Zucchini Muffins Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">80ml vegetable oil</li> <li class="ingredients-single-item">60ml milk</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">300g grated zucchini (about 2 medium zucchini)</li> <li class="ingredients-single-item">100g chopped walnuts (optional)</li> <li class="ingredients-single-item">2 tbsp coarse sugar for topping (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Box grater</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or grease thoroughly with butter. Position your oven rack in the middle position for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess moisture. This crucial step prevents soggy muffins while preserving the zucchini's freshness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. This even distribution of leavening agents and spices ensures consistent flavor and texture throughout your muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate medium bowl, vigorously whisk the sugar and eggs until pale and slightly thickened, about 2 minutes. This creates tiny air bubbles that help give your muffins a light texture. Add the oil, milk, and vanilla extract, whisking until completely incorporated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. The batter will be thick, and some small lumps are perfectly fine—overmixing activates the gluten in flour, resulting in tough muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in the squeezed zucchini and walnuts (if using) with a light hand, distributing them evenly throughout the batter without overmixing. The moisture from the zucchini will further hydrate the batter as it sits. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired, which will create a delightful crunchy crust as they bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Rotate the pan halfway through baking if your oven has hot spots. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let the muffins cool in the tin for 5 minutes—this brief rest allows them to set up properly. Then transfer to a wire rack to cool completely. The muffins will continue to cook slightly from residual heat as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Enjoy warm or at room temperature! Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh, warm gently in a microwave for 15-20 seconds or in a 160°C (325°F) oven for 5 minutes. </li> </ol>