These simple Zucchini Muffins are easily spiced with cinnamon and topped with a sweet brown sugar crumb. They’re incredibly moist and freeze perfectly too!
If you’re looking for a way to use up all the zucchini coming from your garden like I am, then these easy zucchini muffins are a great place to start.
Zucchini Muffin Recipe
You’re going to love this zucchini muffin recipe because the muffin batter is easily prepared in one large bowl. I took inspiration from my One Bowl Banana Bread and knew I could make some zucchini muffins just as simply.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to whip up these quick zucchini muffins. As always, you can find the full list of ingredients located in the printable recipe card below.
- Zucchini – you’ll want to use fresh or frozen zucchini that’s shredded.
- Eggs – large eggs to help with the rise in the muffins
- Vegetable Oil – a light oil, you could also substitute for canola oil
- Sugar – white sugar used for the muffin and brown sugar used for the crumb topping
- Vanilla – to give the muffins a nice flavor
- All Purpose Flour
- Baking Soda and Baking Powder – both used to help give the muffin it’s rise and texture
- Cinnamon – perfect spice for these warm and soft muffins
How To Make Zucchini Muffins
The zucchini in these muffins is shredded with a basic cheese grater and then mixed into a simple muffin batter along with a hefty dose of cinnamon to bring out a warm spice. It all comes together super fast.
Mix Crumb Topping for Muffins
Start by melting some butter in the microwave and mixing it with all purpose flour, brown sugar, cinnamon and a dash of salt.
Use a fork to stir the mixture gently while you slowly drizzle in the melted butter. Little clumps will start to form, this is exactly what you want!
Store the mixture in the fridge while you whip up the muffin batter.
Whisk together ingredients
In a large bowl, combine the eggs, oil, sugar and vanilla. Whisk these ingredients together until they’re nice and smooth.
Next, add the dry ingredients to the wet ingredients and use a sturdy spoon or fork to combine into the muffin batter.
Fill Muffin Tin
Line a standard size muffin tin with paper liners or spritz with non-stick cooking spray before filling each cup with the prepared muffin batter.
Top the muffin batter with the brown sugar crumb mixture.
Bake Muffins at 325 degrees
Pop the muffin tins into a preheated oven at 325 degrees F. Let the muffins cook for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
I purchased these adorable paper muffin liners for my daughter’s baby shower on Amazon. They’re tall and perfect for baking delicious muffins in!
Can You Taste Zucchini in Muffins?
One of the questions I get asked a lot is, what does the zucchini taste like in the muffins? Honestly, while you can still see the green bits in the muffin, you CAN NOT even taste it.
The zucchini adds moisture to the muffins, keeping them incredibly tender for days. Zucchini is a good source of fiber, vitamins, minerals and antioxidants, making it a perfect addition to any baked recipe.
Make Ahead and Storage
Like I mentioned above, these zucchini muffins will stay super moist for days!
Fridge vs. Freezer
Store baked muffins in an airtight container on the counter for up to 3 days, but they’ll last longer in the fridge (up to 7 days).
Tightly wrap the muffins individually in plastic wrap and store in a zip-close bag in the freezer for up to 3 months.
More Zucchini Recipes
If you’re like me and have multiple zucchini plants producing in your garden, here are a few more ways to use up that green goodness.
- Zucchini Chocolate Chip Bread – with a touch of banana flavor too!
- Lemon Poppyseed Zucchini Bread – a delicious bright flavor with a yummy glaze on top.
- Zucchini Corn Fritters – a great way to use up fresh summer produce!
- Easy Sautéed Zucchini – a simple side dish on constant repeat in our house.
I can’t wait for you to give these easy Zucchini Muffins a try! I know you’re going to love them!
Easy Zucchini Muffin Recipe
Ingredients
For The Crumb Topping
- ½ cup all purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- 1 pinch salt
- 3 tbsp butter, melted
For Zucchini Muffin Batter
- 3 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 tbsp vanilla extract
- 3 cups zucchini, shredded
- 3 cups all purpose flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
Instructions
- Preheat oven to 325 degrees F. Line 24 muffin tins with paper cups or lightly spritz with non-stick cooking spray and set aside.
For The Crumb Topping
- Combine the flour, brown sugar, cinnamon and salt in a small dish and whisk together. Gradually pour in the melted butter while using a fork to mix the dry ingredients, creating a crumb mixture. Store this in the fridge until ready to use (can be stored up to 1 week in fridge)
For The Zucchini Muffin Batter
- In a large bowl whisk together the eggs, vegetable oil, sugar and vanilla extract until smooth. Stir in the shredded zucchini (no need to squeeze out any moisture from the freshly shredded zucchini).
- Add in the flour, cinnamon, baking powder, baking soda and salt to the bowl with the wet ingredients and stir just until batter forms.
- Spoon the batter into the prepared muffin cups, about 3/4 of the way full. Top each muffin cup with about 1 tbsp of the crumb mixture.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes before removing. Enjoy warm or let cool to room temperature.
Wow! Awesome muffin recipe! Thank you so much! I substituted the all purpose flour with a mix of coconut and oat flour, used coconut oil instead of regular cooking oil, and added shredded carrots and raisins, as well. I also added mashed tofu and egg white protein powder for extra protein, and oat bran for fiber. I also substituted all of the sugar with liquid stevia. Despite the substitutions the muffins came out perfect! The crumb topping is what makes them extra tasty! Maybe because of the substitutions, they needed less cooking time—24 minutes. I will definitely make these again!
I received this recipe in my email from iwashyoudry. Thank you! I made it for my 95 year old mother…. they were delicious. Old-fashioned goodness. The recipe is well written and easy due to having all of the ingredients. I used approximately 1-1/2 medium (Midwest) zucchini. Loved these muffins
Instead of muffins, can I make mini muffins?
Definitely! It would make a lot of mini muffins, and they will bake faster, probably around 20 minutes. Use a toothpick to check the center to make sure they’re baked.