I am loving these muffins. They are an easy and delicious classic muffin. Simple ingredients, one bowl and sweet cinnamon flavor. I have already made them twice in the past week. They quickly became a new favorite recipe. I love how simple they are and I love that they use 2 whole cups of zucchini and the batch only makes 12 muffins. That is a bunch of zucchini packed into these muffins.
They are soft and tender and have just the right amount of sweetness and cinnamon flavor. They stay fresh for several days. They taste great plain and they are incredible smothered with jam. I picked up some Tayberry Jam at a local Farmer's Market the other day, which apparently is a mix of a Blackberry and Raspberry and it is incredible. It goes great with these muffins.
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Classic Zucchini Muffins
2 large eggs
1 c. sugar
1 1/2 tsp. vanilla or 1 Tbl. vanilla bean paste
1/2 c. canola or vegetable oil
2 c. shredded zucchini, peeled or unpeeled
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray or brush each muffin cup with melted butter; set aside. Whisk together eggs and sugar in a large bowl until thick and lemon-colored. Mix in the vanilla and oil until combined. Stir in the shredded zucchini. Add the flour, baking powder, baking soda, salt and cinnamon and stir together until just combined.
Divide batter between muffin cups, filling each cup almost full. Bake in preheated oven for 20-21 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean. Makes 12 muffins.
adapted from: Taste and Tell