Zucchini Muffin. This is a super easy recipe and the muffins taste delicious. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin. Zucchini-Chocolate Chip Muffins "These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack." – edhoward.
This is a great recipe to freeze if you know you won't be eating them all within a couple days. Thaw at room temperature or in the microwave. I've made Zucchini muffins using a half dozen recipes, and this was the favorite. You can have Zucchini Muffin using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Zucchini Muffin
- Prepare 100 g of White Flour.
- It’s 50 g of Whole Wheat Flour.
- Prepare 3 g of Cinnamon.
- You need 5 g of Baking Powder.
- Prepare 75 g of Vegetable Oil.
- You need 50 g of Yogurt.
- It’s 60 g of Brown Sugar.
- It’s 1 of Egg.
- Prepare of Zucchini (about 1 zucchini) 150g.
The muffins were especially moist, so if you store them, leave them slightly uncovered. I expect, due to the moisture, these will freeze exceedingly well. Add cupcake liners to muffin tins or spray with cooking oil. In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Zucchini Muffin step by step
- Operation Time / 25 min Oven Temperature / 350F Baking Time / 24 min.
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners..
- Sift the white flour, whole wheat flour, cinnamon and baking powder into a medium bowl..
- Mince the zucchini with a kitchen mixer and set aside until use..
- Add the vegetable oil, egg, yogurt and brown sugar to a large mixing bowl and whisk well..
- Add the minced zucchini and whisk well..
- Add the flour mixture to the wet mixture and use a rubber spatula to mix well..
- Divide the batter evenly among the lined cups..
- Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins..
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine butter and eggs in bowl; stir into flour mixture just until moistened. Fill prepared muffin pan cups three-fourths full with batter. In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Zucchini muffins are a classic summer treat in my house, but my family recipe is very unhealthy so I was excited to try your whole food version.
