Freezing breads and muffins after they have been baked is nothing new to me and, in fact, is the way I traditionally use up zucchini. I found that we actually ate it if I made a number of loaves, cookies, cupcakes, cake, etc. and froze them for use throughout the winter rather than grating and freezing the zucchini itself. I just don’t find it as easy to use once it’s been frozen, so grated zucchini just tends to sit in the freezer.
But this recipe for zucchini cinnamon freezer muffins is a revelation! You freeze the muffin dough before it’s cooked and then just cook as many as you need (no thawing needed) when you want fresh-from-the-oven muffins. After adapting this recipe to use zucchini, I cooked one muffin right away to see if I liked the muffin itself and I did, but I was waiting to see how they baked up from frozen before sharing with you.
All I’ve got to say is…find some zucchini and try this as soon as you can! They are so good and so easy, and actually, I think these may be the best zucchini muffins I’ve had. Imagine having warm muffins in 30 minutes without dirtying a bowl or even the muffin pan they cooked in!
After making the muffin batter, divide it into lined muffin tins and freeze for 30 minutes, or until firm. Then separate into baggies based on the number you’d like to cook at one time- for me that would be six to fit a six-cup muffin tin- label them and throw them back in the freezer. I like to add the directions to each bag so I don’t have to look it up each time and it also makes it easy to gift a bag of these muffins to friends and family.
Plop the frozen muffins in their liners into a muffin tin and bake in a preheated 375 degree oven for about 30 minutes, until lightly browned.
That’s it. Can you believe it? Oh, where have you been all my zucchini-growing life?
- 1-1/4 c. whole wheat pastry flour
- 1 c. unbleached flour (or use all ww pastry flour- I usually do)
- ½ c. brown sugar
- ¼ c. white sugar
- 2 t. baking powder
- ¾ t. baking soda
- ½ t. salt
- 1-1/2 t. cinnamon
- ⅔ c. plain yogurt or sour cream
- 4 Tbl. butter, melted
- 1 egg
- 2 c. shredded zucchini (peel first if you'd prefer not to see the greenskin)
- Place liners in cups of a standard 12-cup muffin tin.*
- Stir together the flours, sugars, baking powder, soda, salt, and cinnamon in a large bowl.
- In a smaller bowl (a 2-cup measure with pour spout is perfect), mix the yogurt, butter, and egg. Add to the flour mixture, along with the zucchini and stir just until mixed.
- Spoon the batter into the prepared muffin tin. Freeze for about 30 minutes until firm and then transfer the individual cups to freezer bags or containers, label and freeze until ready to bake (or bake immediately - see note).
- When ready to bake, preheat oven to 375 degrees and place as many frozen muffins as you want back into a muffin tin (to keep their shape). Bake for about 30 minutes, or until a toothpick in the center comes out clean. Remove baked muffins from the tin and transfer to a baking rack to cool.
-It really makes more than 12- you can get two or three more from one batch and 6 more from a double batch. Just freeze the extra in lined cups or small ramekins if you don't have more muffin tins.
-They tend to stick to the paper wrapper after being frozen and baked - you can let them cool fully or use easy-release muffin liners.
-You can bake them right away, as well: Bake at 375 for 20 minutes.