Zucchini Muffins

 


  • 2 cups all-purpose flour, 240g, (or 1 cup whole wheat flour substituted)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 Tbsp milk 
  • 1 tsp vanilla extract
  • 2 cups zucchini, grated (2 medium)
  • 1 cup chopped walnuts, toasted
  • Coarse sugar for top, optional 


  • Preheat oven to 425F. Add papers to your muffin tin, toast walnuts and grate you zucchini.
  • In a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add in beaten eggs, oil, sugars, milk and vanilla. Gently mix until almost combined. Fold in zucchini and walnuts into the batter. 
  • Fill your muffin papers almost all the way up. Sprinkle with coarse sugar, if desired. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take. (For mini muffins, bake 11–13 minutes at 350°F (the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.

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