Light, fresh, and slightly unexpected, these savory Zucchini, Ricotta, and Dill Muffins are a perfect springtime treat. Tender and moist from creamy ricotta and shredded zucchini, they gain a bright, herb-forward lift from fresh dill. Serve them as a snack, as part of a spring brunch, or alongside soups and salads for a satisfying meal.
From my kitchen to yours
These muffins have always been popular with my clients, and I think they’ll become a favorite in your kitchen too.
I often serve them with a bowl of soup for a cozy meal—these muffins pair especially well with hearty vegetable soups or creamy tomato bisque. Their savory profile makes them a nice change from standard sweet baked goods.
I adapted this recipe to intensify the dill and add extra zucchini for a fresher, greener flavor. I hope you enjoy them!
Why This Recipe is a Keeper!
Zucchini’s mild flavor works beautifully in both sweet and savory baking. These Zucchini, Ricotta, and Dill Muffins showcase the vegetable in a savory context: shredded zucchini keeps the crumb tender, ricotta adds creaminess, and fresh dill brings brightness that balances the richness of butter and whole-milk ricotta.
These muffins are:
- Tender and fluffy: Shredded zucchini and ricotta create a soft crumb.
- Herb-forward: Fresh dill provides aromatic, vibrant flavor.
- Wholesome: A satisfying snack or breakfast option.
- Easy to make: Quick to assemble for busy mornings or last-minute gatherings.
- Freezer-friendly: They store and freeze well for later enjoyment.
Light and herbaceous, these muffins are a wonderful savory option throughout spring and summer.
How to Make ZUCCHINI, RICOTTA, AND DILL MUFFINS:
Recipe Ingredients:
Below are the ingredients you’ll need. Exact quantities are in the recipe card further down.
Ingredient Notes and Substitutions:
- All-purpose flour: Use unbleached for best texture and a slightly richer flavor.
- Fresh dill: Offers the brightest flavor and color. If using dried, use about one-third the amount (roughly 2 teaspoons dried for 2 tablespoons fresh).
- Ricotta: Full-fat ricotta yields the creamiest, moistest muffins. Part-skim works but may be slightly drier.
- Zucchini: One cup grated (about one medium zucchini). No need to drain if you grate it last and mix promptly.
- Unsalted butter: Preferred so you can control the salt level.
- Eggs: Beat them lightly before adding so they incorporate easily.
Step-By-Step Instructions:
- Gather and prepare all ingredients.
- Preheat the oven to 400°F (200°C).
- Line a 12-cup muffin pan with paper liners.
- Whisk together dry ingredients: flour, sugar, baking powder, and salt. Stir in the dill.
- In a separate bowl, combine ricotta and milk, whisking until smooth. Add the melted cooled butter, beaten eggs, and shredded zucchini.
- Fold the wet ingredients into the dry until just moistened; avoid overmixing.
- Divide the batter among the prepared cups, filling each about 2/3 to 3/4 full.
- Bake 18–20 minutes, until the tops are lightly golden and a toothpick inserted comes out clean. Let cool slightly before serving.
Chef Tips and Tricks:
- Use fresh dill whenever possible for the brightest aroma and color. If substituting dried dill, use about 2 teaspoons in place of 2 tablespoons fresh.
- Grate the zucchini last so you don’t need to drain it; this keeps the batter moist without extra steps.
- Mix just until the ingredients are combined—overmixing yields tougher muffins.
- Remove the muffins as soon as they’re set. The tops should spring back and a toothpick should come out clean; overbaking will dry them out.
Recipe FAQs:
Keep leftovers in an airtight container at room temperature for up to two days. To freeze, wrap each muffin individually, place in a zipper-top bag or airtight container, and freeze for up to three months.
Yes. Add about 1/2 cup of grated Parmesan, Romano, Asiago, or crumbled feta for extra savory depth.
Use a mini muffin tin and reduce bake time to about 12–15 minutes—test 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 section of the site.
Savory Dill Zucchini and Ricotta Muffins
Equipment
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Cheese/Box Grater
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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) and line a 12-cup muffin pan with liners.
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Whisk dry ingredients together, then stir in the dill.
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In another bowl, mix ricotta and milk until smooth. Add butter, eggs, and zucchini.
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Fold wet and dry ingredients together until just combined.
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Spoon batter into muffin cups, filling 2/3 to 3/4 full.
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Bake 18–20 minutes, until tops are lightly browned and a toothpick comes out clean.
Notes
- Use 2 teaspoons dried dill if fresh is unavailable.
Tips:
- Fresh dill gives the best flavor; if using dried, reduce the amount to 2 teaspoons.
- Grate zucchini last to avoid excess moisture.
- Stir batter only until ingredients are combined.
- Bake until just set—tops should spring back and a toothpick should be clean.
Make ahead:
- Store muffins in an airtight container at room temperature for up to two days.
Freezer-friendly:
- Wrap individually, place in a sealed bag or container, and freeze up to three months.
Nutrition
Nutritional values are estimates and may vary depending on brands and portion sizes.
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