These muffins are a delightful twist on the classic zucchini muffin, offering a moist texture and a hint of honey sweetness.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, brown sugar, ground cinnamon, baking powder, baking soda, and salt. Mix well using a whisk.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
In another bowl, mix together the grated zucchini, nonfat milk, canola oil, honey, and egg until well combined.
Ensure the zucchini is evenly distributed in the wet mix for consistent flavor.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.
Overmixing can result in dense muffins, so mix just until no dry spots remain.
Line a muffin tin with paper liners and evenly distribute the batter among the cups.
Filling the cups evenly ensures uniform baking.
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture over the batter in each muffin cup.
The cinnamon sugar topping adds a delightful crunch and flavor.
Bake in the preheated oven for 15 minutes, checking for doneness with a toothpick starting at 12 minutes.
Ovens vary, so keep an eye on the muffins to avoid overbaking.
Remove the muffins from the tin immediately and let them cool on a wire rack.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
These muffins pair wonderfully with a cup of tea or coffee.
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