Zucchini Raisin Muffins

I didn’t have zucchini but I replaced it with carrots, but it was amazing. Definitely making these more often!

Doubled recipe and it barely made 20

Delicious and moist! After reading the reviews I chose to double the recipe and halve the white sugar. I added 1/2 teaspoon of cinnamon, craisins instead of raisins, olive oil instead of vegetable oil, and sprinkled a little maple sugar on top before baking. The result was 12 perfect muffins! Will definitely use this recipe again

I doubled this recipe and it made 14 nice size muffins. I also reduced the sugar by 1/4 cup, added 1tsp cinnamon, kept the nutmeg at 1/4 tsp and substituted blueberries for the raisins. I added the flour mixture before folding in the zucchini and blueberries. They were delicious and a big hit with my family!

A great balance of sweet and zucchini. I made this into mini muffins, and they work best without the paper wrapper. I substituted cinnamon for nutmeg and omitted the raisins on the second batch. This recipe is almost identical to my families 80 year old zucchini bread recipe except for it doubles the zucchini, which makes all of the difference!

This recipe is delicious, not too sweet; however, it only made 4 normal size muffins. Enough for just me and my hubby but others may be disappointed in the amount. Someone mentioned that maybe the recipe was written for mini muffin tins. I have not seen the author respond to the comments yet as to whether the ingredient measurements were correct. Either way if you only want 4 normal size muffins they are delicious!

Very tasty muffins! made without raisins so my children will eat it..LOL The recipe made 12 MINI muffins, which is what I wanted anyway. cooked for 15 minutes only many of the reviews said they were sweet, I didn’t find them sweet at all, but thats maybe the missing raisins. Will definitely make again!

Made these for my granddaughter… easy, quick, and yummy!

Delicious!!! I went through the reviews and took some advice to add a couple of ingredients. I doubled the recipe and added additional cinnamon & grated a small carrot as well. Wait for the muffins to cool so that the paper comes off without sticking to the muffin. Hot or cool so very moist & good!

I made it and it made 7 muffins, I think the flour measurement is wrong maybe it should be 1 3/4 Cups.

They aren’t very sweet in case that’s something you’re into. I definitely am, so I added a cinnamon glaze on top and it tastes sooo good. I also double the recipie so I used half a cup of white sugar and half a cup of brown. These muffins are so flippin moist It’s a great recipe!

I made these muffins with only one small change – I substituted dried cherries for the raisins. These were moist and delicious and I will definitely prepare these again. My only issue with the recipe as published is that there is no way to get 12 muffins from the amounts listed unless you are making mini muffins. I doubled the recipe and got 12 full sized muffins.

I made the following changes and muffins/bread came out great! Slightly crispy on the outside and moist inside. 1) I doubled the recipe and had enough to make a loaf and 6 muffins. 2) I cut the sugar amount to about 3/4 cup. When I started mixing in the zucchini, I worries that the sugar reduction was making my batter too runny, so I threw in about a Tbsp of brown sugar. The batter was still quite runny in the end, but the bread turned out well. 3) I put in about 1/4 tsp of nutmeg and 1/2 tsp of cinnamon. Next time, I would put even less nutmeg and maybe add cloves because we like spicy bread. 4) I used dried blueberries and cherries instead of raisins. Great, versatile recipe that can easily be adapted to many tastes and ingredients!

I doubled the recipe after reading the other reviews. I also didn’t use any raisins since I didn’t have any or use any nuts since I have a nut allergy. This was enough for 12 full muffins; I filled the muffin liners about 3/4 full. They baked beautifully in about 27 minutes. I found them to be bland but I really liked the recipe itself. It’s quick and easy without needing to use half the pantry to make! Next time I would add some vanilla and some spices such as cinnamon to help give it more flavor.

I doubled the recipe and got 18 medium/average sized muffins. I needed to bake them about 3-5 minutes additional to have a toothpick come out clean. Straight out of the oven I thought they tasted a bit eggy, but the next day they were fantastic. I stored them in a covered container in the fridge, and popped them in the microwave for 20 seconds to reheat. I used raisens, but would also be good with nuts.

This is a pretty good starting point. I doubled everything but the sugar and I was out of raisins so I used chopped dates. My only complaint is that the recipe’s author seems to use the scoop from the container then level method of flour, whereas the proper method is to scoop flour into your measuring cup then level off the flour. My batter was very runny and my muffins turn out dense and oily.

I’ve made this recipe twice now. The first time I used gluten free flour blend and the muffins were a big hit. More recently I used regular all purpose flour and added mini chocolate chips. The second batch was no where near as good as the first. I suspect I used finely shredded zucchini for the first batch

easy and good muffins!!! my kid loves this recipe!

This recipe was easy and yummy. Delicious muffins. I filled the muffin only half full and I got 12 small muffins.

Loved these – only used half the sugar & didn’t have raisins so used blueberries & came out great!

My 3 year old was complaining about how he didn’t like zucchini. I convinced him to try a bite of these muffins and he stopped complaining. These are super moist, maybe a bit on the sweet side, but really the spot for the whole family. I used whole spelt flour and dried cranberries but other than that followed the recipe.