Best Zucchini Bread Muffins

The Best Zucchini Bread Muffins!

I am not kidding when I say these are the best zucchini bread muffins!! They are moist but light, not dense and greasy like so many zucchini bread muffins are. I’ve been working on this recipe for a few weeks now, and I really think you’ll love it.

My biggest complaint with most zucchini bread muffin recipes is that they turn out heavy and greasy. I wanted to create the best zucchini bread muffins, muffins that were lighter and fluffier, not so dense and thick. This recipe totally fits the bill, these turn out light but filling every single time.

One of the best ways to eliminate grease but keep the fat and flavor a recipe needs is by substituting cream cheese for some of the oil. If you’re not a huge cream cheese fan, fear not! The amount I use doesn’t flavor the zucchini muffins at all, it just keeps the balance of ingredients there.

The Best Zucchini Bread Muffins!

If you don’t have buttermilk in your fridge {me about 90% of the time} measure regular milk just shy of 1/4 cup and then add a splash of plain white vinegar and stir. Let it sit for a few minutes to thicken and you’ll have automatic buttermilk.

This is the best zucchini muffin recipe! These zucchini muffins are light and airy, not dense and greasy. They turn out every time and are absolutely perfect!

Another one of my favorite parts of this recipe is the brown sugar. I love the deeper flavor it adds to the muffins, and with the addition of the cream cheese, it doesn’t make them too heavy!

Brown sugar is my favorite. When I was a kid I’d sneak into the pantry and have a taste. I may or may not still do that.

Ha!

The Best Zucchini Bread Muffins!

In this zucchini bread muffin recipe, I say that the batter should fill 12 muffin cups almost completely full. This is true! Don’t worry, they won’t overflow. You’ll just get some nice hearty muffins, which is the point!

Also, this shouldn’t be a surprise, I don’t peel the zucchini. I just can’t change who I am – I seriously hate peeling vegetables.

These really are the best zucchini bread muffins out there, try it and let me know what you think!

{Interested in my other recipes that use zucchini? I have a bunch! easy stovetop zucchini, leftover steak tacos, and zucchini and sausage spaghetti. I also have a handy post about freezing your excess zucchini!}

The Best Zucchini Bread Muffins!

Best Zucchini Bread Muffins

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Author: Longbourn Farm • Alli Kelley

These are the best zucchini bread muffins! These zucchini bread muffins are light and airy, not dense and greasy. This recipe will turn out every time you make it!

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Ingredients

  • 3 ounces cream cheese softened
  • 1 cup brown sugar
  • 1/4 cup buttermilk
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups zucchini shredded
  • 2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Whisk flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
  2. In a separate bowl, mix brown sugar and cream cheese together until smooth, this will help avoid cream cheese lumps. If there are lumps of cream cheese, it will still turn out fine.
  3. Gradually stir in buttermilk, oil, vanilla, and the eggs until well combined and smooth.
  4. Stir in zucchini until evenly distributed.
  5. Add dry ingredients and fold into wet ingredients until just combined. There will be some lumps.
  6. Divide evenly into 12 muffin cups (greased or lined), they will be almost full. See note for loaf recipe. 

  7. Bake at 325 degrees F for 20-25 minutes for muffins. A toothpick should come out with slight crumbs clinging to it when baked through.

Recipe Notes

To make zucchini bread instead of muffins, pour batter into one loaf pan (I use a 5 x 9 but any size similar will work) for 45-50 minutes.

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6 Comments

  • Reply
    Bev
    March 13, 2017 at 12:45 AM Can you add chopped walnuts to the recipe please,if so how much. I haven't tried this recipe yet,but certainly intended to
    • Reply
      Alli
      March 13, 2017 at 11:46 AM Hi Bev! Chopped walnuts would be an excellent addition to this recipe! I would go with 3/4 of a cup and see how you like the texture. You can always adjust from there. :)
  • Reply
    Jo
    March 12, 2017 at 11:07 AM I logged back in and was able to get to the recipe but there are still ads in the middle of the post.
    • Reply
      Alli
      March 13, 2017 at 11:45 AM I'm glad you were able to find the recipe. Yes, there are ads in the middle of the post. I earn some income from them and that is how I pay for website maintenance and other blog related expenses. I am working on a new layout and design that will improve the user experience though! Thanks for your feedback, happy baking!
  • Reply
    Jo
    March 11, 2017 at 11:57 AM This site has so many pop ups you can't get to the recipe.
    • Reply
      Alli
      March 11, 2017 at 12:00 PM Hi Jo, could you explain what kind of pop-ups? There shouldn't be any pop-ups appearing so if there are, it's an error I need to fix.

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