Zucchini Delight Muffins with Fruits & Nuts
Indulge in the delightful taste of these Zucchini Delight Muffins, packed with the wholesome goodness of fresh zucchini, nutrient-dense fruits, and crunchy nuts. Perfectly moist and richly flavored, these muffins make an excellent treat for breakfast or a midday snack. Share the joy by gifting a batch to a neighbor or friend, complete with the muffin tin! Each muffin radiates comfort with a hint of sweetness from dried fruits and a warm, spicy aroma, making them irresistible straight from the oven or at room temperature. Originally created for the 2010 Category Craze-E Contest, these muffins are bound to become a household favorite.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
flour
3/4 cup (all-purpose)
baking powder
1/4 teaspoon (none)
baking soda
1/4 teaspoon (none)
salt
1/4 teaspoon (none)
nutmeg
1/4 teaspoon (ground)
cinnamon
1/4 teaspoon (ground)
egg
1 large (beaten)
oil
1/4 cup (vegetable or canola)
vanilla extract
1/2 teaspoon (none)
light brown sugar
1/2 cup (packed)
zucchini
1/2 cup (grated)
unsweetened dried cranberries
1/4 cup (chopped if large)
dates
1/4 cup (diced)
unsalted sunflower seed kernels
1/4 cup (none)
unsalted sunflower seed kernels
to garnish (none)
Instructions
1
Preheat your oven to 350°F (175°C). Line 6 muffin cups with paper liners or grease them lightly with cooking spray.
2
In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set this dry mixture aside.
3
In a medium bowl, combine the beaten egg, oil, vanilla extract, and light brown sugar. Mix until well combined. Add the grated zucchini and stir until evenly blended.
4
Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined. Be careful not to overmix.
5
Fold in the dried cranberries, diced dates, and sunflower seed kernels, ensuring they are evenly distributed throughout the batter.
6
Spoon the batter evenly into the prepared muffin cups. Top each muffin with additional sunflower seed kernels if desired for an extra crunch.
7
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
8
Once done, remove the muffins from the tin and allow them to cool on a wire rack. Serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Zucchini Delight Muffins with Fruits & Nuts.
How many muffins does this recipe yield?
This recipe yields approximately 6 muffins.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
What type of flour is used in these muffins?
The recipe calls for 3/4 cup of all-purpose flour.
How should the zucchini be prepared?
The zucchini should be grated to measure 1/2 cup.
What type of sugar is recommended?
Use 1/2 cup of packed light brown sugar.
What fruits are included in the recipe?
The muffins include unsweetened dried cranberries and diced dates.
What kind of nuts or seeds are used?
The recipe uses unsalted sunflower seed kernels.
What spices give these muffins their aroma?
Ground nutmeg and ground cinnamon provide the spicy aroma.
How many eggs are needed?
One large egg, beaten, is required for this recipe.
What kind of oil should I use?
You can use either vegetable or canola oil.
How much vanilla extract is needed?
The recipe requires 1/2 teaspoon of vanilla extract.
How long do the muffins need to bake?
Bake the muffins for about 30 minutes.
How can I tell if the muffins are done?
They are done when a toothpick inserted into the center comes out clean.
What should I do with the cranberries if they are large?
If the dried cranberries are large, they should be chopped.
How should the muffin tin be prepared?
Line the cups with paper liners or grease them lightly with cooking spray.
Is there a specific way to cool the muffins?
Remove them from the tin and allow them to cool on a wire rack.
Can I add a garnish to the muffins?
Yes, you can top each muffin with additional sunflower seed kernels before baking for extra crunch.
What is the total number of ingredients?
There are 15 ingredients listed in this recipe.
Is baking soda used in this recipe?
Yes, 1/4 teaspoon of baking soda is used.
Is baking powder used in this recipe?
Yes, 1/4 teaspoon of baking powder is required.
How should the dry ingredients be mixed?
Whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a small bowl.
What is the first step in the instructions?
Preheat your oven to 350°F (175°C) and line the muffin cups.
Should I overmix the batter?
No, stir the dry ingredients into the zucchini mixture gently until just combined to avoid overmixing.
What was the original occasion for this recipe?
It was originally created for the 2010 Category Craze-E Contest.
Are these muffins suitable for gifting?
Yes, they are described as an excellent gift for a neighbor or friend.
Can these be eaten warm?
Yes, the muffins can be served warm or at room temperature.
What is the flavor profile of the muffins?
They are richly flavored with a hint of sweetness from dried fruits and a warm, spicy aroma.
What is the texture of the muffins?
They are described as perfectly moist with a crunch from the sunflower seeds.
What category of food does this fall into?
These fall into the categories of muffins, quick bread, and healthy snacks.