Description
These moist and flavorful Zucchini Bread Muffins combine the subtle sweetness of shredded zucchini with warm spices like cinnamon and nutmeg. Perfect for breakfast or a snack, they feature a tender crumb and optional add-ins like chocolate chips or nuts, baked to perfection with a crunchy sugar topping.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (220g) all-purpose flour or whole wheat flour (or mix of both), spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) milk (dairy or non dairy)
- 1 and 3/4 cups (210g) shredded zucchini (no need to blot)
Optional Add-ins
- 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc.)
- Coarse sugar, for sprinkling on top
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners to ensure easy removal of muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later.
- Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth and well combined. Then, fold in the shredded zucchini thoroughly.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Using a whisk or spatula, gently mix until just combined. Be careful not to over-mix; the batter will be thick. If using add-ins like chocolate chips or nuts, fold them in now.
- Fill Muffin Pan: Spoon the batter into each muffin liner, filling them all the way to the top for a nice dome-shaped muffin. Optionally, sprinkle coarse sugar on top for a crunchy topping.
- Initial High-Heat Bake: Bake the muffins in the preheated oven at 425°F (218°C) for 5 minutes. This helps the muffins rise quickly and develop a crust.
- Reduce Heat and Continue Baking: Without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes. Bake until a toothpick inserted into the center comes out clean. Total baking time is about 20–21 minutes.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm. For mini muffins, bake at 350°F (177°C) for 11–13 minutes.
- Storage: Store muffins covered at room temperature for a few days. For longer freshness, refrigerate for up to one week.
Notes
- No need to blot shredded zucchini; its moisture helps keep muffins moist.
- Mixing the batter until just combined prevents tough muffins.
- Optional add-ins like chocolate chips, nuts, or raisins add variety.
- Sprinkling coarse sugar on top adds a delightful crunch.
- Using a combination of flours can adjust texture and nutrition.
- Muffins are best eaten within a few days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
