This delicious zucchini muffin recipe by Martha Stewart is quick, simple, and perfect for any time of day. Packed with the natural sweetness of zucchini and a zesty orange kick, these muffins are moist, flavorful, and easy to whip up with everyday pantry ingredients. Add a drizzle of orange glaze for a delightful finish!
Recipe Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon anise seeds
- ⅛ teaspoon ground cardamom (optional)
- 1 pound zucchini (about 2 medium)
- 3 large eggs
- 1 ½ cups granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter, melted
- Zest of 1 orange, plus 1 tablespoon fresh orange juice
- Orange Glaze
- Chervil sprigs, for garnish (optional)
How To Make Zucchini Muffins?
- Preheat the oven and prepare the muffin tin: Preheat your oven to 160°C (fan) / 325°F. Line a muffin tin with ten 4 ½ ounce paper tulip cups.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, anise seeds, and cardamom (if using). Set aside.
- Prepare the zucchini: Grate the zucchini on the large holes of a box grater. Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. You need 2 ½ cups (approximately 450 g) of squeezed zucchini.
- Mix wet ingredients: In a large bowl, stir together the eggs and sugar until combined. Add the melted butter, grated zucchini, orange zest, and orange juice, stirring until well mixed.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until the batter is combined; avoid overmixing.
- Fill the muffin cups: Spoon ½ cup (120 ml) of batter into each paper tulip cup.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Glaze and garnish (optional): Drizzle the muffins with orange glaze and top with chervil sprigs if desired. Let the glaze set for about 20 minutes before serving.
Recipe Tips:
- Squeeze the Zucchini Well: After grating, make sure to squeeze out as much water as possible using a clean kitchen towel. This step is crucial to prevent the batter from becoming too wet and the muffins from being soggy.
- Measure Flour Accurately: Use the spoon-and-level method (spoon flour into the measuring cup and level it off with a knife) to avoid packing in too much flour, which can make the muffins dense.
- Don’t Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can lead to tough muffins.
- Fill the Cups Evenly: Use a measuring cup or an ice cream scoop to ensure each muffin cup gets an equal amount of batter for even baking.
- Check Doneness Carefully: Insert a toothpick or skewer into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready. Avoid overbaking, as it can dry out the muffins.
How To Store & Reheat Leftovers?
- Refrigerate: Let the zucchini muffins cool to room temperature first. Once cooled, store them in an airtight container or wrap them individually in cling film. Keep them in the fridge for up to 5 days to maintain freshness.
- Freeze: Allow the zucchini muffins to cool completely before freezing. Wrap each muffin in cling film and place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave them at room temperature for a few hours.
- Reheat: Preheat the air fryer to 150°C / 300°F. Heat the muffin for 3–5 minutes to maintain its texture and flavor.
Nutrition Facts
- Calories: 348
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 46mg
- Sodium: 285mg
- Potassium: 309mg
- Total Carbohydrate: 52g
- Dietary Fiber: 2.4g
- Sugars: 28g
- Protein: 5.7g
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Martha Stewart Zucchini Muffins
Description
This delicious zucchini muffin recipe by Martha Stewart is quick, simple, and perfect for any time of day. Packed with the natural sweetness of zucchini and a zesty orange kick, these muffins are moist, flavorful, and easy to whip up with everyday pantry ingredients. Add a drizzle of orange glaze for a delightful finish!
Ingredients
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 160°C (fan) / 325°F. Line a muffin tin with ten 4 ½ ounce paper tulip cups.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, anise seeds, and cardamom (if using). Set aside.
- Prepare the zucchini: Grate the zucchini on the large holes of a box grater. Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. You need 2 ½ cups (approximately 450 g) of squeezed zucchini.
- Mix wet ingredients: In a large bowl, stir together the eggs and sugar until combined. Add the melted butter, grated zucchini, orange zest, and orange juice, stirring until well mixed.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Stir just until the batter is combined; avoid overmixing.
- Fill the muffin cups: Spoon ½ cup (120 ml) of batter into each paper tulip cup.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Glaze and garnish (optional): Drizzle the muffins with orange glaze and top with chervil sprigs if desired. Let the glaze set for about 20 minutes before serving.
Notes
- Squeeze the Zucchini Well: After grating, make sure to squeeze out as much water as possible using a clean kitchen towel. This step is crucial to prevent the batter from becoming too wet and the muffins from being soggy.
- Measure Flour Accurately: Use the spoon-and-level method (spoon flour into the measuring cup and level it off with a knife) to avoid packing in too much flour, which can make the muffins dense.
- Don’t Overmix the Batter: Gently fold the wet and dry ingredients together until just combined. Overmixing can lead to tough muffins.
- Fill the Cups Evenly: Use a measuring cup or an ice cream scoop to ensure each muffin cup gets an equal amount of batter for even baking.
- Check Doneness Carefully: Insert a toothpick or skewer into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready. Avoid overbaking, as it can dry out the muffins.
Martha Stewart Zucchini Muffins