These Bisquick Zucchini Muffins are the perfect way to use up your (or your neighbor's) summer bounty!
Packed with grated zucchini, fresh chives, and sharp cheddar cheese, this easy recipe takes advantage of Bisquick Baking Mix for a quick and delicious treat.
Whether you enjoy them for breakfast, brunch, or a satisfying snack, these muffins are just one of our easy zucchini recipes that are sure to become a family favorite.
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.
Check out my other recipe for Bisquick Zucchini Bread! A fun combination of sweet and savory with chocolate chips in the batter!
Table of Contents
- How to make Muffins with Bisquick
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Important Tip
- Expert Tip
- How to Fill the Muffin Pans
- Bake Muffins Like a Pro!
- Baking Instructions
- Before You Begin!
- Recipe FAQ's
- Storing, Freezing, Thawing and Reheating Tips
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
How to make Muffins with Bisquick
Betty Crocker Bisquick Mix already contains flour, leavening agents and shortening making it a convenient baking mix that is known for making not only pancakes and biscuits, but it's also perfect for making quick and easy muffins.
All you need to do is add a few additional pantry ingredients like milk, eggs and then your favorite flavors, like berries, nuts, chocolate chips, or cheese to create your favorite muffins in no time.
Pour the batter into a prepared muffin tin and bake in a preheated oven until golden brown and a toothpick inserted in the center comes out clean.
Betty Crocker Bisquick Original Pancake & Baking Mix
Betty Crocker Heart Smart Bisquick Pancake and Baking Mix, Low-fat & Cholesterol-freeBetty Crocker Bisquick Baking Mix, Gluten Free Pancake and Waffle Mix
Helpful Kitchen Tools
Box Grater, Stainless SteelMore InformationCookie ScoopMore InformationStandard Muffin and Cupcake Pan,More InformationCupcake Liners 500 CountMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
Swap out the store-bought Bisquick with my easy-to-follow recipe for Homemade Bisquick Mix.
Replace the cheddar cheese with different cheeses like Monterey Jack, Pepper Jack, or Parmesan.
Add Crumble cooked bacon into the batter for a savory twist. Or try finely chopped jalapenos for a little kick!
Step-by-Step Directions
Step 1: Grate the zucchini using either a box grater or plank grater. A medium-sized zucchini typically produces approximately one cup of grated zucchini. Peeling the zucchini is optional and depends on personal preference.
Important Tip
After grating the zucchini, gently squeeze out excess moisture with a paper towel or cheesecloth. This prevents the muffins from becoming soggy.
Step 2: Mix the Bisquick Baking Mix with the egg, melted butter, milk, and grated zucchini in a medium bowl. Use a wooden spoon to stir until all the ingredients are well combined.
Step 3: Mix in the chopped chives and grated cheddar cheese until well blended.
Expert 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.
How to Fill the Muffin Pans
Step 4: Distribute the muffin batter evenly among the muffin cups lined with paper liners, filling each about two-thirds full. Using a large cookie scoop can aid in achieving uniform filling for the muffins.
Bake Muffins Like a Pro!
For perfectly portioned and evenly baked muffins, use a cookie scoop to fill your muffin tray – it's the secret to consistent results and less mess!
Get your baking game on point! Say goodbye to unevenly sized treats and hello to consistent, delicious results every time! Grab my FREE Cookie Scoop Size Cheat Sheet!
Baking Instructions
Step 5: Bake the muffins in a preheated 375°F oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. In my experience, the muffins were perfectly baked at the 17-minute mark. Let the muffins cool in the pan for approximately 5 minutes before transferring them to a wire rack to cool completely, ready to be enjoyed.
Before You Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
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.
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. This prevents the muffins from becoming soggy.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Store the muffins in an airtight container at room temperature for a day. Any longer than that, they should be refrigerated.
Freezer: 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 airtight container.
Thawing and Reheating: Allow the frozen muffins to defrost overnight in the refrigerator. Thawed muffins can be easily reheated in the oven at 350°F for 5-10 minutes, or in a toaster oven at 350°F for 3-5 minutes. For a quicker option, microwave on high for 15-30 seconds.
More Recipes to Love
Explore a variety of delicious zucchini dishes, from savory Zucchini Corn Casserole to Zucchini Pizza Bites. Finish with a creamy Zucchini Ricotta Mozzarella Galatte for a satisfying meal bursting with flavor and nutrition.
📖 Recipe Card
Bisquick Zucchini Cheddar Muffins
Equipment
Ingredients
- 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 squeezed dried
- 1 tbsp. chopped chives
Instructions
- 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.
Mary Ann says
Do you sqeeze the zucchini dry after shredding?
Charnassi says
Very tasty. Made six large muffins. Took 25 min to reach 205 degrees. Added 1/2 tsp of garlic salt for xtra zip. Xtra sharp cheddar & buttermilk.
Lois says
Glad you enjoyed the recipe!
Judy W says
Can you make this as a bread? What would the changes be?
Lois says
If you were to make this in a loaf pan, the baking time would change. I'm not sure how much longer you'd have to bake it, but bake it until a toothpick inserted into the center comes out clean.
Marja says
What can I use instead of the baking mix ?
Marja
Lois says
You could try a basic muffin mix, and add the grated zucchini, seasonings and cheese, etc. Try my Homemade Blueberry Muffins but do not add the sugar or the blueberries! https://walkingonsunshinerecipes.com/homemade-blueberry-muffins/
Bonnie Seidl says
always looking for new ways to use the abundant zucchini harvest - sure to become a favorite!
Lois says
Hope you enjoy the recipe!
Mimi says
Absolutely delish and so easy!!!!
Bobbie says
My husband doesn’t like chives. What other herb would you recommend? I was thinking a little rosemary or maybe none at all.
Lois says
You can use whichever herb/seasonings your husband enjoys. Thanks for visiting!
Julie says
these smell delicious, look great. They taste great too. Lots of things to add garlic and parm. Thanks for the recipe
Lois says
Thank you for leaving a comment and visiting!
Pat @Mille Fiori Favoriti says
They look delicious! I love using Bisquick for things in addition to pancakes as I always buy the big box in Costco.
Lois says
I purchased the big box too last time!
Aileen says
Any idea how you would adapt this to use Gluten-free Bisquick? I would guess it is not a one for one swap.
Thanks.
Lois says
I sent you an email. I have never used gluten-free Bisquick, so I can't answer this question. Sorry!