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