Recipe by Mastrud
"Moist and sweet treat that everyone will love."
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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!!
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.
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!
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!!
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!!! :)))
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Raisin Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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