Easy Bisquick Zucchini Muffins

I used to think zucchini was just for stir-fries and pasta until my neighbor dropped off a bag of them from her garden last summer. With more zucchini than I knew what to do with, I remembered my mom’s old box of Bisquick sitting in our pantry growing up.

That’s when these zucchini muffins became my go-to solution. They’re pretty much impossible to mess up, and unlike fancy muffin recipes that need a million ingredients, these only need a few basics plus your Bisquick. Even my kids, who usually run from anything green, gobble these up without complaining.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for these muffins since they tend to have the perfect balance of flavor and moisture. When shopping, look for zucchini that’s about 6-8 inches long – anything much larger can be watery and have tough seeds in the center. The skin should be dark green and free from blemishes, and the squash should feel firm when you give it a gentle squeeze. One really important step is to squeeze out the excess moisture after shredding – you can do this by placing the shredded zucchini in a clean kitchen towel and giving it a good twist over the sink.

Options for Substitutions

Need to make some swaps? Here’s what works well in these muffins:

• Bisquick mix: While Bisquick is the star here, you can make your own by mixing 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons butter cut into the flour mixture.
• Cheddar cheese: Any firm cheese works great here – try mozzarella, Monterey Jack, or Swiss. Just make sure to shred it yourself for the best melting.
• Zucchini: Yellow summer squash works just as well as zucchini. Remember to squeeze out the excess moisture no matter which you use.
• Chives: Out of chives? Try green onions (just the green parts) or dried chives (use 1 teaspoon instead).
• Milk: Any type of milk works here – whole, 2%, almond, or soy milk. Just keep the amount the same.
• Butter: You can swap the melted butter with vegetable oil or melted coconut oil in the same amount.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini muffins is dealing with excess moisture – failing to squeeze out the liquid from your shredded zucchini can lead to dense, soggy muffins that won’t rise properly. Place your shredded zucchini in a clean kitchen towel and give it a good squeeze until no more liquid comes out.

Another common mistake is overmixing the batter – stir just until the ingredients are combined, as too much mixing will result in tough, chewy muffins instead of light, tender ones.

For the best cheese distribution, toss your shredded cheddar with a small amount of the Bisquick mix before adding it to the batter, which prevents it from clumping together. When filling your muffin tins, remember to leave about 1/4 inch of space at the top to allow for proper rising – overfilled cups will result in flat tops instead of those lovely domed muffins everyone loves.

What to Serve With Zucchini Muffins?

These cheesy zucchini muffins make a great side dish for soups and stews, but they’re also perfect for breakfast or brunch! I love serving them warm with a pat of butter alongside scrambled eggs and crispy bacon for a filling morning meal. For lunch, they pair really well with a bowl of tomato soup or chili, since the cheese in the muffins complements these dishes perfectly. If you’re serving them as a snack, try them with a spread of cream cheese or butter and a drizzle of honey for something a little different.

Storage Instructions

Counter Storage: These zucchini muffins stay good at room temperature for about 2 days. Just keep them in an airtight container and place them in a cool, dry spot. I like to line the container with paper towels to absorb any extra moisture from the zucchini.

Refrigerate: Since these muffins contain cheese, they’ll last longer in the fridge – up to 5 days in an airtight container. The paper towel trick works great here too! They make such an easy grab-and-go breakfast or snack throughout the week.

Freeze: These muffins are perfect for freezing! Let them cool completely, then pop them in a freezer bag or container. They’ll stay fresh for up to 3 months. When you’re ready to eat one, just thaw it overnight in the fridge or give it a quick 20-30 second warm-up in the microwave.

Preparation Time	10-15 minutes
Cooking Time	15-18 minutes
Total Time	25-33 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 2 cups bisquick mix
• 1 cup shredded cheddar cheese
• 1/4 cup melted butter
• 1 egg
• 2/3 cup milk
• 1 cup shredded zucchini, (from roughly one medium zucchini, squeezed dry)
• 1 tablespoon chopped chives

Step 1: Preheat Oven

Begin by preheating your oven to 375 degrees Fahrenheit.

This ensures that your oven is at the right temperature when you are ready to bake your muffins.

Step 2: Prepare the Muffin Batter

In a medium-sized bowl, combine the Bisquick Baking Mix with an egg, melted butter, milk, and grated zucchini.

Stir these ingredients together using a wooden spoon until everything is well combined.

The batter should be smooth with evenly distributed zucchini.

Step 3: Add Flavor to the Batter

Incorporate chopped chives and grated cheddar cheese into the batter.

Blend thoroughly so that the chives and cheese are evenly distributed, adding a savory flavor to your muffins.

Step 4: Prepare Muffin Cups

Line muffin cups with paper muffin liners to prevent sticking.

Carefully divide the muffin batter among the cups, filling each one to about two-thirds full.

This allows room for the muffins to rise as they bake.

Step 5: Bake the Muffins

Place the filled muffin cups into your preheated oven at 375 degrees Fahrenheit.

Bake the muffins for 15 to 18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool slightly before serving.