Best 3 Orange Zucchini Muffins Recipes
Indulge in a delightful culinary journey with our collection of tantalizing orange zucchini muffin recipes, a harmonious blend of tangy citrus and refreshing zucchini. These muffins are not just a treat for your taste buds but also a delightful addition to your kitchen repertoire. With variations ranging from classic to gluten-free and vegan options, these recipes cater to diverse dietary preferences. Embrace the vibrant flavors of orange and zucchini, as they come together to create a symphony of sweet and savory notes. Whether you're looking for a wholesome breakfast option, a satisfying snack, or a sweet treat to share with loved ones, our orange zucchini muffin recipes have got you covered. Let's embark on a culinary adventure and discover the perfect muffin recipe to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS
My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.
Provided by queendiva1
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 47m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
- Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
- Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g
ORANGE ZUCCHINI MUFFINS
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 15
Steps:
- Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
MOIST LEMON/ORANGE ZUCCHINI MUFFINS
Make and share this Moist Lemon/Orange Zucchini Muffins recipe from Food.com.
Provided by Bergy
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
- Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
- Spoon batter into muffin tins lined with paper cups or without paper cups.
- Bake in 450F oven for apprx 20 minutes.
- Enjoy.
Tips:
- Utilize a grater to effortlessly shred the zucchini: Shredding zucchini using a food processor or grater ensures even-sized pieces that blend seamlessly into the muffin batter.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Gently fold the dry ingredients into the wet ingredients until just combined.
- Incorporate orange zest for a citrusy twist: Grating the zest of an orange adds a burst of citrusy flavor that perfectly complements the zucchini.
- Ensure your baking powder is active: Always check the expiration date of your baking powder to ensure it's still active. Inactive baking powder can result in flat muffins.
- Bake until a toothpick inserted into the center comes out clean: This is the most reliable method to determine if your muffins are perfectly baked.
Conclusion:
These orange zucchini muffins are not only delicious but also a delightful way to incorporate zucchini into your diet. With their moist texture, zesty orange flavor, and the goodness of zucchini, these muffins are a perfect breakfast option or a tasty snack. By following the tips and tricks mentioned above, you can easily create these muffins at home and enjoy their delightful taste with your loved ones.
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