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These zucchini muffins are a great way to use up extra zucchini from the garden, especially during zucchini season when you have an abundance of this versatile vegetable. The muffins are tender, packed with warm spices like cinnamon, and sweetened with a combination of granulated sugar and brown sugar. With a simple streusel topping, these muffins become the perfect snack or breakfast treat, and the best part ism they’re made with simple ingredients you probably already have in your pantry!
The Chemistry of Zucchini Muffins
The key to moist and tender muffins is the balance of wet ingredients and dry ingredients. The zucchini provides a lot of moisture, which is balanced by the dry ingredients like all-purpose flour, baking soda, and baking powder. Vegetable oil is used in place of butter to keep the muffins light and fluffy. Additionally, the eggs act as a binder, while the brown sugar adds depth of flavor and moisture to the batter. Make sure to squeeze out any excess moisture from the shredded zucchini with a paper towel before adding it to the batter to avoid making the muffins too wet.
What is in zucchini muffins?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Cinnamon
A seasoning that adds a nice spice to your treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Grated Zucchini
The star ingredient that adds moisture and a subtle sweetness.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
How do you make zucchini muffins?
Muffins
- Preheat your oven to 325 degrees. Line the muffin tin with 24 muffin liners or spray with cooking spray.
- Mix the dry ingredients. In a medium bowl, whisk together 3 cups of all-purpose flour, 2 tablespoons of cinnamon, 1 teaspoon of fine sea salt, 1 teaspoon of baking soda, and 1/4 teaspoon of baking powder. Set aside.
- Mix the wet ingredients. In a large bowl, whisk together 3 eggs, 1 cup of granulated sugar, 1 cup of brown sugar, 1 cup of vegetable oil, and 2 tablespoons of vanilla extract until smooth.
- Combine the wet and dry ingredients. Gradually pour the wet ingredients into the dry ingredients, stirring until combined. Fold in the 2 cups of grated zucchini using a rubber spatula.
- Spoon the batter. Divide the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full.
Topping
- Make the topping. In a separate bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 4 tablespoons of melted butter, and 1/2 teaspoon of cinnamon. Stir until it forms a crumbly mixture.
- Sprinkle the topping evenly over the tops of the muffins.
- Bake the muffins in the preheated oven for 30-35 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the muffins. Remove the muffins from the oven and allow them to cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool completely.
How to Store Zucchini Muffins
Store the muffins in an airtight container at room temperature for 3 days. For longer storage, wrap them in plastic wrap and freeze them for up to 3 months.
These zucchini muffins freeze beautifully! Make a double batch, wrap them individually in plastic wrap, and store them in the freezer for a quick grab-and-go snack.
Serving Suggestions
These muffins are delicious served warm with a pat of butter, or you can enjoy them with a cup of hot chocolate. Add a dollop of cream cheese frosting or maple syrup on top for an extra treat!
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Why make zucchini muffins?
These zucchini muffins are a great snack or breakfast for any time of year, but they’re especially perfect during zucchini season when your garden is full of fresh zucchini. They’re also a wonderful addition to a fall breakfast spread or brunch gathering, and because they’re made with a vegetable, you can feel good about indulging in these delicious muffins!
These zucchini muffins are incredibly easy to make and require minimal prep time. They’re perfect for sneaking in extra veggies without anyone noticing. The addition of grated zucchini not only adds moisture but also gives the muffin a tender crumb. This recipe is versatile – you can add chocolate chips, nuts, ore even shredded coconut for an extra twist. Plus, the streusel topping gives the muffins a satisfying crunch on top, making them one of the best zucchini recipes to make this time of year.
Enjoy baking these easy zucchini muffins that will become a family favorite. Their tender texture, sweet brown sugar, and warm spices are the perfect way to sneak in some extra veggies while enjoying a delicious treat!
FAQs
How do I prevent zucchini muffins from being too watery?
To prevent your zucchini muffins from becoming too watery, remove the excess moisture from the grated zucchini by pressing it between layers of paper towels before adding it to the batter.
Can I make these muffins healthier?
Yes! You can substitute whole wheat flour or white whole wheat flour for some of the all-purpose flour and use coconut sugar or maple syrup instead of granulated sugar. You could also replace the vegetable oil with healthier options like olive or coconut oil.
How do I store zucchini muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For more extended storage, wrap the muffins in plastic wrap and freeze them for up to 3 months.
Can I make mini zucchini muffins with this recipe?
Absolutely! To make mini muffins, divide the batter into a mini muffin tin lined with mini muffin liners. Reduce the baking time to about 15-18 minutes, or until the center of the muffins comes out with a few moist crumbs when poked by a toothpick.
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Zucchini Muffins
Ingredients
Muffins
- 3 cups all-purpose flour **sifted
- 2 tbsp cinnamon
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tbsp vanilla extract
- 2 cups grated zucchini
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbsp butter melted
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 325 degrees
- Combine the flour, cinnamon, salt, baking soda, and baking powder in a medium-sized bowl.
- In a separate bowl, combine eggs, sugar, brown sugar, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the grated zucchini.
- Pour the batter into 24 muffin liners in a muffin pan.
- In a small bowl, combine all of the topping ingredients. Sprinkle on top of each unbaked muffin.
- Place in the preheated oven and bake for 30-35 minutes.
- Remove and allow the bread to cool a bit before enjoying.
Nutrition
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