Ah, the delight of a good muffin. It’s like a warm hug on a dreary day. When I think of mini zucchini muffins, I can’t help but feel a rush of nostalgia. They remind me of weekend brunches at my grandmother’s kitchen. She always had something warm and tasty waiting for us, and zucchini muffins were often on the table.
They complement so many meals and make for an easy snack. Pair them with a crisp salad or enjoy them as a light breakfast with a smear of cream cheese. You can also have them alongside a steaming cup of coffee or tea for that perfect afternoon pick-me-up.
What is a Mini Zucchini Muffins Recipe?
Mini zucchini muffins are adorable little bites that balance sweetness with a hint of savory. They are an excellent way to incorporate vegetables into a snack that’s both satisfying and delicious.
Using zucchini adds moisture to the muffins, making them incredibly soft and fluffy. Plus, you can throw in optional ingredients like chocolate chips or nuts, which can turn this healthy treat into a decadent delight.
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The Ingredients
Before we dive into the baking process, let’s gather our ingredients. Here’s what you will need:
- 2 tablespoons (30ml) milk – You can choose dairy or a plant-based alternative; both work wonders.
- 1 and 3/4 cups (220g) of all-purpose flour or whole wheat flour for added nutrition.
- 1 teaspoon baking powder to help those muffins rise.
- 1/3 cup (67g) packed light or dark brown sugar – for that delightful sweetness.
- 1/2 teaspoon fine salt to balance the flavors.
- 1/2 teaspoon baking soda for leavening.
- 1 and 1/2 teaspoons ground cinnamon to add warmth.
- 1 teaspoon freshly grated orange zest for a zesty kick.
- 1/2 cup (120ml) vegetable oil or melted coconut oil for moisture.
- 2 large eggs, room temperature to bind the mixture.
- 1/2 cup (100g) granulated white sugar for sweetness.
- 1/4 cup (60g) plain Greek yogurt for creaminess.
- 2 teaspoons pure vanilla extract to enhance flavor.
- 1 and 3/4 cups (210g) unblotted shredded zucchini – the star of the show!
- Optional: 1 cup (180g) semi-sweet chocolate chips, chopped nuts, or raisins to elevate your muffins.
How to Make Mini Zucchini Muffins Recipe?
Creating these mini muffins is not just easy; it’s also rewarding. Each step fills your kitchen with pleasant aromas. Let’s roll up our sleeves and jump into it.
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). This step is essential because a properly heated oven helps the muffins rise evenly. While that’s warming up, grab your mini muffin tin and lightly grease it or line it with mini muffin liners. This will save you time during cleanup and ensure that your muffins pop out easily.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and orange zest. This step is crucial, as it ensures even distribution of the leavening agents and spices. A well-mixed dry mix leads to uniformly fluffy muffins.
Step 3: Mix the Wet Ingredients
In another bowl, beat together the sugars, eggs, milk, vegetable oil, Greek yogurt, and vanilla extract. This mixture should be smooth and creamy. I usually use a hand mixer for this part, but a whisk does just fine. The goal is to incorporate the wet ingredients well so they blend seamlessly with the dry.
Step 4: Grate the Zucchini
Now, it’s time to shred the zucchini. Make sure to squeeze out excess moisture using a kitchen towel. Too much liquid can make your muffins dense. Once squeezed, fold the shredded zucchini into the wet mixture until well combined.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry ingredients into the wet mixture, and gently fold until just combined. Avoid overmixing; a few lumps are okay. This will keep your muffins light and airy.
Step 6: Fill the Muffin Tin
Using a mini scoop or a spoon, divide the batter into the prepared muffin tin. Fill each cup about two-thirds full. If you’re adding chocolate chips, nuts, or raisins, toss them in now and give the batter a gentle swirl to distribute them evenly.
Step 7: Bake
Pop the muffin tray in the preheated oven. Bake for about 12–15 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly as they bake.
Step 8: Cool and Enjoy
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. They are best enjoyed warm, but they store well for days.
Notes
Here are some tips that I’ve learned along the way:
- Use Fresh Zucchini: The fresher the zucchini, the better the taste and texture of your muffins.
- Don’t Overmix: Be gentle when combining the wet and dry ingredients to maintain the fluffiness.
- Try Different Mix-Ins: Chocolate chips are fun, but don’t hesitate to experiment with nuts or dried fruits for variety.
- Room Temperature Ingredients: Using room temperature eggs and milk helps create a better batter consistency.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins in the last few minutes of baking.
Storage Tips
These muffins can be stored in an airtight container at room temperature for about 3 days. To keep them fresh longer, you can freeze them. Just let them cool completely, wrap them tightly, and place them in the freezer. They can last up to 3 months in the freezer. When you’re ready to enjoy them, thaw them at room temperature or pop them in the microwave for a few seconds.
Nutrition Information
While the nutritional content will vary if you use different ingredients, here’s a rough estimate for one mini muffin (without optional add-ins):
- Calories: 100
- Protein: 2g
- Carbohydrates: 15g
- Fat: 4g
- Fiber: 1g
- Sugar: 6g
Serving Suggestions
Now, how to enjoy these muffins? Here are some ideas to elevate your experience:
- With Cream Cheese: Spread a little cream cheese on a warm muffin for a creamy twist.
