Zucchini Muffins
A delightful and moist treat, these zucchini muffins are infused with warming spices and can be optionally enhanced with nuts and dried fruit. Rich with the flavor of butter, they offer a delicious balance of sweetness and earthiness, making them ideal for breakfast or a midday snack.
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Ingredients
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 3/4 cup unsalted butter melted
- 1/4 teaspoon kosher salt
- 1 cup raisins or dried cranberries optional
- 1 cup walnuts optional
- 3 cups 360g grated zucchini, packed
- 1 1/3 cups 270g sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 3/4 cups 400g all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease each well of a muffin tin using butter or a vegetable oil spray.
- In a large mixing bowl, beat the eggs thoroughly. Blend in the sugar and vanilla extract until combined. Add the grated zucchini and stir in the melted butter.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
- Gradually incorporate the dry ingredients into the zucchini mixture, stirring gently to avoid over-mixing. Fold in the walnuts and dried fruit if desired.
- Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for approximately 25 minutes or until a toothpick inserted in the center of a muffin emerges clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
Notes
If using both walnuts and dried fruit, the batter may yield closer to 18 muffins. Adjustments to zucchini moisture may be necessary; if dry, sprinkle with water and let strain in a fine mesh sieve. Use the fluff-scoop-level method when measuring flour to ensure accuracy. Butter is recommended for superior flavor, though 1 cup of vegetable oil may be substituted.