These spiced zucchini pecan muffins are a delightful twist on the classic recipe, offering a moist texture and a warm, spiced flavor.
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the egg, grated zucchini, milk, and vanilla extract.
Use freshly grated zucchini for the best texture.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped pecans.
Toast the pecans beforehand for extra flavor.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a cozy treat.
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