Make these courgette muffins, then check out our classic breakfast egg muffins, banana muffins, cheese muffins and cornbread muffins. We’ve also got plenty more sweet and savoury muffin recipes to try.

Want to try more vegetable bakes? Check out our gooey chocolate courgette cake, courgette loaf cake and courgette and coconut cake.


  • 1 small (125g grated weight) courgette
  • 175g self-raising flour
  • 125g cheddar, grated
  • 1 egg, beaten
  • 60ml sunflower oil
  • milk


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and line eight holes of a muffin tin with muffin cases. Coarsely grate the courgette and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the flour and most of the cheese.

  • STEP 2

    Crack the egg into a jug, pour in the oil, then top up with enough milk to make 250ml. Pour into the courgette bowl and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 20-25 minutes until risen, firm and golden brown on top.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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