Easy Zucchini Muffins Recipe

Arleena

Easy Zucchini Muffins Recipe - The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 12 muffins

Ingredients

2 large eggs
1 1/3 cup 280 g sugar
2 teaspoons vanilla extract
3 cups packed grated zucchini
3/4 cup unsalted butter melted
2 3/4 cups 400 g all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cup walnuts optional
1 cup raisins or dried cranberries optional

Instructions

Preheat oven:

Preheat the oven to 350°F (175°C).

Make the batter:

In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

Combine to make batter:

Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.

Fill muffin pan:

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

Bake:

Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.