Zucchini Spice Muffins

READY IN: 35mins
Recipe by Lille

From Robin Hood Home Baking cookbook. These freeze well and are great to pop into school lunches. An equal amount of peeled, grated apple can be substituted for the zucchini.

Top Review by Elly in Canada

We really enjoyed these very moist, spicy zucchini muffins, great flavour. I added a teaspoon of pure vanilla to the milk, egg, zucchini mixture.

Ingredients Nutrition

Directions

  1. Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
  2. Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
  3. Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
  4. Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
  5. Bake for 20-25 minutes or until tops spring back when lightly touched.

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