YIELD: 12 muffins | TIME: 1 hour 15 minutes | ACTIVE TIME: 15 minutes
Tropical Crunch Zucchini & Cheddar Muffins

Tropical Crunch Zucchini & Cheddar Muffins


  • 5 tbsp This Little Goat Tropical Crunch
  • 4 cups grated zucchini (about 4 regular-sized zucchini, squeezed to remove excess water)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp kosher salt
  • 2 eggs
  • 1/2 cup whole milk
  • 3 cups shredded cheddar cheese


  1. Preheat your oven to 375°F (190°C) and lightly brush each muffin tin on a muffin tray with This Little Goat Tropical Crunch, ensuring an even coating.
  2. In a large mixing bowl, combine the grated zucchini, all-purpose flour, baking powder, and kosher salt. Mix well until the dry ingredients are evenly distributed.
  3. Add the eggs and whole milk to the bowl, stirring until all the ingredients are well combined. The mixture should have a thick and slightly lumpy consistency.
  4. Gently fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the batter.
  5. Add the Tropical Crunch to the batter, providing a spicy kick and a burst of flavor to the muffins. Mix it in until it's well incorporated.
  6. Spoon the batter evenly into the prepared muffin tins, filling each one about three-quarters full.
  7. Bake the muffins in the preheated oven for approximately 1 hour or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked through.
  8. Once done, remove the muffins from the oven and let them cool in the muffin tray for a few minutes before transferring them to a wire rack to cool completely.

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