Ingredients for Jacqueline S Zucchini Muffins
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- All Purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Ground Cloves
- Allspice
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
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How to Make Jacqueline S Zucchini Muffins
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup oversized muffin tin.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon (or less, to taste), and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups grated zucchini and 1/2 cup chopped walnuts (optional).
- Let the batter rest for 15-20 minutes. This allows the zucchini to release moisture, resulting in a more tender muffin.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
137g
Fat
13g
Carbs
19g
