Oh, crumbly, moist and perfectly sweet Zucchini Muffins... where do I even begin! The ultimate blend of garden-fresh zucchini and spiced up muffin mix, these little treats are perfect for backyard parties, packed lunches or even as a breakfast delight. Oh, and don't let the name fool you - zucchini in a muffin? Absolutely! These babies are so good you can't just have one, I promise. Now, that's a zucchini revolution in the baking scene!
Let's get down to some brass tacks here. They are fluffy, incredibly moist and packed with wholesome goodness, plus it's a bonus way to sneak some greens into your diet. These muffins make a fantastic grab-and-go breakfast. And the zingy hint of cinnamon and nutmeg creates a flavor temptation that's pretty much irresistible.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Yield: 1 dozen
Get ready to spread some love in your kitchen with these irresistible Zucchini Muffins, shall we?
Ingredients & Equipment You'll Need
- 2 cups grated fresh zucchini
- 2 cups all-purpose flour
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- A pinch of salt, nutmeg, and cinnamon
Equipment: Muffin tin, Mixing bowls, Hand grater.
The secret weapon here is definitely the zucchini. It adds not only the moisture but some unexpected yet enticing earthy-notes to the muffins. Meanwhile, a subtle hint of nutmeg and cinnamon takes the muffin flavour to its peak, it's magical guys! Do keep in mind that every zucchini is different, and you should adjust the recipe based on how juicy or dry yours is. But hey! No zucchini? No problem. You can substitute it with yellow squash.
How To Make Zucchini Muffins
1. Start by preheating your oven to 375 F and line a muffin tin with paper liners.
2. Take the grated zucchini and squeeze any excess moisture out, then set aside.
3. In a large bowl, combine dry ingredients (flour, sugar, spices) and gently mix.
4. Beat the eggs and oil in another bowl and stir into the dry ingredients, just until moistened.
5. Fold in the grated zucchini into the batter.
6. Pour the batter into the prepared muffin cups, filling each three-fourths full.
7. Bake the muffins for around 20-25 minutes, or until a toothpick inserted comes out clean.
Tips For The Best Results
- Do not overmix the batter.
- Tasting the batter before it goes into the oven can help adjust the sweetness and spices.
Storage Tips
- These muffins can stay fresh for up to a week in an airtight container.
- You can freeze them for up to 3 months.
Frequently Asked Questions
Q: Can I use a different flour other than all-purpose flour?
A: Yes, you can use whole wheat flour as a substitute.
Q: Can I freeze these muffins?
A: Absolutely! They can be frozen for about 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I add nuts to these muffins?
A: Yes, nuts like walnuts or pecans would add a nice crunch!
Q: How should I store these muffins?
A: After completely cooled, store in an air-tight container at room temperature.
Q: Can I replace the sugar with honey?
A: Yes! You can replace sugar with the same amount of honey.
Nutritional Facts of Zucchini Muffins
Per Serving: 125 calories; protein 2.5g; carbohydrates 16.4g; fat 6.1g; cholesterol 23.7mg; sodium 45.5mg.
To wrap it up, these Zucchini Muffins are a game-changer. They are excellent served warm with a dollop of cream cheese or even a drizzle of honey. So, it's time to ignite your baking passion and whip up some zucchini magic in your kitchen today! Go ahead, give it a shot and thank me later!
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