Zucchini Muffins Recipe
User Reviews
4.9
Zucchini Muffins Recipe
Description
This recipe starts by mixing the dry ingredients of flour, baking powder, baking soda, salt, and cinnamon to create a spiced base. The wet ingredients—eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract—are combined separately until smooth and lightened. The grated zucchini is folded into the wet mixture without squeezing out the liquid, which helps maintain moisture during baking.
The batter is gently mixed with the dry ingredients just until combined to avoid toughness. Muffin cups are filled nearly full for tall muffins baked at 350°F until a toothpick inserted comes out clean, indicating doneness. The muffins have soft texture, slight crumb, and moist interiors from the zucchini's juice released during baking.
Using room temperature eggs and carefully measuring flour by weight prevents dryness and encourages an even crumb. These muffins freeze well and taste good fresh or reheated.
This recipe provides a balanced sweetness and spice level, with vanilla enhancing flavor and cinnamon adding warmth, making it suitable for everyday baking.
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 large egg
- ⅔ cup vegetable oil (160mL)
- ½ cup granulated sugar (100g)
- ½ cup brown sugar packed (110g)
- 2 teaspoons vanilla extract
- 2½ cups zucchini 325g, grated
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a medium mixing bowl, whisk together the eggs, oil, sugars, and vanilla until lightened in color and smooth.
- Add the wet mixture and zucchini to the dry mixture and gently stir until combined and no dry streaks of flour remain. (The batter will be thick. The zucchini will continue to release moisture as the muffins bake.)
- Use a triggered ice cream scooper to fill the muffin liners almost all of the way full. Bake for 24 to 26 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
Notes
- Use room temperature eggs for better mixing and texture.
- Weigh flour to avoid dryness and ensure soft muffins.
- Do not over-mix batter; combine just until flour disappears.
- Do not wring or squeeze zucchini to retain moisture, keeping muffins moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 266mg | 11% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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