Best Ever Zucchini Muffins
These zucchini muffins are quick, easy, and not loaded with sugar. Perfect for brunch or a quick snack at any time of the day. And, the process takes less than 30 minutes. Add some dried fruits and nuts to make them more wholesome.
About these muffins
Making muffins doesn’t get any easier than this. This is an oil-based batter where we whip the eggs and oil creating emulsification. That’s what makes these muffins light and airy. You will be surprised how light and airy these muffins are. Also, my kids could not guess that there was zucchini in them.
There are two secrets to making perfect zucchini muffins.
- Squeeze out as much moisture from the zucchini as possible. Also, adding a small amount of salt and letting it sit for 5 minutes helps draw out all the moisture.
- The final batter – If you notice, I add 2 to 4 tbsp milk at the end to make sure the muffin batter is a dropping consistency. The amount of moisture you remove from the zucchini will determine if you need 2 or 4 tbsp milk.
Ingredients and substitutes
- All-purpose flour – All-purpose flour works best with this recipe. You do not need any cake flour or self-rising flour.
- Sugar – I’m using white sugar, and yet, brown sugar works just as well.
- Sour cream – Gives the muffin a soft crumb. I am using homemade sour cream today. And, if you don’t have sour cream, yogurt is a good substitute for sour cream in baking.
- Zucchini – Use medium zucchini, not too large not too small. The smaller ones tend to have too much moisture in them.
- Egg – I am using one large egg. And yet, you can also use 1/4 cup yogurt to make this an eggless zucchini muffins.
- Spices – I’m using warm ground ginger, cinnamon and nutmeg. In winter, you can also use pumpkin spice, gingerbread spice. I also love a dash of garam masala in my zucchini muffins.
Step by step instructions
Prepare zucchini
- Grate the zucchini in a cheesecloth (or thick paper towel).
- Sprinkle 1/2 tsp salt. Let sit for 5 minutes.
- Then, squeeze as much water from the zucchini as possible.
- Set aside.
Batter
- Preheat the oven at 190 C / 375 F.
- In a bowl, combine flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- In a mixer bowl, combine egg and sugar until light and fluffy.
- Add the oil, followed by the sour cream and vanilla.
- Then, add the flour mixture – combine well.
- Next, add the squeezed zucchini and combine it well.
- Use 2 to 4 tbsp milk to bring the batter to dropping consistency.
Bake
- Lightly spray a muffin pan or use cupcake liners.
- Divide the dough between 12 muffin cups (I make 10).
- Bake in a preheated oven for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Cool on a wire rack.
Frequently asked questions
These will stay at room temperature for 2 to 3 days.
If you need to store them for longer I highly recommend freezing them rather then placing them in the fridge.
Thaw them in the microwave from frozen as the condensation helps to keep them moist.
Absolutely. You can add more sugar as these are less sweet than cupcakes. Bake these in cupcake liners. Cool completely then frost them with your favorite frosting – see my 30 plus buttercream frosting recipes
Perhaps not. This recipe is tried and tested with oil. That’s why they are so moist, light, and airy.
You can certainly use brown sugar instead of white sugar. In fact, if you prefer you may choose to add an additional tablespoon as brown sugar is less sweet.
If you want to make these tall bakery-style zucchini muffins. Use muffins liners. Fill them to the top, bake them at a higher temperature at 200 C / 400 F for 5 minutes then lower the temperature to 160 C/ 380 F and bake them further until the skewer inserted in the center comes clean about 9 to 12 minutes longer. You may get only 6 large muffins.
Yes, these muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer – these will last for 2 to 3 months.
Yes. You can pour the batter in an 8-inch loaf pan. Bake at 160 C/ 356 F for 20 to 25 minutes
Troubleshooting
My muffins are flat? Muffins did not rise?
Too much moisture in the muffins can cause the muffins to sick making them almost flat. This is because of the moisture in the zucchini. If you squeeze the water out properly, you should have a fairly thick batter as I have if not the batter will be quite loose. In that case , do not add the extra 4 tblsp milk.
My muffins are wet inside?
The muffins must be baked until a skewer inserted in the center comes out clean. They will look set on top so the best way to check is to use a skewer, not the dry top. If underbaked they will be wet inside.
Can I add fruit and nuts in these zucchini muffins?
Yes, you can add up to 1/4 cup dried fruits like raisins, cranberries, or dates and 1/4 cup chopped nuts like pecans and walnuts.
Can I add grated carrots to this as well?
Yes, you can replace half the zucchini with grated carrots. Use tender carrots as they are sweeter and flavorful.
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My favorite Zucchini Muffins
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Ingredients
Dry ingredients
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp (5 g) Baking powder
- ½ tsp (2 g) Baking soda
- ¼ tsp (1 g) Salt
- ½ tsp Cinnamon powder
- ¼ tsp Ground ginger
- ¼ tsp Nutmeg (Fresh grated)
Ingredients
- 1 Egg (large)
- 4 tbsp sugar
- ¼ cup (60 g) oil (cooking)
- ¼ cup (60 g) Sour cream (or yogurt)
- 1 ½ cup (7 oz) Zucchini (grated and squeezed)
- 4 tbsp Milk
- 1 tsp Vanilla extract (optional)
Instructions
Prepare zucchini
- Grate the zucchini in a cheesecloth (or thick paper towel).
- Sprinkle 1/2 tsp salt. Let sit for 5 minutes.
- Then squeeze as much water from the zucchini as possible.
- Set aside.
Batter
- Preheat the oven at 10 C / 375 F.
- In a bowl, combine flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- In a mixer bowl, combine egg and sugar until light and fluffy.
- Add the oil, followed by the sour cream and vanilla.
- Then, add the flour mixture – combine well.
- Next, add the squeezed zucchini and combine it well.
- Use 2 to 4 tbsp milk to bring the batter to dropping consistency.
Bake
- Lightly spray a muffin pan or use cupcake liners.
- Divide the dough between 12 muffin cups (I make 10).
- Bake in a preheated oven for 18 to 20 minutes or until a skewer inserted in the center comes clean.
- Cool on a wire rack.
Recipe Notes & Tips
Tips for making these zucchini muffins
- Use a thick side of the grater so the zucchini does not disappear in the muffin batter.
- Squeeze as much water from the zucchini as possible.
- Too much moisture in the batter can cause the muffins to sink so use only as much milk as necessary to make a dropping consistency.
- Divide the batter evenly between 12 muffins cups. For a slightly larger muffin make only 10 muffins. For large bakery-style muffins divide the batter between 6 muffin cups.
- Bake until a skewer inserted comes out clean. These muffins are light and airy so make sure to check in the center of the muffin, not sides.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Zucchini muffins! What a great idea to add some extra veg to your diet!
Absolutely, Thanks Marina
Zucchini muffins are my absolutely favourite and yours look amazing! I love a simple savory baked recipe and you have ticked all the boxes with these. Thanks for a great recipe Veena.
Thank you, Adrianne. I hope you try these soon
Zucchini Muffins sounds so delicious. I can’t wait to make a batch for tomorrow’s breakfast.
Thank you, Sandhya
Those look so pretty. So delicate and appealing. I’ve always meant to try muffins like this but never get around to it. Sharing these!
Thank you, Jacqueline. I hope you try these
I have never tried to make muffins with zucchini or other veggies, but this is my chance. I love your detailed post: it will be so helpful to follow the steps. Thanks a lot!
Thank you, Irina. Let me know how they were