Zucchini Muffins
Baking is an exact science, and what better way to perfect it than with scrumptious Zucchini Muffins? These delightful bites are not only delicious but packed with healthy ingredients that make for a perfect breakfast or snack. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will surely become a staple in your kitchen.
Growing up, my grandmother used to bake these warm, moist Zucchini Muffins every weekend. The sweet aroma of cinnamon and freshly grated zucchini would fill the house, leaving no choice but to follow the delicious scent to the kitchen. She had a secret ingredient – a handful of nuts, which added a delightful crunch. I can still hear her gentle hum as she whisked the batter by hand, bringing life and warmth to every muffin. These fond memories inspired me to share this beloved recipe with you.
Why You’ll Love This Recipe
This zucchini muffin recipe stands out because it’s incredibly moist and packed with flavor. What makes it special is the use of fresh zucchini, which keeps the muffins tender and adds a subtle earthiness. These muffins are quick to make and perfect for meal prepping. You’ll find them not only delicious but also versatile – ideal for breakfast, as a snack, or even dessert!
Ingredients Notes
The secret to these perfect muffins lies in the careful selection and preparation of ingredients. Make sure to use fresh, firm zucchini – they’re the key to the muffin’s moistness. You can substitute whole wheat flour if you prefer a healthier version. For those with a sweet tooth, feel free to add a handful of chocolate chips or nuts for a crunchy twist. Remember to fully drain and pat dry the zucchini to avoid excess moisture in the batter.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
Step 2
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
Step 3
In another bowl, beat the eggs and mix in sugar, oil, and vanilla extract until well combined.
Step 4
Stir in grated zucchini and gently fold the wet ingredients into the dry ingredients until just combined. Add any optional extras like nuts or chocolate chips here.
Step 5
Pour the batter into the prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.
Storage Options
Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them individually wrapped in plastic wrap or aluminum foil, and place in a freezer-safe bag. To reheat, simply microwave on low power until warmed through.
Variations & Substitutions
For a nut-free version, omit the nuts and add in dried fruits such as raisins or cranberries. If you require gluten-free muffins, substitute the flour with a gluten-free blend. You can also mix in different spices, like nutmeg or allspice, for a seasonal twist.
Serving Suggestions
These zucchini muffins are best enjoyed warmed with a pat of butter or a drizzle of honey. Perfect for a quick breakfast on-the-go, they also pair well with a creamy cup of coffee or a tall glass of milk for a nourishing start to the day.
Frequently Asked Questions
How do I ensure the muffins are moist? The key to moist muffins is the grated zucchini, which provides natural moisture. Be sure not to overmix the batter, as this can lead to dense muffins.
Can I use frozen zucchini? Fresh zucchini is optimal, but if using frozen, make sure it’s thawed completely and excess water is drained to maintain the proper batter consistency.
Are these muffins suitable for kids? Absolutely! These muffins are kid-friendly and can be a clever way to sneak in some veggies. Opt for mini chocolate chips for an extra treat your little ones will love.
Zucchini Muffins
Ingredients
Main Ingredients
- 2 cups grated zucchini squeeze out excess moisture
- 1.5 cups all-purpose flour
- 0.5 cup sugar
- 0.5 cup vegetable oil
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 pieces large eggs lightly beaten
- 0.5 tsp salt
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.
- Add grated zucchini, eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Spoon the batter evenly into the prepared muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
