Easy Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2¼ cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
¾ teaspoon baking soda
04 -
¾ teaspoon salt
05 -
1½ teaspoons ground cinnamon
→ Wet Ingredients
06 -
2 large eggs
07 -
⅔ cup vegetable oil
08 -
½ cup granulated sugar
09 -
½ cup packed brown sugar
10 -
2 teaspoons vanilla extract
→ Fresh Addition
11 -
2½ cups freshly grated zucchini
# Instructions:
01 -
Start by heating your oven to 350°F and lining a 12-cup muffin tin with those handy paper liners.
02 -
Grab a large bowl and whisk together your flour, baking powder, baking soda, salt, and that lovely cinnamon until everything's nicely combined.
03 -
In another bowl, whisk your eggs, oil, both sugars, and vanilla extract until the mixture becomes smooth and takes on a lighter color.
04 -
Pour the wet mixture and your grated zucchini into the flour mixture, then gently fold everything together until you can't see any dry flour streaks. Don't worry if the batter seems thick - that's perfect!
05 -
Using an ice cream scoop, fill each muffin liner almost to the top. Pop them in the oven for 24 to 26 minutes, or until a toothpick comes out clean when inserted in the center.
06 -
Let your beautiful muffins rest in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
# Notes:
01 -
Make sure your eggs are at room temperature - take them out about 30 minutes before you start baking for easier mixing.
02 -
Weighing your flour gives the best results, but if you don't have a scale, fluff it up and spoon it into your measuring cup, then level it off.
03 -
Keep your mixing gentle - overmixing will make your muffins tough and dense instead of tender.
04 -
Don't squeeze the moisture out of your zucchini! That liquid helps keep the muffins wonderfully moist as they bake.