Muffins are a favorite snack for my kids, and with zucchini coming out of our ears this summer the kids and I have been making a lot of zucchini muffins.
With all this practice, I feel like I’ve perfected the recipe, getting it as tasty as possible while still keeping them somewhat “healthy.”
We (meaning, I) decided to use my favorite Zucchini Bread recipe as a starting place to adjust into a muffin recipe.
One of the biggest changes we made to the recipe was switching out the cup of oil that is in the zucchini bread recipe and using half a cup of softened butter and half a cup of vanilla yogurt instead. By keeping some of the fat, the muffins still peel easily away from the wrapper without leaving half of themselves behind.
I also had to slightly adjust the baking powder – baking soda ratio and added some mini chocolate chips for good measure. If you want to go one step further, you can add 1 cup of whole wheat flour in place of one of the all-purpose cups of flour.
Muffins are the perfect handheld breakfast when you are in a hurry, and they also make great after-school snacks. Your family will love this delicious recipe.
This recipe makes 24 regular size muffins or between 48 and 60 mini muffins.
If you have zucchini coming out of your ears too, you can grate it, freeze it and keep it on hand all year for delicious recipes like this one and other zucchini favorites like these.
More delicious zucchini recipes
- ½ cup butter, softened
- ½ cup vanilla yogurt
- 1 cup granulated white sugar
- 1 cup brown sugar, do not pack
- 3 eggs
- 1 tsp vanilla
- 3 cups flour (can use 1 cup of whole wheat if desired)
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 2 cups grated zucchini
- ½-1 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Prepare muffin tins with liners, and set aside. If you do not have liners, spray the inside of each muffin cup of the tin with cooking spray.
- In a stand mixer, or with a hand mixer, cream together the butter, yogurt, sugars, eggs and vanilla.
- Add flour, cinnamon, salt, baking soda and baking powder. Mix well, until almost combined, add zucchini and mix again until completely mixed and smooth.
- Stir in chocolate chips.
- Fill each muffin liner ⅔ full.
- Bake at 350 degrees for 20-25 minutes until toothpick comes out clean from the center, or until center feels firm when pressed gently with your finger.
- When muffins are done, remove them carefully from tins and place on a cooling rack.
Delicious as usual! I didn’t have any yogurt so I used sour cream instead. They turned out great!
Thank you so much Megan! Sour cream is a great substitute!
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