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Zucchini Raisin Muffins

Rated as 4.6 out of 5 Stars
1

"Moist and sweet treat that everyone will love."
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Ingredients

40 m servings 118
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  3. Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts


Per Serving: 118 calories; 5 17.4 1.5 14 92 Full nutrition

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Reviews

Read all reviews 31
  1. 35 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The muffins are quite delicious! I doubled the recipe based on the reviews of others and ended up with 16 small muffins. I added 1/4 teaspoon of cinnamon and thought it was a nice addition. I di...

Most helpful critical review

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...

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The muffins are quite delicious! I doubled the recipe based on the reviews of others and ended up with 16 small muffins. I added 1/4 teaspoon of cinnamon and thought it was a nice addition. I di...

Super easy and quick to mix up these babies. These are tasty, moist, and forgiving if you don't always bother to measure like me. This recipe made 6 muffins which was perfect to slide in the to...

AWESOME! This recipe only made 6 muffins for me, not 12, but the taste is fabulous. The BEST thing is that this recipe can be easily adapted for diabetics by using whole wheat flour and Stevia...

This was a very moist muffin with a nice crunchy top from the sugar in the batter. I added about 1/2 tsp of vanilla to the batter. Just for personal taste - I would prefer using cinnamon over t...

This was very good! I did modify it for my family. I used gluten free flour and a little less sugar. I doubled the recipe and it made 12 beautiful fluffy moist muffins. Thanks for the recipe! Wi...

Absolutely fabulous!! These are a huge hit in my family. Since these are going to be used for school snacks, I made one healthy adaption and that was to substitute whole wheat flour for the 3/...

I substituted applesauce for the oil and they were yummy. Lesson learned however - don't use paper muffin liners. They were totally glued to the paper.

Wonderful, easy treat. Used brown instead of white sugar and applesauce instead of oil. Moist and delicious. Even my picky 2 yr old LOVED them. Made 12 small (but not mini) muffins. Thanks for...

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