Description
Deliciously moist and flavorful zucchini muffins made with grated zucchini, warm cinnamon, and a perfect balance of sugars, these muffins are a delightful treat that’s easy to prepare and perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
Wet Ingredients
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp pure vanilla extract
- 3 1/2 cups (315 g) grated zucchini (from 2 large or 3 medium zucchinis)
Optional Topping
- Turbinado sugar, for sprinkling
Other
- Cooking spray (for greasing muffin tins)
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease two standard 12-cup muffin tins thoroughly with cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, ground cinnamon, kosher salt, and baking soda until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the light brown sugar, granulated sugar, melted and cooled butter, and vegetable oil until fully blended. Add the eggs one at a time, then whisk in the vanilla extract until the mixture is smooth.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients. Fold gently just until a few streaks of flour remain, taking care not to overmix for tender muffins.
- Add zucchini: Fold in the grated zucchini until it is just combined evenly throughout the batter.
- Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising. Optionally sprinkle turbinado sugar on top for extra crunch and sweetness.
- Bake: Place the muffin tins in the preheated oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick or cake tester into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool: Allow the muffins to cool in the pans for 10 minutes to set, then transfer them to a wire rack where they can cool completely before serving or storing.
Notes
- Grating the zucchini is the most labor-intensive part, but the moisture it adds creates wonderfully soft muffins.
- Using a combination of light brown and granulated sugars offers a nice balance of sweetness and moisture.
- You can substitute vegetable oil with a neutral oil like canola or melted coconut oil if preferred.
- Allowing the muffins to cool completely before storing helps retain their texture and flavor.
- These muffins freeze well; just thaw and warm gently before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 15 g
- Sodium: 151 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.06 g
- Carbohydrates: 28 g
- Fiber: 0.7 g
- Protein: 3 g
- Cholesterol: 45 mg
