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Zucchini Oatmeal Muffins

Zucchini oatmeal muffins with a hearty, golden crumb and rustic oat-flecked tops. Loaded with shredded zucchini in every bite, they bake up tender with a toothpick-clean finish.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1 cup rolled oats plus extra for topping
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.33 cup brown sugar packed
  • 0.33 cup honey
  • 0.33 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cups zucchini grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, so the cups are ready for immediate baking.
Mix dry ingredients
  1. Combine the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly distributed.
Whisk wet ingredients
  1. Whisk the eggs, brown sugar, honey, vegetable oil, buttermilk, and vanilla extract in a separate bowl until smooth.
Combine batter
  1. Stir the wet mixture into the dry mixture until just combined, then stop to avoid overmixing.
Add zucchini
  1. Fold in the grated zucchini until the batter looks evenly speckled throughout.
Fill and top
  1. Divide the batter evenly among muffin cups, filling each about ¾ full, and sprinkle a pinch of rolled oats on top of each.
Bake
  1. Bake at 375°F for 20–22 minutes, until the tops are golden and a toothpick comes out clean.
Cool
  1. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to finish setting.

Notes

For the best moist crumb, grate the zucchini and squeeze it dry thoroughly to prevent excess water. Store airtight in the fridge up to 4 days; reheat briefly in the microwave. Freeze baked muffins up to 2 months. For a lighter option, use a neutral low-oil swap (like applesauce) in place of part of the vegetable oil, though texture may be slightly less tender.