These easy Zucchini Muffins are soft with a moist and deliciously tender crumb. You can serve them for breakfast or brunch with a cuppa joe or hot tea. They also make a delicious between meal snack or on-the-go dessert.
Easy Zucchini Muffins Recipe
When zucchini comes in season with a vengeance, it's delightful to have several different options for using it all up. It couldn't be simpler to make these fresh Zucchini Muffins. To do so, use a whisk to sift together all purpose flour, granulated sugar, cinnamon, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together melted butter with vanilla and large eggs. Add the wet to the dry ingredients then mix in the shredded zucchini and chopped walnuts or pecans by hand until evenly distributed. Divide the batter between the cups of a standard size muffin pan then bake until golden and puffed. They make a delicious and guilt free treat!
How to Make the BEST Zucchini Muffins
- Ingredients you'll need to make homemade Zucchini Muffins: All purpose flour, granulated sugar, ground cinnamon, salt, baking powder, baking soda, nutmeg, large eggs, melted butter, shredded fresh zucchini, chopped walnuts or pecans and vanilla extract.
- Kitchen tools you'll need: Medium bowl, small bowl, whisk, measuring cups and spoons, nut chopper or sharp knife and cutting board, food processor or box grater, sheet pan (for toasting the nuts) and standard size 12 cup muffin pan.
- You don't have to use liners, if you prefer to bake these muffins without the liners. If you don't use liners, just spray the muffin cups with baking spray or cooking spray for easy release.
- Do you have to peel zucchini for zucchini bread or zucchini muffins? I don't peel the zucchini for this recipe. You can, if you prefer.
- You can omit the nuts with no other adjustments necessary. You could also replace them with chocolate chips.
- You can toast the nuts prior to adding them to the batter in fact, I always do this ahead of time. To do so, spread them on a sheet pan in a single layer. Toast in a 350°F oven for 6-8 minutes, then cool completely before adding to the batter. This can be done up to 2 days in advance.
- Store Zucchini Muffins chilled in the refrigerator in an airtight container for up to 5 days.
- Store Zucchini Muffins frozen for up to 3 months.
More Muffin Recipes to Make
- Cinnamon Roll Muffins are topped with a swirl of cream cheese glaze.
- Banana Chocolate Chip Muffins are the ideal use for overripe bananas.
- Double Chocolate Buttermilk Muffins freeze beautifully, too.
- Cranberry Muffins are filled with an explosion of fresh cranberries.
- Pumpkin Muffins with a streusel topping are a fall must make.
- Cinnamon Streusel Oatmeal Muffins are made with simple pantry ingredients.
- Rhubarb Muffins from Food Network.
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Helpful Kitchen Items:
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon groung nutmeg
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups shredded fresh zucchini (one medium zucchini)
- ½ cup coarsely chopped walnuts or pecans
- Preheat oven to 350°F. Line a 12 cup standard muffin pan with liners or spray with baking spray.
- In a medium bowl, use a whisk to sift together flour, sugar, cinnamon, baking powder, baking soda, salt and nutmeg.
- In a separate small bowl whisk together melted butter, vanilla extract and eggs. Mix into dry ingredients mixing by hand until fully moistened.
- Mix in the zucchini and nuts until evenly distributed. Use a scoop to divide the batter evenly filling the muffin cups about ¾ full.
- Bake for 22-25 minutes or until a toothpick insrted into the center comes back clean.
- Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.