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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.

Scale

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

  1. Preheat oven:
    Preheat the oven to 350°F (175°C).
  2. 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.
  3. Combine to make batter:
    Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
  4. 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.
  5. 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.
  6. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Keywords: breakfast ideas, breakfast recipes