I’ve been obsessed with recreating Arby’s famous zucchini muffins ever since they disappeared from the menu. ✨ After countless batches, I finally nailed that perfectly moist texture, warm spice blend, and tender crumb that made them so addictive.
The secret is shredded zucchini that keeps these muffins incredibly moist without adding any vegetable flavor. Combined with cinnamon, nutmeg, and just the right amount of sugar, they’re more like a treat than a healthy snack—but we’ll call it a win-win.
What you’ll end up with is a batch of golden-topped muffins with tender, cake-like crumb and subtle spice notes. They’re perfect for breakfast, snacking, or sneaking vegetables into picky eaters. Let’s bring back this Arby’s classic!
Ingredients for arby’s zucchini muffin
Here’s everything you need to create these moist, delicious Arby’s-style zucchini muffins at home.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Spoon and level for accuracy |
| Granulated Sugar 🍚 | 1 cup | White sugar for sweetness |
| Baking Soda 🥄 | 1 tsp | Fresh for proper rise |
| Ground Cinnamon 🌿 | 2 tsp | Vietnamese cinnamon preferred |
| Ground Nutmeg 🌰 | ½ tsp | Freshly grated if possible |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| Vegetable Oil 🫒 | ½ cup | Canola oil works too |
| Vanilla Extract 🍦 | 1 tsp | Pure extract, not imitation |
| Zucchini 🥒 | 1 ½ cups | Shredded, moisture squeezed out |
| Chopped Walnuts 🥜 | ½ cup | Optional, toasted for flavor |
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You can find all these ingredients at any grocery store. For the best flavor, I recommend using fresh zucchini from farmers markets during summer months when they're abundant and inexpensive. McCormick spices work perfectly fine, but Penzeys offers superior cinnamon and nutmeg if you want restaurant-quality flavor. Choose medium-sized zucchini rather than giant ones, which tend to be watery and seedy.
Don't have walnuts? Substitute pecans or leave them out entirely for nut-free muffins. If your baking soda is older than 6 months, test it by adding a pinch to vinegar—it should fizz vigorously. You can replace half the oil with unsweetened applesauce for lighter muffins, though they won't be quite as moist. Regular granulated sugar works best; brown sugar makes them too dense.
Store baked muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They also freeze beautifully for up to 3 months—wrap individually in plastic wrap then foil.
Step-by-Step Instructions for Arby’s Zucchini Muffins
Follow my tried-and-tested method and you’ll recreate these bakery-style muffins perfectly at home.
👨🍳 Step 1: Prepare the Zucchini and Dry Ingredients
Start by grating 2 cups of zucchini using the large holes of a box grater. I don’t peel the zucchini—the skin adds color and nutrients without affecting texture. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture over the sink. You’ll be surprised how much water comes out, and this step is crucial for preventing soggy muffins.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Make sure there are no lumps—I like to sift the flour first if it’s been sitting in the pantry for a while. The combination of both sugars gives these muffins that signature moistness and caramelized flavor that makes Arby’s version so addictive.
🍳 Step 2: Mix the Wet Ingredients
In a separate medium bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth and well combined. I use room temperature eggs because they emulsify better with the oil, creating a more uniform batter. Beat the mixture for about 30 seconds until it becomes slightly lighter in color and frothy.
The key to tender muffins is using oil instead of butter—oil keeps them incredibly moist for days. Don’t be tempted to substitute melted butter here; the texture won’t be the same. If you want extra richness, you can use half vegetable oil and half melted coconut oil, but traditional vegetable oil is what gives you that authentic arby’s texture.
🥘 Step 3: Combine and Fold in the Zucchini
Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, fold gently until just combined—you should still see a few flour streaks. This is important: over-mixing develops gluten and creates tough, dense muffins instead of tender ones. I use a folding motion rather than stirring, which is gentler on the batter.
