Moist Spiced Zucchini Muffins (Printable Version)
Tender zucchini muffins with warm spices and a hint of sweetness, ideal for cozy moments.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
¼ teaspoon ground ginger
08 -
¼ teaspoon ground cloves
→ Sugars
09 -
½ cup granulated sugar
10 -
½ cup packed brown sugar
→ Wet Ingredients
11 -
½ cup unsalted butter, melted and cooled
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ Produce
14 -
2 cups grated zucchini (approximately 2 medium zucchini)
→ Optional Add-ins
15 -
½ cup chopped walnuts or pecans
16 -
½ cup raisins or chocolate chips
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease the tin.
02 -
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl until evenly mixed.
03 -
In a separate bowl, blend the granulated sugar, brown sugar, and melted butter until smooth. Incorporate the eggs one at a time, beating thoroughly after each addition, then stir in the vanilla extract.
04 -
Gradually add the wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing.
05 -
Gently fold in the grated zucchini to evenly distribute it throughout the batter. Incorporate walnuts, pecans, raisins, or chocolate chips if using.
06 -
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
07 -
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
08 -
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.