Description
Deliciously moist and spiced zucchini muffins packed with warm cinnamon, ginger, and nutmeg flavors. These easy-to-make muffins are enhanced with optional walnuts and dried cranberries or raisins, making them perfect for breakfast or a wholesome snack.
Ingredients
Units
Scale
Muffin Batter
- 2 large eggs
- 1 1/3 cup (270g) sugar
- 2 teaspoons vanilla extract
- 3 cups (360g) packed grated zucchini
- 3/4 cup unsalted butter, melted
Dry Ingredients
- 2 3/4 cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
Optional Add-ins
- 1 cup walnuts
- 1 cup raisins or dried cranberries
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C). Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray to prevent sticking.
- Mix wet ingredients: In a large bowl, beat the eggs until combined. Add the sugar and vanilla extract, mixing well. Stir in the grated zucchini and melted butter until evenly incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and kosher salt until well blended.
- Mix wet and dry ingredients: Gently fold the dry ingredients into the zucchini mixture, stirring just until combined. Avoid over-mixing to keep the muffins tender. If using, fold in the walnuts and raisins or dried cranberries.
- Fill muffin cups: Using a spoon, evenly distribute the batter among the prepared muffin cups, filling each cup completely and slightly mounded above the surface of the tin.
- Bake: Place the muffin pan on the middle oven rack and bake at 350°F (175°C) for 22 to 30 minutes, or until the muffins are golden brown and the tops spring back when lightly pressed. A toothpick or thin skewer inserted into the center should come out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan on a wire rack for 5 minutes. Then, carefully remove the muffins from the tin and allow them to cool completely on the rack for an additional 20 minutes before serving.
Notes
- Do not over-mix the batter to ensure light and fluffy muffins.
- Grate the zucchini finely and pack to measure for accurate quantity.
- Optional nuts and dried fruit add texture and sweetness but can be omitted for a simpler muffin.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
