Courgette, Cheddar & Chilli Herb Muffins

Looking to do something different with courgettes? Why not try our Courgette, Cheddar & Chilli Herb Muffins!

These savoury delights celebrate the mid-summer harvest, combining moist courgette, punchy mature cheddar, and a hint of chilli for a gentle kick.

Perfectly warm from the oven or as a picnic treat, they embody the essence of seasonal eating. Plus, discover tips for adding extra veggies and creating gluten-free versions.

Don’t miss out on this delicious recipe that transforms simple ingredients into a mouthwatering experience everyone will love! Dive in and elevate your cooking with these irresistible muffins!

Courgette
28 Jul 2025

Prep Time 20 mins | Cook Time 25 mins | Total Time 45 mins | Makes 12 muffins

These savoury muffins are a glorious celebration of late summer allotment harvests—moist courgette, punchy mature cheddar, fresh herbs, and a whisper of chilli for gentle heat.

They’re perfect warm from the oven, paired with a tomato chutney or tucked into a picnic basket for a garden gathering. Whether you grow your own produce or forage it from the local market, this recipe is a delightful way to embrace seasonal eating.

Ingredients

250g courgette (about 1 medium), grated
250g self-raising flour
1 tsp baking powder
1 tsp salt
1 tsp chilli flakes (adjust to taste)
1 tsp dried herbs (oregano, dill, thyme or a mix)
150g mature cheddar, grated
1 large eggs
175ml whole milk
50ml light olive oil or vegetable oil
Optional: handful of fresh chives or parsley, finely chopped

Method

Prep the courgette:
Grate the courgette and place it in a sieve. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Then squeeze well with a clean tea towel or your hands.

Dry mix:
In a large bowl, combine flour, baking powder, salt, chilli flakes, dried herbs, and most of the grated cheddar (reserve a bit for topping).

Wet mix:
In another bowl, whisk eggs, milk, yoghurt, and oil together until smooth.

Combine:
Add the wet ingredients to the dry, folding gently. Stir in courgette and fresh herbs (if using). Mix just until combined—don’t overwork.

Spoon and top: Divide the mixture evenly into a greased or lined 12-hole muffin tray. Sprinkle the reserved cheddar on top.

Bake:
Bake at 200°C (180°C fan) for 20–25 minutes or until golden and a skewer inserted comes out clean.

Cool and enjoy:
Let muffins cool for 5 minutes before transferring to a wire rack. Delicious warm or at room temperature.

Top tips

Add more veg: A handful of sweetcorn or diced red pepper adds vibrant colour and crunch.

Make mini muffins: Great for party nibbles—just reduce baking time to 12–15 minutes.

Gluten-free option: Substitute the flour with your favourite GF blend and add 1 extra tablespoon of yoghurt.

Serving ideas: Serve with tomato relish, herb cream cheese, or alongside a summer soup.

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