Zucchini Muffins Recipes
Bursting with flavor and incredibly moist, these zucchini bread muffins are a breeze to bake and a perfect summertime treat. There's no need to peel the zucchini before shredding, though you can if you prefer. For freezing instructions, see the notes.
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Servings: 12 muffins
Ingredients
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups 220g all-purpose flour or whole wheat flour (or a combination of both), measured and leveled
- 1/2 cup 120ml vegetable oil (or melted coconut oil)
- 1/2 cup 100g granulated sugar
- 1/3 cup 67g packed light or dark brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons 30ml milk (dairy or non-dairy)
- 1 1/3 cups 210g shredded zucchini (no need to blot)
- 1 cup Optional: 180g semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
- Optional: coarse sugar for sprinkling on top
Instructions
- Begin by preheating your oven to 425°F (218°C). Prepare a 12-count muffin tin by coating it with nonstick spray or lining it with cupcake liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside. In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Once blended, stir in the shredded zucchini. Gradually add the wet mixture to the dry ingredients, stirring just until combined. Fold in any optional add-ins at this stage. Be careful not to over-mix the batter, which will be thick.
- Divide the batter evenly among the prepared muffin liners, filling them to the top. If desired, sprinkle coarse sugar over the tops for a bit of extra crunch.
- Place the muffin pan in the oven and bake for 5 minutes at 425°F (218°C). Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 15–17 minutes. The muffins are done when a toothpick inserted into the center comes out clean, with the total baking time around 20–21 minutes. (For mini muffins, bake at 350°F (177°C) for 11–13 minutes.)
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling. These muffins can be enjoyed warm or at room temperature.
- Store the muffins in an airtight container at room temperature for a few days. For longer storage, place them in the refrigerator, where they will stay fresh for up to one week.
Notes
Freezing Instructions: To store the muffins for an extended period, freeze them for up to 3 months. Thaw them overnight in the refrigerator and reheat in the microwave if desired.
Special Tools (affiliate links):
12-count Muffin Pan
Cupcake Liners
Box Grater
Glass Mixing Bowls
Whisk
Cooling Rack
Zucchini: I typically don't peel the zucchini before shredding, but you can if you prefer. A box grater works well for this task. Depending on their size, 1-2 medium zucchini should suffice for this recipe. Can I reduce the sugar or oil?: You can slightly reduce the sugar or oil, but keep in mind that both contribute to the muffins' moist and tender texture. For a healthier alternative, substitute some of the oil with applesauce. You can also replace all or most of the sugars with coconut sugar. Alternatively, you might enjoy making these as muffins using the recipe for Greek yogurt zucchini bread. Can I add a crumb topping?: Absolutely! Feel free to top the muffins with the crumb topping from the apple cinnamon muffins recipe. Why the initial high oven temperature?: Starting the muffins at a high temperature for 5 minutes helps lift the muffin tops quickly. Then, without removing them from the oven, reduce the temperature to finish baking. This technique ensures beautifully high, bakery-style muffin tops every time.
Cupcake Liners
Box Grater
Glass Mixing Bowls
Whisk
Cooling Rack
Zucchini: I typically don't peel the zucchini before shredding, but you can if you prefer. A box grater works well for this task. Depending on their size, 1-2 medium zucchini should suffice for this recipe. Can I reduce the sugar or oil?: You can slightly reduce the sugar or oil, but keep in mind that both contribute to the muffins' moist and tender texture. For a healthier alternative, substitute some of the oil with applesauce. You can also replace all or most of the sugars with coconut sugar. Alternatively, you might enjoy making these as muffins using the recipe for Greek yogurt zucchini bread. Can I add a crumb topping?: Absolutely! Feel free to top the muffins with the crumb topping from the apple cinnamon muffins recipe. Why the initial high oven temperature?: Starting the muffins at a high temperature for 5 minutes helps lift the muffin tops quickly. Then, without removing them from the oven, reduce the temperature to finish baking. This technique ensures beautifully high, bakery-style muffin tops every time.