Zucchini Cherry Muffins

Zucchini cherry muffins pair tender grated zucchini with sweet-tart cherries in a cinnamon-scented batter. Fold the fruit in gently and bake just until the tops spring back for a soft, moist crumb.

Why You’ll Love This Recipe

Grated zucchini adds moisture, while cherries bring tart fruit to a cinnamon-scented crumb. Fold the cherries in gently and stop mixing as soon as the flour disappears.

Tips for the Best Results

• Lightly squeeze the grated zucchini so the muffins stay moist without making the batter watery.
• Fold the cherries in gently at the end; overmixing can make the crumb dense and tint the batter.
• Divide the batter evenly among the muffin cups and begin checking at the early end of the bake-time range.

Serving and Storage

Enjoy the muffins warm or at room temperature. Store cooled muffins in an airtight container for up to 3 days, or freeze them for up to 2 months. Thaw at room temperature; warm briefly if you like.

Ingredient and Prep Notes

Squeeze the grated zucchini lightly rather than wringing it completely dry. Removing a little surface moisture prevents wet batter, while retaining some moisture keeps the crumb tender. Chop cherries into small pieces and pat thawed fruit dry so juice does not streak the batter.

Key Cooking Cues

Whisk the dry ingredients before adding the wet mixture to distribute baking powder and cinnamon evenly. Fold the zucchini and cherries in gently at the end. Stop as soon as the flour disappears; overmixing develops gluten and can make the muffins dense.

Variations and Serving Ideas

Fresh cherries are easiest to pit with a cherry pitter, but a small knife works carefully. Frozen cherries should be thawed and drained first. If using particularly tart fruit, you can sprinkle a little coarse sugar on top before baking for a delicate crunch.

Make-Ahead Guidance

Fill the muffin wells evenly, leaving room for the batter to rise. Bake until the tops spring back lightly and a tester comes out clean or with a few crumbs. Let them cool in the pan briefly, then move to a rack so steam does not make the bottoms soggy.

Storage and Reheating

Enjoy the muffins warm or at room temperature for breakfast and snacks. Store cooled muffins airtight for up to three days, or freeze individually for up to two months. Thaw at room temperature or warm briefly; avoid sealing them while warm, which traps condensation.

Recipe FAQ

Can I use frozen cherries? Thaw them completely, drain well, and pat dry before folding into the batter. Excess cherry liquid can streak the muffins and make the centers gummy.

Zucchini Cherry Muffins

Soft zucchini cherry muffins pair grated zucchini with sweet-tart cherries and warm cinnamon in a simple all-purpose flour batter. Bake 12 tender muffins for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Snack

Ingredients Equipment Method

Ingredients

  

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 eggs
• 1/2 cup neutral oil
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini lightly squeezed
• 3/4 cup cherries pitted and chopped (fresh or thawed; drain well)

Equipment

• 1 12-cup muffin pan
• 12 paper muffin liners
• 2 Mixing bowls
• 1 Whisk
• 1 rubber spatula
• 1 set measuring cups and spoons
• 1 cooling rack

Method

 

1. Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, and fine salt in a large bowl.
3. In a second bowl, whisk eggs, oil, and vanilla. Fold in zucchini, then stir the wet mixture into the dry ingredients just until no flour streaks remain.
4. Fold in the chopped cherries. Divide batter among the cups, filling each about three-quarters full. Bake 18–22 minutes, until the tops spring back and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.