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Classic Zucchini Muffins: 2 Magical Moist Bites

Classic zucchini muffins
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Whip up a batch of these moist and delicious classic zucchini muffins. Perfect for breakfast or a snack, these muffins are packed with shredded zucchini and simple ingredients. You’ll love the tender crumb and the hint of sweetness.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat the eggs and sugar until well combined.
  4. Gradually whisk in the vegetable oil, milk, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  6. Gently fold in the squeezed shredded zucchini.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you squeeze as much liquid as possible from the shredded zucchini.
  • Adding a sprinkle of turbinado sugar on top before baking gives a lovely crunch.
  • These muffins freeze well. Store them in an airtight container for up to 3 months.

Nutrition

Find it online: https://sundayflavor.com/classic-zucchini-muffins-recipe/