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Moist Classic Zucchini Muffins: 12 Amazing Bites

Classic zucchini muffins
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Learn how to make classic zucchini muffins with this easy recipe. These muffins are moist, tender, and perfect for a snack or breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the shredded zucchini and stir to combine.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 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 out as much liquid as possible from the shredded zucchini.
  • Don’t overmix the batter; this can lead to tough muffins.
  • You can add 1/2 cup of chopped nuts or chocolate chips to the batter for added flavor and texture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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