Cinnamon and Maple Zucchini Muffins
Warm spices and maple syrup define these tender, high-rising muffins. This recipe uses a resting batter technique to ensure a perfect dome and soft crumb using fresh shredded zucchini.
Ingrédients
- 1 medium unpeeled zucchini · about 10 ounces; 2 cups shredded
- 1/3 cup canola oil
- 2/3 cup nonfat plain Greek yogurt
- 1/2 cup pure maple syrup
- 2 tbsp packed light or dark brown sugar · packed
- 2 large eggs · room temperature
- 2 tsp pure vanilla extract
- 1 3/4 cup white whole wheat flour
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Préparation
- 1
Trim the ends of the zucchini and grate. Wrap the shredded zucchini in paper towels and squeeze thoroughly over the sink to remove as much moisture as possible; repeat with fresh paper towels to ensure it is very dry.
- 2
In a large bowl, whisk together the squeezed zucchini, oil, yogurt, maple syrup, brown sugar, eggs, and vanilla until combined.
- 3
In a separate medium bowl, whisk the flour, baking powder, cinnamon, and salt.
- 4
Add the dry ingredients to the wet mixture and stir by hand with a wooden spoon or rubber spatula just until blended, being careful not to over-mix.
- 5
Let the batter rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 218°C (425°F) and line a 12-cup muffin tin.
- 6
Give the rested batter a gentle stir, then divide it evenly among the 12 muffin cups.
- 7
Bake at 218°C for 5 minutes, then, without opening the oven door, reduce the heat to 177°C (350°F) and bake for an additional 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.