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Magic Muffins

Magic Muffins

Lisa Kamolnick / Food Passages
What a great magic trick: this substantial muffin tastes sweet enough to be a cupcake but packs a punch of magic—zucchini—to help get those vegetable servings even in something that feels like a splurge. And if you want to splurge, ice them and make them magic cupcakes!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 24 muffins


  • muffin tin(s)


  • 1 C white sugar
  • 1 C brown sugar
  • 3 eggs
  • 3 tsp flax optional
  • 1 C vegetable oil OR substitute ⅓ to ¾ C of oil with applesauce strawberry applesauce, or other applesauce blend
  • ¼ C milk
  • 3 tsp vanilla extract
  • 3 C flour
  • 1 tsp nutmeg
  • 3 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 C grated zucchini 1 medium zucchini works well, and you can add more
  • 1 C chopped nuts walnut or pecan, optional


  • In large mixing bowl, mix sugar, eggs flax, oil, milk and vanilla extract on medium speed.
  • Add spices, salt, baking powder and baking soda and mix.
  • Gradually add flour and mix.
  • Preheat oven to 325° F.
  • Clean and grate 1 medium zucchini. Drain all liquid from grated zucchini. Chop finely and add to mix.
  • After zucchini is thoroughly integrated, stir in nuts.
  • Line muffin tins with cupcake liners and spoon mix to about 3/4 full in each cup.
    Magic Muffins
  • Bake for 25-30 minutes until pick comes out clean. Cool on baking rack and remove from tin.
  • Serve or store cooled muffins.


  • When stored properly, Magic Muffins last about five to seven days.
  • If you use a sauce substitute for the oil, using buttermilk adds moisture to the mix. 
Serving Suggestions
These are great not only for breakfast but also for snack time. Add some icing and serve them as magic cupcakes. As mini-muffins, they’d make a fun, lower calorie snack. 
Keyword muffin, zucchini