Zucchini Bread Muffins
Ingredients
- 1 and 3/4 cups all-purpose flour or whole wheat flour
spooned & leveled, 220g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
120ml
- 1/2 cup granulated sugar
100g
- 1/3 cup packed light or dark brown sugar
67g
- 2 large eggs
at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons milk
30ml
- 1 and 3/4 cups shredded zucchini*
210g
- optional: 1 cup semi-sweet chocolate chips
180g
- optional: coarse sugar
for sprinkling on top
Directions
- 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- 2
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- 3
Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- 4
Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (177°C) the whole time.)
- 5
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- 6
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Zucchini Bread Muffins
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Ratings & Reviews
Based on 188 ratings
Rating Breakdown
About this Recipe
Craving a tender, spiced treat that uses up your garden's bounty? These Zucchini Bread Muffins are your answer, delivering bakery-quality flavor and a wonderfully moist texture that's perfect for any time of day.
What makes these homemade zucchini muffins truly special is the thoughtful combination of ingredients designed for ultimate moistness and flavor. The recipe expertly balances both granulated and brown sugars, ensuring a rich sweetness without being cloying. Plus, with no need to blot the shredded zucchini, you're guaranteed extra moisture and an incredibly tender crumb with minimal effort.
Prepare for a batch of soft, fluffy muffins infused with the comforting aroma of cinnamon and nutmeg. Each bite offers a delicate sweetness, complemented by the subtle, earthy notes of fresh zucchini. The texture is consistently moist and never dry, making these an absolute delight whether enjoyed warm from the oven or as a quick grab-and-go snack. They're a satisfying treat that feels both wholesome and indulgent.
These versatile zucchini muffins welcome your personal touch. Easily swap the semi-sweet chocolate chips for a cup of chopped nuts like walnuts or pecans, or even plump raisins, to suit your preference. For a different texture or a touch of whole grain goodness, you can use all whole wheat flour, or a mix of both all-purpose and whole wheat. The recipe also allows for flexibility with the oil, suggesting vegetable or melted coconut oil, and any dairy or non-dairy milk you have on hand.
Serve these delightful muffins for a comforting breakfast, a satisfying afternoon snack, or as a light dessert alongside your favorite coffee or tea. A sprinkle of coarse sugar on top before baking adds a beautiful, professional finish.