Zucchini muffins—who would’ve thought they could be so delightful? Just like a surprise rain on a hot summer day, these muffins bring a refreshing twist to the usual breakfast spread. And let me tell you, they’re the kind of treat that might just make you forget about the chaos of the morning rush—if only for a moment.
Steps
- Begin by preheating your oven to 425°F (218°C). Prepare a 12-count muffin pan by either spraying it with nonstick spray or lining it with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate medium bowl, mix the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Add the shredded zucchini to the wet ingredients and combine well.
- Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. If you have any add-ins like chocolate chips or nuts, fold them in now, but be careful not to over-mix the batter.
- Use a spoon to fill the muffin liners all the way to the top with batter. Optionally, sprinkle some coarse sugar on top for added sweetness and crunch.
- Place the muffin pan in the oven and bake for 5 minutes at 425°F (218°C). Without removing the muffins, lower the oven temperature to 350°F (177°C) and continue baking for another 15–17 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, or enjoy them warm if you prefer.
- Store the muffins covered at room temperature for a few days, or refrigerate them for up to a week for extended freshness. For long-term storage, freeze the muffins for up to 3 months and thaw overnight before reheating.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or a blend of both)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons (30ml) milk (dairy or non-dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)
- Optional: 1 cup (180g) semi-sweet chocolate chips, chopped nuts, or raisins
- Optional: Coarse sugar for sprinkling on top
FAQ
- Can I make these zucchini muffins with less sugar or oil?
- Yes, you can slightly reduce the sugar or oil, but keep in mind that they contribute to the moistness and tenderness of the muffins. You might try replacing some oil with applesauce or using coconut sugar instead of the regular sugars.
- Do I need to peel the zucchini before shredding it for the muffins?
- Peeling the zucchini is not necessary before shredding, but you can do so if you prefer. A box grater works well for this task.
- Can I add a crumb topping to these muffins?
- Absolutely! Feel free to use the crumb topping recipe from apple cinnamon muffins to add an extra layer of flavor and texture.
- Why start with a high oven temperature when baking the muffins?
- Baking at a high temperature for the first five minutes helps the muffin tops rise quickly for a nice dome shape. Afterward, reducing the temperature allows the centers to bake properly.
- How should I store these zucchini muffins?
- The muffins stay fresh at room temperature for a few days when covered. For longer storage, you can freeze them for up to three months. Just thaw them in the refrigerator overnight and reheat if desired.
Tips
- Don’t Over-Mix the Batter: When combining the wet and dry ingredients, mix until just combined to prevent dense muffins. Over-mixing can lead to a tougher texture.
- Initial High Temperature Baking: Start baking the muffins at a high temperature (425°F) for the first 5 minutes. This helps to quickly lift the muffin tops, giving them a nice dome shape. Then, lower the temperature to 350°F to finish baking.
- Shredding Zucchini: No need to blot the shredded zucchini before adding it to the batter. The moisture from the zucchini helps keep the muffins moist and tender.
- Add a Crumb Topping for Extra Flavor: For a delicious twist, consider topping your muffins with a crumb topping before baking. This can add a delightful texture and flavor, enhancing the overall muffin experience.
Equipment
- 12-Count Muffin Pan – Essential for baking the muffins.
- Cupcake Liners – Useful for lining the muffin pan for easy removal and cleanup.
- Box Grater – Needed for shredding the zucchini.
- Glass Mixing Bowls – For mixing the wet and dry ingredients.
- Whisk – For combining ingredients effectively.
- Cooling Rack – Important for allowing the muffins to cool properly after baking.
