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Zucchini Bread Muffins Recipe

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3.8 from 14 reviews

These zucchini bread muffins are flavorful, moist, and perfect for summertime baking. They feature shredded zucchini mixed into a spiced batter, baked to a tender crumb with a bakery-style high-rise top. Quick to prepare and customizable with optional add-ins like chocolate chips or nuts, they make an excellent snack or breakfast option.

Ingredients

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices. Set this bowl aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together until smooth. Then whisk in the shredded zucchini until just incorporated.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently whisk or stir until just combined. Avoid over-mixing to keep the muffins tender. Fold in any optional add-ins like chocolate chips or nuts if desired.
  5. Fill Muffin Pan: Spoon the thick batter into the prepared muffin liners, filling each cup to the top. If you like, sprinkle coarse sugar on top for a crunchy finish.
  6. Initial High-Temperature Bake: Bake the muffins at 425°F (218°C) for 5 minutes. This initial high heat helps lift the muffin tops quickly for a beautifully risen shape.
  7. Lower Temperature Baking: Without removing the muffins from the oven, reduce the oven temperature to 350°F (177°C) and bake for an additional 15–17 minutes, or until a toothpick inserted in the center comes out clean. Total bake time is about 20–21 minutes.
  8. Cool and Serve: Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature.
  9. Storage: Store muffins covered at room temperature for a few days or refrigerate for up to one week. For longer storage, freeze up to 3 months and thaw overnight in the refrigerator.

Notes

  • These muffins can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat if desired.
  • You don’t need to peel the zucchini before shredding, though you can if you prefer. Typically, 1-2 medium zucchinis provide the right amount.
  • To reduce fat or sugar, you can slightly decrease the amount of oil or sugar or substitute part of the oil with applesauce. Using coconut sugar is another alternative.
  • Feel free to add a crumb topping to the muffins for extra texture and flavor.
  • The initial high oven temperature is essential for getting the muffins’ tops to rise nicely and produce a bakery-style appearance.

Find it online: http://bitezly.com/zucchini-bread-muffins-recipe-2/