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Sweet Classic Zucchini Muffins: 200 Cozy Bites

Classic zucchini muffins
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Enjoy these classic zucchini muffins, perfect for a sweet treat. They are moist, fluffy, and easy to make.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 0.25 cup milk
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini, squeezed dry

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat the eggs and sugar until light and fluffy.
  4. Gradually add the vegetable oil, milk, and vanilla extract to the egg mixture, mixing well.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the shredded zucchini.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you squeeze as much liquid as possible from the shredded zucchini.
  • You can add 0.5 cup of chopped nuts or chocolate chips to the batter for added flavor and texture.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/classic-zucchini-muffins/