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Easy Zucchini Muffin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 35 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Zucchini Muffin recipe produces moist, flavorful muffins perfect for breakfast or a healthy snack. Made with shredded zucchini, warm cinnamon, and a buttery crumb topping, these muffins are simple to prepare and great for using up extra vegetables. With a tender crumb and lightly sweetened batter, they offer a delicious way to sneak zucchini into your diet.

Ingredients

For the Crumb Topping

  • ½ cup all purpose flour
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • 1 pinch salt
  • 3 tbsp butter (melted)

For the Zucchini Muffin Batter

  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tbsp vanilla extract
  • 3 cups zucchini (shredded)
  • 3 cups all purpose flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt

Instructions

  1. Preheat Oven and Prepare Muffin Tins: Preheat your oven to 325 degrees F (163 degrees C). Line 24 muffin tins with paper liners or lightly spray them with non-stick cooking spray to prevent sticking.
  2. Make the Crumb Topping: In a small bowl, whisk together ½ cup flour, ⅓ cup brown sugar, ½ tsp cinnamon, and a pinch of salt. Slowly add the melted butter while mixing with a fork to form a crumbly mixture. Refrigerate this mixture until ready to use; it can be stored in the fridge for up to one week.
  3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until the mixture is smooth and well combined.
  4. Add Shredded Zucchini: Stir the freshly shredded zucchini into the wet ingredients. There is no need to squeeze out excess moisture from the zucchini, as it will help keep the muffins moist.
  5. Incorporate Dry Ingredients: Add 3 cups flour, 1 tbsp cinnamon, baking powder, baking soda, and salt to the wet mixture. Stir gently just until the batter forms, being careful not to overmix to keep muffins tender.
  6. Fill Muffin Cups and Add Crumb Topping: Spoon the batter into the prepared muffin tins, filling each about 3/4 full. Sprinkle about 1 tablespoon of the chilled crumb topping evenly over each muffin.
  7. Bake the Muffins: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This ensures the muffins are fully cooked throughout.
  8. Cool and Serve: Let the muffins cool in the pan for about 5 minutes before removing to a wire rack. Enjoy warm or let them cool to room temperature for the best flavor and texture.

Notes

  • Do not squeeze out moisture from the shredded zucchini; it adds moisture to the muffins.
  • The crumb topping can be made in advance and kept refrigerated for up to one week.
  • Use paper liners or grease the muffin tins well to prevent sticking.
  • Check muffins at 25 minutes as ovens can vary; a toothpick test is best to check doneness.
  • For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.

Find it online: https://yumbara.com/easy-zucchini-muffin-recipe/