Description
Moist zucchini bread muffins made with fresh grated zucchini, warm spices, melted butter, walnuts, and dried cranberries. These easy homemade muffins are perfect for breakfast, snacks, brunch, or freezer-friendly meal prep.
Ingredients
Scale
- 2 large eggs
- 1 1/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups packed grated zucchini
- 3/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup chopped walnuts, optional
- 1 cup dried cranberries or raisins, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a muffin pan with butter or nonstick cooking spray, or line it with paper liners.
- Wash and grate the zucchini using the large holes of a box grater. If the zucchini feels very dry, sprinkle it lightly with water and let it rest in a fine-mesh sieve before measuring.
- In a large mixing bowl, beat the eggs until smooth. Stir in the sugar and vanilla extract until combined.
- Add the grated zucchini and melted butter, then stir until evenly mixed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and kosher salt.
- Fold the dry ingredients into the zucchini mixture with a wooden spoon or spatula. Stir just until the flour disappears, and do not overmix.
- Fold in the chopped walnuts and dried cranberries or raisins, if using.
- Divide the batter evenly among the prepared muffin cups, filling each cup almost to the top.
- Bake on the middle rack for 22 to 30 minutes, or until the muffins turn golden brown and spring back when lightly pressed.
- Insert a toothpick into the center of a muffin to test for doneness. It should come out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and cool for another 20 minutes before serving.
Notes
- Do not overmix the batter after adding the flour, or the muffins may turn dense.
- Measure flour by fluffing it first, then lightly scooping and leveling it with a knife.
- If the zucchini is extremely wet, blot away a little excess moisture, but do not squeeze it completely dry.
- Toast the walnuts before adding them for deeper flavor.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 334
- Sugar: 25
- Sodium: 132
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 48