Description
These Greek yogurt zucchini muffins are a cozy and delightful treat, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the granulated sugar and eggs until well combined.
- Stir in the Greek yogurt, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts (if using).
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained to prevent soggy muffins.
- You can add chocolate chips instead of nuts for a different flavor.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: zucchini muffins, greek yogurt muffins, moist muffins, breakfast muffins, snack muffins, easy muffins, baked goods