Orange-Zucchini Muffins

star rating (8) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

These moist, vanilla/orange-scented muffins, made with self-rising flour, are as pretty as they are tasty. Shredded zucchini and grated orange peel add flecks of lovely color.

Orange-Zucchini Muffins

star rating (8) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010

Ingredients

Tips from our bakers

  • To make these muffins with all-purpose flour, reduce the amount of flour to 1 3/4 cups (7 1/4 ounces); add 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Follow the remainder of the recipe as directed.
  • Want to make mini muffins? Prepare the batter as directed, and scoop into a mini muffin pan, filling the cups about 3/4 full. Bake for about 15 minutes, until a cake tester or toothpick inserted into the center of one of the muffins comes out clean.

Directions

1) Preheat the oven to 375°F. Line a 12-cup muffin pan with papers, and grease the papers; or grease each cup.

2) Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.

3) Add the flour, beating just until smooth. Stir in the shredded or grated zucchini, and the orange rind.

4) Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.

5) Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.

6) Store leftover muffins at room temperature, tightly wrapped, for several days. Freeze for longer storage.

Yield: 12 muffins.

Reviews

1
  • star rating 05/07/2014
  • Karen from California
  • So easy, and my husband, our four-year-old, and even our pickiest friend love them! Great to make for company - much more than the sum of their parts. I don't have self rising flour, so I sub 2 c a/p flour + 1 T baking powder + 1/2 t salt, and I use mostly white whole wheat flour with a little a/p. Extra healthy, beautifully golden, and light and fluffy! Also top with a pinch of KAF sparkling white sugar.
  • star rating 09/05/2013
  • Bebe Harris from New England
  • These were easy to make and super delicious. I did put in orange zest but I wish I would have more. Our 4 year old couldn't get enough of them. Lol. Will nake them again maybe with some apples.
  • star rating 08/10/2013
  • from
  • star rating 09/08/2012
  • DrowningInZucchini from Portland, OR
  • On the plus side uses up some superfluous zucchini and has a delicate orange flavor from the orange zest, but overall just seems a bit ordinary as a muffin.
    We'd love to send you a zucchini life jacket here - try recipes for zucchini chocolate cake, zucchini bars, zucchini bread or other quick bread favorites. These all freeze well for 3 months to save you drowning in the zukes. Happy Baking! Irene @ KAF
  • star rating 09/07/2012
  • New England Dawgs from New England
  • Very easy to make; I just baked a batch and they are delicious! This would make a nice treat at brunch, breakfast or after school. I added a tiny bit of orange oil, fiori di sicilia, and orange blossom water. Also, I could not leave well-enough alone, so I made a 10x sugar glaze with orange juice and drizzled it over the muffin top. This recipe is a super-tasty way to use up the zucchini in the garden. In mid-September, we are tiring of the all-too-bountiful harvest. This treat is a welcome break!
  • star rating 08/06/2012
  • volley1818 from KAF Community
  • This is a nice recipe, although I cannot comment on the orange zest because I thought I had some and didn't so I used peanut butter chips and a bit more than the alloted zucchini, egg whites and all whole wheat flour and cut back onthe sugar. Well, I guess I should say that this was a nice starting point for me. :)
  • star rating 07/26/2012
  • dance2 from KAF Community
  • I really have a question. Is there any orange juice in the recipe or is it just the rind? I have tons of zucchini. Made the Double Chocolate Zucchini bread and that was awesome! I am sure this will be too!! So I am giving it 5 stars simply because KAF is the best!!!!!!!!!!!!!!!!!!
    This recipe uses only the orange zest. If you wanted to increase the orange flavor, try adding 1 teaspoon of orange extract or 1/8 teaspoon orange oil in place of one of the teaspoons of vanilla. ~Mel
  • star rating 07/20/2012
  • kb_mw from KAF Community
  • Very tasty. I used yellow squash rather than zucchini, but otherwise made the recipe as written, using the substitution for AP flour instead of self-rising. I made mini-muffins and they were done in 15 minutes. I will certainly make these again to help use up the abundance of squash that my generous neighbor with a garden gives me. These also might be nice with dried cranberries.
1
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