Bakery Style Zucchini Muffins
Super fluffy and moist bakery style zucchini muffins! These are jam packed with grated zucchini and whole wheat flour, for a delicious and wholesome muffin. They are perfect for a quick breakfast or snack!
Servings: 12 muffins
Ingredients
- 1/2 cup all purpose flour flour
- 2 cups whole wheat flour or sub all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 6 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon white vinegar or apple cider vinegar
- 2 tablespoons water
- 2 1/2 cups grated zucchini (around 2 1/2 medium zucchinis) packed
- 1/2 cup chopped walnuts optional
- 1/2 cup raisins or chocolate chips optional
Instructions
- Preheat oven to 425º F. Grease a 12 cup muffin tin or line with cupcake liners.
- In a large bowl, combine the all purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together and set aside.
- In a medium bowl, whisk together the melted butter and sugar until smooth. Then add the eggs one at a time, whisking after each addition to incorporate. Add the vanilla extract, vinegar, and water. Whisk until everything is well combined.
- Add the wet mixture and grated zucchini into the flour mixture and fold everything together with a spatula. Mix just until the batter is hydrated, it is ok if there are small lumps of flour. Do not overmix. Then add your nuts and raisins/chocolate chips if using and gently fold in.
- Divide the batter evenly among the prepared muffin cups. They will be very full.
- Bake for 5 minutes at 425º and then turn the temperature down to 375º. Do not open the oven door. Continue baking at 375º for 12-16 minutes or until an inserted toothpick comes out clean. When done baking, let the muffins rest in the pan for 5 minutes and then transfer to a wire rack. Enjoy!
Notes
All purpose flour: The all purpose flour helps keep these muffins light and fluffy. You can also substitute almond flour if you would like.
Whole wheat flour: Feel free to substitute all purpose flour in place of the whole wheat flour if you don't have any.
Grated zucchini: To achieve the best results, use a box grater to grate the zucchini. If you are in a rush or don't have a box grater, you can also use a food processor to quickly chop the zucchini into small pieces. Don't over process or you'll end up with zucchini juice!
Eggs: If possible, use room temperature eggs for the tallest muffins. Refrigerator temp eggs will also work in a pinch.