Mom's Zucchini Bread Muffins Recipe
Deliciously moist and tender Mom's Zucchini Bread Muffins combine fresh grated zucchini with warm cinnamon and vanilla for a comforting baked treat perfect for breakfast or snack time. These muffins offer a perfect balance of sweetness and spice, making them a timeless favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 muffins (2 dozen)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups sugar
- 2 cups grated zucchini (from 2 medium zucchini)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) and position a rack in the center. Grease and flour two 12-cup muffin tins to prevent sticking.
- Prepare dry ingredients: In a medium-sized bowl, sift together the all-purpose flour, kosher salt, baking powder, baking soda, and ground cinnamon. Sifting helps to evenly combine the ingredients and incorporate air for lighter muffins.
- Mix wet ingredients: In a large mixing bowl, beat the eggs, vegetable oil, vanilla extract, and sugar together until well combined and smooth.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring thoroughly to blend the batter evenly. Avoid overmixing to ensure tender muffins.
- Add zucchini: Fold in the grated zucchini gently but thoroughly until it is evenly distributed throughout the batter.
- Fill muffin tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the muffins: Bake the muffins in the preheated oven for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and remove: Once baked, transfer the muffin pans to wire racks and let sit for 5 minutes. Then carefully remove the muffins from the tins and allow them to cool completely on the racks.
Notes
- Ensure zucchini is grated finely to integrate smoothly into the batter and preserve moisture.
- Do not overmix the batter to avoid dense muffins; mix just until combined.
- Using kosher salt is preferred for even seasoning, but regular table salt can substitute.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins up to 2 months in freezer bags.
Find it online: https://recipefeastful.com/moms-zucchini-bread-muffins-recipe/