Homestyle Raspberry Zucchini Muffins

Let’s be honest – finding ways to sneak more vegetables into your family’s diet can feel like an uphill battle. Between picky eaters and busy schedules, it’s tough to balance nutrition with treats that everyone actually wants to eat.

That’s where these raspberry zucchini muffins come to the rescue. They’re the perfect mix of sweet and healthy, easy to grab on busy mornings, and (best of all) no one will even notice the hidden veggie goodness tucked inside. Plus, they’re a great way to use up that extra garden zucchini that seems to multiply overnight during summer.

What Kind of Zucchini Should I Use?

Both yellow and green zucchini work perfectly in this recipe, and they’ll give you the same great texture and moisture. When picking your zucchini at the store, look for ones that are medium-sized (about 6-8 inches long) – the really big ones tend to be more watery and have larger seeds. For the best results, grate your zucchini using the large holes of a box grater, and if it seems really wet, give it a gentle squeeze with paper towels to remove some excess moisture. Just remember not to squeeze too hard – you want to keep some of that moisture to help make your muffins nice and tender.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while still getting tasty results:

• Sour cream: You can easily swap sour cream with plain Greek yogurt, or even regular plain yogurt (though Greek works better because it’s thicker).
• Fresh raspberries: If fresh raspberries aren’t in season, frozen ones work great – just don’t thaw them first! You could also try blackberries or blueberries for a different twist.
• Lemon extract: No lemon extract? Add an extra tablespoon of lemon zest instead. Or try orange extract and orange zest for a different citrus flavor.
• Butter: You can substitute butter with coconut oil (same amount) or vegetable oil (use 3/4 cup instead of 10 tablespoons).
• Regular flour: For a healthier version, you can use half whole wheat flour and half all-purpose flour. Just note the muffins might be slightly denser.
• Zucchini: Yellow or green zucchini work equally well – you can even use summer squash. Just make sure to squeeze out excess moisture after grating.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini muffins is dealing with excess moisture – be sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your muffins might end up dense and soggy. When mixing the batter, avoid overmixing once you’ve added the flour, as this can lead to tough, rubbery muffins – instead, fold the ingredients just until they’re combined, and a few small lumps are perfectly fine. To prevent your raspberries from bleeding too much color into the batter, gently fold them in last, and consider using them straight from the fridge or even slightly frozen to help them hold their shape. For the perfect dome-topped muffins, start baking at 425°F for 5 minutes, then reduce the temperature to 350°F for the remaining time – this initial blast of heat helps create that classic muffin top we all love.

What to Serve With Raspberry Zucchini Muffins?

These fruity muffins make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or tea. For a complete morning spread, serve them alongside some Greek yogurt topped with honey and fresh berries, which complements the raspberry flavor in the muffins. If you’re hosting brunch, add some scrambled eggs and crispy bacon to round out the meal. These muffins also work great as an afternoon snack with a glass of cold milk or a warm chai latte.

Storage Instructions

Counter Storage: These muffins stay fresh at room temperature for up to 2 days when kept in an airtight container. I like to line the container with paper towels to absorb any extra moisture from the zucchini, which helps keep the muffins from getting too soft.

Refrigerate: Pop these beauties in the fridge in a sealed container, and they’ll stay good for up to a week. The paper towel trick works great here too! Just remember that refrigerated muffins might feel a bit firm, but they’ll soften up nicely once they reach room temperature.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap them individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months. When you’re ready to enjoy one, just thaw it overnight in the fridge or for about an hour on the counter.

Warm Up: Want that fresh-baked taste? Just pop a muffin in the microwave for 10-15 seconds, or wrap it in foil and warm it in a 350°F oven for about 5 minutes. They taste just like they’re fresh out of the oven!

Preparation Time	15-20 minutes
Cooking Time	18 minutes
Total Time	35-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 320-350 g

Ingredients

• 1 cup granulated sugar
• 2 tbsp lemon peel, freshly grated
• 1/4 cup fresh lemon juice
• 10 tbsp unsalted butter, softened
• 2 large eggs
• 1/2 tbsp lemon essence
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 1/2 cups shredded zucchini, yellow or green
• 12 oz fresh raspberries

Step 1: Prepare Oven and Ingredients

• 12 oz fresh raspberries
• 1 1/2 cups shredded zucchini, yellow or green

Preheat your oven to 375°F (190°C) and line 18 muffin cups with paper liners.

Rinse the raspberries and pat them dry gently to avoid crushing them.

Grate the zucchini and set aside for later use.

Step 2: Mix Sugar and Lemon Zest

• 1 cup granulated sugar
• 2 tbsp lemon peel, freshly grated

In a large mixing bowl, combine the granulated sugar and freshly grated lemon peel.

Beat them together until the sugar takes on a light yellow hue from the zest, which enhances the lemon flavor throughout the muffins.

I find that really working the zest into the sugar makes a fragrant base.

Step 3: Cream Butter into Sugar Mixture

• 10 tbsp unsalted butter, softened
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1/2 tbsp lemon essence

Add the softened unsalted butter to the sugar-lemon mixture.

Cream together until light and fluffy.

Then, beat in the large eggs, fresh lemon juice, and lemon essence (or extract) until thoroughly combined.

Step 4: Incorporate Dry Ingredients and Leaveners

• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

Add the baking powder, baking soda, and salt to the wet mixture, mixing to combine evenly.

This helps ensure even rise and distribution of leavening through the muffins.

Step 5: Prepare and Add Liquid Dairy Mixture

• 1/2 cup whole milk
• 1/2 cup sour cream

In a separate bowl or large measuring cup, whisk together the whole milk and sour cream until smooth.

Set aside.

This mixture will provide moisture and tang to the muffin batter.

Step 6: Combine Batter Ingredients Sequentially

• 2 1/2 cups all-purpose flour
• liquid mixture from Step 5
• 1 1/2 cups shredded zucchini, yellow or green (prepared in Step 1)
• 12 oz fresh raspberries (prepared in Step 1)

To assemble the batter, start by stirring just 1/3 of the all-purpose flour into the wet mixture from Step 4.

Next, mix in half of the milk/sour cream mixture from Step 5.

Then add another 1/3 of the flour, followed by the remaining half of the milk/sour cream mixture.

Finally, fold in the last 1/3 of the flour together with the grated zucchini and raspberries, folding gently just until combined to avoid crushing the berries.

Try not to overmix; it’s okay if the batter is a bit lumpy.

Step 7: Bake Muffins and Cool

Divide the muffin batter evenly among the 18 lined muffin cups; the cups will be quite full.

Bake in the preheated oven for about 18 minutes, or until a toothpick inserted into the center comes out clean and the tops are just starting to brown.

Cool completely on wire racks before serving.

For extra freshness, I like to store these muffins in a lightly covered container rather than an airtight one, so they don’t get soggy.