The Best Zucchini Muffins

If you love my Best Zucchini Bread (which so many of you do!), you’re going to love these zucchini muffins. They’ve got everything you love about the bread, like the moist, tender crumb, warm sweetness, and plenty of fresh zucchini, but baked into perfectly portioned muffins that are easy to grab and go. What I really love is how versatile they are; you can enjoy them warm from the oven, pack them for breakfast, or tuck a few into the freezer for later. And, be sure to check out more of my best muffin recipes, too!

Ingredients & Substitutions

• All-Purpose Flour: Gives the muffins structure while still keeping them soft and tender. I don’t recommend substitutions, but a 1:1 gluten-free baking blend should work if needed.
• Baking Powder + Baking Soda: Work together to give the muffins lift and a light, fluffy texture.
• Kosher Salt: Balances the sweetness and enhances the overall flavor of the muffins.
• Light Brown Sugar: Adds sweetness and moisture, giving the muffins a soft, bakery-style texture. You can use dark brown sugar for a slightly deeper, richer flavor.
• Granulated Sugar: Sweetens the muffins and helps create a tender crumb. You can reduce it slightly if you prefer a less sweet muffin, but I don’t recommend cutting it too much.
• Vegetable Oil: Keeps the muffins soft and moist for days. Canola oil works as a direct substitute, or you can use melted coconut oil for a light coconut flavor.
• Vanilla Extract: Adds warmth and rounds out the flavor of the muffins.
• Eggs: Help bind the batter and give the muffins structure. Make sure they are room temperature for the best mixing.
• Zucchini: Adds moisture and keeps the muffins incredibly tender. Be sure to gently squeeze out excess moisture, but don’t overdo it; you still want some moisture for softness. And, be sure to check out my BIG list of ultimate zucchini recipes, too!

FAQs

Can I use frozen zucchini?

Yes, but make sure to thaw it first and squeeze out as much excess moisture as possible. Fresh zucchini gives the best texture, but frozen works in a pinch.

Do I need to peel the zucchini?

No. The peel is soft and blends right into the muffins. It also adds color and nutrients, so I recommend leaving it on.

Can I add mix-ins to these zucchini muffins?

Yes! These muffins are very flexible. Chocolate chips, chopped nuts, cinnamon, or even a little lemon zest all work well. Just keep total mix-ins to about 3/4 to 1 cup so the batter holds together properly.

Are these muffins very sweet?

Yes, these are bakery-style muffins with a soft, cake-like texture and a pleasant sweetness. They’re meant to taste like a classic muffin, not a lightly sweet quick bread. If you prefer them less sweet, you can reduce the granulated sugar slightly, but I don’t recommend cutting it too much since it also helps with moisture and texture.

Why did my zucchini muffins turn out dense?

This usually happens if the batter is overmixed or too much moisture is removed from the zucchini. Stir just until combined and gently squeeze, not wring, the zucchini.

What’s the best way to fill muffin cups?

Fill each cup about 2/3 full. This gives you nicely domed muffins without overflow and helps them bake evenly.

Variations

• Chocolate Chip Zucchini Muffins: Stir in 3/4 to 1 cup chocolate chips for a classic bakery-style version. Semi-sweet or milk chocolate both work well.
• Banana Zucchini Muffins: If you love the combo of banana and zucchini, try my Banana Zucchini Muffins. The banana adds extra sweetness and moisture while keeping the crumb soft and tender.
• Chocolate Zucchini Muffins: For a richer, chocolate-forward version, my Chocolate Zucchini Muffins are a great option. They’re extra moist with deep chocolate flavor and still sneak in plenty of zucchini.
• Chocolate Peanut Butter Zucchini Muffins: If you love that sweet-salty combo, my Chocolate Peanut Butter Zucchini Muffins are a must-try. The peanut butter swirl makes them extra rich and bakery-worthy.
• Nutty Zucchini Muffins: Add 1/2 cup chopped walnuts or pecans for a little crunch and extra flavor.
• Cinnamon Zucchini Muffins: Mix in 1 to 2 teaspoons ground cinnamon for a warm, cozy spice variation.
• Lemon Zucchini Muffins: Add 1 tablespoon lemon zest for a bright, fresh twist that pairs beautifully with zucchini.
• Bakery-Style Tops: Sprinkle coarse sugar on top before baking for a lightly crisp, sparkling muffin top.
• Mini Muffins: Bake in a mini muffin pan and reduce bake time to 10 to 12 minutes for bite-sized treats.

How to Store Zucchini Muffins

Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2 to 3 days. They stay soft and moist when kept sealed well. If stacking, place a paper towel between layers to help absorb any excess moisture.

Refrigerator: I don’t typically recommend refrigerating these muffins because it can slightly dry out the texture. However, if you need them to last a bit longer, you can store them in the refrigerator for an additional 2 to 3 days in an airtight container. Let them come to room temperature or warm slightly before serving for the best texture.

Freezer: For longer storage, freeze muffins in a single layer, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.