Light, fresh, and pleasantly unexpected, these savory Zucchini, Ricotta, and Dill Muffins are ideal for spring. Tender and moist from creamy ricotta and shredded zucchini, they get a bright, herbaceous lift from fresh dill. Serve them as a snack, part of a spring brunch, or alongside soups and salads for a satisfying, savory bite.
From my kitchen to yours
These muffins have always been popular with my personal chef clients, and I hope you enjoy them as much as they did.
They pair especially well with bowl soups for a cozy meal — a savory muffin makes a lovely accompaniment to simple lunches or light dinners.
I adapted a classic recipe by boosting the fresh dill and adding a little extra zucchini for an even brighter, moister muffin. Enjoy!
Why This Recipe is a Keeper!
Zucchini’s subtle flavor works beautifully in baked goods, and when you steer it toward savory, the result is delightful. These Zucchini, Ricotta, and Dill Muffins have a tender crumb from shredded zucchini and creamy whole-milk ricotta, while fresh dill adds a fragrant, bright counterpoint to the richness of butter and cheese.
What makes these muffins great:
- Tender and fluffy: Shredded zucchini and ricotta keep the crumb soft and moist.
- Herb-forward: Fresh dill brings a fragrant, vibrant note.
- Wholesome: A savory, satisfying option for snacks or breakfast.
- Easy: Quick to prepare—perfect for busy mornings or last-minute guests.
- Freezer-friendly: They store and freeze well for future enjoyment.
These muffins are bright, herbaceous, and perfect for spring and summer snacking.
How to Make ZUCCHINI, RICOTTA, AND DILL MUFFINS:
Recipe Ingredients:
Below are the ingredients needed for these savory muffins. Exact quantities appear in the recipe card further down.
Ingredient Notes and Substitutions:
- All-purpose flour: Unbleached all-purpose flour gives the best texture and a slightly nuttier flavor.
- Fresh dill: Fresh dill provides the best flavor and color. If using dried, use one-third the amount (about 2 teaspoons dried for 2 tablespoons fresh).
- Ricotta: Full-fat ricotta yields a creamier, moister muffin. Part-skim works if you prefer, but the texture may be slightly drier.
- Zucchini: Use about 1 cup grated zucchini (one medium zucchini). If you grate it just before mixing, there’s no need to squeeze out the moisture.
- Unsalted butter: Unsalted allows better control over seasoning.
- Eggs: Beat the eggs before adding so they blend easily into the batter.
Step-By-Step Instructions:
- Gather and prep all ingredients.
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin pan with paper liners.
- Whisk together the dry ingredients: flour, sugar, baking powder, and salt. Stir in the chopped dill.
- In a separate bowl, combine ricotta and milk, whisking until smooth. Add melted butter, beaten eggs, and shredded zucchini; stir to combine.
- Fold the wet ingredients into the dry ingredients and stir until just moistened; avoid overmixing.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 18–20 minutes, or until the tops are lightly browned and a toothpick comes out clean. Let cool briefly before serving.
Chef Tips and Tricks:
- Fresh dill is best: use 2 tablespoons fresh or 2 teaspoons dried.
- Grate the zucchini at the end of prep so you won’t need to drain it.
- Mix the batter just until the dry ingredients are moistened to avoid tough muffins.
- Bake until the tops spring back; overbaking will dry them out.
Recipe FAQs:
Keep leftovers in an airtight container at room temperature for up to 2 days. To freeze, wrap each muffin individually, place in a zipper-top bag or airtight container, and freeze for up to 3 months.
Yes — a half-cup of grated Parmesan, Romano, Asiago, or crumbled feta can be added for more savory depth.
Use a mini muffin tin and reduce the bake time to about 12–15 minutes. Check for doneness with a toothpick.
Serve with:
- Slow Cooker Split Pea Soup
- Chicken Vegetable Soup with Orzo
- Hamburger Vegetable Soup
- Hungarian Goulash Soup
More great Muffin recipes you’ll love!
- Pumpkin Streusel Muffins
- Chocolate and Zucchini Muffins
Find more baked goods and bread recipes in the dessert and bread category on the site.
Savory Dill Zucchini and Ricotta Muffins
Equipment
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Cheese/Box Grater
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Chef Knife
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Cutting Board
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Mixing Bowls
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Measuring Cups and Spoons
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12-Cup Muffin Pan
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Muffin Cups
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh dill, or 2 teaspoons dried
- 2/3 cup ricotta cheese, preferably full-fat
- 1/2 cup whole milk
- 1 stick unsalted butter, melted and cooled
- 2 large eggs, beaten
- 1 cup shredded zucchini
Instructions
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Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
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Combine the dry ingredients (flour, sugar, baking powder, and salt) in a bowl and stir in the dill.
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In a separate bowl, whisk ricotta with milk until smooth. Add melted butter, beaten eggs, and shredded zucchini; stir to combine.
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Fold the wet ingredients into the dry ingredients and stir until just moistened.
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Spoon the batter into the prepared muffin cups, filling each about 2/3–3/4 full.
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Bake 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool briefly before serving.
Notes
- Use 2 teaspoons dried dill in place of 2 tablespoons fresh.
Tips:
- Grate the zucchini last so you don’t need to drain it.
- Mix just until combined to avoid tough muffins.
- Bake until just set; the tops should spring back and a toothpick should come out clean.
Make ahead:
- Store muffins in an airtight container at room temperature for up to 2 days.
Freezer-friendly:
- Wrap individual muffins and freeze in a zipper-top bag or airtight container for up to 3 months.
Nutrition
Carbohydrates: 16g
Protein: 5g
Fat: 11g
Nutritional values are estimates and may vary based on ingredients and portions.
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