Zucchini Muffins
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This easy zucchini muffins recipe will be your salvation! Made in a snap and so moist, with a hint of cinnamon. A great grab & go treat!
Squeezing in one more fabulous zucchini recipe, before the season is out!
Yes, it’s that time of year when we are all overrun with home-grown zucchini and looking for ways to use them up!
So Jen and Allie have your back with this zucchini muffins recipe. This will be your salvation this summer and early fall!
It’s easy to make and they bake up so tender and moist and just sweet enough, with a hint of warm cinnamon.
Bake up a big batch and your whole family can munch on them all week. They keep well and make a great grab & go breakfast or snack.
For more delicious zucchini recipes be sure to check out our zucchini fritters, double chocolate zucchini muffins, and zucchini bread!
Table of Contents
- What are zucchini muffins?
- Why this is the best zucchini muffins recipe
- What do zucchini muffins taste like?
- Ingredients
- Special equipment
- How to make zucchini muffins
- How to serve zucchini muffins
- Expert tips
- Frequently asked questions
- A few more of my best seasonal summer recipes
What are zucchini muffins?
This is a classic recipe for homemade muffins with shredded zucchini and cinnamon added.
Why this is the best zucchini muffins recipe
- Tastes amazing: With a nice balance of sweetness and warm cinnamon.
- Few ingredients: All pantry staples, plus fresh zucchini.
- Easy to make: Only about 10 minutes of active time. Perfect for a beginning baker!
- Seasonal: A great way to get seasonal veg (actually it’s fruit!) into your family’s tummies.
What do zucchini muffins taste like?
These muffins are slightly sweet with a touch of cinnamon. You cannot taste the zucchini nor detect its texture.
Ingredients
Flour: Provides the muffins’ structure. Use all-purpose flour or a gluten-free flour blend that can sub 1:1.
Leavening: A combination of baking powder and baking soda help these healthy zucchini muffins to rise.
Cinnamon: Adds a classic warm flavor.
Butter: Keeps the muffins moist and helps their slightly sweet flavors to linger on your palate.
Sugar: Adds a mild sweetness but also helps the zucchini bread muffins to brown and locks in their moisture.
Eggs: Large chicken eggs provide richness and structure. It’s best if they’re at room temp, but I don’t find this to be critical. For vegan zucchini muffins, swap in a plant-based substitute.
Milk: Adds moisture to the zucchini muffins. Use whatever kind you keep on hand. Even a plant-based product will work!
Vanilla: Vanilla extract adds a sweet perfume that compliments all the other flavors.
Zucchini: The star of the show! This summertime produce has a very mild taste that’s almost imperceptible. It sometimes also goes by the name “courgette.” Shred it finely so you’re not biting on long strands and pulling the muffins to bits.
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Bowls: You’ll need a large mixing bowl for the dry ingredients and a slightly smaller one for the liquids.
- Whisk: For combining all the ingredients.
- Muffin liners: Or non-stick spray, so the zucchini muffins come out of the pan easily.
- Pan: This recipe bakes in a standard-sized muffin pan.
- Scoop: I love my 1/4-cup trigger scoop for portioning out the batter!
- Silicone spatula: Helps get that last bit of batter out of the bowl.
How to make zucchini muffins
This zucchini muffin recipe comes together quickly with just a few simple steps!
Step 1: Combine ingredients in separate bowls
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, sugar, eggs, vanilla, and milk.
Step 2: Add zucchini
Stir the zucchini into the wet ingredients.
Step 3: Combine
Stir the wet ingredients into the dry ingredients until evenly incorporated.
Step 4: Add batter to muffin pan
Divide the batter evenly between the muffin cups. It will fill each cup about 3/4 to the top.
Step 5: Bake, then cool
Bake in a preheated oven until puffy and golden around the edges. A toothpick inserted in the thickest part should come out clean or with a few moist crumbs.
Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.
How to serve zucchini muffins
These make a perfect breakfast, brunch, or snack.
I like to warm them in the toaster oven, then slather them with soft butter!
They’re also really good with honey butter, homemade jam, lemon curd, orange marmalade, or apple butter!
So good with a cup of coffee, tea, hot cocoa, or a tall glass of cold milk!
Expert tips
Spray the liners: If you’re using muffin liners, you can still lightly spray them on the inside with baking spray. This will make it easier to peel the liners off the muffins.
Don’t overmix: Stir together the wet and dry ingredients until just combined. This will result in more tender muffins.
Zucchini muffin variations: Try adding a few handfuls of chocolate chips for chocolate chip zucchini muffins. Or leave out the milk and add a couple of mashed bananas for banana zucchini muffins. You can also use half zucchini and half shredded carrots, for zucchini carrot muffins. Or toss in fresh or frozen blueberries for zucchini blueberry muffins. A small can of pumpkin puree can go in (omit the milk) and you’ll have pumpkin zucchini muffins, and you can add a finely chopped or grated apple for apple zucchini muffins. The zest of a lemon will turn this into a lemon zucchini muffins recipe!
Frequently asked questions
These muffins use all-purpose flour, and therefore are not gluten-free.
You can however swap in your favorite gluten-free flour blend. As long as it can substitute 1:1 it should work just fine.
You can serve these either warm or at room temperature! They’re great either way.
Store the muffins in an air-tight container at room temperature for up to 5 days.
If you’d like to store them for longer, they freeze very well.
A few more of my best seasonal summer recipes
- Peach Salad
- Corn Pizza
- Apricot Jam
- Blueberry Buckle
As an amazon associate I earn from qualifying purchases.
Zucchini Muffins
Ingredients
- 1 3/4 cups (218.75 g) all-purpose flour, (240 grams)
- 1 teaspoon (2 g) ground cinnamon
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1/4 teaspoon (1.5 g) kosher salt
- 1/2 cup (113.5 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 2 large (100 g) eggs
- 2 teaspoons (8 g) vanilla extract
- 1 1/2 tablespoons (22.5 g) milk
- 1 3/4 cups (217 g) grated zucchini, (1 1/2 – 2 zucchini)
Instructions
- Place an oven rack on the center shelf and preheat to 350 degrees F.
- Lightly spray a muffin pan with baking spray. (You can optionally add cupcake liners as well).
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium-sized bowl, whisk together the butter, sugar, eggs, vanilla and milk. Stir in the zucchini.
- Pour the wet ingredients into the dry and stir until just combined.
- Add the batter to the prepared muffin pan. The batter will come about 3/4 of the way up to the top of each cup.
- Bake until the muffins are golden brown (approx. 25-30 minutes). Test with a toothpick to make sure the centers are done.
- Let cool for 5 minutes, then transfer the muffins to a wire rack to cool for at least 20 minutes.
