Best 4 Best Ever Zucchini Muffins Recipes
Zucchini muffins are a delightful treat that combines the goodness of zucchini with the comforting flavors of a classic muffin. These muffins are not only delicious but also versatile, offering variations that cater to different dietary preferences and tastes. Whether you prefer gluten-free, vegan, or a burst of chocolate chips, this article has it all. From the moist and tender classic zucchini muffins to the indulgent chocolate zucchini muffins and the wholesome gluten-free zucchini muffins, each recipe is carefully crafted to deliver a perfect balance of flavors and textures.
So, grab your aprons and embark on a culinary journey as we explore the delightful world of zucchini muffins. Let's dive into these recipes and discover how to create these delectable treats in the comfort of your own kitchen.
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SUPER DUPER ZUCCHINI MUFFINS
These muffins are nutritious, low in fat, and most important of all, taste delicious!
Provided by Jessi
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 244.8 mg, Sugar 22 g
ZUCCHINI MUFFINS
The best zucchini bread muffins ever! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.
Provided by Elise Bauer
Categories Baking Muffin Quick Bread Zucchini
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven: Preheat the oven to 350°F (175°C). Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
Nutrition Facts : Calories 334 kcal, Carbohydrate 50 g, Cholesterol 62 mg, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 206 mg, Sugar 24 g, Fat 13 g, ServingSize Makes 12-14 muffins, UnsaturatedFat 0 g
BEST EVER ZUCCHINI MUFFINS
I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!
Provided by personiussarah
Categories Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 5 ingrediants ( flour - cinnemon ).
- In a seperate bowl, mix remaining ingrediants.
- Add the flour mixture and stir just until combined.
- Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2
Tips:
- For a moist and tender muffin, use a combination of all-purpose flour and whole wheat flour. Whole wheat flour adds a nutty flavor and extra fiber.
- Grate the zucchini finely so that it evenly distributes throughout the batter. This will also help to prevent the muffins from becoming too dense.
- Do not overmix the batter. Overmixing can result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will dry out the muffins.
- Let the muffins cool completely before frosting or storing. This will help to prevent the frosting from melting and the muffins from becoming soggy.
Conclusion:
These zucchini muffins are a delicious and healthy way to use up fresh zucchini. They are moist, tender, and full of flavor. With a few simple tips, you can make perfect zucchini muffins every time. These muffins are also a great way to get your kids to eat their vegetables. They are so delicious that they won't even realize they are eating zucchini!
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