Zucchini Spice Muffins Recipes

Steps:

• Preheat the oven to 350F.
• Grease and paper muffin tins.
• Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
• Do not overmix.
• Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
• (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
• Pour into muffins tins and bake approximately 20 minutes.

Steps:

• Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
• Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
• Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
• Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
• Bake for 20-25 minutes or until tops spring back when lightly touched.

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
• In a large bowl, stir together zucchini and boiling water.
• In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
• Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
• Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.