Zucchini Muffins
40 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These zucchini muffins are tender, cinnamon-kissed, and properly moist, not soggy, because we drain the shredded squash like we mean it.
Great for breakfast meal prep, lunchboxes, or a coffee break, they use simple pantry staples, freeze like a champ, and tame that wild garden zucchini without turning your muffins into a sugar bomb.
Ingredients (12 servings)
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Dry Ingredients
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
Wet Ingredients
- 2 large eggs large eggs 2 ct
- ½ cup vegetable oil vegetable oil
- ½ cup granulated sugar granulated sugar
- ¼ cup brown sugar, packed brown sugar 1.72 oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ cup whole milk whole milk 4 fl oz
Add-Ins Ingredients
- 1½ cups zucchini, shredded, drained of excess moisture zucchini 1.5 ct
How to Make Zucchini Muffins
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Preheat and pan prep
Preheat the oven to 350 F and line a 12-cup muffin tin with parchment liners or lightly grease the cups.
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Shred and drain zucchini
Grate zucchini on the large holes of a box grater.
Wrap it in a clean kitchen towel and squeeze hard to remove as much liquid as you can.
Measure 1 1/2 cups after draining so you do not flood the batter.
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Combine the dry ingredients
Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon until evenly mixed.
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Whisk the wet ingredients
In a separate bowl whisk 2 large eggs with 1/2 cup granulated sugar and 1/4 cup brown sugar until smooth and slightly thick.
Whisk in 1/2 cup vegetable oil, 1 teaspoon vanilla, and 1/2 cup milk until fully combined.
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Bring batter together
Add the dry ingredients to the wet and fold gently with a spatula just until the flour disappears; a few small lumps are fine.
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Fold in zucchini
Gently fold in the drained zucchini until evenly dispersed without overmixing.
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Rest the batter
Let the batter sit for 5 minutes to hydrate the flour for a more tender muffin.
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Portion and bake
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake 18 to 22 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
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Cool properly
Cool in the pan 5 minutes, then transfer to a rack to cool completely so the bottoms do not steam and get soggy.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a quality gluten-free blend with xanthan gum in the same amount and rest the batter 10 minutes before baking for a tender, slightly more delicate crumb that still rises beautifully.
- Milk -> buttermilk or thinned yogurt
- Swap the 1/2 cup milk for 1/2 cup buttermilk or 1/2 cup plain yogurt thinned with 1 to 2 tablespoons water for a tangy lift and extra tenderness; for maximum rise add an extra 1/4 teaspoon baking soda.
- Vegetable oil -> melted coconut oil
- Use 1/2 cup melted, cooled coconut oil for subtle coconut aroma that plays nicely with cinnamon; make sure eggs are room temperature so the oil does not firm up in the batter.
Tips
- Weigh your flour for a soft crumb
- Two cups all-purpose flour should be about 240 grams; too much flour makes muffins dry and squat.
- Squeeze the zucchini like you mean it
- Excess moisture is the enemy of rise and texture, so wring the zucchini hard until it feels barely damp and always measure after draining.
- High-domed bakery tops, optional
- For taller domes bake at 425 F for 5 minutes, then reduce to 350 F without opening the oven and continue 12 to 14 minutes until done.
- Use metal pans for color
- A light-colored metal muffin pan browns evenly and releases better than silicone, which insulates and can leave pale, gummy sides.
- Do not overmix
- Fold just until the dry streaks vanish to avoid tough, tunneling muffins and keep the crumb tender.
- Add crunch if you like
- A sprinkle of turbinado sugar on each muffin before baking gives a glossy, crisp top without altering the batter.
Nutrition Facts *
| Energy | 293 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 11 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My muffins came out dense and flat; what went wrong?
- You likely overmixed or added too much flour; weigh your flour or spoon and level it, and stop folding as soon as no dry streaks remain so air stays trapped in the batter.
- Why are the centers a little gummy?
- The zucchini was not drained enough or the muffins needed a few extra minutes; squeeze the zucchini thoroughly next time and bake until a toothpick has only a few moist crumbs, tenting with foil if tops brown too fast.
- Can I use frozen zucchini?
- Yes, thaw completely, then squeeze out as much water as possible and measure 1 1/2 cups after draining so the batter is not diluted.
- How do I keep muffins from sticking to the liners?
- Use parchment liners and give them a quick mist of nonstick spray; let muffins cool 5 to 10 minutes before peeling so steam does not glue the crumb to the paper.
- Can I cut the sugar?
- You can reduce total sugar by up to 25 percent without hurting structure, but sweetness and browning will drop; if you cut more, add 1 to 2 tablespoons extra milk to keep the crumb moist.
Serving Suggestions
These are killer with a swipe of salted butter and a drizzle of honey, or go bolder and fold in toasted walnuts or dark chocolate chips for texture and a little attitude.
For a bright twist, whisk in a teaspoon of lemon zest with the wet ingredients and finish the cooled muffins with a quick lemon-powdered sugar glaze to make the cinnamon pop.
More pairings:
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