Zucchini Muffins
Calories: 12
Adjust Servings Here: 12 muffin
Description
These moist and flavorful zucchini muffins are made with oil, a mix of white and brown sugar, warm spices, and sour cream for a tender texture. The zucchini is squeezed to remove excess moisture, ensuring a perfectly soft crumb.
Ingredients
- 1¾ cup (220 g) All-purpose flour
- ½ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ tsp Cinnamon powder
- ½ tsp Ground ginger
- ¼ tsp Nutmeg Fresh grated
- ½ cup (120 ml) Cooking oil cooking
- ½ cup (100 g) White sugar
- ½ cup (110 g) Brown sugar
- 2 large Egg large
- ½ cup (120 g) Sour cream or yogurt
- 1 ½ cup (175 g) Grated Zucchini (squeezed to remove excess moisture)
- 1 tsp Vanilla extract optional
Instructions
- Prep the Zucchini - Grate the zucchini, add a sprinkle of salt, and leave for 10 minutes. Using a cheesecloth, squeeze out as much moisture as possible from the zucchini.
- Preheat & Prepare - Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients - In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.1¾ cup All-purpose flour, ½ tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, ½ tsp Cinnamon powder, ½ tsp Ground ginger, ¼ tsp Nutmeg
- Mix Wet Ingredients - In another bowl, whisk the eggs, white sugar, brown sugar, vegetable oil, sour cream, and vanilla extract until smooth.½ cup Cooking oil, ½ cup White sugar, ½ cup Brown sugar, 2 large Egg, ½ cup Sour cream, 1 tsp Vanilla extract
- Combine & Add Zucchini - Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Fold in the grated and squeezed zucchini, being careful not to overmix.1 ½ cup Grated Zucchini
- Fill pan - Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake- Transfer the muffins to the oven on the middle rack and reduce the temperature to 350°F (175°C). Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for up to 3 days.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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