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Zucchini, Gruyere, and Black Pepper Muffins

1

Gruyere adds a rich nuttiness to these savory muffins.

  • Prep:
  • Total Time:
  • Yield: Makes one dozen

Photography: Lennart Weibull

Source: Martha Stewart Living, September 2016

Ingredients

  • 1 stick unsalted butter, melted, plus more for brushing (optional)
  • 2 cups unbleached all-purpose flour
  • 1/4 cup toasted wheat germ
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup milk
  • 2 large eggs, room temperature
  • 1 cup shredded zucchini (from 1 small zucchini)
  • 1 cup finely shredded Gruyere (3 ounces)

Directions

  1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and 2/3 cup cheese.

  2. Divide batter evenly among muffin cups and sprinkle with remaining 1/3 cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Cook's Notes

To quickly bring cold eggs to room temperature, cover them in a bowl full of hot water while you measure the other ingredients.

Reviews Add a comment

  • MS10270700
    4 JAN, 2017
    I made these yesterday as a healthy snack for my husband to take to work. I will admit, when they came out of the oven they didn't smell great. But I am eating one now and they are DELICIOUS! You really don't notice the wheat germ at all. It does add a hint of nuttiness. I definitely taste the gruyere and the black pepper. Texture-wise they are similar to cornbread muffins or a scone (more dry than a normal muffin). I will definitely make them again.
    Reply
  • imanastrogirlg
    10 DEC, 2016
    I LOVE this recipe! There is the perfect amount of everything, from the zucchini to the Gruyere! It was tender but crispy, and there was not to much of the cheese flavor. My family loved this. I will definitely make it again! :)
    Reply