These zucchini muffins are fluffy, moist, and have a sugary sweet top. You will LOVE making these easy zucchini muffins with your garden zucchini. They freeze beautifully too!
It’s zucchini season and you all know that I LOVE zucchini. You can see all of my very best zucchini recipes here. There are so many good ones to choose from! I hope you have made my classic zucchini bread and chocolate zucchini bread…two of my all-time favorites!
Today, I am sharing another favorite, my zucchini muffin recipe. These zucchini muffins are a long-time favorite in our house. The muffins have a great, moist texture thanks to grated zucchini and the cinnamon and spices give the muffins a depth of flavor that tastes like home. Sprinkling sugar on top before baking gives them the most subtle crunch and sweetness right out of the oven! These are incredible as a breakfast side or a grab-and-go snack for those busy mornings.
How to Make Zucchini Muffins
- First, preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners or grease cups generously with nonstick cooking spray. I use paper liners because they work well and look nice!
- Make sure your baking soda and baking powder are fresh. It does expire so check the date! This is a super cheap ingredient to replace and it does make a difference.
- Whisk together the dry ingredients in a large bowl, making sure there are no brown sugar clumps.
- Whisk together the wet ingredients in a small bowl. Make sure the butter is melted and slightly cooled and the eggs are at room temperature.
- You don’t have the peel the zucchini before shredding. Also, don’t squeeze out the liquid in the zucchini. If you do, you will end up with dry muffins. The zucchini keeps the muffins nice and moist. Stir the shredded zucchini into the liquid ingredients.
- Add the dry ingredients to the wet ingredients and gently stir together with a spatula. Don’t over mix the batter; stir just until flour disappears. It is ok if there are a few streaks of flour left.
- Divide the muffin batter evenly among the 12 muffin cups. I like to use an ice cream scoop to get nice, even muffins.
- Sprinkle each muffin with turbinado sugar. This really takes your muffins to the next level! You will LOVE the sugary tops!
- Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin; if it comes out clean, they are done.
- Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.
A Good Way to Eat Vegetables for Breakfast
These muffins are made with two full cups of grated zucchini! It’s a great way to add a serving of vegetables into a recipe that tastes amazing! Plus, it’s always a good idea to start your day with a dose of vegetables, especially in muffin form! My kids LOVE these zucchini muffins. They don’t even know they are full of zucchini! Plus, it’s a great way to use up that garden zucchini!
Do Zucchini Muffins Need to Be Refrigerated?
I wouldn’t recommend refrigerating because the muffins can dry out in the refrigerator. After you enjoy one (or two or three!) warm out of the oven, store them loosely covered on the counter, for up to four days. I like to store muffins under a glass dome because it prevents the muffins from getting too soggy since moisture isn’t being trapped in the container. If you use a container, loosely cover the container with plastic wrap or you can leave the lid slightly open.
How to Freeze Zucchini Muffins
Zucchini muffins freeze beautifully! This is a great recipe to freeze if you know you won’t be eating them all within a couple days. Once they’re cooled, place them in a freezer bag and make sure to enjoy within 2 months. Thaw at room temperature or in the microwave. You might want to make a double batch so you always have some of that zucchini muffin goodness on hand!
More Zucchini Recipes:
- Lemon Zucchini Bread
- Brown Butter Zucchini Coffee Cake
- Zucchini Banana Blueberry Muffins
- Zucchini Banana Bread
- Whole Wheat Zucchini Pancakes
- 2 cups all-purpose flour or white whole wheat flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup canola, vegetable, or grapeseed oil
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 cups grated zucchini
- 2 tablespoons turbinado sugar, for sprinkling on muffins
- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
- Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
- Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.
Have you tried this recipe?
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Photos by Dishing Out Health