A delightful twist on classic zucchini muffins, featuring a blend of warm spices and crunchy walnuts.
Preheat your oven to 325°F and grease a muffin tin.
Greasing the tin ensures the muffins release easily after baking.
In a mixing bowl, whisk together the eggs until light and frothy.
Whisking the eggs well helps incorporate air for a lighter texture.
Add the sugars and oil to the eggs and mix until well combined.
Ensure the sugars dissolve slightly for a smoother batter.
Stir in the grated zucchini.
Squeeze out excess moisture from the zucchini for a consistent batter.
In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped walnuts.
Coating the walnuts in a bit of flour can prevent them from sinking in the batter.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for even baking.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
Continua nella nostra app per un'esperienza migliore
