Description
These moist and flavorful zucchini muffins are a delightful way to incorporate vegetables into your baking. Made with a blend of flour, brown and white sugars, warm spices, and shredded zucchini, these muffins are perfect for breakfast or a snack. Topped with raw sugar and optional add-ins like chocolate chips, cranberries, raisins, or walnuts, they are sure to please any crowd.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups Flour
- 1/2 cup Brown Sugar
- 1/3 cup White Granulated Sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 1/4 teaspoon Salt
Wet Ingredients
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 Egg
- 3 cups Zucchini, shredded (with liquid)
Toppings and Add-ins (Optional)
- 1/4 cup Raw or Turbinado Sugar (for topping)
- Mini Chocolate Chips
- Dried Cranberries
- Raisins
- Walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350℉ (175℃) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir thoroughly to blend all spices and leavening agents evenly.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the vegetable oil, vanilla extract, and egg. Stir the mixture until just combined, ensuring a uniform batter.
- Incorporate Zucchini: Gently fold the shredded zucchini into the batter without squeezing out the excess liquid. This moisture is essential to keep the muffins tender and moist.
- Fill Muffin Tin and Add Toppings: Spoon the batter into the prepared muffin liners, filling each about ¾ full. Sprinkle the tops with raw or turbinado sugar and add any optional toppings such as mini chocolate chips, dried cranberries, raisins, or walnuts.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached, but not wet batter.
- Cool and Serve: Remove muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Enjoy once they have cooled to a comfortable temperature.
Notes
- Do not squeeze the zucchini after shredding; the liquid helps keep the muffins moist.
- You can customize your muffins by adding your favorite mix-ins such as nuts, dried fruits, or chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- For gluten-free option, substitute the flour with a gluten-free baking blend.
- These muffins freeze well; thaw at room temperature or warm gently before serving.