Courgette Muffins
Soft, lightly spiced muffins packed with grated courgette and juicy sultanas. They're easy to make and are perfect for using up a garden glut. They're are equally at home in a lunchbox, on a picnic or alongside an afternoon cup of tea. We often freeze a batch so there's always something homemade waiting if someone drops in or when we're fed up of Our Favourite Courgette Cake!
Recipe Information
Makes: 12
Preparation: 20 minutes
Cooking Time: 20–25 minutes
Difficulty: Easy
Freezer Friendly: Yes (before frosting)
Ingredients
Wet Ingredients:
2 large eggs
80ml natural or Greek yoghurt
80ml sunflower oil
½–1 tsp vanilla extract
Dry Ingredients:
200g soft brown sugar
260g plain flour
2 tsp baking powder
1 tsp ground cinnamon
120g sultanas
400g grated courgette (appreciate these are rather soggy!)
Equipment:
Twelve hole muffin tin and paper cases
Mixing bowl or stand mixer
Box grater
Clean tea towel
Cooling rack
Method
Preheat the oven to 170°C (325°F) / Gas 3 and line a 12-hole muffin tin with paper cases.
Grate the courgettes with the skins on before squeezing away as much moisture as possible using a clean tea towel. This keeps the them moist without becoming soggy.
Beat together the eggs, sugar and sunflower oil until well combined.
Mix in the vanilla extract and yoghurt.
Sift in the flour, baking powder and cinnamon before mixing until only just combined. Muffins don't like being overmixed.
Fold through the grated courgettes and sultanas.
Divide evenly between the muffin cases. and bake for 25–30 minutes, checking after around 20 minutes. The muffins should be lightly golden and spring back when gently pressed.
Take them out of the tin and leave them in their paper cases to cool on a wire rack completely before frosting.
Chaos Cottage Tips
🌿 Replace half the courgette with grated carrot for a delicious variation.
🍊 Orange cream cheese frosting pairs beautifully with the carrot version but we do like lime or lemon on the courgette ones - is a personal preference and feels more like summer for us.
❄️ Freeze unfrosted muffins for up to three months.
Serving Suggestions
Top with our Citrus Cream Cheese Frosting, chopped walnuts, pumpkin seeds and a little fresh citrus zest.
They're equally delicious enjoyed plain while still slightly warm.
Storage
Keeps up to a week in an airtight container. Keeps in the freezer for up to three months.
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