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Zucchini Bread Muffins Recipe

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4.1 from 7 reviews

These zucchini bread muffins are a flavorful and moist summertime baking staple made with shredded zucchini, warm spices, and optional add-ins like chocolate chips or nuts. With a quick prep and a unique baking method involving an initial high heat blast followed by a lower temperature finish, these muffins turn out tender, tall, and bakery-style perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons (30ml) milk (dairy or non dairy)
  • 1 and 3/4 cups (210g) shredded zucchini (no need to blot)

Optional Add-ins

  • 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
  • Coarse sugar, for sprinkling on top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Lightly spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to ensure easy removal of muffins later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set this mixture aside while you prepare the wet ingredients.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth. Then stir in the shredded zucchini, distributing it evenly throughout the mixture.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Gently whisk or stir until just combined; the batter will be thick. Avoid over-mixing to keep the muffins tender. Fold in any optional add-ins like chocolate chips or nuts if using.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin tins, filling each cup all the way to the top. Sprinkle with coarse sugar on top if you desire a crunchy topping.
  6. Bake at High Temperature: Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F (218°C). This initial high heat helps the muffin tops rise quickly and become puffy.
  7. Lower Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes. To check doneness, insert a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack. Serve warm or at room temperature. Store leftovers covered at room temperature for a few days or refrigerate up to 1 week.

Notes

  • Freezing Instructions: Freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave if desired before serving.
  • Zucchini: No need to peel zucchini before shredding. Use 1–2 medium zucchinis for the required amount. A box grater works well for shredding.
  • Sugar and Oil Adjustments: You can slightly reduce sugar or oil, but know that sugar and oil contribute to moistness and tenderness. Substitute some oil with applesauce or use coconut sugar if preferred.
  • Crumb Topping: Optional crumb topping can be added for extra texture, similar to apple cinnamon muffins.
  • Baking Tip: The initial high oven temperature produces bakery-style tall muffin tops, which then finish baking through at a lower temperature.

Find it online: https://bitezly.com/zucchini-bread-muffins-recipe/