https://www.simplyrecipes.com/recipes/zucchini_muffins/
The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.
For those of you who prefer to use oil over butter, (use 1 cup vegetable oil instead of the butter) I think the butter version tastes better.
Depending on if you include both walnuts and dried fruit and your baking pan, you may have batter for more than 12 muffins (more like 18).
A quick note about the shredded zucchini used for this recipe. Zucchinis can vary considerably in their moisture content. If they are garden picked, they are likely to have a lot of moisture. If they are off season from the market, they may be on the dry side. If they seem dry, sprinkle some water over the shredded zucchini, then let it strain in a fine mesh sieve.
To measure out the flour if you don’t have a kitchen scale, fluff up the flour in its container first. Then do a light scoop with a measuring cup in one motion. Level off the top with the side of a knife.
Ingredients
- 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
- 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
- 1 cup walnuts or pecans optional
- 1 cup raisins or dried cranberries, optional
Method
Preheat the oven to 350°F (175°C).
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
Make the batter:
1. 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 the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
- Combine the wet and dry ingredients: Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins, or cranberries if using.
- Fill the muffin pan. Then use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin slightly.
- 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, 22 to 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.