Zucchini Muffins
Zucchini muffins are a great way to use those summer garden squash. This recipe produces perfectly fluffy, moist, and spiced muffins.
Why You’ll Love These
This is our standard muffin recipe with fresh zucchini and spices added. This is not zucchini bread in muffin form. They are soft, tender, and packed with flavor!
This easy zucchini muffin recipe requires no electric mixer and delivers bakery-style muffins right from your kitchen!
Some of our other delicious breakfast recipes to try are Morning Buns, Bacon Cheddar Biscuits, Carrot Coffee Cake, Sausage and Cheese Grits Casserole, Easy Sausage Gravy, and Pumpkin Apple Muffins.
How to Make Zucchini Muffins
Line a muffin tin with paper liners or spray with nonstick baking spray that contains flour.
In a medium bowl, whisk together the flour, baking powder, and kosher salt. In a large bowl, whisk the sugar and eggs.
Slowly add the melted butter, mixing until combined. Then add the buttermilk and vanilla extract.
Gently fold the dry ingredients and grated zucchini into the wet ingredients until just combined. Cover the bowl with plastic wrap and let the batter rest for 15 minutes while you preheat the oven to 425°F.
Using a scoop, divide the batter evenly among the muffin liners. Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin pan for about 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy!
Tips
- Measure the flour properly. Aerate, spoon, and swoop level.
- Use room temperature buttermilk and eggs.
- DO NOT overmix! Overmixing will result in dense, tough muffins.
- The muffin cups will be full.
- Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.
- For best quality, store the muffins at room temperature for up to 3 days. Alternatively, freeze them in freezer bags for up to 2 months
Variations
- Use a streusel topping. In a small bowl, whisk together the 1/4 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 2 tablespoons of unsalted butter with a pastry blender or a fork until crumbly. Refrigerate until ready to use, sprinkle evenly over each muffin, and bake.
- You can bake our zucchini bread recipe into muffins if you prefer the texture.
- Toss in 1 cup of semisweet chocolate chips.
More Delicious Muffin Recipes
Zucchini Muffins Recipe
Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1 tsp Kosher salt
- 2 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg fresh ground is best
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar
- 2 large Eggs room temperature
- 1/2 cup Unsalted butter melted and cooled slightly
- 1 cup Buttermilk room temperature
- 1 1/2 tsp Vanilla extract
- 2 cups Fresh zucchini shredded and packed
Instructions
- Line a 12-cup muffin tin with paper liners or spray with nonstick baking spray that contains flour.
- In a medium bowl, whisk together 2 ½ cups flour, baking powder, kosher salt, cinnamon, and nutmeg.2 1/2 cups All-purpose flour, 1 1/2 tsp Baking powder, 1 tsp Kosher salt, 2 1/2 tsp Ground cinnamon, 1/2 tsp Ground nutmeg
- In a large bowl, whisk together the sugar and eggs until thick and pale, about 1 minute. Slowly whisk in the melted butter until combined. Add buttermilk and vanilla extract and stir until smooth.1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 2 large Eggs, 1/2 cup Unsalted butter, 1 cup Buttermilk, 1 1/2 tsp Vanilla extract
- Gently fold the dry ingredients and shredded zucchini into the wet mixture until just combined. Do not over mix—some lumps and streaks of flour are okay. Cover the bowl with plastic wrap and let the batter rest for 15 minutes while you preheat the oven to 425°F (218°C).2 cups Fresh zucchini
- Divide the batter evenly among the muffin cups using a scoop. Bake for 15–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.