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Five Spice Muffins

Rated as 4.51 out of 5 Stars

"These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive."
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Ingredients

45 m servings 187
Original recipe yields 18 servings (18 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  2. In a large bowl, stir together zucchini and boiling water.
  3. In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  4. Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  5. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Nutrition Facts


Per Serving: 187 calories; 5.2 32.1 3.2 31 230 Full nutrition

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Reviews

Read all reviews 47
  1. 51 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    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

These did indeed smell spicy as they were baking! In fact, when I tried one I was surprised to find they weren't as spicy as the aroma led me to imagine they'd be. Not that that's a bad thing!...

Most helpful critical review

Recipe needs some work. won't try again.

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These did indeed smell spicy as they were baking! In fact, when I tried one I was surprised to find they weren't as spicy as the aroma led me to imagine they'd be. Not that that's a bad thing!...

After mixing the wet and dry ingredients, there just wasn't enough moisture to combine the two. I added about 3 tablespoons of water and that did the trick. I baked them for 27 minutes. They tur...

These are definitely spice muffins. I couldn't find my coriander so I left it out, but there was plenty of spice flavor in them without it. I added one large grated carrot to the zucchini and us...

Recipe needs some work. won't try again.

I have made this recipe twice, the second time I doubled it because the first ones went so fast! I made 21 muffins and a 9x13 cake. I plan to ice the cake with cream cheese icing. The only chang...

I cut this recipe down to twelve servings. I used hot brewed Tazo chai tea instead of plain water. I also used whole wheat flour, pecans instead of sunflower seeds (only because my family isn't ...

I believe these would be much better without the sunflower seeds. Will try them without next time.

Delicious, chopped up a small bag of mixed seed, nuts and fruit and added it to the muffin dough. Even my picky eater loved these muffins and said they are the best ever, and she got the sevre...

SO GOOD. I made a healthier variety with 1 c white rice flour, 1 3/4 spelt flour and 1 tsp xanthan gum. Also reduced the sugar to 2/3c and they were plenty sweet. The spices override it all and ...