These Zucchini Muffins are the perfect way to sneak some veggies into your breakfast or snack. They're moist, subtly sweet, and packed with warm spices that make them an instant favorite. Easy to make and delightful to eat, you'll find these muffins disappearing fast!
All-purpose flour forms the base of your muffin, giving it structure. Granulated sugar and light brown sugar add sweetness and moisture, with the brown sugar also contributing a caramel-like depth. The baking soda and baking powder are your leavening agents, helping the muffins rise. A pinch of salt balances the sweetness. Cinnamon and nutmeg are the warm spices that make each bite cozy and flavorful. The star, grated zucchini, keeps the muffins moist and adds a sneaky serving of veggies. Unsweetened applesauce and vegetable oil work together to add moistness without excess fat. Vanilla extract adds a hint of sweetness and aroma, and a single egg binds everything together.
These muffins are fantastic on their own, but for an extra treat, serve them warm with a dollop of cream cheese or butter. They also pair well with a side of fresh fruit or a smoothie for a more rounded breakfast.
First, preheat your oven to 350°F (175°C) and line a muffin tin with liners. This ensures that your muffins won’t stick to the pan and makes cleanup a breeze. Next, grab a large bowl and whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, and nutmeg. This dry mix forms the base of your muffin batter and ensures even distribution of ingredients.
In a separate bowl, combine the grated zucchini, applesauce, vegetable oil, vanilla extract, and the egg. Mix well until it’s all combined. You want this mixture to be smooth, which will help incorporate it into the dry ingredients without overmixing.
Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense muffins, and we’re aiming for light and fluffy.
Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without spilling over the edges. Pop them into your preheated oven and bake for 18-20 minutes. They’re done when a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and finish cooking inside.
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