Zucchini Muffins

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This easy zucchini muffins recipe will be your salvation! Made in a snap and so moist, with a hint of cinnamon. A great grab & go treat!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: American

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Servings: muffins

Calories: 201kcal

Ingredients

1 ¾ cups all-purpose flour (240 grams)
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter melted
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ tablespoons milk
1 ¾ cups grated zucchini (1 ½ - 2 zucchini)

US Customary - Metric

Instructions

Place an oven rack on the center shelf and preheat to 350 degrees F.
Lightly spray a muffin pan with baking spray. (You can optionally add cupcake liners as well).
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a separate medium-sized bowl, whisk together the butter, sugar, eggs, vanilla and milk. Stir in the zucchini.
Pour the wet ingredients into the dry and stir until just combined.
Add the batter to the prepared muffin pan. The batter will come about ¾ of the way up to the top of each cup.
Bake until the muffins are golden brown (approx. 25-30 minutes). Test with a toothpick to make sure the centers are done.
Let cool for 5 minutes, then transfer the muffins to a wire rack to cool for at least 20 minutes.

Nutrition