Description
These courgette muffins are a moist and flavorful treat, enhanced with lemon zest and optional nuts or dried fruits. Perfect for a healthy snack or breakfast, they offer a delightful balance of sweetness and nutrition.
Ingredients
Scale
- 1 medium courgette (zucchini), grated
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon (if using). Whisk until well mixed.
- In another bowl, mix the granulated sugar and brown sugar together. Add the melted butter and whisk until smooth and creamy.
- Crack the eggs into the sugar and butter mixture, then add the vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
- Squeeze the grated courgette in a clean kitchen towel to remove excess moisture, then fold it into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
- If using, fold in the nuts or dried fruits.
- Line a muffin tin with paper liners or grease it lightly. Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes before transferring the muffins to cool completely.
Notes
- Ensure to squeeze out as much moisture from the courgette as possible to prevent dense muffins.
- Feel free to customize the muffins by adding your favorite nuts or dried fruits.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes