Summer is finally here. Your garden might be overflowing with green zucchini right now. This is the best way to use them up. These Classic Zucchini Muffins are incredibly tender and sweet.
You will love how the warm cinnamon fills your kitchen. It is the perfect summer morning treat for your family. They are so moist that even picky eaters will ask for seconds.
Why You’ll Love This Recipe
These muffins are a total winner for busy families. They are ready in under 40 minutes from start to finish. You get a boost of veggies in every single bite. They stay soft for days and never get dry.
This recipe is also very budget-friendly. It uses simple pantry staples you already have. It is perfect for a quick breakfast or a lunchbox snack. Your kids will think they are eating cake!
Simple Method
Making these muffins is very straightforward. You do not even need a heavy electric mixer. Just two bowls and a whisk will do the trick. It is a great project for little kitchen helpers.
The secret is in the mixing. We fold the ingredients gently to keep things light. Even if you are a beginner baker, you can do this. You will feel like a pro when they come out golden.
Ingredients You’ll Need
Most of these items are likely in your cupboard right now. Fresh garden zucchini makes all the difference here.
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup vegetable oil
- 0.5 cup granulated white sugar
- 0.5 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini, excess moisture squeezed out
Step-by-Step
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- In a large bowl, beat the egg with the granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Stir the grated zucchini into the wet mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm with a smear of butter. A little honey drizzled on top is also delicious. They pair perfectly with your morning coffee or a cold glass of milk. Set them out for a leisurely weekend brunch with friends.
Storage & Reheating
Store these in an airtight container at room temperature. They will stay fresh for up to three days. For longer storage, keep them in the fridge. You can also freeze them for later. Just wrap them tightly in plastic wrap first.
To reheat, pop one in the microwave for 15 seconds. It will taste just like it came out of the oven. This makes weekday mornings much easier for everyone. They are the ultimate grab-and-go snack.
Tips for Best Results
- Don’t skip squeezing the moisture out of the zucchini.
- Use a clean kitchen towel to wring it dry.
- This prevents your muffins from becoming soggy or dense.
- Measure your flour using the spoon and level method.
- Avoid overmixing the batter once you add the flour.
- For a summer twist, add a handful of fresh blueberries.
- Try adding chopped walnuts for a nice crunch.
- Check for doneness at the 20-minute mark.
Ways to Switch It Up
- Add half a cup of chocolate chips for a sweet treat.
- Swap the vegetable oil for applesauce to lower the fat.
- Use gluten-free 1-to-1 flour if you have a sensitivity.
- Substitute pumpkin pie spice for the cinnamon in the fall.
- Add a pinch of nutmeg for extra warmth.
Common Questions
Do I need to peel the zucchini?
No, there is no need to peel it. The skin is very thin and softens during baking. It also adds beautiful flecks of green to your muffins.
Can I make these ahead of time?
Yes, these are perfect for meal prep sessions. Bake a batch on Sunday to enjoy all week long. They freeze beautifully for up to three months.
How do I know when they are done?
Insert a toothpick into the center of a muffin. If it comes out clean, they are ready. The tops should also be golden and springy to the touch.
I hope these Classic Zucchini Muffins bring a little sunshine to your kitchen. They are a wonderful way to celebrate the summer harvest with your family. Happy baking!
— Lidia
Ingredients
- 1.5 cups all -purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon sal t
- 1 teaspoon ground cinnamon
- 0.5 cup vegetable oil
- 0.5 cup granulated white sugar
- 0.5 cup packed light brown sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini, excess moisture squeezed out
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- In a large bowl, beat the egg with the granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Stir the grated zucchini into the wet mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
- Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
