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–+ servings

Zucchini Muffins

These Zucchini Muffins are soft, sweet, lightly spiced, and finished with a crunchy raw sugar topping. They come together easily in one bowl with shredded zucchini that does not need to be squeezed dry.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 10 servings
Calories 230 kcal

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar packed loosely
  • 1/3 cup white granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 cups shredded zucchini peeled if you like; do not squeeze out the liquid
  • 1/4 cup raw or turbinado sugar for sprinkling over the tops

Instructions
 

  • Preheat the oven to 350°F and line a muffin tin with paper liners.
  • In a large bowl, stir together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, breaking up any brown sugar lumps with your fingers or the back of a spoon.
  • Make a well in the center of the dry ingredients, then add the vegetable oil, vanilla, and egg and stir until a thick, somewhat shaggy batter forms.
  • Fold in the shredded zucchini without squeezing out the liquid, stirring just until the zucchini is evenly mixed into the batter.
  • Divide the batter among the lined muffin cups, filling them about three-quarters full.
  • Sprinkle the tops with the raw or turbinado sugar before baking.
  • Bake for 22 to 25 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few dry crumbs; if the toothpick has wet batter on it, bake for another couple of minutes.
  • Let the muffins cool in the pan for a few minutes, then move them to a rack or clean cutting board; they are especially good warm while the sugar topping is still crisp.

Notes

Store cooled muffins in an airtight container or zip-top bag at room temperature for 2 to 3 days, with a paper towel in the bottom of the container to help keep the tops from getting sticky. Refrigerate for 3 to 5 days and microwave for about 10 seconds to soften. To freeze, cool completely, wrap individually in plastic wrap, place in a freezer zip-top bag, and freeze for up to 3 months; unwrap and microwave in 30-second intervals until warm.

Nutrition

Calories: 230kcal
Keyword cinnamon, easy muffins, muffins, small batch, zucchini, Zucchini Muffins
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