This shortcut zucchini muffins recipe starts with a vanilla cake mix that’s dotted with raisins and walnuts and finally topped with a lovely sour cream glaze.
Why this recipe works
These easy zucchini muffins take a shortcut by using a box of vanilla cake mix, because sometimes, we just don’t have the extra time to measure, weigh, and sift ingredients. Overall, using a box mix as the base makes baking feel a little less intensive, and that’s something I’ll stand behind.
I digress, these really are some of the best zucchini muffins I’ve ever sunk my teeth into! They’re soft, tender-crumbed, and flavorful, especially with the addition of walnuts and golden raisins. The zucchini makes these muffins rich in moisture, and dare I say it – kinda, sorta… good-for-you? That’s what I tell myself anyway. This is one of those recipes I pull out once the zucchinis are ripe for the plucking. Quick, easy, and topped with a sour cream glaze. Swoon.
Chocolate lover? Yeah, me too. Use up the rest of your summer squash bounty to make some fudgy zucchini brownies.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – You will need 1 heaping cup of shredded zucchini for this recipe, which should equal about 1 medium zucchini. You can also use that shredded zucchini that you stuck in the freezer from your bountiful harvest last year! If using frozen, be sure to thaw it and pat it of excess moisture with a paper towel before beginning.
CAKE MIX – Feel free to use any brand of vanilla cake mix you like here, though I would recommend the type that uses oil and eggs as that is what I’ve had success with and what this recipe was built around. I opted for Betty Crocker Vanilla mix for mine. You don’t need the ingredients listed on the back of the box; simply follow the ingredients that the recipe card calls for.
ADDITIONS – I used walnuts and golden raisins, which add lots of flavor and texture. You can change that up by trying pecans, regular raisins, or even dried cranberries.
How to Make Shortcut Zucchini Muffins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Grease two 12-cup muffin tins.
- Combine all ingredients in one bowl and mix with a wooden spoon until incorporated.
- Divide batter between 12-18 muffin cups (For 18 small muffins fill cups halfway, for 15-16 larger muffins, fill cups 3/4 full).
- Place muffin tin on a baking sheet and bake in preheated oven for 25 minutes.
- Cool in the pan for ten minutes, then remove from the pan and cool completely on wire racks.
- Place cooling rack of muffins over a sheet of waxed paper. Whisk together glaze ingredients. Drop one tablespoon of glaze on the top of each muffin and allow glaze to drizzle down. Waxed paper will catch the drips. Allow glaze to set up before serving.
Frequently Asked Questions & Expert Tips
Zucchini muffins really are best within the first day or two, in which they can be stored at room temperature in an air-tight container. They tend to collect moisture as they sit in containers, therefore, I would recommend freezing any extras beyond the 2-day mark. You can store them in the refrigerator for up to 5 days as well.
Absolutely. However, I would recommend holding off on the glaze if you plan on freezing them. Allow the muffins to fully cool before wrapping them individually with plastic wrap. Transfer the wrapped muffins to an air-tight container or large ziptop bag and freeze for up to 2 months. Thaw the muffins, unwrapped, at room temperature.
Serving Suggestions
These shortcut zucchini muffins are best enjoyed at room temperature. Serve for breakfast or as a little treat any time of the day. The sour cream glaze can be skipped if you aren’t a fan of toppings, but it adds a lot of “oomph” if you ask me. If you’re skipping the glaze, I think they’d be fantastic warmed and spread with butter.
More Zucchini Recipes
- Zucchini Brownies
- Chocolate Zucchini Bread
- Lemon Blueberry Zucchini Bread
- Simple Zucchini Tomato Pasta
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Shortcut Zucchini Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Cake:
- 1 box vanilla cake mix dry mix only
- 3 eggs
- 1 cup shredded zucchini heaping. 162g
- 1 teaspoon vanilla extract
- 1 Tablespoon unsalted butter melted
- ½ cup chopped walnuts 62g
- ½ cup golden raisins 75g
Sour Cream Glaze
- ½ cup sour cream
- 1 ½ cups powdered sugar sifted. 178g
- 1 teaspoon vanilla extract
Things You’ll Need
- 2 Muffin pan 12-cavity
Before You Begin
- You will need 1 heaping cup of shredded zucchini for this recipe, which should equal about 1 medium zucchini. You can also use that shredded zucchini that you stuck in the freezer from your bountiful harvest last year! If using frozen, be sure to thaw it and pat it of excess moisture with a paper towel before beginning.
- Feel free to use any brand of vanilla cake mix you like here, though I would recommend the type that uses oil and eggs as that is what I’ve had success with and what this recipe was built around. I opted for Betty Crocker Vanilla mix for mine.
Instructions
- Preheat oven to 350 F. Grease two 12-cup muffin tins.
- Combine all ingredients in one bowl and mix with wooden spoon until incorporated.1 box vanilla cake mix, 3 eggs, 1 cup shredded zucchini, 1 teaspoon vanilla extract, 1 Tablespoon unsalted butter, 1/2 cup chopped walnuts, 1/2 cup golden raisins
- Divide batter between 12-18 muffin cups (For 18 small muffins fill cups halfway, for 15-16 larger muffins, fill cups 3/4 full).
- Place muffin tin on a baking sheet and bake in preheated oven for 25 minutes.
- Cool in pan ten minutes, then remove from pan and cool completely on wire racks.
- Place cooling rack of muffins over a sheet of waxed paper. Whisk together glaze ingredients. Drop one tablespoon of glaze on the top of each muffin and allow glaze to drizzle down. Waxed paper will catch the drips. Allow glaze to set up before serving.1/2 cup sour cream, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract
Expert Tips & FAQs
- Zucchini muffins really are best within the first day or two, in which they can be stored at room temperature in an air-tight container. They tend to collect moisture as they sit in containers, therefore, I would recommend freezing any extras beyond the 2-day mark. You can store them in the refrigerator for up to 5 days as well.
- To freeze – I would recommend holding off on the glaze if you plan on freezing them. Allow the muffins to fully cool before wrapping them individually with plastic wrap. Transfer the wrapped muffins to an air-tight container or large ziptop bag and freeze for up to 2 months. Thaw the muffins, unwrapped, at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on May 13, 2014 and has since been updated with new photos and expert tips.
Amanda Davis
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Glenda Easter says
Do I add ingredients on the back of the cake box or use only the items in the recipe? I used the ingredients on the back of the box last time, and it felt too light.
Steph says
I used lemon cake mix and a cinnamon suger mixture.
Desiree @ The36thAvenue says
These look amazing… Pinning!
Amanda Formaro says
Thank you Desiree!