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Zucchini Bread Muffins Recipe

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4.1 from 9 reviews

These Zucchini Bread Muffins are moist, flavorful, and perfectly spiced with cinnamon, making them a delicious and healthy treat. Made with shredded zucchini, a blend of flours, and optional add-ins like chocolate chips or nuts, they’re ideal for breakfast, snacks, or dessert. Baking at a high temperature initially creates a nice rise and crust, then lowering the heat ensures a tender crumb inside.

  • Total Time: 36 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon

Wet Ingredients

  • 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 vanilla bean paste
  • 2 Tablespoons (30ml) milk (dairy or non dairy)
  • 1 and 3/4 cups (210g) shredded zucchini (no need to blot)

Optional Add-ins

  • 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
  • Coarse sugar, for sprinkling on top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, vanilla bean paste, and milk until combined. Then, whisk in the shredded zucchini thoroughly.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk or stir just until combined. Avoid over-mixing; the batter will be thick.
  5. Add Optional Mix-ins: Fold in any optional add-ins like chocolate chips, nuts, or raisins carefully to avoid overworking the batter.
  6. Fill Muffin Cups: Spoon the batter into the muffin liners, filling them all the way to the top for a tall muffin. Sprinkle the tops with coarse sugar if desired.
  7. Bake: Bake at 425°F (218°C) for 5 minutes to create a nice dome, then reduce oven temperature to 350°F (177°C) and continue baking for 15–17 minutes more. Check doneness by inserting a toothpick into the center—it should come out clean.
  8. Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
  9. Storage: Store muffins covered at room temperature for a few days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Do not blot the shredded zucchini; adding it with its moisture helps keep muffins tender.
  • Use whole wheat flour or a mix for a heartier texture and added nutrition.
  • Optional add-ins such as chocolate chips, nuts, or raisins enhance flavor and texture.
  • Sprinkling coarse sugar on top adds a sweet crunch and attractive finish.
  • Baking first at a high temperature then reducing heat gives muffins a lovely dome and moist crumb.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/zucchini-bread-muffins-recipe/