Zucchini Muffins

These zucchini muffins are fantastic any time, but in the late summer and early fall when zucchini is in abundance, they are a perfect muffin.

They not only give you delicious muffins, but when they are in abundance, this easy muffin recipe gives you another way to use up that healthy vegetable.

Make several batches and put them in the freezer. Whenever you want a zucchini muffin treat, they are there waiting for you.

Zucchini muffins are also a wonderful way to get a vegetable into a non-veggie eater. Most people can’t even tell that they have zucchini in them, for those who won’t eat enough vegetables, veggie filled muffins are a perfect way to ease them into it.

How To Make Zucchini Muffins

Zucchini muffins are so easy to make, but there are a few tips you really want to follow to get light and fluffy muffins every time.

First of all, you will notice that the recipe calls for the wet ingredients and the dry ingredients to be placed into separate bowls.

You may be tempted to take what seems like a great shortcut and add it all into one bowl. I’d advise against that though.

The reason the wet and dry ingredients are kept separate at first is to ensure your muffins come out light and tender.

Muffins get tough if they are over mixed. Keeping the wet ingredients separate from the dry at first allows you to properly mix them together before bringing them together into a batter.

You can beat the egg and butter mixture all you want. That goes for the flour mixture too. It is important to make sure the baking soda and baking powder are well mixed into the flour. Having the dry ingredients separate from the wet allows you to do that as you need.

So add the wet ingredients into one bowl and make sure they are well incorporated. Do the same for the dry ingredients.

When you are ready to put them together to create a batter, mix them together just until the flour is fully incorporated into the wet ingredients.

Don’t over mix it at this point. You want to make sure your muffins are nice and tender.

So that’s it for mixing tips. Now to this particular zucchini muffin recipe.

You will notice that this recipe uses sour cream. Sour cream is a wonderful ingredient for muffins. It helps to keep your muffins tender and adds great taste.

If you don’t have sour cream or prefer to use yogurt, go ahead. I would use full fat yogurt instead of low fat, because I think the muffins turn out nicer. That is your choice though. If you want low fat yogurt, go ahead.

If you are baking these muffins for a diabetic, I suggest cutting the amount of sugar in half. Alternately, you can use a lower carb sugar to sweeten the muffins, like coconut sugar.

These muffins are perfect just as they are but they do get even more wonderful with the addition of a few raisins, some chopped nuts like walnuts, or with chocolate chips.

I personally love them with raisins and chopped walnuts. The chocolate chips are pretty great as well. Or all three?

How To Make Zucchini Muffins Gluten Free

You can easily turn these zucchini muffins into a gluten free muffin recipe.

For gluten free zucchini muffins, replace all of the all-purpose flour with an equal amount of your favorite gluten free flour blend for baking. They are some good ones around.

That’s it. Everything else in the recipe is gluten free, so you should be okay.

I hope you enjoy these zucchini muffins. They are one of my favorite fall recipes.

Enjoy.

If you like these zucchini muffins, try our chocolate zucchini loaf too. I think you will love it.

Here is another great way to get vegetables into use. Look at these chocolate muffins with zucchini and carrots.

Have a good look through all of our muffin recipes here. You will find some delicious new treats.

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