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Fluffy Spring Skillet Muffins

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These fluffy spring skillet muffins are packed with fresh herbs and veggies, offering a light, airy crumb with a crispy golden crust. Perfect for quick, wholesome breakfasts or brunches.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1/3 cup fresh herbs (parsley, chives, thyme), chopped
  • ½ cup red bell pepper, finely diced
  • ¼ cup green onions, sliced
  • ½ cup grated zucchini, squeezed dry
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) milk (whole milk recommended)
  • ¼ cup (60 ml) olive oil
  • ½ cup grated cheese (optional, mild cheddar or parmesan)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 10-inch cast-iron skillet inside to warm for about 10 minutes.
  2. Prepare the vegetables: finely dice the red bell pepper, slice the green onions, and grate the zucchini. Squeeze the zucchini in a clean towel to remove excess moisture.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, chopped fresh herbs, and optional grated cheese.
  4. Combine wet ingredients: In a separate bowl, beat the eggs. Add milk and olive oil, whisking until smooth.
  5. Fold in veggies: Stir the prepared veggies into the wet ingredients. Gently pour the wet mixture into the dry ingredients and fold together just until combined; a few lumps are okay.
  6. Prepare the skillet: Carefully remove the hot skillet from the oven and swirl a little olive oil or butter to coat the bottom and sides.
  7. Pour batter into skillet: Spread evenly with a spatula, filling about halfway up the skillet’s height.
  8. Bake: Place the skillet in the oven and bake for 20–25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool slightly: Let the muffins rest in the skillet for 5 minutes before slicing.

Notes

Do not overmix the batter to keep muffins tender. Squeeze zucchini dry to avoid soggy muffins. Preheat skillet for a crispy crust. Tent with foil if muffins brown too quickly. Leftovers reheat well by toasting or warming in the oven.

Nutrition

Keywords: spring muffins, skillet muffins, herb muffins, veggie muffins, savory muffins, quick breakfast, brunch recipe, easy muffins

Find it online: https://avabake.com/fluffy-spring-skillet-muffins-recipe-easy-homemade-herb-veggie-muffins/