Best 4 Whole Wheat Orange Zucchini Muffin Recipes
Indulge in a delightful journey of flavors with our exquisite collection of whole wheat orange zest muffin recipes! These muffins are not just a morning treat, but a symphony of taste and texture that will tantalize your palate. Crafted with the goodness of whole wheat flour, these muffins are a healthier alternative to traditional pastries, providing a wholesome and nutritious start to your day. Bursting with the vibrant zest of oranges, these muffins offer a refreshing citrusy aroma that will awaken your senses. Each bite is a perfect balance of sweetness and tanginess, complemented by a moist and fluffy crumb. Whether you prefer classic muffins, those bursting with berries, or the decadence of chocolate chips, our curated recipes cater to every taste and preference. Dive into the world of whole wheat orange zest muffins and experience a culinary adventure like no other!
Check out the recipes below so you can choose the best recipe for yourself!
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.
WICKED WHOLE WHEAT ORANGE CARROT MUFFINS
These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!
Provided by LinnieDeLuxe
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 33.5 g, Cholesterol 62 mg, Fat 8.1 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 378.8 mg, Sugar 16.2 g
WHOLE WHEAT ZUCCHINI MUFFINS
Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.
Provided by tiffaniwin
Categories Breakfast
Time 40m
Yield 14 Muffins, 14 serving(s)
Number Of Ingredients 10
Steps:
- 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
- 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
- Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
WHOLE WHEAT ORANGE ZUCCHINI MUFFIN
Steps:
- Mix everything in a giant bowl and bake at 350 F for about 18 minutes or until the edges of the muffins brown. Makes 12 muffins, or you can also make 2 small cakes.
Tips:
- For the best flavor, use fresh zucchini and oranges. If you don't have fresh oranges, you can substitute 1/3 cup of orange juice.
- Be sure to grate the zucchini finely. This will help it distribute evenly throughout the muffins and prevent them from becoming too moist.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These whole wheat orange zucchini muffins are a delicious and healthy way to start your day. They're packed with flavor and nutrients, and they're easy to make. So next time you're looking for a healthy muffin recipe, give these a try!
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