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Crispy Zucchini Muffins

Crispy Zucchini Muffins
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These crispy zucchini muffins are the perfect way to use up summer’s bounty! They’re easy to make and even easier to enjoy – a delicious treat any time of day.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the shredded zucchini and nuts (if using).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra crispy tops, sprinkle a little coarse sugar on the muffins before baking. Serve warm with a pat of butter or a dollop of cream cheese.

Find it online: https://kierasrecipes.com/crispy-zucchini-muffins/