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Freshly baked zucchini muffins are stacked on a black cooling rack. The muffins have a golden-brown crust, with flecks of green from the zucchini.

Zucchini Raisin Muffins Recipe

Course: Muffins
Cuisine: American
Keyword: zucchini muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 273kcal
Author: Laureen King
These zucchini raisin muffins are soft, moist, and easy to make with simple ingredients. This zucchini muffin recipe is perfect for breakfast, snacks, or lunch boxes.
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 cups golden raisins
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 cups zucchini skin on, grated, and excess moisture removed.

Instructions

  • Preheat oven to 350ºF and line muffin tin with paper liners.
  • Prepare the zucchini by grating it with the peel on. Place in a strainer and using a paper towel press out excess liquid.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon and raisins.
  • Using a standing mixer blend the sugar, eggs, vegetable oil and vanilla until smooth.
  • Mix in the grated zucchini.
  • Add the dry ingredients and mix just until combined (do not overmix).
  • Divide batter equally into 12 muffin cups.
  • Bake for 20-25 minutes. Tops should be golden brown and toothpick comes out clean when inserted.
  • Remove from oven and let cool in the pan for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Calories: 273kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 236mg | Fiber: 1g | Sugar: 28g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg