This straightforward zucchini muffins recipe is moist and flavorful, filled with grated zucchini, walnuts, and cinnamon. Make a batch in simply half-hour!
This zucchini muffins recipe is certainly one of my favourite methods to make use of up summer season zucchini. An ideal breakfast or snack, the muffins are candy, tender, and extremely moist, because of 2 entire cups of shredded zucchini inside them. Vanilla, nutmeg, and cinnamon fill them with heat, spiced depth of taste, and walnuts add scrumptious crunch. (For those who’re questioning—sure, chocolate chips would work right here too!)
This zucchini muffins recipe is an up to date model of 1 I shared again in 2021. I just lately re-tested it and up to date it to be extra just like my go-to zucchini bread recipe, utilizing a streamlined ingredient checklist and better ratio of moist elements to get an extra-moist and tender texture. I can’t get sufficient of this new model, and I hope you like it too.
These zucchini bread muffins are straightforward to make with primary tools in simply half-hour. Why not head to the kitchen and make a batch proper now?
Zucchini Muffins Components
Right here’s what you’ll must make this zucchini muffins recipe:
- Zucchini, in fact! You’ll want 2 cups shredded zucchini to make this recipe. That’s about 2 small-medium zucchini, or 1/2 pound. Search for squash which might be agency and shiny with none tender spots.
- All-purpose flour – Spoon and stage it to keep away from packing an excessive amount of into your measuring cup. For those who’d prefer to make entire wheat zucchini muffins, be happy to exchange half the white flour with wheat. (I wouldn’t exchange all of it, or the muffins will probably be dense.)
- Baking powder, baking soda, and eggs – They assist the muffins puff up as they bake.
- Sugar – It provides sweetness and helps good the muffins’ moist, tender texture. I sometimes use cane sugar in these muffins, however common granulated sugar will work too. I’ve additionally examined them with brown sugar, and it’s scrumptious, including further molasses-y depth of taste. You might even use a mixture of white and brown sugar.
- Vegetable oil and milk – For moisture. For those who don’t have vegetable oil readily available, use one other impartial oil like avocado oil, melted coconut oil, and even olive oil in the event you don’t thoughts the flavour. Any sort of milk works too—almond milk, oat milk, and so on.
- Cinnamon, nutmeg, and vanilla extract – For heat, spiced depth of taste.
- Walnuts – For crunch.
- And sea salt – To make all of the flavors pop!
Discover the entire recipe with measurements under.
Shredding Zucchini for Muffins
For those who’re new to creating baked items with zucchini, you may be questioning learn how to prep the zucchini for the muffin batter.
It’s tremendous easy:
- No must peel the zucchini. Simply wash it nicely and pat it dry.
- Grate it on the big holes of a field grater. It solely takes a minute to grate sufficient zucchini for this recipe.
- Don’t press or squeeze out the surplus moisture. It makes these muffins tender and scrumptious!
The right way to Make Zucchini Muffins
When you shred the zucchini, the muffins come collectively shortly:
Begin by making the batter. Whisk collectively the dry elements in a single bowl and the moist elements in one other. Stir the grated zucchini into the moist elements.
Add the dry elements to the moist elements and blend till simply mixed. Fold within the chopped nuts, being cautious to not overmix.
Lastly, bake the muffins. Grease a 12-cup muffin pan, or place paper liners within the muffin cups. Evenly divide the batter among the many cups, and bake at 400°F for about 18 minutes. The tops of the muffins ought to spring again to the contact and a toothpick inserted ought to come out clear.
Enable the muffins to chill within the pan for 10 minutes earlier than transferring them to a wire rack to chill fully. Get pleasure from!
Recipe Variations
Listed below are just a few enjoyable methods to vary up this muffin recipe:
- Swap the squash. Substitute the zucchini with shredded yellow squash, or use a mixture of the 2.
- Change up the mix-ins. Substitute the walnuts with different chopped nuts like pecans, or swap them out for dried fruit like dried cranberries or raisins. You might additionally make chocolate chip zucchini muffins by changing the walnuts with chocolate chips.
- Play with the spices. The cinnamon and nutmeg are scrumptious in these muffins, however so are different warming spices like floor ginger and cardamom. Be at liberty to experiment with totally different combos!
The right way to Retailer and Freeze Zucchini Muffins
Retailer these zucchini bread muffins in an hermetic container at room temperature for as much as 3 days. You’ll be able to retailer them within the fridge for one more 2 days after that.
In addition they freeze nicely. Enable the muffins to chill to room temperature, then seal them in an hermetic container or bag. Retailer within the freezer for as much as 3 months.
Let frozen muffins sit at room temperature for an hour or so to thaw. I additionally like to defrost one within the microwave for about 30 seconds for a fast breakfast or snack!
Extra Zucchini Recipes to Attempt
For those who love these zucchini muffins, attempt certainly one of these scrumptious zucchini recipes subsequent:
Need to make extra muffins? Attempt my wholesome banana muffins or morning glory muffins subsequent!
Zucchini Muffins
Serves 12
Expend your summer season zucchini on this straightforward zucchini muffins recipe! Tender, moist, and warmly spiced, these muffins are a scrumptious breakfast or snack.
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Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
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In a medium bowl, whisk collectively the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
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In a big bowl, whisk collectively the sugar, vegetable oil, eggs, milk, and vanilla. Stir within the zucchini.
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Add the dry elements to the moist elements and blend till simply mixed. Fold within the walnuts.
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Evenly divide the batter among the many ready muffin cups, including a couple of scant â…“ cup to every one. Bake for 15 to twenty minutes, or till the tops spring again to the contact and a toothpick inserted comes out clear.
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Enable the muffins to chill within the pan for 10 minutes earlier than transferring to a wire rack to chill fully.
