Best Cheese Vegetable Muffins Recipe for Easy Baking

If you’re looking for a delightful and wholesome snack, these Best Cheese Vegetable Muffins are just what you need. Bursting with fresh veggies, rich cheese, and a tender crumb, they make a perfect breakfast on-the-go, a savory lunchbox treat, or a light dinner accompaniment.

The combination of colorful vegetables and gooey cheese creates a symphony of flavors that is both satisfying and nourishing. These muffins are easy to make and versatile enough to suit any palate, whether you’re a seasoned home cook or a beginner in the kitchen.

Plus, they’re packed with nutrients from a variety of vegetables, making them a great way to sneak in some extra greens into your family’s diet. Whether you’re prepping for a busy week or hosting a brunch, these savory muffins are sure to impress.

Ready to whip up a batch? Let’s dive right into the recipe!

Why You’ll Love This Recipe

These cheese vegetable muffins are a perfect blend of convenience, nutrition, and taste. Here’s why they’ll quickly become a staple in your recipe collection:

• Easy to customize: You can add your favorite vegetables or cheeses, making it a very flexible recipe.
• Great for meal prep: Bake a batch ahead of time, and enjoy a quick snack or breakfast all week long.
• Perfect texture: Moist but not soggy, with just the right amount of crumb and a golden crust.
• Kid-friendly: Sneak in veggies in a way that children love.
• Vegetarian and wholesome: Especially if you use whole grain flours or add some seeds for extra fiber.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat flour for a healthier twist)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp dried oregano (optional)
• 2 large eggs
• ½ cup plain yogurt or sour cream
• ⅓ cup milk (any kind works)
• ⅓ cup olive oil or melted butter
• 1 cup shredded cheddar cheese (or a mix of your favorites like mozzarella, gouda)
• 1 cup mixed vegetables, finely chopped (bell peppers, zucchini, carrots, spinach, corn)
• 2 cloves garlic, minced
• ¼ cup green onions or chives, chopped
• Freshly ground black pepper to taste

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Whisk or fork
• Spatula or wooden spoon
• Grater for cheese and vegetables (optional but helpful)
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Line your muffin tin with liners or grease it well with non-stick spray.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and oregano.
3. Prepare the wet mixture: In another bowl, beat the eggs. Add the yogurt, milk, and olive oil or melted butter. Whisk until everything is well combined.
4. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Add cheese and vegetables: Fold in the shredded cheese, chopped vegetables, garlic, and green onions. Season with black pepper. Stir until evenly distributed throughout the batter.
6. Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling each about ¾ full to allow room for rising.
7. Bake for 18-22 minutes: Place the muffin tin in the preheated oven and bake until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Tip: To keep these muffins moist, don’t overbake them. Start checking at 18 minutes and remove as soon as a toothpick comes out clean.

• Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour. You may need to adjust the liquid slightly.
• Cheese swaps: Try feta, goat cheese, or a sharp parmesan for a different flavor profile.
• Vegetable ideas: Use seasonal veggies like roasted butternut squash or fresh peas. Grated carrot and zucchini work well to keep the muffins moist.
• Make it vegan: Substitute eggs with flax eggs, use a dairy-free yogurt, and replace cheese with a vegan cheese alternative. For more vegan inspiration, check out our Best Vegetarian Recipes No Dairy for Delicious Meals.
• Spice it up: Add a pinch of chili powder for a mild kick – see our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for ideas.

Nutrition Facts

Serving Suggestions

These cheese vegetable muffins are incredibly versatile and pair well with many dishes. You can enjoy them as a standalone snack or incorporate them into a meal with:

• A fresh green salad with a light vinaigrette for a balanced lunch.
• A bowl of warm soup, such as tomato basil or butternut squash, to complement the savory flavors.
• A spread of dips like hummus or a creamy yogurt-based dip to add an extra layer of flavor.
• Alongside scrambled eggs or a tofu scramble for a hearty breakfast.

If you love experimenting with vegetarian dishes, you might also enjoy our A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Conclusion

Whether you’re seeking a savory snack, a nutritious breakfast option, or a quick lunch idea, these cheese vegetable muffins deliver on all fronts. They balance the richness of cheese with the freshness and nutrition of vegetables, making them a crowd-pleaser for all ages.

The recipe is forgiving and flexible, allowing you to customize it according to your taste and pantry staples. With simple ingredients and straightforward steps, you can whip up a batch in under 30 minutes and enjoy warm, flavorful muffins anytime.

Don’t hesitate to get creative with the vegetables and cheeses you use – the possibilities are endless. These muffins are a fantastic way to add variety to your vegetarian repertoire and keep your meals exciting.

For more delicious vegetarian ideas, be sure to explore our collection of Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. Happy baking and bon appétit!

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