If you’re looking for the best zucchini muffins recipe out there, then look no further. These muffins are moist, flavorful, and so easy to make from scratch.
Buttermilk Zucchini Bread Muffins
You’re going to love how light and airy these muffins are and unlike some other zucchini muffin recipes, this one is actually not greasy/oily. Sounds perfect right? They are and I swear they turn out perfectly every time too.
It took me weeks to perfect this recipe but it was very much worth it. These easy zucchini muffins are lighter, fluffier, and better tasting than any other zucchini muffin recipe I’ve come across. Even taking a look at the ingredients list will tell you, these AREN’T your momma’s zucchini muffins.
The biggest point being that we use cream cheese and buttermilk in the batter which makes such a HUGE difference. And even though these muffins feel light and airy, don’t be surprised if just a few fill you up because they are surprisingly filling to eat.
Zucchini Muffins Recipe Ingredients
Cream cheese: If you’re not a fan of cream cheese, don’t worry. There’s not enough in this recipe to actually taste it. This is just a replacement for some of the oil that recipes usually request, making these less greasy while not throwing off the proportions in the recipe.
Brown sugar: Instead of white sugar, brown sugar is called for. This is because it will add a depth of flavor that’s truly complementary to the zucchini and spices.
Buttermilk: Buttermilk is a liquid and acid that helps with baking to get a perfectly light and fluffy muffin. You can DIY your own by using ¼ cup milk and a splash of lemon juice or vinegar, letting it rest for a few minutes to thicken, and then using it as directed.
Oil: While we don’t need a lot of oil, we do need some. You can use canola oil, vegetable oil, or even coconut oil for a healthier alternative (but it will flavor the muffins).
Vanilla extract: This helps to enhance the flavors in the batter and give other flavors a flat line to branch off of and taste even more amazing.
Eggs: We need 2 eggs to act as the binder for these muffins so that they don’t crumble apart. Eggs also help with the leavening and give it a more cakey texture.
Zucchini: You’ll need 1 ½ cups of shredded zucchini to go into the batter. You don’t need to peel zucchini beforehand because the specks of green skin actually become soft while baking and help to add a little color.
Flour: All-purpose flour is the gluten base for these muffins.
Spices: We need a combination of cinnamon and nutmeg to ensure that these muffins taste wonderful.
Salt: Most recipes request salt as an addition because it is a natural flavor enhancer. It makes other flavors turn out even better.
Leavening Agents: We need both baking powder and baking soda to make sure that these muffins turn out fluffy and light.
Add-Ins and Variations for Buttermilk Zucchini Bread
- chocolate chips
- cinnamon chips
- walnuts
- pecans
- raisins
- craisins
How to make Zucchini Bread Muffins
- In a medium sized mixing bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, mix together the brown sugar and cream cheese until smooth.
- Gradually stir the buttermilk into the sugar mixture and add in the oil, vanilla, and eggs until well combined and smooth.
- Stir in the zucchini until well mixed.
- Fold your dry ingredients into the wet ones until just combined. There will be some lumps.
- Divide the batter evenly between 12 muffin cups (greased or lined). They will be almost full but don’t worry, they won’t overflow.
- Bake at 325 degrees F for 20-25 minutes or until a toothpick can be inserted and come out clean.
Tips for the Best Zucchini Muffins
- Don’t over mix the batter. Mixing the ingredients until just combined will give you a tender crumb on your muffin.
- If you don’t have buttermilk, you can substitute 1/4 cup of regular milk with 1 teaspoon of vinegar added to it.
- Don’t over bake the zucchini muffins. Bake until a toothpick comes out with a few dry crumbs on it.
- Use room temperature eggs. This will create an even bake on the muffins.
Do I need to refrigerate zucchini muffins?
No, you don’t need to refrigerate zucchini muffins, but you can. They will stay good at room temperature for up to 3 days.
Can I freeze zucchini bread with buttermilk?
- You can freeze them for up to 6 months.
- For easy freezing, you can flash freeze zucchini muffins individually and then put them in a freezer bag or container. That way, you can grab individual muffins and they won’t freeze together.
Zucchini Bread Muffins Recipe FAQ
No, you don’t need to peel the zucchini before shredding. You won’t notice the skins in the recipe.
You can grate them on the medium-large holes on a cheese grater. You can also use a food processor with a grater attachment.
Yes, you can use frozen zucchini. Thaw it before using it and squeeze out the excess water.
No, I don’t recommend freezing zucchini muffin batter. Once you combine the wet and dry ingredients the chemical reaction for the leavening agents starts and the batter needs to be baked.
There could be a few reasons. The most common is that your leavening agents, the baking soda and baking powder, were expired or bad.
More favorites from Longbourn Farm
Buttermilk Zucchini Bread Muffins
Equipment
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
- Whisk flour, cinnamon, nutmeg, salt, baking powder, and baking soda together.
- 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.
- Gradually stir in buttermilk, oil, vanilla, and the eggs until well combined and smooth.
- Stir in zucchini until evenly distributed.
- Add dry ingredients and fold into wet ingredients until just combined. There will be some lumps.
- Divide evenly into 12 muffin cups (greased or lined), they will be almost full. See note for loaf recipe.
- 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.
Video
Notes
Nutrition
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Jane says
These muffins are great as is. The second time I made them I subed 1/4 cup milled flax seed for flour and added 1/2 a med. apple. They were still delish.
Alli says
Great idea! I love that.
Brandi Lynch says
Do these need refrigerated since it has cream cheese in it?
Alli says
I have never refrigerated them but if you wanted to you could!
Anonymous says
Is there something you could substitute for the buttermilk? Or leave it out perhaps?
Alli says
You can substitute buttermilk for regular milk with 2 teaspoons of vinegar added to it.
JoAnn says
325 was not hot enough to bake them through middle in 25 minutes. I did each muffin only 3/4 full and baked at 350 for 25 min & they came out fine. But the first 2 batches were too soft in middle with the 325 temp. Maybe because instead of all white flour, I did 1/2 cup each of oatmeal flour, almond, coconut, and white flour to make the 2 cups.
Alli says
Hi JoAnn, yes, changing the ingredients will definitely change the bake time. Using different flours will greatly change how a recipe turns out.
Mary says
I just made a batch of muffins ~ I over measured the zucchini so I was left with enough batter to make a small (2×3) loaf pan.
I made it exactly the way it was written (except for the zucchini!) and just took a slice off of the mini loaf. The flavor is just right ~ wouldn’t change the spices at all. This is a keeper!
Alli says
I’m so happy to hear that, Mary! Thank you for letting me know you liked it.
Shea says
This recipe does deliver a great fluffy textured muffin. I had to use Greek yogurt instead of cream chees, so I squeezed about a quarter cup juice from the zucchini and it was just right. Hearty and light muffin, delicious! I’m writing this one down for the favorites file.
Alli says
Great idea, Shea! Thank you so much for sharing it. I’m so glad you liked the muffins!
Daisy says
These were absolutely amazing! I did use a little more spice, adding pumpkin spice and cardmom, & used softened butter for the oil. I just transferred this recipe to paper for posterity – so moist and fluffy and delicious!
Alli says
I love your changes, Daisy! I’m so glad you enjoyed the recipe.
Alli says
Great texture on these muffins!
Bev says
Can you add chopped walnuts to the recipe please,if so how much.
I haven’t tried this recipe yet,but certainly intended to
Alli says
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. 🙂
Jo says
I logged back in and was able to get to the recipe but there are still ads in the middle of the post.
Alli says
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!
Jo says
This site has so many pop ups you can’t get to the recipe.
Alli says
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.