This is the recipe I alluded to in the Tuesday Garden Party from a few weeks ago as a way I was using up the last of the zucchini that had been sitting in the fridge for a few weeks (zucchini keeps for a surprisingly long time in the fridge, but boy when it goes…).
Now, 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 used it more if I made a bunch of loaves and froze them for use over a couple months than grating and freezing the zucchini itself. I just don’t find it as easy to use once it’s been frozen, so it just tends to sit in the freezer.
But this recipe is a revelation! You freeze the muffins before they are cooked and then just cook as many as you need (no thawing needed) when you want fresh-from-the-oven muffins. I cooked one muffin right away to see if I liked the muffin itself, and I did, but I was waiting for the verdict from the frozen one before sharing with you (I created this recipe after finding a carrot muffin recipe in an old issue of Everyday Food that went into the freezer before being cooked).
All I’ve got to say is…find some zucchini and try this as soon as you can- they are so good (actually, I think these are the best zucchini muffins I’ve had!) and so easy. 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.
Pull the muffins from the freezer when you’re ready to cook them. I wrote cooking instructions on the baggie the first time, but didn’t bother on subsequent batches.PRINT
Zucchini-Cinnamon Freezer Muffins
- 1-1/4 c. whole wheat pastry flour
- 1 c. unbleached flour (or use all ww pastry flour- I usually do)
- 1/2 c. brown sugar
- 1/4 c. white sugar
- 2 t. baking powder
- 3/4 t. baking soda
- 1/2 t. salt
- 1-1/2 t. cinnamon
- 2/3 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 green skin)
- 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.
- 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.
**You can bake them right away, as well: Bake at 375 for 20 minutes.