Citrusy Zucchini Muffins
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I know what you’re thinking: I can…not….eat….one….more….zucchini.
Or maybe it’s more like Please dear God make them stop!
Or perhaps you’re wondering how you can use the next giant zucchini you pick as a weapon against all the other invading zucchinis.
At any rate, you’re probably done with zucchini.
Well friends, don’t be.
No seriously. I know you’ve grilled it, stirred it into soups, stacked it on sandwiches, mixed it into pasta salads, and even tossed it with quinoa, but there’s one more recipe you simply must try.
Muuuuuuuuuust try I tell you!
These Citrusy Zucchini Muffins are unlike any other zucchini bread/muffin/cake I’ve ever had. Usually zucchini breads are dense and loaded with spices.
I like those recipes. Really, I do.
But guys. This recipe BLOWS THEM OUTTA THE WATER. These muffins are light and fluffy with a perfect tender crumb. There’s not a speck of spice in them. Instead, lemon and orange zest adds a bright, fruity note to the muffins that is super refreshing and summery.
The batter smells amazing, so of course I just had to dip a finger in to give it a try. Let’s just say, I only got 23 baked muffins out of my double batch. Whoopsies!
These can easily be adapted to fit your tastes. The original recipe calls for lemon zest and raisins, but I’ve also made them with orange zest, and I actually like to swap cranberries in for the raisins. You can make them with or without nuts.
One thing is for sure, you’re going to want to make a double batch. Trust me on this one, 1 dozen of these bright fluffy muffins will not be enough. (P.S. You can freeze these. Hollah!)
This recipe comes from The King Arthur Flour Baker’s Companion
, and it is a perfect example of why I love this cookbook. It’s full of comforting classics like crumb coffeecake and flaky biscuits, but it’s also got new takes on old favorites, like these zucchini muffins or apple and cheddar stuffed french toast.
It’s got everything you can possibly think to bake–muffins, pancakes, baguettes, croissants, cake, pies, cookies, donuts, and scones. Plus, sprinkled throughout the cookbook are tons of helpful tips explaining the methods and ingredients for recipes. Each recipe comes with a thorough nutritional evaluation, a brief description of the recipe, and suggestions for serving.
My copy is filled with dog eared pages and grease stains–the signs of a cookbook well used and well loved. This is truly one you’re going to want to make room for on your bookshelf.
And King Arthur products go beyond flour to all sorts of baked goods–cocoa, vanillas, yeast, even sprinkles! The Mr. is a big fan of their chocolate jimmies–he’d put them on everything if I let him. So check them out, and be sure to sign up for their newsletter if you want baking tips and recipes delivered right to your inbox.
And guys? I just want to say thank you. This blog has been such a blessing in my life, and it’s all because of you! I treasure each of your comments and absolutely love hearing from you, whether here on the blog, on Facebook, or on Twitter. Thank you for reading along, commenting, sharing feedback, and putting up with all my craziness. I wish I could give you all a big fat hug! You’re the best!
Zucchini Citrus Muffins
Ingredients
- 2 cups unbleached all purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- Grated zest from one lemon*
- 1/2 cup chopped walnuts (optional)
- 1/2 cup cranberries
- 2 large eggs (lightly beaten)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 cup packed shredded zucchini
Instructions
- Preheat the oven to 400 degrees. Grease a 12 cup muffin tray.
- Place cranberries in a 1 cup measuring cup and cover with warm water. Let sit for 10 minutes then drain and squeeze excess water out with a paper towel.
- Meanwhile, whisk together the flour, sugar, baking powder, salt, and lemon zest in a medium sized bowl. Stir in the walnuts and cranberries.
- In a small bowl whisk together the eggs, milk, and oil. Make a well in the center of the flour mixture and pour the wet ingredients in. Use a wooden spoon to gently stir the batter until barely combined. Gently fold in the zucchini.
- Spoon batter into muffin cups--you'll fill them nearly to the top. Bake for 20-25 minutes or until tops spring back when touched. Remove from the oven, cool for 5-10 minutes, then turn out of the pan to finish cooling.
Notes
- *You can also use orange zest or a mix of both.
Nutrition
Want to see what other recipes I’ve gotten from the King Arthur Flour Baker’s Companion? Here are just a few of my favorites:
Morning Glory Muffins– Hands down my favorite muffin of all time.
Banana Split Bundt Cake– Moist banana cake with a rich chocolate glaze and swirls of chocolate and strawberry throughout. Um yeah, it’s a pretty good idea.
Cream Tea Scones— I made these for a Downton Abbey viewing and loved them. I usually have trouble with scones being too crumbly, dry, or bland, but these were the perfect texture.
And finally, my favorite chocolate frosting, found on these Double Chocolate Cupcakes.
I’d make an apple pie!
I’d bake cookies, cakes, cupcakes, and breads.
I’d bake muffins and coffee cakes.
Double chocolate cupcakes, yum!!
I’d love to learn how to make scones