Zucchini Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.72 out of 5 stars
(75)
Ingredients
12
- 2 cups all-purpose flour or white whole wheat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola, vegetable, or grapeseed oil
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups grated zucchini
- 2 tablespoons turbinado sugar, for sprinkling on muffins
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Preparation
Step 1
Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
Step 3
In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
Step 4
Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
Step 5
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar.
Step 6
Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Step 7
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.
Step 8
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Chef's notes
These muffins are made with two full cups of grated zucchini. It's a great way to add a serving of vegetables into a recipe that tastes amazing!
Zucchini muffins freeze beautifully. Place them in a freezer bag and enjoy within 2 months. Thaw at room temperature or in the microwave.
Sprinkling turbinado sugar on top before baking gives a subtle crunch and sweetness.
