Zucchini Raisin Muffins Recipe
These easy zucchini muffins are soft, moist muffins made with simple ingredients. Freezer-friendly and perfect for breakfast or snacks. A tasty way to enjoy fresh zucchini.
This year my garden produced a ton of zucchini! So, in addition to baking my super popular Blueberry Zucchini Cake and zucchini bread, I made these flavorful muffins. The fresh grated zucchini adds moisture to the muffins without changing the flavor, which is a great way to add a healthy twist to a muffin recipe. The kids won’t even notice they are eating a vegetable.
Why you’ll love these Zucchini Muffins
- It’s a great way to use all your garden-fresh zucchini.
- This muffin recipe makes perfect muffins with a crisp top and soft and moist inside.
- A super easy recipe made with basic pantry ingredients.
- Zucchini adds a healthy option to the basic muffin recipe.
- They freeze great!
How to prepare the zucchini for baking
Enjoy fresh zucchini recipes such as zucchini bread, zucchini noodles, zucchini fritters, and zucchini fries. Additionally, I like to add it to many soup recipes, such as my Hearty Tortellini Soup.
For these moist zucchini muffins I prepared the zucchini as follows:
- Wash and trim the ends of the zucchini.
- Using a box grater on the large holes shred it with the skin on.
- When using small, tender zucchini, it’s fine to use the seeds. However, remove them from large, older zucchini as the seeds tend to be bitter.
- Squeeze out excess liquid.
Ingredients you’ll need
- Zucchini: fresh and grated with skin on.
- Flour: all-purpose flour
- Raisins: my preference is plump golden raisins, however any variety will work.
- Eggs: 2 large whole eggs
- Oil: vegetable oil or any neutral-flavored oil like canola, avocado or sunflower.
- Sugar: white granulated sugar
- Cinnamon: adds the perfect hint of warm spice to soft zucchini muffins.
- Vanilla
- Baking powder
- Baking soda
- Salt
Optional Ingredients for this easy zucchini Muffin recipe
- Chocolate chips: a great substitution for raisins. My husband loves raisins, while I love chocolate chips, so I use this recipe for making Chocolate Chip Zucchini muffins.
- Walnuts: perfect for adding a little crunch, pecans also work well.
- Dried Cranberries: any variety of dried fruit compliments these homemade muffins.
Helpful Tips
- Do not peel the zucchini – the skin is soft and adds nutrients and fibre.
- Squeeze out extra liquid – after grating, place in a strainer and press it lightly with a paper towel to remove excess moisture.
- Do not overmix the batter – blend just until combined to keep the muffins light and fluffy.
- To Check doneness – muffins are fully baked when a toothpick comes out clean when inserted into the center.
How to Make Zucchini Raisin Muffins
Follow these simple steps to make soft and moist muffins.
Step 1: Prepare Ingredients
- Preheat oven to 350ºF (175ºC).
- Line a muffin pan with paper liners.
- Grate zucchini and set aside.
Step 2: Mix Dry Ingredients and Raisins
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and raisins.
Step 3: Mix Wet Ingredients
- Using a standing mixer on med-low speed, beat eggs, sugar, oil and vanilla until smooth.
- Stir in the grated zucchini.
Step 4: Combine Batter
- Add in the dry ingredients.
- Blend on low speed until just combined. Do not overmix.
Step 5: Bake Muffins
- Divide the batter evenly into the muffin pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
- Serve warm or store.
Storage and Freezing
- Store muffins in an airtight container at room temperature for up to 3 days.
- Keep in the refrigerator for up to 1 week.
- Freeze in a airtight container for up to 3 months.
Delicious Muffin recipes
From blueberry muffins to my Fuel to Go Muffins, these are some of my favorites.
Zucchini Raisin Muffins Recipe
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.
