Zucchini Raisin Muffins Recipe - Allrecipes.com
Zucchini Raisin Muffins Recipe
  • READY IN 40 mins

Zucchini Raisin Muffins

Recipe by  

"Moist and sweet treat that everyone will love."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  3. Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
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Reviews More Reviews

Aug 25, 2013

The muffins are quite delicious! I doubled the recipe based on the reviews of others and ended up with 16 small muffins. I added 1/4 teaspoon of cinnamon and thought it was a nice addition. I did, though, feel as though the muffins were a little sweet. In the future (on a double recipe) I will try cutting the sugar back by 1/4 cup. All in all, a great recipe that my whole family enjoyed!!

 
Aug 26, 2013

Super easy and quick to mix up these babies. These are tasty, moist, and forgiving if you don't always bother to measure like me. This recipe made 6 muffins which was perfect to slide in the toaster oven. I made these twice once substituting apple sauce for most of the oil and leaving out the sugar and once with less sugar. Both were delicious.

 

16 Ratings

Aug 11, 2013

This was a very moist muffin with a nice crunchy top from the sugar in the batter. I added about 1/2 tsp of vanilla to the batter. Just for personal taste - I would prefer using cinnamon over the nutmeg in the recipe next time. I also was able to make 8 nice size muffins like a previous reviewer. Thanks for the recipe!

 
Nov 27, 2013

This was very good! I did modify it for my family. I used gluten free flour and a little less sugar. I doubled the recipe and it made 12 beautiful fluffy moist muffins. Thanks for the recipe! Will make it again!!

 
Aug 20, 2013

AWESOME! This recipe only made 6 muffins for me, not 12, but the taste is fabulous. The BEST thing is that this recipe can be easily adapted for diabetics by using whole wheat flour and Stevia (2 tbl. plus 2 tsp. Stevia in place of 1/2 cup sugar) and it still tastes great! Thank you for an excellent recipe!!! :)))

 
Oct 14, 2014

I substituted applesauce for the oil and they were yummy. Lesson learned however - don't use paper muffin liners. They were totally glued to the paper.

 
Aug 03, 2014

Wonderful, easy treat. Used brown instead of white sugar and applesauce instead of oil. Moist and delicious. Even my picky 2 yr old LOVED them. Made 12 small (but not mini) muffins. Thanks for recipe. Will be making these often.

 
Jan 20, 2015

these came out very tasty.. as always i used what i had on hand and followed some of the other reviewers suggestions.. i subbed mexican squash for the zucchini and dried cherries for the raisins.. i used more like 1/8 tsp of nutmeg and added a little more than 1/4 tsp of cinnamon as suggested by EricaLovesToCook.. also used her suggestion of cutting back the sugar, using three T's of regular sugar and three T's of brown.. i also added some vanilla extract like happyschmoopies.. my batch made 7 good sized muffins.. i'm sure bf will love taking some with him for breakfast/snack tomorrow.. ty for the recipe

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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