Zucchini Muffins Recipes
These zucchini muffins are moist, flavorful, and perfect for using up a garden surplus. The combination of warm spices and tender zucchini makes them a comforting treat.
This recipe for zucchini muffins uses butter for a richer flavor, but vegetable oil is an option. Expect 12 to 18 muffins, depending on added mix-ins and pan size.
Star Ingredients That Make Zucchini Muffins Shine
Zucchini – Adds moisture and a subtle, earthy sweetness, blending beautifully with the spices.
Unsalted butter – Infuses the muffins with a rich flavor and tender crumb.
Eggs – Provide structure and help the muffins rise.
Sugar – Sweetens and enhances the muffins’ golden crust.
Cinnamon, ginger, and nutmeg – A trio of warm spices that deepen the flavor profile.
All-purpose flour – Forms the base, providing structure and balance to the moist ingredients.
Baking soda & baking powder – These leavening agents work together to give the muffins a light lift.
Walnuts and dried fruit – Optional, but they add delightful texture and bursts of flavor.
Mixing Up the Perfect Zucchini Muffins
These muffins come together with two quick mixes: one wet, one dry. Grated zucchini gets folded into the egg, butter, and sugar mixture, then combined with the spiced flour blend. Optional add-ins make each batch your own.
Zucchini Muffins Tips to Try
To prevent soggy or dry muffins, take note of your zucchini’s moisture. Garden-fresh zucchini tends to be wetter, so you may not need extra liquid. Off-season zucchini may benefit from a light sprinkle of water and draining, just like grandma used to do. If you’re swapping in oil for butter, use one cup, though butter offers deeper flavor. And when measuring flour, fluff it, then scoop lightly to avoid dense muffins.
How to Store Leftovers: Zucchini Muffins
Store zucchini muffins in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze individually wrapped muffins in a sealed bag for up to 3 months. Reheat briefly in the microwave or oven to restore freshness.
Frequently Asked Questions
Can I use zucchini with the peel on?
Yes, no need to peel. The skin is soft and adds color without altering taste.
Why is my batter so thick?
Your zucchini may be dry. Try sprinkling a little water over the grated zucchini and letting it rest in a sieve.
Can I skip the nuts and dried fruit?
Absolutely. These are optional add-ins and won’t affect the base recipe.
What type of oil can I substitute for butter?
Vegetable oil is the best substitute. Use 1 cup in place of 3/4 cup melted butter.
Zucchini Muffins
Ingredients
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 3/4 cup unsalted butter melted
- 1/4 teaspoon kosher salt
- 1 cup raisins or dried cranberries optional
- 1 cup walnuts optional
- 3 cups 360g grated zucchini, packed
- 1 1/3 cups 270g sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 3/4 cups 400g all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease each well of a muffin tin using butter or a vegetable oil spray.
- In a large mixing bowl, beat the eggs thoroughly. Blend in the sugar and vanilla extract until combined. Add the grated zucchini and stir in the melted butter.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
- Gradually incorporate the dry ingredients into the zucchini mixture, stirring gently to avoid over-mixing. Fold in the walnuts and dried fruit if desired.
- Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for approximately 25 minutes or until a toothpick inserted in the center of a muffin emerges clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
