Super Bowl Savory Veggie Muffin Cups

Name: Super Bowl Savory Veggie Muffin Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffin cups
Ingredients: 1 cup shredded zucchini; 1/2 cup chopped red bell pepper; 1/2 cup chopped onion; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup shredded cheese (cheddar or mozzarella); 2 large eggs; 1/4 cup olive oil; 1/4 cup milk; 1/2 teaspoon garlic powder

Highlighted under: Comfort Food

We love making these Super Bowl Savory Veggie Muffin Cups for game day gatherings! With just a handful of ingredients, these delightful mini muffins are savory, hearty, and packed with colorful veggies. Each bite is bursting with flavor, making them a crowd favorite. They’re easy to prepare, allowing us to spend more time enjoying the game rather than in the kitchen. Perfect for sharing, they’ll impress both veggie lovers and skeptics alike, and leave everyone asking for the recipe!

Created by

Maribel Hayes

Last updated on 2026-01-14T04:04:18.079Z

When we first crafted these muffin cups, it was during a Super Bowl party where healthy snacks were sparse. I wanted to create something that wouldn't derail anyone’s healthy eating habits while still being fun and festive. The combination of shredded zucchini and bell peppers provides moisture and a burst of color, making each muffin inviting and tasty.

One detail I learned while perfecting these is to squeeze out excess moisture from the vegetables before mixing; this ensures the muffins bake properly without becoming soggy. The result is a delightful, savory bite that’s perfect for any gathering!

        Why You'll Love These Muffin Cups
        Savory goodness packed with fresh veggies
Perfectly portioned for snacking and sharing
Healthy yet satisfying bite-sized treats

      

Maximizing Flavor with Fresh Ingredients

Using fresh vegetables like zucchini, red bell pepper, and onion not only infuses these muffin cups with great flavor but also ensures a vibrant appearance. I recommend choosing firm, brightly colored veggies for the best results. If zucchini isn't in season, you can substitute it with shredded carrots or even finely chopped spinach for a different flavor profile and texture.

It's crucial to remove excess moisture from the vegetables before mixing them in. This step is important as it prevents the muffin cups from becoming soggy, which can happen if the vegetables retain too much water. Squeezing them with a cloth or paper towel works well—a simple technique that makes a big difference in texture.

Baking Tips for Perfect Muffin Cups

When dividing the batter into the muffin cups, consider using a cookie scoop for even distribution. This not only speeds up the filling process but also ensures uniform baking, giving each muffin an even rise and consistent texture. Aim to fill each cup about 3/4 full to allow room for rising.

After baking, look for golden edges and a slightly springy texture on top. Allowing them to cool for a few minutes in the pan can help them set properly and reduce the likelihood of sticking. If you're using a non-stick muffin tin, greasing it lightly can enhance the ease of removing the muffins later.

Ingredients

For the Muffin Cups

1 cup shredded zucchini
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded cheese (cheddar or mozzarella)
2 large eggs
1/4 cup olive oil
1/4 cup milk
1/2 teaspoon garlic powder

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.

Prepare the Vegetables

In a bowl, mix the shredded zucchini, chopped bell pepper, and onion. Squeeze out excess moisture using a cloth or paper towel to prevent sogginess.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, olive oil, and milk until well combined.

Combine All Ingredients

Pour the wet mixture into the dry ingredients and mix just until combined. Gently fold in the prepared vegetable mixture and shredded cheese.

Bake the Muffins

Divide the batter evenly among the muffin cups. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.

Cool and Serve

Allow the muffin cups to cool for a few minutes in the pan before transferring them to a wire rack. Serve warm or at room temperature.

Pro Tips

Ensure to read the instructions carefully, especially squeezing the moisture from the veggies. You can customize the vegetables based on what you have on hand.

Storage and Reheating

These Savory Veggie Muffin Cups can be stored in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing them. Arrange the cooled muffin cups in a single layer on a baking sheet to freeze them first, then transfer them to a freezer-safe bag. They can be kept frozen for up to three months.

To reheat, simply place the muffin cups in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For a quicker method, microwaving for about 30 seconds can help, although the texture may vary slightly.

Customizing Your Muffin Cups

Feel free to customize these muffin cups by adding different types of cheese or incorporating cooked proteins like diced ham or turkey. A sprinkle of herbs such as parsley or basil can enhance the savory flavors as well. If you're looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free baking blend, keeping in mind that the texture may change slightly.

For a more pronounced kick, consider adding spices like chili powder or a pinch of cayenne pepper to the batter. This can elevate the flavor profile, making them even more appealing for game day snacking or as appetizers.

Questions About Recipes

→ Can I make these ahead of time?

Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just bake before serving.

→ Can I freeze these muffin cups?

Absolutely! Freeze them in an airtight container for up to 3 months. Reheat them in the oven for a warm snack.

→ What other vegetables can I add?

Feel free to substitute or add any of your favorite vegetables, such as spinach, carrots, or corn.

→ Can I make these vegan?

Yes, you can replace the eggs with flax eggs and use plant-based milk and cheese alternatives.