Spicy and savory veggie muffins with Sriracha sauce are tasty appetizers or healthy savory snacks that impress with their super moist texture and intense flavors.
Moist, juicy, savory veggie muffins were on my mind when I set out to bake today, and few veggies are as good at providing just that as the good old zucchini. Naturally very high in moisture content, it keeps the muffins so juicy even though excess water is squeezed off before baking.
Trust me, grate yourself some zucchini, squeeze it dry with a kitchen towel and throw it in the batter and you will never have dry muffins again. When grated, the zucchini just magically melts into the batter and you won’t even know it’s there when you take a bite. That’s a handy thing to know when baking for picky kids who are suspicious of everything involving veggies.
The sweetness of the bell pepper and the shallots are a perfect pair to tame the fiery sriracha, creating the most delicious combination of flavors ever packed in a muffin. If you want, you can substitute your favorite hot sauce for the sriracha. It brings that unexpected kick to these savory veggie muffins that is so great.The cornmeal adds a bit of satisfying crunch to the mix, and of course everything is better when there is cheddar cheese involved.
The sundried tomatoes mellow out considerably in the oven, so don’t be afraid to use them even if you are not the number 1 fan of their taste straight from the jar. They add some texture and variety to the batter so nicely.
These supertasty savory veggie muffins are a great choice when you want to bake something savory while also using whatever vegetables you happen to have in the fridge. Almost any veggie fits right in, go be creative!
Savory Veggie Muffins with Sriracha Sauce
FOR THE FRIED FILLING:
-2 medium sized shallots, finely chopped
-1/4 cup chopped sun-dried tomatoes
-1 cup shredded zucchini, squeezed dry
-1 finely chopped yellow bell pepper
FOR THE MUFFINS:
-1 3/4 cups all-purpose flour
-1/4 cup cornmeal
-1/2 cup whole wheat flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-½ teaspoon garlic powder
-1 teaspoon dried basil
-1 teaspoon dried thyme
-2 tablespoons fresh chopped chives
-1/3 cup grated cheddar
-1/2 cup butter, melted and cooled
-1/2 cup sour cream
-1/2 cup milk
-2 teaspoons Sriracha sauce
1. Preheat oven to 375° F. Line 15 muffin tin slots with paper cups.
2. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium heat; cook the onion and bell pepper until the onion is translucent but not browned, about 5 minutes.
3. Stir in the chopped sun-dried tomatoes and remove from heat. Grate the zucchini, place on a clean cotton kitchen towel and squeeze out the excess moisture. Add the zucchini to the pepper mixture and mix until combined.
4. Mix the cheddar, all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, garlic powder, basil, and thyme together in a bowl.
5. In another bowl, stir together milk, sour cream, sriracha, melted butter, chives and the eggs.
6. Make a well in the flour mixture and pour the milk mixture in it. Mix ingredients together, stirring only as much as necessary to achieve a somewhat even texture. Gently fold in the zucchini mixture. Spoon the batter into the muffin tins, leaving only a little room for expansion.
7. Bake until the tops are golden brown, 20-30 minutes. Let cool for 10 minutes before removing from the tin.