Description
This Zucchini Bread Muffin recipe offers a moist, flavorful treat perfect for breakfast or a snack. Made with shredded zucchini, Greek yogurt, and honey, these muffins combine a moist texture with a hint of lemon zest and crunchy walnuts for a delightful balance.
Ingredients
Wet Ingredients
- ½ cup olive oil
- ½ cup honey
- ⅓ cup Greek yogurt
- 2 large eggs
- 2 teaspoons lemon zest
Vegetables and Nuts
- 2 cups shredded zucchini (about one large zucchini)
- ½ cup chopped walnuts
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners to prevent sticking and for easy removal.
- Mix wet ingredients: In a large bowl, whisk together olive oil, honey, and Greek yogurt until the mixture is smooth and well combined. Add the eggs and lemon zest, continuing to whisk until smooth.
- Add zucchini and walnuts: Stir in the shredded zucchini and chopped walnuts, distributing them evenly throughout the batter.
- Combine dry ingredients and fold in: Gently fold in the all-purpose flour, salt, nutmeg, baking powder, and baking soda. Mix until mostly incorporated; it’s okay to have a few lumps to avoid overmixing.
- Fill muffin tins: Scoop the batter into the prepared muffin liners, filling each about ½ inch from the top to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few small crumbs attached.
- Cool and serve: Let the muffins cool in the pan for at least 15 minutes before removing them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- Ensure not to overmix the batter to keep muffins tender.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- For a sweeter muffin, add an extra tablespoon of honey.
- Leftover muffins store well in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw at room temperature before eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
