Total TimePrep: 20 min. Bake: 25 min.
Easy recipe. Muffins turn out very moist.
These are so dang good. I used coconut oil, pecans and raisins and topped with a crumb topping. I think instead of raisins I'll use chocolate chips like Sunshinebakerpa did. This is the first recipe I have reviewed and I am 63 a love cooking. These are some of the best cupcakes ever.
My 5 yr old gave these the thumps up. I used pecans and chocolate chips since that is what I had on hand. I will definitely make these again and double the recipe.
These muffins are delicious. I have made with and without walnuts. I prefer with , my husband prefers them without. I double the recipe and make a dozen because the don’t last in this house!
These are delicious. The only change I made was to soak my raisins in hot water then pat them dry and dust with 1 T of the flour from the recipe. It's just my thing because I don't care for hard bites of raisins. I shared this recipe. It's a keeper.
Great texture and flavor, packed with walnuts and raisins. A keeper!
These are really great muffins, I have a lot of zucchini this time of the year, so this is a great recipe to use some it.
Really good recipe. I am not a fan of walnuts or raisins in muffins. Instead I added 1 tsp of vanilla and substituted 1
these are so good, but i added apple sauce to the mix to make batter more moist, it's a keeper!
Finally found a way to use up all that zucchini I keep buying.However, let me tell you what I changed . I use raw tubinado sugar cutting amt. in half. Plenty sweet for me.Replaced canola oil with coconut oil. Basically all else was the same. Never had better zucchini muffins.When I doubled recipe I got 6 muffins (25-30) min. and 2 small loaf pans ( which took 35-40 min. )Sooooo Sooooo Good.