Zucchini Muffins

82 Ratings
  • 5 22
  • 4 31
  • 3 19
  • 2 7
  • 1 3

These zucchini muffins are moist, nutrient-rich, and make for the perfect snack. 

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes 10 muffins
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Ingredients

Directions

  • Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.

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  • Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.

  • Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.

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Reviews (4)

82 Ratings
  • 5 22
  • 4 31
  • 3 19
  • 2 7
  • 1 3
Martha Stewart Member
06/22/2019
Tried this recipe this morning. It’s absolutely delicious! Didn’t use paper liners, just sprayed a decorative muffin tin with non stick butter flavored spray and they came out perfectly. Just beautiful. Don’t change her recipe as suggested below, it’s perfect as is.
Martha Stewart Member
08/12/2017
Martha's recipes are rich, decadent and delicious. If you are looking for low fat, zero carb, gluten free, paleo friendly recipes you've come to the wrong place! And actually you can eat these muffins and still be healthy, it's called moderation.
Martha Stewart Member
06/28/2017
1 1/2 CUPS of sugar and 1 1/2 sticks of butter????? That's an obscene amount of sugar & butter for ten muffins! I almost always make healthier adjustments to Martha's baking recipes. Unsweetened apple sauce would be a good subs[filtered]ute for a large portion of the sugar and butter while still keeping the muffins moist.
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Martha Stewart Member
02/09/2015
I often find the Martha Stewart recipes a little off and this was no exception. It's more of a cupcake than a muffin - much too much sugar and the spice is an odd taste sensation here against the orange... I'll make them again because they were wonderfully moist and rich and there was potential - but I will omit some or all of the spice, reduce the sugar significantly and up the orange a tad.
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