Zucchini Muffins
User Reviews
4.7
Zucchini Muffins
Description
Zucchini Muffins bring together grated zucchini with a blend of spices including cinnamon, ginger, and nutmeg. The batter balances melted butter and oil with light and brown sugar, creating a moist texture. The dry ingredients—flour, baking soda, baking powder, salt, and spices—are folded into the wet ingredients just until combined to avoid tough muffins.
Once portioned into a lined or greased muffin tin, each muffin is topped with turbinado sugar, which caramelizes during baking and provides a pleasant crunchy topping. Baking at 375°F produces muffins with golden tops that spring back to light pressure, confirming doneness.
These muffins work well for morning meals or as an energizing snack. Cooling them outside the tin prevents sogginess on the bottoms.
Ingredients
- 2 cups all-purpose flour or white whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola oil or vegetable or grapeseed oil
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- 2 cups zucchini grated
- 2 tablespoons turbinado sugar for sprinkling on muffins
Instructions
- Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
- Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
- Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 181mg | 8% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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