Martha Stewart Zucchini Muffins Recipe

This moist, tender Martha Stewart Zucchini Muffins recipe is made with fresh grated squash, orange zest, and unique spices like anise and cardamom, ready in under an hour. Squeezing the excess liquid from the zucchini ensures a high-rising, fluffy texture rather than a dense, soggy bottom. I love how the citrus glaze adds a bright finish to these sophisticated breakfast treats.

Why This Classic Works

I used to think adding more moisture to muffins was always better, until I made the mistake of skipping the zucchini-squeezing step. The first time I baked these, I didn’t wring out the squash enough, and the muffins collapsed into dense, wet pucks that never seemed fully cooked. Martha Stewart’s technique of aggressively squeezing the zucchini in a towel is the absolute secret to getting that perfect, cake-like crumb.

Another surprise in this recipe is the spice blend, which moves beyond just cinnamon to include anise and cardamom. I was skeptical about the anise seeds at first, fearing they would be too licorice-forward, but they actually provide a subtle, aromatic background warmth that pairs beautifully with the orange zest. It feels like a bakery-quality muffin rather than just a way to use up garden vegetables.

Martha Stewart Zucchini Muffins Recipe Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon anise seeds
• 1/8 teaspoon ground cardamom
• 1 pound zucchini (about 2 medium)
• 3 large eggs
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, melted
• 1 orange, zested
• 1 tablespoon fresh orange juice

For the Glaze:

• 1 1/2 cups confectioners’ sugar
• 1/4 teaspoon orange zest
• 3 tablespoons fresh orange juice

How To Make Martha Stewart Zucchini Muffins Recipe

1. Prep the Oven and Tin: Preheat your oven to 325°F (165°C). Line a standard muffin tin with paper liners; Martha suggests using tulip-style cups for a taller bakery look, but standard liners work fine.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, coarse salt, cinnamon, anise seeds, and cardamom until well combined.
3. Prepare the Zucchini: Grate the zucchini on the large holes of a box grater. Place the grated squash into a clean kitchen towel and twist tightly to squeeze out as much liquid as possible; you need about 2 1/2 cups of dry zucchini shreds.
4. Mix Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until smooth, then stir in the melted butter, squeezed zucchini, orange zest, and 1 tablespoon of orange juice.
5. Combine Batter: Add the dry flour mixture to the wet ingredients and stir gently until just combined. Do not overmix, or the muffins will become tough.
6. Bake the Muffins: Divide the batter evenly among the muffin cups, filling them quite full. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
7. Glaze and Cool: While the muffins cool, whisk together the confectioners’ sugar, orange zest, and orange juice for the glaze. Drizzle over the muffins once they have cooled slightly but are still warm.

Recipe Tips

• Don’t skip the squeeze: Zucchini is over 90% water, and if you don’t wring it out, your batter will be too runny. Use a thin tea towel or cheesecloth and really apply pressure until the dripping stops.
• Room temperature eggs: Using room temperature eggs helps them emulsify better with the sugar and prevents the melted butter from seizing up when added to the bowl.
• Check your spices: Anise seeds and cardamom lose potency quickly. If your spices have been sitting in the cupboard for years, buy fresh ones to get the intended aromatic flavor profile.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing it down.

What To Serve With Zucchini Muffins

These muffins are rich enough to stand on their own, but they pair wonderfully with a spread of salted butter or plain cream cheese to cut the sweetness. A hot cup of black coffee or an Earl Grey tea complements the citrus and cardamom notes perfectly.

How To Store

Store the muffins in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them without the glaze for up to three months, then thaw and glaze fresh before serving.

FAQs

Do I need to peel the zucchini first?
No, you should leave the skin on. It adds texture, nutrients, and those signature green flecks that make zucchini muffins look so appetizing.

Can I substitute the anise seeds?
If you dislike anise, you can omit it or swap it for a pinch of nutmeg or extra cinnamon. The flavor profile will change slightly but will still be delicious.

Why is my batter very thick?
This batter is meant to be thick because the zucchini releases a little moisture as it bakes. As long as you measured the flour correctly, a thick batter is normal and helps hold the muffin’s shape.

Nutrition

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 280mg
• Total Carbohydrate: 46g
• Protein: 4g

Try More Recipes:

• Martha Stewart Jam Recipe
• Martha Stewart Chocolate Zucchini Bread Recipe
• Martha Stewart Quiche Lorraine Recipe