Simple Zucchini Muffins Recipe

Simple Zucchini Muffins Recipe

These simple zucchini muffins are soft, lightly spiced, and easy to make with basic pantry ingredients. The shredded zucchini keeps them moist without making them taste overly vegetable-forward.

The method is straightforward: whisk the dry ingredients, whisk the wet ingredients, then fold everything together gently. A short start at 425°F helps the tops rise, then the muffins finish baking at 350°F so the centers cook through without the tops getting too dark.

Ingredients for Simple Zucchini Muffins

• 1 3/4 cups all-purpose flour or whole wheat flour (220g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup granulated sugar (65g)
• 1/3 cup packed brown sugar (75g)
• 2 large eggs
• 1/2 cup neutral oil (120g)
• 1/2 cup milk or nondairy milk (120g)
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini, lightly packed (180g)

Optional add-ins: 1/2 cup mini chocolate chips, 1/2 cup chopped walnuts or pecans, or 1/2 cup raisins.

Optional topping: 1 to 2 tablespoons coarse sugar.

If you want a softer texture, use all-purpose flour or a half whole wheat, half all-purpose mix. Whole wheat flour works, but the muffins will be a little heavier.

How to Make Zucchini Muffins

1. Preheat the oven: Heat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners or grease the cups well.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and evenly combined.
4. Add the zucchini: Fold the shredded zucchini into the wet mixture. Do not squeeze or blot it dry; that moisture helps keep the muffins tender.
5. Make the batter: Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon just until no large dry streaks remain. The batter should be thick, not pourable. If using chocolate chips, nuts, or raisins, fold them in at the end.
6. Fill the pan: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if using.
7. Bake: Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F without opening the door if possible. Continue baking for 13 to 19 minutes more, for a total of 18 to 24 minutes, until the muffins are domed, lightly golden, and the tops spring back lightly when pressed. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Rotate the pan near the end only if your oven bakes unevenly.
8. Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.

Why Are My Zucchini Muffins Dense?

Dense muffins usually come from overmixing after the flour goes in. Stir only until the batter comes together. The zucchini also should not be blotted dry, since the recipe uses that moisture to keep the crumb soft. The finished batter should be thick.

Why Start at 425°F?

The higher heat at the start helps the muffin tops rise quickly and dome better. Lowering the oven to 350°F after 5 minutes gives the centers time to bake through more evenly. If your oven runs hot, start checking a little early.

Variations

Chocolate Chip Zucchini Muffins

Fold 1/2 cup mini chocolate chips into the batter. A few extra on top work well too.

Mini Zucchini Muffins

Use the same batter in a mini muffin pan and bake for less time. Start checking early, since mini muffins bake and brown faster than standard muffins.

Serving Ideas

Serve these muffins warm or at room temperature. They are good on their own or with butter or honey butter, and they pair well with coffee, tea, or fresh fruit.

For another easy homemade snack idea, try these Thick Soft Chocolate Chip Cookies.

If you want another baked treat to try next, these Sourdough Discard Brownies are a good dessert-style option.

How to Store and Reheat Zucchini Muffins

Let the muffins cool completely before storing so trapped steam does not soften the tops.

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: If your kitchen is very warm, refrigerate for short-term storage.
• Freezer: Wrap the muffins individually and freeze in a freezer bag or airtight container.

To reheat, warm a muffin briefly in the microwave or in a low oven until heated through. If frozen, thaw at room temperature first or reheat gently straight from the freezer so the muffins do not dry out.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1 muffin
• Calories: about 200
• Protein: 3g
• Fat: 10g
• Carbohydrates: 25g
• Per 100g: about 310 calories, 5g protein, 15g fat, 39g carbohydrates