Zucchini Muffins
User Reviews
4.6
33 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
47 mins
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Servings
24 muffins
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Course
Breakfast
Zucchini Muffins
Report
With a moist crumb and a crunchy sugar topping, these zucchini muffins make for a delicious breakfast or afternoon snack. Even zucchini haters will love these muffins!
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar lightly packed
- 1 tablespoon vanilla extract
- 2 cups finely grated zucchini no need to wring out
- coarse sugar optional, for topping
Instructions
- Preheat oven to 425°F. Line 24 muffin cups with paper liners, or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In a medium bowl, whisk together the eggs, oil, sugars and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the zucchini until evenly incorporated.
- Place muffins in preheated oven and bake at 425°F for 10 minutes. Leave the muffins in the oven and the oven door closed and reduce the heat to 350°F and continue baking for an additional 6-7 minutes or until the muffins are golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes then place the muffins on a wire rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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