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–+ servings
A stack of Fluffy Almond Zucchini Muffins, one muffin broken open to show the inside texture.

Fluffy Almond Zucchini Muffins

These muffins are tender and moist with a subtle almond flavor and the goodness of zucchini.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and almond extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and chopped almonds (if using).
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days.

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