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Martha Stewart Zucchini Muffins Recipe

Martha Stewart Zucchini Muffins Recipe

This Martha Stewart Zucchini Muffins Recipe is a fantastic choice. It features a tender crumb and a very healthy agronomy inspired green filling.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine Asian
Servings 12
Calories 240 kcal

Ingredients
  

  • 1 1/2 cups of all-purpose flour for the base.
  • 1/2 teaspoon of baking powder for a soft lift.
  • 1/2 teaspoon of baking soda for the brown color.
  • 1/2 teaspoon of kosher salt to balance the sweet.
  • 1 teaspoon of ground cinnamon for a warm smell.
  • 1/2 cup of vegetable oil for a very moist crumb.
  • 1/2 cup of light brown sugar packed tight today.
  • 1/2 cup of granulated sugar for the sweetness.
  • 1 large egg at room temperature now.
  • 1 teaspoon of pure vanilla extract for flavor.
  • 1 1/2 cups of grated zucchini squeezed dry.
  • 1/2 cup of chopped walnuts or pecans today.

Instructions
 

Preheating Your Oven

  • Start by heating your oven to 350 degrees today. Line your muffin tin with paper cups so they do not stick.

Grate the Fresh Zucchini

  • Use your box grater to shred the green squash. Press the shreds in a towel to remove the extra water now.

Whisk the Dry Spices

  • In a medium bowl, whisk the flour, cinnamon, baking powder, and soda. Make sure the white powder is very even.

Beat the Oil and Sugar

  • In a large bowl, whisk the oil and both sugars. Do this for two minutes until the mix is very smooth today.

Add the Fresh Egg

  • Beat in the egg and the vanilla extract. The liquid should look very dark and glossy in the bowl now.

Combine the Wet and Dry

  • Add the flour mix slowly to the oil bowl. Stir until the white flour just disappears into the brown batter.

Fold in the Green Shreds

  • Gently stir the zucchini and walnuts into the thick mix. Use your spatula so you do not mash the squash today.

Bake the Golden Muffins

  • Fill the cups three-quarters full and bake for 22 minutes. The tops should be springy and very golden brown.

Notes

  • Always squeeze the zucchini dry or the muffins will be very soggy today.
  • Use a small zucchini for a much thinner skin and better taste.
  • Do not overmix the batter or the muffins will be very tough now.
  • Add a handful of chocolate chips if you love a very sweet treat.
  • Use room temperature eggs for a much smoother batter today.
  • Toast the walnuts in a pan before adding them for a better crunch.
  • Store the muffins in a paper bag to keep the tops very crispy.
Keyword Martha Stewart Zucchini Muffins Recipe