Imagine the delightful fusion of refreshing citrus and garden-fresh vegetables in a fluffy, fragrant muffin. This irresistible combination of flavors will become your new favorite recipe for zucchini orange muffins. Packed with nutritious ingredients, these muffins are a wholesome treat perfect for any time of day.
Growing up, these muffins were a staple in our household. My grandmother always had a batch ready whenever we visited. She’d laugh as she watched us devour them, knowing little about the vitamins we were unknowingly consuming. Though she’s no longer with us, her secret recipe was passed down to me, complete with the cherished memories of those sunny kitchen mornings.
Why You’ll Love This Recipe
These zucchini orange muffins are not only tasty but also versatile. They capture the essence of spring with every bite, uniting the sweetness of orange with the subtle earthiness of zucchini. Ideal for quick breakfasts, snacks, or picnics, they provide a burst of energy and flavor that satisfies cravings and keeps hunger at bay.
Ingredients Notes
The ingredients for this recipe are straightforward and easily accessible. Opt for fresh, organic zucchinis to enhance the natural taste. If oranges aren’t in season, you can use bottled orange juice, though fresh is recommended for the freshest flavor. Make sure to thoroughly rinse and dry the oranges and zucchinis before preparation.
Recipe Steps
Step 1
Preheat the oven to 350°F (175°C), and line a muffin tin with paper liners. This ensures an easy release of muffins and minimal cleanup.
Step 2
Prepare the dry ingredients: In a large bowl, mix flour, baking powder, baking soda, salt, and a hint of nutmeg until well combined.
Step 3
Grate the zucchini: Use a box grater for this process, and if the zucchini seems too watery, gently press some moisture out using paper towels.
Step 4
Combine wet ingredients: In a separate bowl, whisk together eggs, sugar, freshly squeezed orange juice, and melted butter. Stir in grated zucchini.
Step 5
Mix and bake: Gradually incorporate the dry mixture with the wet ingredients, stirring until just combined. Divide the batter evenly into the muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Storage Options
These muffins can be stored in an airtight container at room temperature for up to three days. If you’d like to save some for later, wrap them individually in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to three months. Simply thaw at room temperature or warm in the oven before serving.
Variations & Substitutions
To accommodate dietary preferences, you can use gluten-free flour and substitute coconut oil or applesauce for butter for a dairy-free option. Add a teaspoon of vanilla extract for extra depth or throw in a handful of Dark Chocolate chips or walnuts for a delicious crunch.
Serving Suggestions
These muffins make for an excellent breakfast on the go. Pair them with a hot cup of coffee or tea for a cozy afternoon break. They’re also a fantastic addition to a brunch spread or a picnic basket, bringing sunshine and smiles to any gathering.
Frequently Asked Questions
Can I make these muffins vegan?
Yes, substitute the eggs with flax eggs—a mix of 2 tablespoons of flaxseed meal with 5 tablespoons of water. Let the mixture sit for a few minutes until it thickens before adding it to the batter.
Do I need to peel the zucchini before grating?
No, you don’t need to peel the zucchini before grating. The skin adds extra nutrients and tenderness to the muffins, enhancing their flavor while making the prep process quicker.
What’s the best type of orange to use?
Navel oranges are recommended due to their sweetness and juiciness, but any sweet variety you have available will be fine. Feel free to experiment with the zest to add a fragrant touch to your muffins.
These delightful treats are versatile and simple, making them a must-try recipe. Whether you enjoy them fresh out of the oven or savor them days later, their vibrant flavors and nourishing ingredients will keep you coming back for more.
zucchini orange muffins
Ingredients
Main Ingredients
- 1.5 cups zucchini, grated about 1 medium zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons orange zest from 1 orange
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup orange juice freshly squeezed
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
- In a large bowl, beat the eggs. Mix in the grated zucchini, sugar, oil, orange juice, orange zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
