Description
These Moist Zucchini Muffins are a delightful treat perfect for breakfast or a snack, featuring tender, flavorful muffins packed with grated zucchini and warm cinnamon. Naturally moist and lightly sweetened, they offer a comforting texture and a subtle sweetness that pairs wonderfully with a cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (moisture squeezed out)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
- Prepare Zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. Set aside to incorporate into the batter later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined. Gradually whisk in the vegetable oil until the mixture is uniform.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients and stir until just combined to avoid overmixing, which can toughen the muffins.
- Fold in Zucchini: Gently fold the grated zucchini into the batter, ensuring even distribution without deflating the mixture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for best texture and flavor.
- Serve and Store: Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze them for up to 3 months to maintain freshness.
Notes
- Be sure to squeeze out excess water from zucchini to prevent soggy muffins.
- Use paper liners or grease the muffin tin to prevent sticking.
- Do not overmix the batter to keep muffins light and tender.
- These muffins freeze well; wrap individually for easy portioning.
- Can be served warm or chilled depending on preference.
