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Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 126 reviews
  • Author: Nora
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 18 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These moist and flavorful zucchini muffins are a delightful way to enjoy your veggies in a sweet treat. Perfectly spiced with cinnamon and lightly sweetened with a mix of brown and granulated sugars, these muffins have a tender crumb thanks to the combination of melted butter and vegetable oil. Topped with a sprinkle of turbinado sugar for a subtle crunch, they make a delicious breakfast or snack option that’s easy to prepare and sure to please.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups (300 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 3/4 cup (150 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups (315 g) grated zucchini (from 2 large or 3 medium zucchinis)

Other

  • Cooking spray, for greasing muffin tins
  • Turbinado sugar, for topping (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two standard 12-cup muffin tins with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, kosher salt, and baking soda until evenly combined.
  3. Combine Sugars and Fats: In a large bowl, whisk the light brown sugar, granulated sugar, melted and cooled unsalted butter, and vegetable oil until the mixture is smooth and creamy.
  4. Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract to the sugar and fat mixture until fully incorporated and smooth.
  5. Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients just until a few streaks of flour remain to avoid overmixing.
  6. Add Zucchini: Fold in the grated zucchini carefully until just combined, ensuring the batter stays light and airy.
  7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for perfect rising.
  8. Add Topping: If desired, sprinkle turbinado sugar over the tops of the muffins for a sweet, crunchy finish.
  9. Bake: Place the muffin tins in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool: Let the muffins cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Grating the zucchini is the most time-consuming step but essential for moisture and texture in these muffins.
  • Be careful not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
  • Using a mix of melted butter and vegetable oil helps keep the muffins moist and flavorful.
  • Turbinado sugar topping is optional but adds a nice crunch and a touch of rustic sweetness.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 241
  • Sugar: 15 g
  • Sodium: 151 mg
  • Fat: 13 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.06 g
  • Carbohydrates: 28 g
  • Fiber: 0.7 g
  • Protein: 3 g
  • Cholesterol: 45 mg

Find it online: https://littlespoonbites.com/zucchini-muffins-recipe/