Mom’s BEST Zucchini Muffins

4.26 from 66 votes

These Zucchini Muffins come straight from my mom’s kitchen! They’re ultra moist, packed with brown sugar-cinnamon flavor, and are super easy to make!

Easy Zucchini Muffin Recipe

Zucchini bread is fantastic, but it’s not as easy to store, freeze, and travel with as zucchini muffins — so we’ve ditched the loaf pan and gone for individual muffins instead!

These zucchini muffins are such a cinch to make that even the worst baker — and we’ve heard some of the stories out there, so we totally get that there are some of you who don’t feel as confident with the oven as others — can make these turn out light, fluffy and oh so moist.

By the way, in case you heard one of our instagram stories about how much you totally need a jumbo muffin tin that is a light color and will evenly cook, this is the one I was talking about by Wilton.

These really are the fluffiest, most flavorful zucchini muffins with a hint of cinnamon and sour cream to add that melt in your mouth, pillowy texture you know and love. Just dip the tops in butter or coconut oil and then in a brown sugar mixture and you’re done.

Zucchini Muffins Ingredients

There are no surprise ingredients in these zucchini bread muffins. Here’s what you’ll need to make them at home:

Shredded zucchini
Granulated sugar
Brown sugar
All-purpose flour
Baking powder and baking soda
Salt
Cinnamon
Sour cream
Eggs
Vanilla extract
Canola oil
Coconut oil (or butter)

How to Make Zucchini Muffins

These easy zucchini muffins come together in no time! Here are the basic steps to making zucchini bread muffins:

Whisk together the dry ingredients in one bowl and the wet in another.
Create a well in the center of the dry ingredients, then pour in the wet ingredients.
Gently fold the batter together until combined.
Pour into 12 muffin cups and bake until done.
Let the zucchini muffins cool slightly before eating.

How to Store Zucchini Muffins

Properly stored, freshly baked muffins will last for about 1 to 2 days at room temperature. Just be sure to store these homemade muffins in an airtight container.

Why Do Muffins Get Sticky?

Muffins come together handily for a satisfying snack, but their texture can change undesirably when you store them. Naturally moist muffins tend to get sticky and soggy in lidded containers and zip-top bags that prevent air circulation. To keep them fresh but not mushy, you must manage the moisture when you store them.

Cool the muffins in the baking tin for several minutes. Remove them from the cups and cool them completely, for about an hour, on a wire rack. Put a paper towel in the bottom of a large airtight container. Place the muffins in a single layer in the container, and top the layer of muffins with another paper towel before putting the lid on the container.

Eat them within a few days.

How to Freeze Zucchini Muffins

Don’t forget, if you want to freeze zucchini muffins just make sure you hold off on the brown sugar topping until you’ve reheated everything. This will help the muffins taste fresh again.

To freeze the zucchini muffins, just pop your completely cooled muffins into a Ziploc bag and you’re good to go! Muffins can be frozen for up to 2-3 months.

Tips for the Best Zucchini Muffins

In most zucchini muffin recipes, the zucchini is usually wrung out in a towel to release the excess liquid, but that’s totally not something you need to do with this recipe. It’s the perfect amount of dry versus wet ingredients.

If you use the fine side of a grater to shred the zucchini, you’ll force more liquid to be squeezed out, which will stay on the plate when you pick up the shreds and drop them into the batter. The fine shreds will also incorporate easier into the batter versus having big strings of veggies, which in my experience the kids don’t love.

We love this Cuisinart box grater as it’s the only one to hold up in our family.

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