Dilly Zucchini Ricotta Muffins

These dilly zucchini ricotta muffins sit firmly on the savory side of the muffin family, halfway between a bread roll and a quick bread. They’re meant for the bread basket at a brunch table, alongside soup at lunch, or split open with a smear of softened butter for breakfast. The texture is moist and tender thanks to the ricotta, with subtle flecks of green from the zucchini and a fragrant herbal lift from the dill.

The ricotta is the secret ingredient that distinguishes these from a standard zucchini muffin. It adds creamy richness and helps keep the crumb tender even with the relatively low sugar content. Don’t drain it, you want all that moisture in the batter.

Zucchini goes in coarsely grated, no need to peel or seed unless your specimen is enormous. The dill brings the unexpected aromatic note that pairs surprisingly well with the cheese, evoking everything from pierogi fillings to cucumber salad. Bake at the high 400°F (200°C) for the first lift, which gives these muffins their domed tops.

Pro Tips

• Drain the grated zucchini briefly in a colander, then squeeze gently to remove excess water.
• Use fresh dill weed instead of dried for brighter, more pronounced flavor (double the amount).
• Don’t overmix once the wet hits the dry, lumpy batter is right for tender muffins.
• Remove from the pan immediately to prevent the bottoms from steaming and going soggy.

Variations

• Add ½ cup of crumbled feta or shredded sharp cheddar for cheesier muffins.
• Stir in 2 tablespoons of finely chopped fresh chives or scallions along with the dill.
• Top each muffin with a sprinkle of grated Parmesan before baking for a savory crust.