Zucchini Muffins
Serves 12
Use up your summer zucchini in this easy zucchini muffins recipe! Soft, moist, and warmly spiced, these muffins are a delicious breakfast or snack.
Ingredients
- 1¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- ¾ cup cane sugar or brown sugar
- ½ cup vegetable oil, plus more for the pan
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, from about 2 small-medium (½ pound), don't press or squeeze
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, milk, and vanilla. Stir in the zucchini.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.
- Evenly divide the batter among the prepared muffin cups, adding about a scant ⅓ cup to each one. Bake for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.