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zucchini muffins laying in muffin tin
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Zucchini Muffins

There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivalled!
Course Snack
Cuisine American
Keyword simple zucchini muffins, vegetable muffins, zucchini muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 226kcal
Author Tanya

Ingredients

  • 2 ¼ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger powder
  • ¼ tsp nutmeg
  • 2 medium zucchini shredded (about 2 cups)
  • 2 large eggs lightly beaten
  • ¾ cups brown sugar
  • ¾ cup sour cream
  • ¼ cup butter melted and cooled
  • 1 tsp vanilla extract
  • 2 Tbsp turbinado sugar for topping, optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare 12 cupcake pan with liners or grease.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger powder, and nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, eggs, brown sugar, sour cream, butter, and vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle turbinado sugar over the cupcakes.
  • Bake in preheated oven for 23-25 minutes, or until muffins are golden and a toothpick entered in the center comes out clean.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling. Serve and enjoy :)

Video

Notes

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

Nutrition

Calories: 226kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 226mg | Fiber: 1g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg