Zucchini muffins - easy and delicious
Delicious muffins accompanied by cinnamon, ginger and muscovado sugar. Juicy and easy to make.
Servings: 14 muffins
Ingredients
- 300 g All purpose flour (2 Cups. + 1 Tbsp.)
- 2 Tsp. Baking powder
- 1 Tsp. Ground cinnamon
- ½ Tsp. Ground ginger
- ½ Tsp. Salt
- 150 g Chopped Hazelnuts (1 cup)
- 3 Medium eggs (Room temp.)
- 60 g White sugar (⅓Tza.)
- 100 g Muscovado sugar (½ Cup)
- 1 Tsp. Vanilla extract
- 150 g melted unsalted butter (⅔ Cup)
- 300 g Grated Zucchini or courgette (A little more than 2 cups)
Optional before baking
- Finely chopped hazelnuts
- Brown sugar
Instructions
- Preheat the oven to200°C / 400°F.
- Prepare a muffin pan for12 muffins with their paper wrappers (see notes 2)
- In a large bowl sift the flour, baking powder, cinnamon, ginger and salt. Mix briefly.
- Add the chopped hazelnuts and mix. Set aside.
- In another bowl add the eggs, vanilla and sugar. Whisk until incorporated.
- While continuing to whisk, add the melted butter until incorporated.
- Add the grated zucchini and incorporate with a spatula.
- Transfer the liquid ingredients over the dry ingredients and carefully incorporate until all the flour is moistened.
- Distribute the mixture in the muffin tin.
- Optionally add more chopped hazelnuts (into smaller pieces) on top of each muffin and sprinkle with brown sugar as well.
- Bake in the preheated oven for approximately 15 to 17 minutes.
- Once ready, remove from the oven and let stand for 10 minutes at room temperature.
- Unmold and let themuffins rest on a wire rack until they have completely cooled to roomtemperature.
Notes
- Muscovado sugar is granulated, unrefined sugar. That is to say: panela, papelón, piloncillo or chancaca. Can be substituted for brown sugar.
- As this recipe makes 14 units, you can read in the text of the article the options you have to bake the 2 additional units or how to integrate them to make 12 large muffins.