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Best Zucchini Bread Muffins Recipe

Best Zucchini Bread Muffins Recipe
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★★★★★

4.8 from 20 reviews

This best zucchini bread muffins recipe yields moist, tender muffins loaded with fresh shredded zucchini and warm cinnamon flavor. Perfect for breakfast, snacks, or an anytime treat, these easy-to-make muffins combine simple pantry ingredients with a nutritional boost from zucchini, creating a deliciously soft and subtly sweet bite-sized bread that’s sure to please the whole family.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs (at room temperature)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded zucchini with skin

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to ensure easy removal of the muffins once baked.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, baking powder, baking soda, and salt. Make sure these ingredients are well combined to ensure even flavor and leavening distribution.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs into the vegetable oil until thoroughly blended. Stir in the vanilla extract. This wet mixture adds moisture and richness to the muffins.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined. The batter will be thick and a bit dry at this stage — avoid overmixing to keep the muffins tender.
  5. Incorporate the Zucchini: Gently fold the finely shredded zucchini into the batter until evenly incorporated. The moisture from the zucchini will hydrate the batter, making it easier to handle.
  6. Fill and Bake: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  7. Storing and Serving: Store the muffins at room temperature in an airtight container for up to 5 days. For longer storage, wrap muffins individually with plastic wrap and refrigerate or freeze for up to 3 weeks. Serve warm or at room temperature, optionally with butter for added flavor.

Notes

  • Do not overmix the batter to maintain light and tender muffins.
  • Using shredded zucchini with skin adds color and nutrients.
  • Make sure eggs are at room temperature for better batter consistency.
  • Paper liners make cleanup easier but greasing the pan works as well.
  • Check doneness with a toothpick inserted into the center; it should come out clean.
  • These muffins freeze well and can be reheated gently before serving.

Nutrition

Keywords: zucchini bread muffins, easy zucchini muffins, healthy muffins, breakfast muffins, moist zucchini bread, cinnamon muffins

Find it online: https://delishfamilyrecipe.com/best-zucchini-bread-muffins-recipe/