Zucchini Muffins

Here’s a delicious and easy recipe for Zucchini Muffins, perfect for breakfast or a snack. These muffins are light, moist, and flavorful, with a touch of sweetness and a hint of spice. The grated zucchini keeps them soft and tender, while the cinnamon and nutmeg bring warmth to each bite.

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Zucchini Muffins Recipe

Makes about 12 muffins

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Ingredients:

For the Muffins:

• 2 medium zucchinis (about 1 1/2 cups, grated)
• 2 cups all-purpose flour (240g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 2 large eggs
• 1/2 cup vegetable oil (120ml) or melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt (120g)
• 1/2 cup chopped nuts (walnuts or pecans, optional)
• 1/2 cup chocolate chips (optional, or use raisins for a twist)

For the Topping (Optional):

• 2 tablespoons granulated sugar (for sprinkling)
• 1/2 teaspoon ground cinnamon

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Equipment:

• Muffin tin (12-cup capacity)
• Paper muffin liners (optional)
• Box grater or food processor (for grating zucchini)
• Mixing bowls
• Whisk
• Spoon or ice cream scoop (for portioning the batter)
• Cooling rack

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Instructions:

Step 1: Prepare the Zucchini

1. Grate the zucchini: Use a box grater or food processor to grate the zucchini. You should end up with about 1 1/2 cups of grated zucchini.
2. Drain excess moisture: Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. This is crucial for keeping the muffins from becoming too soggy.

Step 2: Preheat the Oven and Prepare the Muffin Tin

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper muffin liners or grease the muffin cups with a bit of oil or cooking spray.

Step 3: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.

Step 4: Mix Wet Ingredients

1. In a large bowl, beat the granulated sugar and brown sugar until well combined.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the vegetable oil (or melted coconut oil), vanilla extract, and sour cream (or Greek yogurt) until smooth.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this can make the muffins dense.
2. Gently fold in the grated zucchini until evenly distributed. If using, also fold in the nuts and/or chocolate chips.

Step 6: Portion the Batter

1. Using a spoon or an ice cream scoop, portion the batter evenly into the 12 muffin cups. The cups should be filled about 3/4 of the way full.

Step 7: Add Topping (Optional)

1. If you like a sweet topping on your muffins, mix the granulated sugar and cinnamon in a small bowl. Sprinkle this mixture on top of the muffin batter before baking.

Step 8: Bake

1. Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).

Step 9: Cool and Serve

1. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
2. Serve warm or at room temperature. These muffins store well and can be enjoyed for several days.

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Notes:

• Grating the zucchini: If you prefer smaller bits of zucchini, you can grate it finely. However, you can also grate it coarsely for a more noticeable texture in the muffins.
• Moisture content of zucchini: Zucchini is naturally high in water, which can make the muffins too soggy if not properly drained. Make sure to squeeze out the excess moisture after grating. If you find the batter too runny, you can add a tablespoon or two of extra flour to help balance it out.
• Oil options: The oil provides moisture and tenderness in the muffins, but you can substitute it with melted butter if you prefer a richer flavor. Coconut oil will also work if you like a hint of coconut flavor.
• Nuts and chocolate chips: Adding chopped nuts like walnuts or pecans adds a great crunch, while chocolate chips bring a fun, sweet element. If you want to make them a little healthier, you can skip the chocolate chips and opt for raisins instead.
• Storage: These muffins keep well in an airtight container for about 3-4 days at room temperature. For longer storage, freeze them individually in a plastic bag or airtight container. To thaw, let them sit at room temperature or warm them up in the microwave for a few seconds.
• Make ahead: You can prepare the muffin batter ahead of time and refrigerate it for up to 24 hours. When you’re ready to bake, just scoop it into the muffin tin and bake as directed. You may need to add an extra minute or two to the baking time if the batter is cold.

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Conclusion:

These zucchini muffins are a great way to use up extra zucchini and make a delicious, healthy snack or breakfast treat. The combination of moist zucchini, cinnamon, and a touch of sweetness makes them a crowd-pleaser. Whether you’re making them for yourself or sharing them with family and friends, these muffins are sure to be a hit!