Add the squeezed-dry zucchini and fold it in with 10-12 gentle strokes until evenly distributed throughout the batter. The batter will be thick and chunky—that’s exactly what you want. If you’re adding optional mix-ins like chopped walnuts or chocolate chips, fold them in now with just 3-4 more strokes. The batter should look lumpy and rustic, not smooth.
🔥 Step 4: Fill Muffin Cups and Bake
Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease the cups generously with cooking spray. Using a large cookie scoop or ¼-cup measuring cup, divide the batter evenly among the muffin cups, filling each about ¾ full. This gives them room to rise into those beautiful domed tops.
For an authentic bakery finish, I like to sprinkle a pinch of coarse sugar or cinnamon-sugar on top of each muffin before baking—this creates a slightly crunchy, sparkly top that’s visually appealing. Bake for 22-25 minutes until the tops are golden brown and spring back when lightly pressed. A toothpick inserted into the center should come out with just a few moist crumbs clinging to it, not wet batter.
⏰ Step 5: Cool and Enjoy
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. This brief rest allows them to set up and makes them easier to remove without falling apart. After 5 minutes, transfer the muffins to a wire cooling rack to cool completely.
These muffins are delicious warm, but I actually think they taste even better the next day after the flavors have had time to meld. The texture becomes more tender and the spices bloom beautifully. Store them in an airtight container at room temperature for up to 3 days, or freeze individually wrapped in plastic wrap for up to 3 months. To reheat, microwave for 15-20 seconds until just warmed through—don’t overdo it or they’ll dry out.
Storing and Reheating This Dish
Short-Term Refrigerator Storage: Store your zucchini muffins in an airtight container at room temperature for 2 days or refrigerate for up to 4-5 days. I line the container bottom with paper towels and place another sheet on top to absorb excess moisture, which prevents soggy bottoms while keeping the muffins tender. If refrigerating, let them come to room temperature for 15-20 minutes before eating, or warm briefly for that fresh-baked taste. The zucchini’s natural moisture keeps these muffins from drying out like typical baked goods. ❄️
Long-Term Freezer Storage: These muffins freeze beautifully for up to 3 months without losing quality. Let them cool completely, then wrap each muffin individually in plastic wrap followed by aluminum foil—this double-wrap method prevents freezer burn and preserves moisture. I also use freezer-safe zip-top bags with all air pressed out, which saves space and makes grabbing single servings easy. Label bags with the date so you track freshness. For best results, freeze muffins within 24 hours of baking when they’re at peak freshness.
Thawing and Room Temperature Reheating: Thaw frozen muffins overnight in the refrigerator, or leave them at room temperature for 1-2 hours until completely defrosted. For a quick thaw, microwave individual muffins on 50% power for 45-60 seconds, checking every 20 seconds to avoid overheating. I prefer room temperature thawing because it maintains the tender crumb better than microwave defrosting, which can create rubbery spots if you’re not careful.
oven reheating method: For that fresh-baked warmth, wrap thawed muffins loosely in aluminum foil and heat in a 325°F oven for 8-10 minutes. The foil traps moisture and prevents the tops from over-browning while the centers warm through. Remove foil for the last 2 minutes if you want to crisp up the tops slightly. This method works great when reheating multiple muffins at once for breakfast or brunch gatherings. 🔥
Quick Microwave Method: Place a muffin on a microwave-safe plate with a damp paper towel draped over it, then heat on high power for 15-20 seconds. The damp towel creates steam that keeps the muffin moist rather than turning it tough and rubbery. Check the center temperature—it should feel warm but not hot. I find this works perfectly for individual servings when you want a warm muffin in under a minute for breakfast on busy mornings.
Maintaining Quality Tips: Never store muffins while they’re still warm, as trapped steam creates sogginess and can promote mold growth. If muffins seem slightly dry after storage, brush the tops lightly with melted butter before reheating, or split and toast them with butter like you would an English muffin. The zucchini’s moisture content means these stay fresher longer than most muffins, but they’re definitely best within the first 3 days for optimal texture and flavor.
Nutrition Facts
285kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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