Zucchini Muffins Recipes
Zucchini muffins are a delightful and versatile treat that combines the subtle flavor of zucchini with a moist, fluffy texture. Perfect for breakfast, a snack, or even dessert, these muffins are easy to make and offer a delicious way to incorporate more vegetables into your diet. With a hint of cinnamon and nutmeg, they provide a comforting aroma and taste that is sure to please everyone.
Ingredients Overview
This recipe uses a blend of all-purpose and whole wheat flour for a balanced texture and nutritional boost. You can substitute vegetable oil with melted coconut oil for a slight tropical twist, and use either dairy or non-dairy milk based on your preference. Measuring ingredients accurately is crucial for achieving the right consistency; be sure to level your flour and measure liquids precisely.
Step-by-Step Instructions
Preheat the Oven and Prepare the Muffin Tin
Start by preheating your oven to 425°F (218°C). This high initial temperature helps the muffins rise quickly. Prepare your muffin tin by spraying it with nonstick spray or lining it with cupcake liners. This ensures the muffins will not stick to the pan and makes cleanup easier.
Mixing the Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting these ingredients together ensures they are evenly distributed, which helps the muffins rise evenly and prevents any pockets of baking powder or soda.
Preparing the Wet Ingredients
In a separate bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth. This step is crucial for creating a uniform mixture that will blend well with the dry ingredients. Stir in the shredded zucchini, which adds moisture and a subtle flavor to the muffins.
Combining Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Over-mixing can result in dense muffins, so fold the ingredients gently. If you like, fold in optional add-ins such as chocolate chips, nuts, or raisins for extra flavor and texture.
Filling the Muffin Liners
Evenly distribute the batter among the muffin liners, filling them to the top. This will help the muffins develop a nice, domed top. Sprinkle coarse sugar on top if desired, which adds a delightful crunch.
Baking the Muffins
Place the muffin pan in the oven and bake at 425°F (218°C) for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for another 15–17 minutes. This technique helps the muffins rise quickly before baking through. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling and Storing the Muffins
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling. This helps maintain their structure and texture. Store the muffins in an airtight container at room temperature for a few days, or in the refrigerator for up to one week to keep them fresh longer.
Recipe Tips & Frequently Asked Questions
How to achieve the perfect muffin texture:
Use fresh ingredients and measure them accurately.
Avoid over-mixing the batter to keep it light and fluffy.
Common mistakes to avoid:
Not preheating the oven can lead to uneven baking.
Over-mixing can make the muffins dense and tough.
Variations for different flavors and add-ins:
Experiment with different spices like cardamom or ginger.
Add fruits like blueberries or dried cranberries for extra flavor.
Can I freeze these muffins?
Yes, wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or microwave before serving.
How can I make these muffins gluten-free?
Substitute the flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum.
What can I use as a substitute for eggs?
Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done.
What to Serve with This Recipe
These zucchini muffins pair wonderfully with a variety of beverages. Enjoy them with a hot cup of coffee or tea for a comforting breakfast. For a refreshing twist, serve with a glass of cold milk or almond milk. They also complement a light brunch spread, paired with fresh fruit, yogurt, and perhaps a savory dish like quiche or scrambled eggs.
Zucchini muffins are a delicious and versatile treat that can be enjoyed any time of the day. Whether you stick to the classic recipe or experiment with different add-ins and variations, these muffins are sure to become a favorite. Don’t hesitate to share this delightful recipe with friends and family, and encourage them to explore their own creative twists. Happy baking!
Ingredients:
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 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 and 3/4 cups (210g) shredded zucchini (no need to blot)
Optional: 1 cup (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.
Zucchini Muffins Recipes
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
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.
