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Read the full recipe after the video.
Recipe Summary
Yield: Makes 10 muffins
zucchini muffins
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
1 pound zucchini (about 2 medium)
3 large eggs
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Zest of 1 orange, plus 1 tablespoon fresh orange juice
Orange Glaze
Chervil sprigs, for garnish (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10 muffins
zucchini muffins
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10 muffins
Recipe Summary
Yield: Makes 10 muffins
Yield: Makes 10 muffins
Makes 10 muffins
zucchini muffins
zucchini muffins
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon anise seeds
- 1/8 teaspoon ground cardamom (optional)
- 1 pound zucchini (about 2 medium)
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- Zest of 1 orange, plus 1 tablespoon fresh orange juice
- Orange Glaze
- Chervil sprigs, for garnish (optional)
Directions
Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.
Reviews (4)
Add Rating & Review
82 Ratings
5 star values:
22
4 star values:
31
3 star values:
19
2 star values:
7
1 star values:
3
Reviews (4)
Add Rating & Review
82 Ratings
5 star values:
22
4 star values:
31
3 star values:
19
2 star values:
7
1 star values:
3
Add Rating & Review
82 Ratings
5 star values:
22
4 star values:
31
3 star values:
19
2 star values:
7
1 star values:
3
82 Ratings
5 star values:
22
4 star values:
31
3 star values:
19
2 star values:
7
1 star values:
3
82 Ratings
5 star values:
22
4 star values:
31
3 star values:
19
2 star values:
7
1 star values:
3
- 5 star values:
- 22
- 4 star values:
- 31
- 3 star values:
- 19
- 2 star values:
- 7
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
06/22/2019
Tried this recipe this morning. It’s absolutely delicious! Didn’t use paper liners, just sprayed a decorative muffin tin with non stick butter flavored spray and they came out perfectly. Just beautiful. Don’t change her recipe as suggested below, it’s perfect as is.
Martha Stewart Member
Rating: Unrated
08/12/2017
Martha's recipes are rich, decadent and delicious. If you are looking for low fat, zero carb, gluten free, paleo friendly recipes you've come to the wrong place! And actually you can eat these muffins and still be healthy, it's called moderation.
Martha Stewart Member
Rating: Unrated
06/28/2017
1 1/2 CUPS of sugar and 1 1/2 sticks of butter????? That's an obscene amount of sugar & butter for ten muffins! I almost always make healthier adjustments to Martha's baking recipes. Unsweetened apple sauce would be a good subs[filtered]ute for a large portion of the sugar and butter while still keeping the muffins moist.
Martha Stewart Member
Rating: 2 stars
02/09/2015
I often find the Martha Stewart recipes a little off and this was no exception. It's more of a cupcake than a muffin - much too much sugar and the spice is an odd taste sensation here against the orange... I'll make them again because they were wonderfully moist and rich and there was potential - but I will omit some or all of the spice, reduce the sugar significantly and up the orange a tad.
Martha Stewart Member
Rating: 5 stars
06/22/2019
Tried this recipe this morning. It’s absolutely delicious! Didn’t use paper liners, just sprayed a decorative muffin tin with non stick butter flavored spray and they came out perfectly. Just beautiful. Don’t change her recipe as suggested below, it’s perfect as is.
Rating: 5 stars
Rating: Unrated
08/12/2017
Martha's recipes are rich, decadent and delicious. If you are looking for low fat, zero carb, gluten free, paleo friendly recipes you've come to the wrong place! And actually you can eat these muffins and still be healthy, it's called moderation.
Rating: Unrated
Rating: Unrated
06/28/2017
1 1/2 CUPS of sugar and 1 1/2 sticks of butter????? That's an obscene amount of sugar & butter for ten muffins! I almost always make healthier adjustments to Martha's baking recipes. Unsweetened apple sauce would be a good subs[filtered]ute for a large portion of the sugar and butter while still keeping the muffins moist.
Rating: 2 stars
02/09/2015
I often find the Martha Stewart recipes a little off and this was no exception. It's more of a cupcake than a muffin - much too much sugar and the spice is an odd taste sensation here against the orange... I'll make them again because they were wonderfully moist and rich and there was potential - but I will omit some or all of the spice, reduce the sugar significantly and up the orange a tad.
Rating: 2 stars
All Reviews for Zucchini Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zucchini Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
