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Chef Taha Ayad's Recipe Homemade Cucumber Muffins with Fresh Cucumbers and Golden Muffins
Taha Ayad

Homemade Cucumber Muffins

Soft, lightly sweet Homemade Cucumber Muffins made with fresh cucumber, cinnamon, vanilla, and a simple one-bowl batter. A practical breakfast or snack recipe for using extra garden cucumbers.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 18 muffins
Course: Breakfast / Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups grated or pureed cucumber
  • 3 large eggs
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Method
 

  1. Preheat the oven to 350°F. Grease a muffin tin or line it with paper liners.
  2. In a large bowl, mix the cucumber, eggs, oil, vanilla, and sugar until evenly combined.
  3. Add the flour, baking powder, baking soda, cinnamon, and salt all at once. Stir just until no dry flour is visible.
  4. Fill the muffin cups about three-quarters full. For loaf pans, fill each pan about halfway full.
  5. Bake muffins for about 20 to 25 minutes, or until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs. Bake loaves for about 1 hour, checking the center carefully.
  6. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack before storing or serving.

Notes

  1. If the cucumber is very watery, let the batter rest for 3 to 5 minutes before filling the muffin tin so the flour can absorb some moisture.
  2. Avoid overmixing after adding the dry ingredients. A slightly uneven muffin batter gives a softer texture than a heavily mixed batter.
  3. For freezing, cool the muffins completely, wrap well, and store in a freezer-safe bag. Reheat gently for a quick breakfast or snack.
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