Go Back
Mini Zucchini Muffins Recipe

Mini Zucchini Muffins Recipe - Sweet Mama's Kitchen

Ah, the delight of a good muffin. It’s like a warm hug on a dreary day. When I think of mini zucchini muffins, I can’t help but feel a rush of nostalgia. They remind me of weekend brunches at my grandmother’s kitchen. She always had something warm and tasty waiting for us, and zucchini muffins were often on the table. 
They complement so many meals and make for an easy snack. Pair them with a crisp salad or enjoy them as a light breakfast with a smear of cream cheese. You can also have them alongside a steaming cup of coffee or tea for that perfect afternoon pick-me-up.
Print Recipe Pin Recipe
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon baking powder to help those muffins rise.
  • 1/2 teaspoon fine salt to balance the flavors.
  • 1/2 teaspoon baking soda for leavening.
  • 11/2 teaspoons ground cinnamon to add warmth.
  • 1 teaspoon freshly grated orange zest for a zesty kick.
  • 2 large eggs, room temperature to bind the mixture.
  • 2 teaspoons pure vanilla extract to enhance flavor.
  • 1 Optional: cup 180g

Method
 

  1. Creating these mini muffins is not just easy; it's also rewarding. Each step fills your kitchen with pleasant aromas. Let’s roll up our sleeves and jump into it.
Step 1: Prepare the Oven and Muffin Tin
  1. Start by preheating your oven to 350°F (175°C). This step is essential because a properly heated oven helps the muffins rise evenly. While that’s warming up, grab your mini muffin tin and lightly grease it or line it with mini muffin liners. This will save you time during cleanup and ensure that your muffins pop out easily.
Step 2: Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and orange zest. This step is crucial, as it ensures even distribution of the leavening agents and spices. A well-mixed dry mix leads to uniformly fluffy muffins.
Step 3: Mix the Wet Ingredients
  1. In another bowl, beat together the sugars, eggs, milk, vegetable oil, Greek yogurt, and vanilla extract. This mixture should be smooth and creamy. I usually use a hand mixer for this part, but a whisk does just fine. The goal is to incorporate the wet ingredients well so they blend seamlessly with the dry.
Step 4: Grate the Zucchini
  1. Now, it’s time to shred the zucchini. Make sure to squeeze out excess moisture using a kitchen towel. Too much liquid can make your muffins dense. Once squeezed, fold the shredded zucchini into the wet mixture until well combined.
Step 5: Combine Wet and Dry Ingredients
  1. Slowly add the dry ingredients into the wet mixture, and gently fold until just combined. Avoid overmixing; a few lumps are okay. This will keep your muffins light and airy.
Step 6: Fill the Muffin Tin
  1. Using a mini scoop or a spoon, divide the batter into the prepared muffin tin. Fill each cup about two-thirds full. If you're adding chocolate chips, nuts, or raisins, toss them in now and give the batter a gentle swirl to distribute them evenly.
Step 7: Bake
  1. Pop the muffin tray in the preheated oven. Bake for about 12–15 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly as they bake.
Step 8: Cool and Enjoy
  1. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. They are best enjoyed warm, but they store well for days.

Notes

Here are some tips that I’ve learned along the way:
  • Use Fresh Zucchini: The fresher the zucchini, the better the taste and texture of your muffins.
  • Don’t Overmix: Be gentle when combining the wet and dry ingredients to maintain the fluffiness.
  • Try Different Mix-Ins: Chocolate chips are fun, but don’t hesitate to experiment with nuts or dried fruits for variety.
  • Room Temperature Ingredients: Using room temperature eggs and milk helps create a better batter consistency.
  • Check for Doneness: Ovens can vary, so keep an eye on your muffins in the last few minutes of baking.