Grandma's Zucchini Muffins are a delightful way to use up all that zucchini from your garden. These muffins are moist, subtly spiced, and perfect for breakfast or a snack. It's a recipe passed down through generations, bringing comfort and a hint of nostalgia in every bite.
The star of the show is the zucchini, which adds moisture and a subtle sweetness. Using all-purpose flour ensures a light and fluffy muffin. A mix of granulated sugar and brown sugar adds sweetness and a hint of caramel flavor. Vegetable oil keeps the muffins moist and tender. The eggs bind everything together, and vanilla extract adds a warm, inviting aroma. Baking soda and baking powder help the muffins rise beautifully. A touch of cinnamon and nutmeg adds warmth and spice, while a pinch of salt balances the flavors. Finally, chopped walnuts provide a satisfying crunch if you choose to include them.
These muffins pair wonderfully with a pat of butter and a drizzle of honey. For a more indulgent treat, spread some cream cheese on top. They’re perfect for breakfast with a side of fresh fruit or as an afternoon snack with a warm cup of tea.
First things first, preheat your oven to 350°F (175°C). While that’s warming up, take a 12-cup muffin tin and line it with paper liners. This will make cleanup a breeze and keep the muffins from sticking.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. This dry mix forms the base of your muffins, and whisking it ensures all those ingredients are evenly distributed.
In another bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined. This wet mixture is what gives your muffins their delightful moisture. Make sure everything is well mixed, but it doesn’t need to be perfect.
Now, gradually add the wet ingredients to the dry ingredients. Stir this mixture until just combined. Here’s a tip: don’t overmix. A little lumpiness is okay and makes for a tender muffin.
If you're using walnuts, gently fold them into the batter. They add a nice crunch and a bit of extra flavor.
Divide the batter evenly among the muffin cups. You’ll want to fill each liner about two-thirds full, which should give you the perfect rise.
Pop them in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. After baking, let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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