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Pioneer Woman Zucchini Muffins

When there is an abundance of zucchini in the garden, everyone loves making these Pioneer Woman Zucchini Muffins. The addition of shredded zucchini to basic cinnamon-spiced muffins results in a product that is extraordinarily moist (and the children won’t even notice that the zucchini is included!).

This muffin recipe is simple to put together, and the finished products freeze quite well.

Why We Love These Muffins

  • Baked foods benefit from the addition of shredded fruit or vegetables (in this case, zucchini) since they retain more moisture and include a little number of hidden nutrients.
  • These are a fantastic way to savor zucchini from the garden, although you won’t even notice the vegetable’s presence in the dish.
  • Probably all of the components are already in your kitchen.
  • These are simple to whip up and hold up well in the freezer for future meals.
Pioneer Woman Zucchini Muffins
Pioneer Woman Zucchini Muffins

Pioneer Woman Zucchini Muffins Ingredients

  • Dry Ingredients – All-purpose flour and other standard muffin components are called for. If you choose, you can use whole wheat flour in place of half of the flour called for.
  • Wet Ingredients – Ensure that all of the components are at room temperature. While melted butter might work, oil gives these muffins a fluffier, more buttery texture that we love. Use vegetable oil instead of olive oil because the latter has a more prominent taste.
  • Zucchini – The zucchini should be shredded using a cheese grater, just like you would for zucchini bread, and it is not necessary to peel it beforehand (unless it is really large and has a thick skin).

Recipe Variations

What about some shredded carrots or frozen blueberries?
You can use chopped pecans or raisins for the nuts.
Although vanilla extract is our favorite, you can alter the taste by adding other extracts to the mix.

How To Make Pioneer Woman Zucchini Muffins?

  • Preheat the oven to 350 degrees Fahrenheit. Line muffin cups with paper liners or coat with nonstick cooking spray.
  • Using the bigger side of a box grater, shred the zucchini.
  • In a medium mixing basin, combine the flour, cinnamon, baking soda, and salt. Set aside after whisking everything together.
  • In a separate bowl, whisk together the sugar, egg, oil, milk, and vanilla extract.
  • Just until mixed, fold the wet ingredients into the dry mixture (do not over-mix). Mix in the walnuts and chocolate chips. Mix in the zucchini.
  • Bake for 22-24 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Cool on a wire rack after removing from the pan.

What To Serve With Zucchini Muffins?

Pioneer Woman Zucchini Muffins
Pioneer Woman Zucchini Muffins

How Long to Bake Zucchini Muffins?

You can bake this zucchini muffin recipe in smaller or larger tins if you’d like!

  • For mini-muffins: Bake for 14 to 16 minutes at 350 degrees Fahrenheit.
  • For regular-sized muffins: Bake for 22 to 24 minutes at 350 degrees Fahrenheit.
  • For Texas-sized muffins: Bake for 24 to 27 minutes at 350 degrees Fahrenheit.

How To Store Zucchini Muffins?

Zucchini muffins can be kept at room temperature for up to three days if stored in a zippered bag or airtight container.
Easy to make, wrap in plastic, and store in a zip-top bag, zucchini muffins can be frozen for later use. Putting the date on the bag’s exterior will allow it to last in the freezer for up to eight weeks.

Try More Recipes:

Pioneer Woman Zucchini Muffins Nutrition Facts

Amount Per Serving

  • Calories 188
  • Total Fat 7.8g
  • Saturated Fat 3.2g
  • Trans Fat 0.2g
  • Cholesterol 25mg
  • Sodium 154mg
  • Potassium 167mg
  • Total Carbohydrate 28g
  • Dietary Fiber 1.3g
  • Sugars 15g
  • Protein 3.1g
  • Vitamin A 9%
  • Vitamin C 6%
  • Calcium 2%
  • Iron 6%

Nutrition Facts Source: Source

Pioneer Woman Zucchini Muffins

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: minutesTotal time: 45 minutesServings:12 servingsCalories:188 kcal Best Season:Available

Description

When there is an abundance of zucchini in the garden, everyone loves making these Pioneer Woman Zucchini Muffins. The addition of shredded zucchini to basic cinnamon-spiced muffins results in a product that is extraordinarily moist (and the children won’t even notice that the zucchini is included!).

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line muffin cups with paper liners or coat with nonstick cooking spray.
  2. Using the bigger side of a box grater, shred the zucchini.
  3. In a medium mixing basin, combine the flour, cinnamon, baking soda, and salt. Set aside after whisking everything together.
  4. In a separate bowl, whisk together the sugar, egg, oil, milk, and vanilla extract.
  5. Just until mixed, fold the wet ingredients into the dry mixture (do not over-mix). Mix in the walnuts and chocolate chips. Mix in the zucchini.
  6. Bake for 22-24 minutes, or until a toothpick inserted into a muffin comes out clean.
    Cool on a wire rack after removing from the pan.
Keywords:Pioneer Woman Zucchini Muffins, Zucchini Muffins
Nutrition Facts

Servings 12


Amount Per Serving
Calories 188
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 3.2g16%
Trans Fat 0.2g
Cholesterol 25mg9%
Sodium 154mg7%
Potassium 167mg5%
Total Carbohydrate 28g10%
Dietary Fiber 1.3g6%
Sugars 15g
Protein 3.1g7%

Vitamin A 9%
Vitamin C 6%
Calcium 2%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.