These Bisquick Zucchini Cheddar Muffins are the perfect savory muffin filled with grated zucchini, chives and cheese that uses Bisquick Baking Mix making them another one of our favorite easy zucchini recipes. Let me show a delicious recipe you can serve as a side dish or even an afternoon snack .
This is a basic muffin recipe that uses Bisquick Baking Mix, which is a pre-mixed combination of flour, baking powder, salt and either butter or oil. Just like my Cake Mix Recipe Hacks, using Bisquick is another easy way to start a recipe.
One of the most popular recipes on the blog are Zucchini Puffs. I receive emails and comments all the time asking if they can make this recipe using Bisquick Baking Mix.
Well, I'm happy to announce that I finally have Bisquick Zucchini Cheddar Muffins ready to share with you. And let me tell you, these muffin are delicious! I made these as a full size regular muffin, but you can definitely use a mini muffin pan if you prefer.
Helpful Kitchen Tools
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- Box grater
- Large cookie scoop
- Muffin pan and muffin paper liners - make sure you check out my easy muffin baking tip below!
Main Ingredients Needed
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Bisquick Baking Mix
- Cheddar Cheese; grated
- Butter; melted
- 1 egg
- Zucchini; grated
- Fresh chives; chopped - optional. You can substitute any of your favorite herbs and seasonings. Italian seasoning is what I used in the original Zucchini Puffs Recipe.
Cooking Tip: After you grate the zucchini, it helps to squeeze out any excess water.
Step 1: Grate the Zucchini
Using either a box grater or plank grater, grate the zucchini. A medium zucchini should yield about a cup of grated zucchini. There's no need to peel the zucchini either; unless it's something you prefer.
Step 2: Combine all the Ingredients
In a medium bowl, combine the Bisquick Baking Mix with the egg, melted butter, milk and grated zucchini. Stir with a wooden spoon until everything is combined.
Add the chopped chives, grated cheddar cheese and blend.
Baking Tip: If you use paper muffin liners, try spraying them with non-stick baking spray before adding the batter. The paper liners will peel off easily after the puffs have baked. I use this tip when baking all muffin and cupcake recipes such as Cheesecake Cupcakes and Homemade Blueberry Muffins.
Step 3: Fill the Muffin Pans
Divide the muffin batter evenly among the muffin cups that have been lined with paper muffin liners, filling two-thirds full. I find that a large cookie scoop helps ensure the muffins are filled evenly.
Step 5: Baking Instructions
Bake in a pre-heated 375 degree oven for 15 - 18 minutes. The muffins are done when a toothpick inserted into the center of the muffin comes out clean. My muffins took exactly 17 minutes to bake.
Allow the muffins to cool for about 5 minutes before placing them on a rack to finish cooling and enjoying.
Look how nice the paper liners peel away without taking any of the muffin with them. Perfect to serve and enjoy!
Tips for Freezing Baked Muffins
Once the muffins have cooled, place them on a baking tray that's been lined with parchment paper. Place the baking tray in the freezer to flash freeze the muffins.
After about 30 minutes you can remove the muffins from the tray to a freezer-safe plastic bag or air-tight container.
Tried any of my recipes? Let me know in the comments!
Frequently Asked Recipe Questions
There's no need to peel the zucchini for this recipe. In fact, I like the green specs of zucchini throughout the muffins.
For the 1 cup of grated zucchini this recipe calls for, you'll need about a medium-sized zucchini.
I used garden-fresh zucchini which tends to have a lot more moisture than a store-bought zucchini. However, I didn't squeeze the excess water out of the zucchini once it was grated. You want some of that water to add moisture to the muffins.
If you find that there is a ton of water collecting as you grate the zucchini, then yes, add the zucchini to a paper towel and lightly squeeze the excess water out.
Ready for More Zucchini Recipes?
- Zucchini Corn Casserole
- Zucchini Pizza Bites
- Grilled Steak with Zucchini Spiral Noodles
- Zucchini Ricotta Mozzarella Galatte
- 2 cups Bisquick Baking Mix
- 1 cup grated cheddar cheese
- ¼ cup butter; melted
- 1 egg
- ⅔ cup milk
- 1 cup grated zucchini; about 1 medium-sized zucchini
- 1 tbsp. chopped chives
- Preheat oven to 375 degrees.
- In a medium bowl, combine the Bisquick Baking Mix with the egg, melted butter, milk and grated zucchini.
- Stir with a wooden spoon until everything is combined.
- Add the chopped chives, grated cheddar cheese and blend.
- Divide the muffin batter evenly among the muffin cups that have been lined with paper muffin liners, filling two-thirds full.
- Bake in a pre-heated 375 degree oven for 15 – 18 minutes.
The muffins are done when a toothpick inserted into the center of the muffin comes out clean.
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Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 490mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 6g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.