Name: Zucchini Muffins
Prep time: 20 min
Total time: 1 min
Ingredients: 3/4 c. (154 g.) granulated sugar; 1 tsp. finely grated orange zest; 2 large eggs; 1/2 c. (120 g.) extra-virgin olive oil; 1/4 c. (60 g.) whole plain yogurt; 2 tsp. pure vanilla extract; 1/2 tsp. almond extract (optional); 2 c. shredded zucchini (from 1 large or 2 small zucchini); 1 c. (120 g.) all-purpose flour; 3/4 c. (90 g.) rye flour; 1 1/4 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/4 tsp. freshly grated nutmeg; 1 c. dark chocolate chips or chopped nuts (optional); 2 tbsp. turbinado sugar

With olive oil, rye flour, yogurt, and a medley of sweet-leaning seasonings, these zucchini muffins are unbeatable in their moist-yet-light cakey glory.

Zucchini Muffins

c. (154 g.) granulated sugar

orange zest

eggs

c. (120 g.) extra-virgin olive oil

c. (60 g.) whole plain yogurt

pure vanilla extract

almond extract (optional)

c. shredded zucchini (from 1 large or 2 small zucchini)

c. (120 g.) all-purpose flour

c. (90 g.) rye flour

baking powder

cinnamon

baking soda

kosher salt

nutmeg

dark chocolate chips

tbsp. turbinado sugar

Do you use whole wheat flours when baking?

Preheat oven to 375° and line a standard 12-cup muffin tin with liners.

In a large bowl, rub together granulated sugar and orange zest with your fingers until sugar is yellow in color. Whisk in eggs, oil, yogurt, vanilla extract, and almond extract, if using, until smooth. Fold in zucchini, flours, baking powder, cinnamon, baking soda, salt, and nutmeg until no large dry spots remain. Fold in chocolate and nuts, if using, until evenly combined.

Divide batter among muffin liners (about 3 tablespoons each), then sprinkle with turbinado sugar. Bake until muffins are golden and a tester inserted into the center comes out clean, 22 to 25 minutes.&nbsp;

Let muffins cool in pan before serving.&nbsp;

Make Ahead: Muffins can be made 1 month ahead. Arrange in a single layer on a sheet tray and freeze until solid. Transfer to a resealable container or bag and keep frozen. Defrost to serve as needed.

https://streaming.hearstdigitalstudios.com/30d7ea45-3fc3-4da9-b2f3-9af8c5db2f32/video_rover_16x9_1080p_hd_1659022626_87670.mp4

These Zucchini Muffins Are Super Adaptable For Nut & Chocolate Lovers

- To all the zucchini lovers and haters out there, welcome to Zucchini Muffins 101. If you love zucchinis, you probably already know that shredded zucchini makes for a very delicious, moist neutral base for a lot of baked goods, and if you don't like zucchinis, this is a public service announcement to all of y'all that maybe zucchini bread and muffins might be better than banana bread and muffins. I'm not trying to start a war here, but you know, facts be facts. While bananas will over-flavor and overwhelm the baked good with their fragrance, zucchinis take a backseat and just play the essential role of being there to support the muffin itself. Because they are quite neutral in flavor, they make for the perfect ingredient to go into baked goods to keep them nice and cakey and moist. To make our muffins super, super wholesome, we're gonna go in with some rye flour, you can also substitute whole wheat flour, alongside your all-purpose flour. We will also be using a little bit of extra virgin olive oil for our fat. In addition, we'll be using a little bit of a whole yogurt to add creaminess as well as extra moisture and we're going to flavor with cinnamon, fresh nutmeg, and orange zest. And right now, if you're worried that this is gonna be one of those health muffins, I'm here to debunk the healthy versus unhealthy foods myth. All food is healthy as long as you enjoy it, enjoy it in moderation, and for this, you can add as much chocolate chips into it as you want. You can also go in with some chopped toasted nuts like pecans or just keep it plain. You're an adult now, you can do what you like. First thing's first, we're gonna wash our zucchini and our orange, because we're gonna be using them with the skin on and you want to get all that dirt, debris, and pesticide off. Go ahead and pat them dry, and then we'll take some zest off of that orange, and we'll shred our zucchini with a box grater. You need about two cups of shredded zucchini, so that's about two small zucchinis or one large one. You don't really have to push it down to pack the cup, I like to just give it a tap on the counter and make it settle a little bit. Once you have your zucchs shredded, go ahead and preheat your oven to 375 and line a 12-cup muffin tin with liners. Depending on whether or not you add nuts and chocolate into your batter, you might end up with a baker's dozen of 13 muffins. If that's the case, I have a hack for you. Find yourself a heatproof metal measuring cup about 1/2 cup or a heatproof ramekin, and line that with a muffin liner too. You can bake your extra batter in these. In a large bowl, you're going to add your sugar and your orange zest and you're going to rub that zest into the sugar until that sugar turns a little bit golden and you can smell the fragrance of that orange. This step will really ensure that the flavor of that orange zest is diffused throughout each muffin. Once you have your orangey sugar, go ahead and whisk in your eggs, your oil, yogurt, vanilla, and almond extracts, and go until it's very smooth. Fold in your shredded zucchini, your wheat flours, and your baking powder, cinnamon, baking soda, salt, and nutmeg until no dry spots remain. If you're using your chocolate and your nuts, try not to exceed one cup of add-ins. Go ahead and fold those in at this point, and then you are ready to portion. Divide your smooth batter evenly across all of your muffin cups, and I like to go just about half an inch shy of the lip of that liner, so that you don't get a huge muffin top. I like to sprinkle each muffin with a little bit of Turbinado sugar, that way you have a little extra sugar crust after it bakes. Totally optional but I love it. You can also top with extra chocolate chips or extra crushed nuts just to alert your eaters what flavor that muffin is. Once your oven is preheated, go ahead and slide your tray of muffin batter into it, along with your extra muffins in those heatproof cups right on that same tray, and we'll bake them for about 22 to 25 minutes. You're looking for an evenly light golden edge, and for a toothpick to go into the center of it and come out clean. Remove the tray from the oven once they're done, let the muffins cool down a little bit before you eat them, and how you eat them is totally up to you. If you want a little extra butter on top, I'm not gonna stop you, but I will just say, eating them plain is delicious enough for me. Super moist and not too sweet, you can see the strands of zucchini running throughout the muffin. They are perfect for breakfast or a snack or dessert, however you like to eat them and whenever you like to eat them is up to you. Whether you like your muffins plain, with lots of chocolate or a lot of toasted nuts, this recipe is amenable to all of your desires. I don't know about you, but whole wheat mix, olive oil, yogurt, zucchini, man, that's the good stuff, especially with sugar on top. It's fall-apart tender and just delectable. If you give this recipe a try, you gotta let us know. How did you eat them, what did you put inside them, and did you love it? Until next time, (clicks tongue) I don't know, eat whatever you want and be happy. (calm music)

Zucchini Muffins

Prep Time: 20 minutes

Total: 1 hours

Servings: 13

Ingredients

Instructions

Top similar recipes