We mentioned this recipe a couple weeks ago in our roundup, but we just made these muffins again and we had to report back on how easy, fast, and good these are.
We found this recipe for zucchini muffins at Simply Recipes earlier this fall, and we've made them several times since. We like this recipe because it calls for oil or melted butter, instead of creamed butter and sugar. This makes them easy to whip up in just one bowl, without a mixer.
We also love how flexible they are. We never seem to have enough zucchini around, so we often augment the veggies with grated carrots. (No need to peel them first.) We've made these with walnuts and raisins, and just plain too. They always turn out fabulously moist, with a tender, slightly chewy top.
This last batch had zucchini, carrots, a little unsweetened coconut, golden raisins soaked in rum, and a cup of spicy toasted pumpkin seeds. They are nutty, satisfying, and not too sweet, and they've lasted very well for several days. This is a keeper of a breakfast.
• Get the recipe: Zucchini Muffins at Simply Recipes
Related: Recipe: Peach and Spice Tea Muffins
(Images: Faith Durand)
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How do you like using those particular style of paper cups vs the more traditional style? Are there practical pros and cons or is it purely an aesthetic choice?
I've used those cups a lot, especially for cupcakes or mini-layered desserts for potlucks. The best pro is they don't need support from a muffin pan--you can just stand them up on a sheet tray. This means you can cook a bunch at once. For layered desserts, you can bake a little cake batter in the bottom, then start layering your other fillings up to the top. Sometimes people have trouble figuring out how to release a cupcake, but once you show them how to pop a pleat lose and open the cup up like a little plate, it's all good.
YUM those look good!
The con for those cups is that they can be a bitch to get off.
Zucchini is completely out of season here in the US right now. Please keep that in mind... and keep this recipe in mind for the end of Summer when everyone has way too much in their garden.
Thanks Andy! I'm sure squash would work well too. Also try carrots; they do tend to store well through the winter.
Where does one get those paper cups? Every internet search I tried, came up with the standard type baking cups. Any help would be appreciated. Thanks.
Hey, they are actually called souffle cups; you can find some sources for them here.
I think they look nice, but I also like how sturdy they are. If you're on the go, they tend to hold the muffin together better than regular cups.
I just made these muffins yesterday and they are delicious. Very hearty and great for breakfast all week!
I just made these muffins with carrots yesterday, and I substituted much of the butter (or oil) with applesauce. They are still moist and delicious.
Thank you. Thank you. Thank you. I knew someone would be able to help!!!
I made these with sweet potato puree instead of butter. YUM! I also added 5 tbs flaxseed, and used whole wheat flour. They are definitely dense, but absolutely delicious! My house smells amazing!
You can find those souffle cups at Michaels Arts & Crafts in the Wilton cake decorating section, and a lot of party and kitchen supply stores have them, too, selling them as nut cups.
Like mcb23, I made these using half whole wheat flour and half regular white bleached flour plus raisins. It came out perfectly moist! Wow! I am going to freeze some for those snack attack moments.