Savory muffins with ricotta and zucchini

Name: Savory muffins with ricotta and zucchini
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 12
Ingredients: Type 00 flour 1 ½ cup; Whole milk ½ cup; Instant yeast for salted preparations 2 tsp; Extra virgin olive oil to taste; Cow's milk ricotta cheese &frac13; cup; Grana Padano PDO cheese to grate 2.8 oz; Cherry tomatoes 12; Black pepper to taste; Fine salt to taste; Sunflower seed oil 0.4 cup; Zucchini 3 ¼ cups; Eggs 3

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214

Calories per serving

Vegetarian

Energy Kcal 214
Carbohydrates g 15.8
of which sugars g 3
Protein g 7.6
Fats g 13.4
of which saturated fat g 3.32
Fiber g 1.3
Cholesterol mg 63
Sodium mg 342

Difficulty: Easy
Prep time: 35 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low

PRESENTATION

These savory muffins with ricotta and zucchini really capture the easygoing vibe of Italian gatherings. They’re not your typical sweet muffins—these are all about that tender bite. Plus, the moist interior and fresh zucchini muffin flavors you’d find at Italian picnics and potlucks are spot on. What makes them stand out? It's the mix of soft ricotta cheese with golden sautéed zucchini, tossed in extra virgin olive oil—just like in Italy. A cherry tomato on top adds color and a pop of tangy flavor. These are perfect when you want easy muffin recipes that look impressive on the table.

And you know what, you can swap in any veggies you have—making it fun and adaptable. Across Italian regions, these ricotta muffins pop up with little twists. Some add a touch of Parmigiano or fresh herbs, while others throw in bell peppers or shredded carrots for color and crispiness. Pretty much the best. They’re excellent as finger food at a buffet or as make-ahead snacks you can grab and go.

Picture them at a picnic in the park or as a savory starter before dinner with friends. For those looking beyond the usual sweets, these zucchini muffins hit the spot—they’re soft in the middle, with a crispy edge and a bright finish from the tomato on top. Pair them with olives, cheeses, or even cured meats to fit the relaxed, social Italian eating style. And here's the thing, whether you’re planning for a crowd or just packing a quick lunch, these savory muffins tick all the boxes for healthy muffin recipes. They bring a fresh, easy Italian mood to any occasion. Seriously good. Don’t forget, they’re not just delicious but a great way to enjoy seasonal produce while keeping things simple and really really good.

How to prepare Savory muffins with ricotta and zucchini

To prepare savory muffins with ricotta and zucchini, wash and dry the zucchini well, remove the ends, and using a peeler, cut 12 thin slices to set aside for garnishing 1. Dice the remaining zucchini into very small cubes 2 and cook them over low heat in a non-stick pan with a little extra virgin olive oil 3.

Meanwhile, prepare the muffin batter: in a bowl, beat the eggs and milk with a whisk (4-5), add the seed oil slowly while continuing to beat until you get a homogeneous mixture 6.

Carefully sift the ricotta 7 and the all-purpose flour to which you have added the baking powder 8, then add them to the mixture and mix well to combine all the ingredients 9.

Now add the grated Grana Padano 10 and season with salt and pepper. When the zucchini is cooked, add it to the batter and mix everything well with a spatula 11, then transfer the obtained mixture into a piping bag and place 12 paper cups in a muffin tin. Cut the 12 zucchini slices you set aside in half lengthwise and line the edges of the cups, using two halves for each muffin 12.

Add the batter, filling the molds up to the edge 13, and garnish each muffin with a cherry tomato 14. Bake everything in a preheated static oven at 355°F for about 30 minutes, until they are well risen and the surface is golden 15. Once baked, enjoy the savory muffins with ricotta and zucchini while they are still warm, or cold.

Storage

You can store savory muffins with ricotta and zucchini in the refrigerator, sealed in an airtight container, for a maximum of a couple of days. When serving, if desired, reheat them in the oven for a couple of minutes.

It's possible to freeze the already cooked muffins and reheat them in the oven before serving.

Advice

If you wish, you can enrich your muffins by cooking the zucchini along with some diced bacon. This recipe is an excellent base for making savory muffins: if you do not like zucchini, you can fill them with your preferred vegetables following the same procedure.

If you do not like ricotta, you can replace it with the same amount of Philadelphia or Greek cheese.

For the translation of some texts, artificial intelligence tools may have been used.