These spiced zucchini muffins are a delightful treat, perfect for any time of the day.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly from the tin.
In a large mixing bowl, whisk together the eggs, brown sugar, oil, orange juice, and vanilla extract until well combined.
Ensure the sugar is fully dissolved for a smoother batter.
In another bowl, combine the flour, cinnamon, baking powder, baking soda, salt, and ground cloves.
Sifting the dry ingredients can help avoid lumps and ensure even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the grated zucchini until evenly distributed.
Pat the grated zucchini dry with a paper towel to remove excess moisture.
Fill the prepared muffin cups about two-thirds full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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