These One Bowl Zucchini Muffins are so delicious and come together in no time at all. Perfect for breakfast, lunch, dinner or anytime of the day!
Wow, yesterday was a rough one. When I finally sat down to write this post last night, my eyes were stinging from the thousands of tears shed and from only four hours of sleep.
We dropped my son Braydon off at the airport yesterday morning. He was headed for the Mexico MTC for six weeks and then onto Knoxville, Tennessee to serve a two-year, Spanish speaking LDS mission. It’s the fourth time I’ve done it and it doesn’t get any easier. If you’ve sent a son or daughter off on a mission before, you know what I mean. It’s one of the toughest things I’ve done as a mom, but also the most rewarding.
Braydon is an amazing kid, he’s one of the good ones and will do great things. I know the people he meets are going to love him instantly! So for the next few days, weeks, or maybe even months, I’m sure I’ll be drowning my sorrows in the kitchen. . . can’t think of a better place to drown them (lol!).
I can’t even wrap my head around the fact that fall is right around the corner. . . YIKES! Before I start into pumpkin mode, I wanted to share another delicious zucchini recipe.
If you still have zucchini taking over your garden, then you need to make these One Bowl Zucchini Muffins. They’re tender, not too sweet, have that classic zucchini bread flavor (which I love) and are just plain good.
Everyone knows that the best part of the muffin is the top, right? So it’s definitely disappointing when a batch of muffins emerges out of your oven with barely-peaked little domes. Am I right? Below are a few tips for getting those bakery style muffins with the beautiful dome top.
TIPS FOR MAKING BAKERY STYLE MUFFINS
- Do not over mix your batter.
- Cover your batter and refrigerate it for at least 15 minutes before you scoop it into the muffin pan. I know that might be annoying, but just be patient, it makes all the difference. (*One hour is actually even better, but 15 minutes will suffice.)
- Start the muffins baking at a higher temperature (425º) for the first 6 to 8 minutes. Then lower the heat to 350ºF. By starting the cooking off at a higher temperature, the batter will rise more rapidly which helps you get that beautiful dome shape. Do not open the oven door!
- Make sure you fill the muffin tins almost all the way to the top (you only want about 1/8″ of space left). If that means you only get 9 muffins out of a recipe instead of 12, that’s ok.
- Use room temperature ingredients.
These muffins are perfectly delicious on their own, but I love to but a big ol’ smear of butter all over them . . .doesn’t butter make everything better? Another thing that is amazing on these is a nice, healthy spoonful of homemade raspberry jam. . . you can NEVER go wrong with raspberry jam!
OTHER ZUCCHINI RECIPES YOU’RE GOING TO LOVE . . .Print
- 1 cup sugar
- 2 eggs
- 2/3 cup canola oil
- 1 teaspoon vanilla
- 1 1/2 cups zucchini shredded and peeled ((if desired))
- 2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 425 degrees. Line a 12-cup muffin tin with liners and set aside.
- In a medium-size bowl mix the sugar, eggs, oil and vanilla until well combined. Stir in the shredded zucchini and mix well.
- Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg and mix until just combined. Cover and refrigerate batter rest for 15 minutes before scooping muffin batter into the muffin tin.
- Fill each muffin tin with a heaping 1/4 cup of muffin batter (I use my large cookie/muffin scoop).
- Bake for 6 to 7 minutes and then turn your oven down to 350 degrees and continue baking for 13 to 16 more minutes or until a toothpick inserted comes out clean. (*Every oven is different so you may need more time or less time, just watch them closely.)