Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Zucchini Muffins
Total:
1 hr 15 min
Active:
15 min
Yield:
18 muffins
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
Yield:
18 muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.

Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.

Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack. 

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Moist Zucchini Bran Muffins

Recipe courtesy of Sandra Lee

Low Carb Zucchini Muffins

Recipe courtesy of George Stella

Carrot and Zucchini Mini-Muffins

Recipe courtesy of Giada De Laurentiis

Lemon-Poppy Seed Zucchini Muffins

Recipe courtesy of Food Network Kitchen

Zucchini Mini Muffins with Orange-Maple Glaze

Recipe courtesy of Melissa d'Arabian

Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy

Recipe courtesy of Rachael Ray

Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy

Recipe courtesy of Rachael Ray

Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley

Recipe courtesy of Mario Martinoli

Browse Reviews By Keyword

          Latest Stories