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Mom's Zucchini Bread Muffins Recipe

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4.1 from 14 reviews

Delight in these moist and flavorful Mom's Zucchini Bread Muffins, packed with freshly grated zucchini and a warm blend of cinnamon and vanilla. Perfectly spiced and tender, these muffins make an ideal breakfast treat or snack option for the whole family.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups sugar
  • 2 cups grated zucchini (from 2 medium zucchini)

Instructions

  1. Preheat the oven: Set your oven to 325°F and place a rack in the center position. Prepare two 12-cup muffin tins by greasing and lightly flouring to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, kosher salt, baking powder, baking soda, and cinnamon to evenly combine and aerate the mixture.
  3. Combine wet ingredients: In a large mixing bowl, beat the eggs, vegetable oil, vanilla extract, and sugar until fully blended and smooth.
  4. Make the batter: Gradually add the sifted dry ingredients to the wet mixture, mixing thoroughly after each addition. Once combined, fold in the grated zucchini until evenly distributed throughout the batter.
  5. Fill the muffin tins: Spoon the batter into each muffin cup, filling about three-quarters full to allow room for rising during baking.
  6. Bake the muffins: Place the muffin tins in the oven and bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and serve: Remove the pans from the oven and let them rest on wire racks for 5 minutes. Then carefully take the muffins out of the tins and allow them to cool completely on the racks before serving.

Notes

  • Ensure the zucchini is well grated and excess moisture is drained if very wet to prevent soggy muffins.
  • Do not overmix the batter to keep muffins tender and light.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • For a nutty twist, consider adding ½ cup chopped walnuts or pecans to the batter.

Find it online: https://glowcooks.com/moms-zucchini-bread-muffins-recipe/