Description
These Easy Zucchini Muffins are moist, fluffy, and loaded with optional chocolate chips and pecans, making them perfect for breakfast or snacks. They bake quickly and freeze well, providing a delicious treat anytime.
Ingredients
Scale
Wet Ingredients
- ½ cup melted unsalted butter
- ½ cup canola oil
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups flour, spooned and leveled
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Additional Ingredients
- 2 cups grated zucchini, not drained
- ½ cup chopped pecans (optional but recommended)
- ½ cup chocolate chips (optional but recommended)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 425°F and grease two 12-slot muffin tins with cooking spray to prevent sticking. Set aside while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, canola oil, eggs, granulated sugar, brown sugar, and vanilla extract. Stir these together until well blended.
- Add Dry Ingredients: Add the flour, cinnamon, salt, baking soda, and baking powder to the wet mixture. Use a spatula to fold everything together gently just until the batter starts to come together—be careful not to overmix to keep muffins tender.
- Incorporate Zucchini and Add-ins: Fold in the grated zucchini along with the optional chopped pecans and chocolate chips, distributing them evenly through the batter.
- Fill Muffin Tins: Using a ¼ cup measuring cup, scoop the batter into the prepared muffin tins, filling each slot evenly.
- Bake at High Heat: Bake one muffin tin at a time for 5 minutes at 425°F to give the muffins a good rise.
- Continue Baking at Lower Heat: Without removing the muffins, lower the oven temperature to 325°F and bake for an additional 10 to 20 minutes, checking with a toothpick inserted in the center. Muffins are done when the toothpick comes out clean.
- Repeat for Second Tin: Remove the first batch, fill and bake the second muffin tin following the same process.
- Cool and Store: Allow the muffins to cool before serving or storing. They can be stored at room temperature for up to 1 week, refrigerated for 2 weeks, or frozen for up to 3 months.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- You can add or omit chocolate chips and pecans based on preference.
- Grated zucchini should not be drained to retain moisture.
- For best texture, bake one muffin tin at a time as directed.
- Reheat muffins by microwaving to warm before serving.
- Storage times may vary depending on environment and container used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: easy, moist, zucchini, muffins, breakfast, snack, chocolate chips, pecans