- As a Breakfast Side: Serve them alongside your favorite breakfast items, like scrambled eggs or yogurt, for a balanced start to the day.
- Snack on the Go: Perfect for busy mornings, grab a couple to take to work or school.
- In a Lunch Box: Mini muffins fit nicely into lunch boxes. Pair them with fresh fruit.
- As a Dessert: Drizzle with a little honey or a dusting of powdered sugar for a sweet evening treat.
What Other Substitutes Can I Use in Mini Zucchini Muffins Recipe?
If you’re looking to customize your recipe further, here are some substitutes worth trying:
- Whole Wheat Flour: Use whole wheat flour instead of all-purpose for a healthier option, packed with fiber.
- Greek Yogurt Alternatives: Sour cream or cottage cheese can substitute for Greek yogurt if desired.
- Different Sweeteners: Honey, maple syrup, or coconut sugar are great natural sweetener options.
- Different Sweeteners: Honey, maple syrup, or coconut sugar are great natural sweetener options.
- Egg Substitutes: If you omit eggs, you can try flaxseed meal (1 tablespoon flaxseed with 2.5 tablespoons water) for binding.
- Milk Alternatives: Almond milk or oat milk can replace regular milk for a dairy-free version.
Conclusion
In the realm of baking, mini zucchini muffins rank high on the list of delightful creations. They’re not just treats; they’re versatile snacks that embody both sweetness and nutrition. Using common ingredients found in your pantry makes this recipe accessible and inviting for anyone who wants to bake.
Whether you’re aiming to satisfy a sweet tooth or sneak in a veggie serving, these muffins have got you covered. So, don your apron, channel your inner baker, and whip up a batch of these delightful treats. You won’t regret it!
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Mini Zucchini Muffins Recipe – Sweet Mama’s Kitchen
Description
Ah, the delight of a good muffin. It’s like a warm hug on a dreary day. When I think of mini zucchini muffins, I can’t help but feel a rush of nostalgia. They remind me of weekend brunches at my grandmother’s kitchen. She always had something warm and tasty waiting for us, and zucchini muffins were often on the table.
They complement so many meals and make for an easy snack. Pair them with a crisp salad or enjoy them as a light breakfast with a smear of cream cheese. You can also have them alongside a steaming cup of coffee or tea for that perfect afternoon pick-me-up.
Ingredients
Instructions
-
Creating these mini muffins is not just easy; it's also rewarding. Each step fills your kitchen with pleasant aromas. Let’s roll up our sleeves and jump into it.
Step 1: Prepare the Oven and Muffin Tin
-
Start by preheating your oven to 350°F (175°C). This step is essential because a properly heated oven helps the muffins rise evenly. While that’s warming up, grab your mini muffin tin and lightly grease it or line it with mini muffin liners. This will save you time during cleanup and ensure that your muffins pop out easily.
Step 2: Combine Dry Ingredients
-
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and orange zest. This step is crucial, as it ensures even distribution of the leavening agents and spices. A well-mixed dry mix leads to uniformly fluffy muffins.
Step 3: Mix the Wet Ingredients
-
In another bowl, beat together the sugars, eggs, milk, vegetable oil, Greek yogurt, and vanilla extract. This mixture should be smooth and creamy. I usually use a hand mixer for this part, but a whisk does just fine. The goal is to incorporate the wet ingredients well so they blend seamlessly with the dry.
Step 4: Grate the Zucchini
-
Now, it’s time to shred the zucchini. Make sure to squeeze out excess moisture using a kitchen towel. Too much liquid can make your muffins dense. Once squeezed, fold the shredded zucchini into the wet mixture until well combined.
Step 5: Combine Wet and Dry Ingredients
-
Slowly add the dry ingredients into the wet mixture, and gently fold until just combined. Avoid overmixing; a few lumps are okay. This will keep your muffins light and airy.
Step 6: Fill the Muffin Tin
-
Using a mini scoop or a spoon, divide the batter into the prepared muffin tin. Fill each cup about two-thirds full. If you're adding chocolate chips, nuts, or raisins, toss them in now and give the batter a gentle swirl to distribute them evenly.
Step 7: Bake
-
Pop the muffin tray in the preheated oven. Bake for about 12–15 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly as they bake.
Step 8: Cool and Enjoy
-
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. They are best enjoyed warm, but they store well for days.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Here are some tips that I’ve learned along the way:
- Use Fresh Zucchini: The fresher the zucchini, the better the taste and texture of your muffins.
- Don’t Overmix: Be gentle when combining the wet and dry ingredients to maintain the fluffiness.
- Try Different Mix-Ins: Chocolate chips are fun, but don’t hesitate to experiment with nuts or dried fruits for variety.
- Room Temperature Ingredients: Using room temperature eggs and milk helps create a better batter consistency.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins in the last few minutes of baking.
