Zucchini Muffins

4.72 from 75 votes

Recipe from Two Peas and Their Pod

My zucchini muffin recipe is packed with flavor and topped with a crispy sugary, sweet top. This is the MOST delicious way to use up that summer zucchini crop!

Prep Time15

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: muffins, zucchini

Servings:

Calories: 225kcal

Ingredients

2 cups all-purpose flour or white whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable, or grapeseed oil
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups grated zucchini
2 tablespoons turbinado sugar, for sprinkling on muffins

Instructions

Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

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