Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
25 mins. to 27 mins.
Total time:
35 mins. to 42 mins.
Yield:
27 muffins
The Shipyard Galley, located in Mattapoisett, Massachusetts, is on Buzzards Bay, just west of Cape Cod. Jan Spark, owner of the Shipyard Galley, is a petite woman with a big smile. She's been in the restaurant business since she was 15 years old, doing everything from waitressing to cooking.

Jan is an ardent fan of King Arthur Flour. She's always used King Arthur at home as well as at the Shipyard Galley. On the occasion when she's had to substitute another flour, she says, "Others just don't work as well."

Jan shares this muffin recipe with us. It makes about 27 full-sized muffins; and if you don't want to bake them all at once, the batter will keep in the refrigerator for up to 4 days.
Volume Ounces Grams

  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups grated or finely chopped zucchini
  • 1 cup chopped walnuts
  • 1/2 to 1 cup raisins or currants

Directions

  1. 1) Preheat the oven to 375F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you'll use at least two tins; or simply bake as many as you want, and refrigerate the remaining batter, to use up to 4 days later.
  2. 2) Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.
  3. 3) Add the baking powder, baking soda, salt, and cinnamon, beating to combine.
  4. 4) Add the flour, beating just till smooth.
  5. 5) Add the zucchini, nuts, and raisins or currants.
  6. 6) Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.
  7. 7) 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.
  8. Yield: 27 muffins.
  9. Nutrition information per serving (1 muffin, 92 g): 335 cal, 17 g fat, 5 g protein, 19 g complex carbohydrates, 20 g sugar, 1 g dietary fiber, 61 mg cholesterol, 205 mg sodium, 142 mg potassium, 2 mg vitamin C, 1 mg iron, 66 mg calcium, 72 mg phosphorus.

Tips from our bakers

  • Trying to cut back on fat and calories? You can reduce the amount of vegetable oil in this recipe to 3/4 cup without too much impact on the muffins' final texture.
  • 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, till a cake tester or toothpick inserted into the center of one of the muffins comes out clean.