Zucchini Muffins Recipe

Ingredients

• 240 g (2 cups)plain flour
• 200 g (1 cup)granulated sugar
• 7.5 ml (1½ tsp)ground cinnamon
• 5 ml (1 tsp)baking powder
• 2.5 ml (½ tsp)bicarbonate of soda
• To tastesalt
• 1.25 ml (¼ tsp)ground ginger
• 0.6 ml (⅛ tsp)ground nutmeg
• 113 g (½ cup), melted and cooled slightlyunsalted butter
• 7.5 ml (1½ tsp)vanilla extract
• 2 largeeggs
• About 300 g (2 cups), shreddedfresh courgette (zucchini; about 1 medium)
• 60 g (½ cup), coarsely choppedwalnuts or pecans

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Line a standard 12-cup muffin tin with paper cases or coat it with non-stick baking spray.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, bicarbonate of soda, salt, ginger and nutmeg.

3. 3

   Combine wet ingredients

   In a separate medium bowl, whisk the melted butter, vanilla extract and eggs. Add this mixture to the flour mixture and stir by hand until the dry ingredients are fully moistened.

4. 4

   Fold in additions

   Fold in the shredded courgette and nuts until evenly distributed. Use an ice-cream scoop to divide the batter between the muffin cups, filling each about three-quarters full.

5. 5

   Bake the muffins

   Bake for 22–25 minutes, or until a toothpick inserted into the centre comes out clean.

6. 6

   Cool the muffins

   Leave the muffins in the tin for 10 minutes, then transfer them to a cooling rack to cool completely.

7. 7

   Toast nuts optional

   If you’d like to toast the nuts before adding them to the batter, spread them in a single layer on a baking tray. Toast in a 180°C (350°F) oven for 6–8 minutes, then cool completely. You can do this up to 2 days ahead.

What are zucchini muffins?

Zucchini muffins are a familiar American-style bake, using shredded summer squash in a sweet, spiced batter. The courgette adds moisture and a mild flavour, while cinnamon, ginger and nutmeg give the muffins a cosy warmth.

Here, melted butter keeps the method straightforward, and walnuts or pecans bring a little crunch. The batter is mixed by hand, so there’s no need for a mixer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 4g protein, 34g carbs, 12g fat.

The flour and sugar provide most of the carbohydrates, while butter and nuts contribute much of the fat; eggs and nuts supply some protein. Pair a muffin with yoghurt or a piece of fruit for a more rounded serving.

Choosing and preparing the courgette

Fresh courgette: Use a medium one and shred it finely enough to distribute through the batter. The recipe does not call for squeezing out its moisture, so add the shredded courgette as prepared.

Even distribution: Fold the courgette through gently until there are no large clumps. This helps each muffin bake with a similar texture.

Mixing the batter

Dry ingredients: Whisk the flour, sugar, raising agents, salt and spices together so they are spread evenly before the wet mixture goes in.

Wet ingredients: Let the melted butter cool slightly before whisking it with the eggs and vanilla. Stir the two mixtures together only until the flour is moistened; avoid prolonged mixing.

Filling and baking

Portioning: Fill each lined muffin cup about three-quarters full. An ice-cream scoop makes it easier to divide the batter evenly.

Doneness: Begin checking at 22 minutes. A toothpick inserted in the centre should come out clean; if it carries wet batter, bake for a little longer within the stated 22–25-minute range.

Toasting the nuts

Optional toast: Spread the chopped nuts in one layer and toast at 180°C (350°F) for 6–8 minutes. Let them cool completely before they go into the batter.

Make-ahead: The toasted nuts can be prepared up to 2 days ahead. Cooling them first helps avoid warming the batter when they are folded in.

Serving and timing

Cooling: Give the muffins 10 minutes in the tin before moving them to a rack. This short rest makes them easier to lift out, while cooling completely lets their texture settle.

Pairing: Serve one with plain yoghurt or fruit for breakfast, or enjoy it on its own as a snack. The full recipe takes about 70 minutes, including baking and cooling.

Recipe notes & tips

• Measure the flour without packing it down, so the batter does not become unnecessarily dense.
• Let the melted butter cool slightly before mixing it with the eggs.
• Fold the courgette and nuts in gently to keep the batter from being overworked.
• Fill each muffin cup to about three-quarters full for even portions.
• Cool toasted nuts fully before folding them into the batter.
• Start checking for doneness at 22 minutes, as oven timings can vary.

Variations

• Choose pecans: Swap the walnuts for coarsely chopped pecans.
• Toast the nuts: Toast them for 6–8 minutes at 180°C (350°F) before cooling and adding.
• Make them nut-free: Leave out the walnuts or pecans.
• Adjust the spice: Use a little more or less cinnamon to suit your taste.
• Prepare ahead: Toast the nuts up to 2 days in advance and cool them completely.

Common mistakes to avoid

• Overmixing the batter: Stir only until the flour is moistened to avoid tough muffins.
• Adding hot butter: Let it cool slightly before whisking it with the eggs.
• Uneven portions: Use an ice-cream scoop to divide the batter consistently.
• Underbaking: Check the centre with a toothpick and bake until it comes out clean.
• Removing them too soon: Leave the muffins in the tin for 10 minutes before transferring them to a rack.
• Adding warm toasted nuts: Cool them completely before folding them into the batter.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or in a low oven until warmed through.

Frequently asked questions