Let’s face it: zucchini. It’s a vegetable that often gets overlooked, relegated to salads and occasional side dishes. But what if I told you that this humble fruit could become the star of a ridiculously delicious and surprisingly simple muffin? Forget everything you think you know about zucchini muffins – we’re elevating this classic with a touch of warmth, a burst of flavor, and a texture that’s unbelievably moist. These aren’t your grandma’s zucchini muffins; they’re a celebration of summer flavors, perfect for breakfast, brunch, or a light dessert. Get ready to ditch the zucchini guilt and discover a new favorite!
Why You’ll Love This
There’s a reason these zucchini muffins are so incredibly popular. They’re a fantastic way to reduce food waste – zucchini is often discarded, and these muffins are a delicious way to transform it into something truly special. Beyond that, they’re unbelievably easy to make, requiring minimal effort and maximum flavor. Plus, the moist, slightly sweet crumb is a delightful contrast to the tender zucchini. They’re a comforting treat, a healthy breakfast option, and a guaranteed crowd-pleaser. Finally, let’s be honest – they’re just delicious. The subtle sweetness of the zucchini perfectly complements the richness of the butter and the warmth of the spices. It’s a win-win for your taste buds and your conscience!
Ingredients & Equipment
Here’s what you’ll need to create these amazing muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 3 medium zucchini)
- Optional: 1/4 cup chopped walnuts or pecans
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Muffin tin (standard size, 12-cup)
- Paper liners (optional, but recommended for easy removal)
- Small bowl for mixing wet ingredients
Step-by-Step Instructions
Let’s get baking! These muffins are incredibly forgiving, so don’t stress if things aren’t perfect the first time.
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease your muffin tin thoroughly with cooking spray or line it with paper liners.
This is crucial for preventing sticking! A little bit of butter or cooking spray goes a long way.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed.
Step 3: Cream Butter and Sugars
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for creating a tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overmix!
Step 5: Incorporate the Zucchini
Gently fold in the grated zucchini until evenly distributed throughout the batter. Don’t worry if it looks a little messy – that’s part of the charm!
Step 6: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing can lead to tough muffins.
Step 7: Fill the Muffin Tin
Fill each muffin cup about 2/3 full. Don’t overfill them – they’ll rise during baking!
Step 8: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes – ovens vary!
Pro Tips
- Zucchini Prep: Wash and grate the zucchini. You can also pulse it in a food processor for a slightly smoother texture, but don’t overdo it – you want some texture!
- Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for extra warmth.
- Don’t Overbake: Overbaked zucchini muffins can be dry. Keep a close eye on them during the last few minutes of baking.
- Resting Time: Let the muffins cool slightly in the tin before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to set up beautifully.
Storing Leftovers
Leftover zucchini muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, let them cool completely, then wrap them individually in plastic wrap and then in foil. They’re best enjoyed cold or reheated in the microwave.
Enjoy your delicious, homemade zucchini muffins! Share your creations with us – we’d love to see them!
Zucchini Muffins
- Total Time: 37 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Tender and moist zucchini muffins spiced with cinnamon and nutmeg, perfect for using up summer squash.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
4. Stir in the grated zucchini.
5. Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
6. Fold in nuts and raisins or chocolate chips if using.
7. Divide the batter evenly among the muffin cups.
8. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze excess moisture from the grated zucchini with a clean kitchen towel if it’s very wet.
These muffins stay moist for days and freeze beautifully.
Feel free to adjust the mix-ins to your preference or omit them entirely.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American