About these muffins
Making muffins doesn’t get any easier than this. This is an oil-based batter where we whip the eggs and oil creating emulsification. That’s what makes these muffins light and airy. You will be surprised how light and airy these muffins are. Also, my kids could not guess that there was zucchini in them. There are two secrets to making perfect zucchini muffins.
Ingredients and substitutes
All-purpose flour – All-purpose flour works best with this recipe. You do not need any cake flour or self-rising flour.Sugar – I’m using white sugar, and yet, brown sugar works just as well. Sour cream – Gives the muffin a soft crumb. I am using homemade sour cream today. And, if you don’t have sour cream, yogurt is a good substitute for sour cream in baking. Zucchini – Use medium zucchini, not too large not too small. The smaller ones tend to have too much moisture in them.Egg – I am using one large egg. And yet, you can also use 1/4 cup yogurt to make this an eggless zucchini muffins. Spices – I’m using warm ground ginger, cinnamon and nutmeg. In winter, you can also use pumpkin spice, gingerbread spice. I also love a dash of garam masala in my zucchini muffins.
Step by step instructions
Prepare zucchini
Grate the zucchini in a cheesecloth (or thick paper towel). Sprinkle 1/2 tsp salt. Let sit for 5 minutes.Then, squeeze as much water from the zucchini as possible. Set aside.
Batter
Preheat the oven at 190 C / 375 F.In a bowl, combine flour, salt, baking powder, baking soda, cinnamon, ginger, and nutmeg.In a mixer bowl, combine egg and sugar until light and fluffy.Add the oil, followed by the sour cream and vanilla. Then, add the flour mixture – combine well.
Next, add the squeezed zucchini and combine it well. Use 2 to 4 tbsp milk to bring the batter to dropping consistency.
Bake
Lightly spray a muffin pan or use cupcake liners.Divide the dough between 12 muffin cups (I make 10). Bake in a preheated oven for 18 to 20 minutes or until a skewer inserted in the center comes clean. Cool on a wire rack.
Frequently asked questions
Troubleshooting
My muffins are flat? Muffins did not rise?
Too much moisture in the muffins can cause the muffins to sick making them almost flat. This is because of the moisture in the zucchini. If you squeeze the water out properly, you should have a fairly thick batter as I have if not the batter will be quite loose. In that case , do not add the extra 4 tblsp milk.
My muffins are wet inside?
The muffins must be baked until a skewer inserted in the center comes out clean. They will look set on top so the best way to check is to use a skewer, not the dry top. If underbaked they will be wet inside.
Can I add fruit and nuts in these zucchini muffins?
Yes, you can add up to 1/4 cup dried fruits like raisins, cranberries, or dates and 1/4 cup chopped nuts like pecans and walnuts.
Can I add grated carrots to this as well?
Yes, you can replace half the zucchini with grated carrots. Use tender carrots as they are sweeter and flavorful.
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