Savory Dill Zucchini and Ricotta Muffins

Pile of Dill Zucchini and Ricotta Muffins on square rattan basket.

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Savory Dill Zucchini and Ricotta Muffins

Light, fresh, and a little unexpected, these savory Zucchini, Ricotta, and Dill Muffins are perfect for spring. They're tender and moist, thanks to the creamy ricotta and shredded zucchini, while the fresh dill adds a bright pop of flavor. Enjoy them as a snack, as part of a lovely spring brunch spread, or on the side with soups and salads.

Prep Time25

Cook Time20

Total Time45

Course: Breads and Muffins

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons chopped fresh dill or 2 teaspoons dried
2/3 cup ricotta cheese preferably full-fat (whole milk)
1/2 cup whole milk
1 stick unsalted butter melted and cooled
2 large eggs beaten
1 cup shredded zucchini

Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin pan with baking cups.
Combine the dry ingredients in a bowl (flour, sugar, baking powder, and salt).
Add the dill and stir to combine.
Place the ricotta cheese in a small mixing bowl. Add the milk and whisk to combine. Add the butter, eggs and zucchini.
Combine the wet and dry ingredients and stir until moistened.
Fill the prepared muffin cups equally (approximately 2/3 to 3/4 full).
Bake for 18-20 minutes, or until the tops start to turn lightly brown.

Notes

SUBSTITUTIONS:

You can substitute dried dill if necessary; you'll need 2 teaspoons since dried herbs are more concentrated in flavor.

TIPS:

Use fresh dill for the best flavor; if using dried, substitute 2 teaspoons for 2 tablespoons fresh.
Grate the zucchini last so you don’t need to drain it.
Don’t overmix—stir just until combined.
Bake until just set; tops should spring back, and a toothpick should come out clean.

MAKE AHEAD:

Store leftover muffins in an airtight container at room temperature for up to 2 days.

FREEZER-FRIENDLY:

Wrap each one individually in plastic wrap, then place in a zipper-top bag or another airtight container. Freeze for up to 3 months.

Nutrition