Description
Savor Arby’s zucchini muffin, a delightful blend of garden-fresh zucchini and warm spices that brings comfort to your morning. Moist, tender, and packed with wholesome goodness, this muffin will become your new breakfast favorite for satisfying hunger and delighting taste buds.
Ingredients
Scale
Main Ingredients:
- 1.75 cups (220g) all-purpose flour or whole wheat flour
- 1.75 cups (210g) shredded zucchini
- 2 large eggs
- 0.5 cup (120ml) vegetable oil
Wet Ingredients:
- 0.5 cup (100g) granulated sugar
- 0.33 cup (67g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons (30ml) milk
Dry and Spice Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
Optional Ingredients:
- 1 cup (180g) semi-sweet chocolate chips
- Coarse sugar for sprinkling
- Optional: chopped nuts, raisins
Instructions
- Prepare the oven environment by setting the temperature to 350F (177C) and arranging paper liners inside the muffin pan.
- Create a dry ingredient blend by thoroughly whisking together flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a spacious mixing bowl.
- In a separate container, vigorously combine vegetable oil with granulated and brown sugars until achieving a uniform texture.
- Enhance the wet mixture by incorporating eggs and vanilla extract, stirring until the consistency becomes smooth and well-integrated.
- Introduce milk into the liquid ingredients, then delicately incorporate shredded zucchini through gentle folding techniques.
- Merge dry and wet components, mixing cautiously to prevent overmixing, ensuring just enough combination to create a cohesive batter.
- Optional: Gently fold in chocolate chips, chopped nuts, or raisins for additional flavor complexity.
- Distribute the batter evenly across muffin cups, filling approximately three-quarters of each liner’s capacity.
- Optionally sprinkle coarse sugar atop the unbaked muffins for a delightful crystalline finish.
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, monitoring until a toothpick emerges clean when inserted into the center.
- Allow muffins to rest in the pan for 5 minutes, then carefully transfer to a wire cooling rack for complete temperature reduction.
Notes
- Grate zucchini carefully to avoid excess moisture, which can make muffins soggy and dense.
- Pat shredded zucchini with paper towels to remove extra liquid before adding to batter for lighter texture.
- Substitute whole wheat flour for half the all-purpose flour to boost nutritional value and add nutty flavor.
- Experiment with alternative sweeteners like honey or maple syrup for more complex taste profile and healthier option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 184 kcal
- Sugar: 14 g
- Sodium: 104 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg