Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with paper liners or grease it with a bit of oil or butter to prevent sticking.

Step 2: Prepare the Zucchini and Sweet Potato

1. Grate the zucchini and sweet potato using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This prevents the muffins from becoming too soggy.
2. Set the grated zucchini and sweet potato aside.

Step 3: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, smoked paprika, garlic powder, and onion powder.
2. Stir in the grated sharp cheddar cheese, ensuring it is evenly distributed throughout the dry mixture.

Step 4: Mix the Wet Ingredients

1. In another bowl, whisk together the eggs, milk, olive oil (or melted butter), and Greek yogurt (if using) until smooth and well combined.
2. Gently fold in the grated zucchini and sweet potato until the mixture is evenly distributed.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter; it’s okay if there are a few lumps.
2. The batter should be thick but moist. If it’s too dry, add a tablespoon or two of milk to loosen it slightly.

Step 6: Fill the Muffin Tin

1. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
2. Sprinkle a bit of extra grated sharp cheddar cheese and a light dusting of smoked paprika on top of each muffin to create a crispy, golden crust during baking.

Step 7: Bake the Muffins

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
2. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.