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.
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 muffin 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.
How to make zucchini muffin recipe
- 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.
Best Zucchini Bread Muffins
- 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
- 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.
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