Savory Zucchini Ricotta Dill Muffins
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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.
Why This Recipe is a Keeper!
The subtle flavor of zucchini makes it an excellent addition to sweet baked goods. However, if you’re looking to switch things up and bake something savory, try these Zucchini, Ricotta, and Dill Muffins. The shredded zucchini gives them a tender crumb, while the bright flavor of fresh dill balances the richness of the creamy whole-milk ricotta and butter.
These Zucchini, Ricotta, and Dill Muffins are:
- Tender and fluffy! The muffins have a soft, tender texture thanks to the shredded zucchini and ricotta.
- Bright with herb flavor! The fresh dill adds a fragrant and vibrant flavor to these muffins.
- Wholesome! These muffins make a great, wholesome snack or breakfast option.
- Easy! They’re super quick to whip up, making them an easy go-to for busy mornings and snacks.
- Keepers! These muffins store and freeze well and can be enjoyed anytime.
Zucchini, Ricotta, and Dill Muffins are bursting with bright, herbaceous flavor for the perfect savory treat to enjoy all spring and summer long!
How to Make ZUCCHINI, RICOTTA, AND DILL MUFFINS:
Recipe Ingredients:
Here’s everything you’ll need to make this muffin recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- All-Purpose Flour: I recommend using unbleached all-purpose flour for the best texture. Unbleached flour retains more nutrients and offers a slightly nuttier flavor than bleached flour.
- Fresh Dill: Chopped fresh dill adds a vibrant, aromatic flavor along with a bright green color to these muffins. While I prefer fresh dill, you can substitute dried dill if necessary. Use one-third as much (approximately 2 teaspoons), because dried herbs are more concentrated in flavor.
- Ricotta Cheese: I prefer full-fat ricotta for a richer, creamier texture. It helps keep them moist while adding flavor. If you would like a lighter option, you can use part-skim ricotta, but it may result in slightly drier muffins.
- Zucchini: This recipe requires 1 cup of grated zucchini, or about one medium-sized zucchini. There’s no need to squeeze the liquid from the zucchini as long as you don’t let it sit for too long.
- Unsalted Butter: I prefer unsalted butter for cooking and baking because it lets me better control the salt level.
- Eggs: Beat the eggs first, so they incorporate more easily into the other ingredients.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- 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 to 20 minutes, or until the tops start to turn lightly brown.
Chef Tips and Tricks:
- I prefer to use fresh dill in these muffins whenever possible. The flavor of fresh dill is more vibrant and aromatic, and its color is a bit brighter. The general rule for using dried vs. fresh herbs is to use three times as much fresh as dried, since dried herbs are more concentrated by volume. So, for this recipe, if using fresh, use 2 tablespoons of fresh dill, and if using dried, use 2 teaspoons.
- Leave grating the zucchini until the end of gathering and prepping the ingredients, so you won’t need to drain and squeeze it.
- Don’t overmix the batter—mix just until combined and the dry ingredients are moistened.
- Bake until the muffins are just set; don’t overbake or they’ll be dry. The tops should spring back, and a toothpick inserted should come out clean.
Recipe FAQs:
Store leftover muffins in an airtight container at room temperature for up to 2 days. To freeze the muffins, wrap each one individually in plastic wrap, then place in a zipper-top bag or another airtight container. Freeze for up to 3 months.
Yes, you can add a half-cup or so of grated Parmesan, Romano, Asiago, or crumbled Feta cheese.
Pour the batter into a mini muffin tin and reduce the baking time to about 12 to 15 minutes, since they will bake more quickly. Check for doneness with the toothpick test.
Serve with:
- Slow Cooker Split Pea Soup
- Chicken Vegetable Soup with Orzo
- Hamburger Vegetable Soup
- Hungarian Goulash Soup
More great Muffin recipes you’ll love!
Get all my baked good recipes at Dessert and Bread Recipes – From A Chef’s Kitchen.
Savory Dill Zucchini and Ricotta Muffins
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
- You can substitute dried dill if necessary; you’ll need 2 teaspoons since dried herbs are more concentrated in flavor.
- 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.
- Store leftover muffins in an airtight container at room temperature for up to 2 days.
- 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
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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