Savoury Zucchini-Cheddar Muffins with Chive and Dijon

Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or brush generously with melted butter.

Grate 1 medium zucchini (about 1 1/2 cups) on the coarse side of a box grater, then squeeze it firmly in a clean towel until barely any liquid drips out: this prevents soggy muffins.

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine salt, and plenty of cracked black pepper.

In a second bowl, whisk 2 large eggs, 3/4 cup buttermilk, 1/3 cup melted butter, 1 tbsp Dijon mustard, and 1 finely grated garlic clove until smooth and emulsified.

Fold the wet mixture into the dry with a spatula using just 6–8 strokes; the batter should still look lumpy.

Add the squeezed zucchini, 1 cup grated aged cheddar (reserving 2 tbsp for topping), and 3 tbsp chopped chives; fold until just combined: do not overmix or the muffins will turn tough.

Divide the batter evenly among the 12 cups, filling each about three-quarters full, and top with the reserved cheddar.

Bake on the middle rack for 20–22 minutes, until the tops are deep golden, the cheese has caramelized around the edges, and a toothpick inserted in the centre comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack so the bottoms stay crisp rather than steaming.