Description
Zucchini Muffins Classic Recipe brings together freshly grated zucchini, applesauce, cinnamon, and vanilla for moist, flavorful muffins with a tender crumb. Ideal for breakfast or snacking, these easy muffins are topped with turbinado sugar for a satisfying crunch. Simple to prepare, with pantry-friendly ingredients, these muffins combine wholesome texture and sweet flavor in each bite.
Ingredients
- 1 cup grated zucchini
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/4 cup melted butter
- 1/4 cup applesauce
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons turbinado sugar (for topping)
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk sugar, melted butter, applesauce, egg, milk, and vanilla extract until thoroughly combined.
- Pour wet ingredients into dry ingredients and mix until just combined; avoid overmixing.
- Gently fold in the grated zucchini until evenly distributed.
- Fill each muffin cup about 2/3 full with batter and sprinkle tops with turbinado sugar.
- Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For substitutions, whole wheat flour may replace all-purpose flour, and coconut oil can be used instead of butter. Dairy-free versions can use plant-based milk. Make muffins ahead and store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days; freeze for up to 3 months. If muffins come out dense, avoid overmixing the batter and squeeze excess moisture from zucchini. For added flavor, stir in chopped nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 10g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg