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Fluffy Almond Zucchini Muffins

Fluffy Almond Zucchini Muffins - Tasty
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Moist and tender zucchini muffins with a hint of almond flavor.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups grated zucchini, squeezed dry
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped almonds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine the grated zucchini, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the chopped almonds, if using.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, ensure you squeeze as much liquid as possible from the grated zucchini.
  • You can substitute whole wheat flour for half of the all-purpose flour for a healthier option.
  • Add a sprinkle of sliced almonds on top of each muffin before baking for a decorative touch.

Nutrition

Keywords: zucchini muffins, almond muffins, breakfast muffins, quick bread, easy baking, moist muffins

Find it online: https://www.meltitclean.com/fluffy-almond-zucchini-muffins/