love “seeing you” time and time again.
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- Preheat oven to 375 F. Shred zucchini on paper towels, wrap up and gently press down to remove moisture. Dice bell pepper and set these aside.
- Whisk together eggs and yogurt with olive oil and milk at the end.
- Fold in 1 c shredded cheese into the batter.
- In a separate bowl mix flour with salt and baking powder. Slowly incorporate in with the milk mixture until well combined. Fold in frozen corn, shredded zucchini and bell peppers.
- Add muffin cups into pan or spray with non stick spray. Fill each 3/4 of the way full (sprinkle tops with cheese if desired now) and bake for 18-22 minutes or until top springs back when touched gently, or toothpick comes out clean with some crumbs attached.
- Remove and place muffins on a cooling rack for 10 minutes before enjoying.