Zucchini Raisin Muffins
Delicious zucchini raisin muffins combine sweet raisins, crunchy walnuts, and warm cinnamon for a moist, wholesome treat perfect for breakfast or snacks, appealing to all ages.
Ingredients
Instructions
- Soften the raisins in the water for 10 minutes.
- Sift together the flour, baking powder, soda, salt, and cinnamon.
- Whisk together the eggs, oil, and sugar.
- Stir in the remaining ingredients: raisins, water, grated zucchini, walnuts, and lemon zest.
- Mix until well combined.
- Pour the batter into 20 muffin tins.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the batter. If you don't have walnuts, pecans or almonds can be great substitutes. For a healthier twist, swap half of the sugar for applesauce or honey. Ensure the grated zucchini is well-drained to avoid a soggy muffin. These muffins are great for breakfast or as a snack, and pair beautifully with Citrus Crisps.
Serving Suggestions
Serve these Zucchini Raisin Muffins warm or at room temperature. They make a delightful breakfast on their own or can be enjoyed with a dollop of cream cheese or butter. Pair them with a hot cup of coffee or tea for a cozy afternoon snack. They also complement a light salad for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Raisin Muffins contains roughly 203 calories, with 4g protein, 19g carbohydrates, and 14g fat. It is a good source of vitamin C (17% of the Daily Value) and dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. You may need to adjust the liquid slightly, so start with a little less and add more if the batter seems too thick.
How can I add more flavor to the muffins?
Consider mixing in some grated lemon or orange zest for a citrusy twist. You can also add a teaspoon of vanilla extract or a handful of chocolate chips for extra sweetness. Spices like ginger or nutmeg can also enhance the overall flavor profile.
What can I substitute for eggs in this recipe?
For a vegan option, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, a flax egg can be made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water; let it sit for a few minutes until it thickens.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).