Description
Delicious and moist zucchini muffins that are perfect for a quick breakfast or a tasty snack. These muffins are packed with flavor and a hint of warmth from cinnamon and nutmeg.
Ingredients
Scale
- 1¾ cup All-purpose flour
- ½ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ tsp Cinnamon powder
- ½ tsp Ground ginger
- ¼ tsp Nutmeg (Fresh grated)
- ½ cup Cooking oil (cooking)
- ½ cup White sugar
- ½ cup Brown sugar
- 2 large Egg (large)
- ½ cup Sour cream (or yogurt)
- 1 ½ cup Grated Zucchini ((squeezed to remove excess moisture))
- 1 tsp Vanilla extract (optional)
Dry Ingredients:
Wet Ingredients:
Instructions
- Prep the Zucchini: Grate the zucchini, add a sprinkle of salt, and leave for 10 minutes. Using a cheesecloth, squeeze out as much moisture as possible from the zucchini.
- Preheat & Prepare: Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, whisk the eggs, white sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.
- Combine & Add Zucchini: Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Fold in the grated and squeezed zucchini, being careful not to overmix.
- Fill pan: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Transfer the muffins to the oven on the middle rack and reduce the temperature to 350°F (175°C). Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for up to 3 days.
Notes
- For added texture and flavor, you can mix in some chopped nuts or raisins into the batter.
- Feel free to adjust the spices to suit your taste preferences.
- These muffins freeze well, so you can make a batch ahead of time for quick breakfasts on the go.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Zucchini Muffins, Zucchini Recipes, Muffin Recipe, Baked Goods
