Flavorful Buttermilk Zucchini Muffins

I’ve always enjoyed baking with zucchini from my garden. It’s one of those vegetables that somehow makes everything better, especially in baked goods. These buttermilk zucchini muffins have become my go-to recipe when I want something quick and satisfying for breakfast or afternoon snacks.

The combination of tangy buttermilk and fresh zucchini creates muffins that are perfectly moist without being heavy. I’ll often make a double batch – one for now and one for the freezer. My kids don’t even mind the green specks anymore because they know how good these taste. And honestly, there’s something really satisfying about sneaking extra vegetables into breakfast without anyone complaining.

These muffins are just what you need when you’re looking for an easy breakfast option or when your garden is overflowing with zucchini. They’re simple to make, and the recipe is pretty forgiving – perfect for busy mornings or weekend baking sessions.

What Kind of Zucchini Should I Use?

For muffins, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than the giant ones you might find in late summer. If you’re using larger zucchini, cut them in half lengthwise and scrape out the seedy center before grating. Fresh zucchini works much better than frozen in this recipe, and there’s no need to peel them – the dark green skin adds nice flecks of color to your muffins. Before adding the grated zucchini to your batter, give it a gentle squeeze to remove any excess moisture, but don’t squeeze it completely dry since that moisture helps keep your muffins tender.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these muffins:

• Buttermilk: No buttermilk? Mix 1/3 cup regular milk with 1 teaspoon of lemon juice or white vinegar, let it sit for 5 minutes before using. Plain yogurt thinned with a bit of milk works too!
• Cooking oil: You can use melted butter instead, or swap in applesauce for half the oil to make them a bit lighter. Just note that using all applesauce might make them slightly denser.
• Walnuts: Feel free to use pecans, almonds, or even sunflower seeds. If you need nut-free muffins, try using chocolate chips or dried cranberries instead.
• Zucchini: Yellow summer squash works just as well. Just make sure to squeeze out excess moisture whichever one you use. You could even try carrots, though they’ll give a different flavor.
• Plain flour: You can use whole wheat flour for up to half the amount of plain flour. Using all whole wheat might make them too heavy.
• Brown sugar: Out of brown sugar? Use white sugar and add 1 tablespoon of molasses. Or just use all white sugar – the muffins will be slightly less moist but still good!

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini muffins is dealing with excess moisture – make 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. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated, as too much mixing will lead to tough, rubbery muffins. When measuring your flour, avoid scooping directly with the measuring cup – instead, spoon the flour into the cup and level it off with a knife to prevent using too much flour, which can make your muffins dry. For the best texture, let your eggs and buttermilk come to room temperature before mixing, and don’t forget to toast those walnuts beforehand – it really brings out their flavor and keeps them crunchy in the finished muffins.

What to Serve With Zucchini Muffins?

These moist zucchini muffins make a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve them! Spread some softened butter, cream cheese, or honey butter on a warm muffin for a classic pairing that never disappoints. For breakfast, serve them alongside some fresh fruit and Greek yogurt, or pair them with your morning coffee or tea. If you’re hosting brunch, these muffins work great as part of a spread with scrambled eggs, bacon, and a fresh fruit salad – the savory-sweet combo is really nice.

Storage Instructions

Counter Storage: These zucchini muffins stay fresh at room temperature for up to 2 days. Just pop them in an airtight container and place them on your counter. I like to line the container with a paper towel to absorb any extra moisture from the zucchini.

Refrigerate: Want them to last longer? Keep these muffins in the fridge for up to a week. The cool temperature helps maintain their moisture, especially since they’re made with fresh zucchini. Just make sure they’re in a sealed container to prevent them from drying out.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap them individually in plastic wrap and pop them in a freezer bag. They’ll stay good for up to 3 months. It’s super handy to grab one whenever you need a quick breakfast or snack.

Warm Up: When you’re ready to enjoy a frozen muffin, let it thaw overnight in the fridge or pop it in the microwave for about 20-30 seconds. If you like them warm and slightly crispy on top, give them a quick 5-minute warm-up in a 350°F oven.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2000-2200
• Protein: 30-40 g
• Fat: 140-160 g
• Carbohydrates: 180-200 g

Ingredients

• 1/2 cup cooking oil
• 2 large eggs
• 1/3 cup buttermilk
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 teaspoons vanilla essence
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups plain flour
• 2 cups grated zucchini
• 2/3 cup chopped, toasted walnuts

Step 1: Prepare the Oven and Muffin Pan

Preheat your oven to 375°F (190°C).

Line a muffin pan with paper liners to prevent sticking and prepare it for baking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the oil, eggs, buttermilk, sugars, and extract until the mixture is well combined and smooth.

This will be the base of your muffin batter, providing moisture and flavor.

Step 3: Add and Mix the Dry Ingredients

To the bowl of wet ingredients, whisk in the cinnamon, baking powder, baking soda, and salt.

Make sure these dry ingredients are evenly distributed and incorporated to ensure even leavening throughout the muffins.

Step 4: Fold in the Flour and Additional Ingredients

Gently fold in the flour.

After a few initial folds, add the grated zucchini and chopped walnuts to the mixture.

Continue folding until everything is just incorporated.

Be careful not to overmix the batter, as this can result in dense muffins.

Step 5: Fill the Muffin Cups and Bake

Fill the lined muffin cups to the top with the batter.

You should get approximately 10-12 muffins, depending on your pan size and how full you fill the cups.

Place the pan in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean or with just moist crumbs.

Step 6: Cool and Serve

Remove the zucchini muffins from the oven and transfer them from the pan to a cooling rack.

Allow them to cool slightly.

Enjoy them warm from the oven for the best flavor, or store them once cooled completely for later consumption.