Zucchini Muffins

Tuesday, July 30, 2019

Zucchini Muffins


Prep time:



2 cups All-Purpose Flour

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 tablespoon baking powder

1 teaspoon salt

grated peel of 1/2 lemon

1/2 cup chopped pecans

1/2 cup golden raisins

3 large eggs, beaten**

1/2 cup milk

1/3 cup vegetable oil

1 cup shredded zucchini

sparkling white sugar, optional; for topping

*** I added or changed the following to the original recipe:

1 tsp cardamom

1 tsp lemon pepper

1/4 cup cherry sweetened cranberries



Preheat your oven to 400. I used silicone muffin molds, if you use paper, great and flour.

Make ready all of the ingredients - have everything ready to combine.

In a small bowl, combine eggs, milk, and oil. In a slightly larger bowl, combine the dry ingredients and whisk to combine.

Add the wet to the dry and stir until just combined. Add grated zucchini and the rest of your add ins. Spoon or use a cupcake scoop to fill your molds. Sprinkle the top with sparkling sugar.

Bake for 20-25 minutes or until done in the center. Remove from the oven and allow to cool until slightly warm and try to keep your hands to yourself until cool enough to handle.


This recipe will make 1 dozen normal sized muffins - or 6-8 larger ones. Batter may be stored in a ziplock bag, frozen flat for 3-6 months. Thaw in refrigerator.


Original recipe by King Arthur Flour 

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