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.
Easy Zucchini Muffins Recipe
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.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 muffins 1x
Ingredients
Scale
- 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.
Keywords: breakfast ideas, breakfast recipes
Source: simplyrecipes.com