Description
These Ultimate Moist Zucchini Muffins are a quick and easy treat, packed with tender zucchini and warm spices. Perfectly moist and flavorful, they come together in just 30 minutes, making them an ideal snack or breakfast option. The combination of cinnamon and nutmeg adds a cozy depth, while squeezing the zucchini ensures a perfect texture without sogginess.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Main Ingredient
- 2 cups grated zucchini, squeezed dry
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk the melted unsalted butter with the granulated sugar until fully blended. Beat in the eggs one at a time, ensuring each is well incorporated. Stir in the buttermilk and vanilla extract to create a smooth wet mixture.
- Combine wet and dry mixes: Add the wet ingredients into the bowl of dry ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Fold in zucchini: Carefully fold in the grated zucchini that has been squeezed to remove excess moisture, distributing it evenly through the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool muffins: Let the muffins cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Squeeze the grated zucchini well to remove excess moisture, which helps prevent the muffins from turning out too wet or soggy.
- Avoid overmixing the batter as it can cause the muffins to become dense and tough.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
