Dinner

Savory Courgette, Red Pepper, and Parmesan Muffins Recipe

ByEthan Lark January 18, 2026January 18, 2026

Introduction

These savoury muffins are a delightful snack or light meal bursting with fresh flavors like courgette, roasted red pepper, and parmesan. They’re moist, tender, and perfect for breakfast, lunchboxes, or a quick bite any time of day.

The image shows several savory muffins on a metal cooling rack placed over a white marbled surface. One muffin is opened in the front, revealing a soft, moist inside dotted with small green and red pieces, likely vegetables, with a golden-brown top that looks slightly crispy. The muffins are wrapped in light brown and white parchment paper liners with pointed edges extending above the muffin tops. The background includes a white plate partly visible behind the muffins, and a corner of a blue cloth on the lower right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 courgette (about 175g grated weight)
4 spring onions, finely chopped
225g self-raising flour
1 roasted red pepper from a jar, drained and finely chopped
100g parmesan, finely grated
Few rosemary sprigs, needles picked and finely chopped
2 eggs, beaten
90ml sunflower oil
50-100ml whole milk

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6 and line an eight-hole muffin tin with muffin cases.
Step 2: Coarsely grate the courgette into a fine sieve. Use clean hands to squeeze out as much liquid as possible over the sink.
Step 3: In a large bowl, combine the squeezed courgette, spring onions, self-raising flour, roasted red pepper, most of the parmesan, chopped rosemary, plenty of black pepper, and a pinch of salt.
Step 4: Crack the eggs into a jug, add the sunflower oil, and pour in enough whole milk to make a total of 300ml of liquid. Beat the mixture together well.
Step 5: Pour the wet ingredients into the bowl with the dry ingredients and mix gently until you have a smooth batter.
Step 6: Divide the batter evenly between the muffin cases. Sprinkle the remaining parmesan over the top of each muffin.
Step 7: Bake for 25-30 minutes until the muffins have risen, are firm to the touch, and golden brown on top.
Step 8: Remove from the oven and leave to cool completely on a wire rack before serving or storing.

Tips & Variations

For extra flavor, add a pinch of chili flakes or swap rosemary for thyme.
Use grated cheddar instead of parmesan for a milder taste.
If you prefer a dairy-free version, substitute milk with a plant-based alternative and parmesan with nutritional yeast.
Make sure to squeeze out the courgette well to avoid soggy muffins.

Storage

Store the cooled muffins in an airtight container in the fridge for up to three days. Reheat gently in a microwave or warm in the oven before serving to restore their softness and flavor.

How to Serve

The image shows several savory muffins with a golden-brown, slightly crispy top that reveals bits of green herbs and red bell peppers; one muffin is open with a fluffy inside full of small green and red vegetable pieces, resting on crumpled white parchment paper. The muffins are wrapped in light brown and white parchment papers, placed on a metal cooling rack over a white marbled surface. In the background, some muffins are on a white plate and others stand alone, showing their light yellow and speckled texture with vegetables throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these muffins?

Yes, these savoury muffins freeze well. Once completely cooled, wrap them individually or place in a freezer-safe container. Freeze for up to 2 months and thaw at room temperature or reheat from frozen in the oven.

Can I use plain flour instead of self-raising flour?

You can use plain flour, but you’ll need to add 2 teaspoons of baking powder to help the muffins rise properly.

Ethan Lark