Giant Zucchini Muffins

Ready in 55 minutes

These are probably some of the best zucchini muffins I have ever made. The brown sugar topping really kicks them up.

"I just tried three different zucchini bread/muffin recipes today with the abundance of zucchini from my garden and this recipe is by far our favorite! I didn't have any buttermilk so tried milk with lemon juice added to it (1 TBSP lemon juice/1cup of milk) and doubled the recipe and they turned out great. They're a little "lighter" or less dense than the others and I'm afraid they won't hold up as well after frozen, but I'm going to try to freeze them."

- Ckonyn

Top-ranked recipe named "Giant Zucchini Muffins"

4.8 avg, 9 review(s) 100% would make again

Ingredients

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2 1/4 cups Flour
1 cup Sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 pinch nutmeg
1/2 t Salt
1/2 cup Butter; melted
1/4 cup buttermilk
2 Eggs; lightly beaten
1 1/2 cups zucchini; shredded
1 tsp vanilla extract
1/2 cup walnuts; chopped, (optional)
1/4 cup brown sugar

Original recipe makes 6

Servings  

Preparation

Preheat oven to 350°. Spray a giant 6 muffin pan with cooking spray. Set aside.

In a large bowl, combine dry ingredients. Stir in butter. Make a well in the center and pour in 1/4 cup buttermilk, eggs, zucchini and vanilla. Stir just til combined. Fold in walnuts. Note: if mixture appears too thick, add additional buttermilk, 1 T at a time.

Fill muffin cups 3/4 full. Sprinkle tops with brown sugar, about 1 T on each.

Bake 30-35 minutes, or til a toothpick inserted in the center comes out clean. Cool in pan before turning out onto a rack.

Credits

Added on Award Medal
Verified by dtbh4t
Calories Per Serving: 767 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My favorite zucchini muffin recipe - especially when we use our own zucchini
bcnelson37 2 months ago
These are awesome! I did have to add a little extra buttermilk and I only had a small muffin pan but it made 17 muffins and they were done around 15 min. But they are very delicious!
hope4747 1 year ago
I just tried three different zucchini bread/muffin recipes today with the abundance of zucchini from my garden and this recipe is by far our favorite! I didn't have any buttermilk so tried milk with lemon juice added to it (1 TBSP lemon juice/1cup of milk) and doubled the recipe and they turned out great. They're a little 'lighter' or less dense than the others and I'm afraid they won't hold up as well after frozen, but I'm going to try to freeze them.
Ckonyn 1 year ago
Nice and quick! They make the house smell great!
triciahenrieeavenson 2 years ago
These were really good. Very tasty and easy to make.
Trissa 2 years ago
my kids absolutely DEVOURED these!!!! they usually turn their noses up at the mention of zucchini, but not this time!!!
kristaresnick 2 years ago
great recipe! very moist & delicious!! didn't make them jumbo, but regular size and got @ 15 muffins. Used @ 2 cups+ of zucchini and drained it real well.
GinaRappini 2 years ago
great recipe! easy to make and delicious- a hit for all people.
Wrider31 3 years ago
[I posted this recipe.]
shannonkwendt 5 years ago
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