Moist Orange Zucchini Muffins

This post is sponsored by the Be the Best You promotion at Publix. The opinions and text are all mine.

Made with juice and zest, these Moist Orange Zucchini Muffins have hints of spice to take their flavor to another level. Perfect for breakfast!

Moist Orange Zucchini Muffins

Let the summer baking begin!

With the perfect amount of sweetness, spice, and tanginess, these muffins have become my new favorite creation in the kitchen. As soon as you take a bite you will notice the complexity of flavors coming through.

The nutmeg, cinnamon, and cardamom pair perfectly with the tanginess coming from the zest and juice of the orange. To me, it’s perfect to eat in the morning since this muffin is not too sweet.

Serve with a freshly brewed cup of coffee, and there won’t be a better start to the day.

For this recipe, I added the zucchini because it provides nutrition, and moisture, and helps create a wonderfully delicate crumb. Here in Florida, they are now in season.

You can customize this Moist Orange Zucchini Muffins recipe to your liking. Omit the pecans, substitute with a different nut, etc. Also, you can reduce the spice content to suit your palate.

For the past 4 months, I’ve been baking and cooking like crazy. This has made me improve in the kitchen immensely. In these uncertain times, baking has been my therapy, my comfort, and my safe place. I’m sure I’m not the only one.

Making muffins is very easy. Mix the wet ingredients in one bowl and the dry in another one. Then add the wet into the dry. Mix. Pour and bake. That’s it. The only tip to keep in mind is to NOT OVERMIX. That will develop the gluten and give you tough muffins.

All the ingredients used in these Moist Orange Zucchini Muffins were found at Publix. Of course, where else? 😉

I hope you can try these delicious Moist Orange Zucchini Muffins at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.

Print Recipe

4.25 from 4 votes

Moist Orange Zucchini Muffins

Made with the juice and zest, these Moist Orange Zucchini Muffins have hints of spice to take their flavor to another level. Perfect for breakfast

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Breads, Breakfast, Brunch

Cuisine: American

Keyword: muffins, moist muffins, lemon zucchini muffins, orange muffins

Servings: 20 muffins

Calories: 191kcal

Author: Tiffany bendayan

Ingredients

• 2 1/2 cups Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Cardamom
• 1/2 teaspoon Nutmeg
• 3 Large Vital Farms Eggs
• 1/2 cup Vegetable Oil
• 1/2 cup Elmhurst Milked Nut
• 2 teaspoons Orange Zest
• 1/4 cup Orange Juice
• 1 1/2 cups Shredded Zucchini Drained
• 1/2 cup Pecans chopped

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F
• Line the muffin tin with paper
• In a large bowl add the flour, baking powder, baking soda, salt, cinnamon,cardamom, nutmeg and sugars. Mix until combined
• In another bowl, mix the oil, orange zest, orange juice and eggs
• Slowly incorporate the wet ingredients into the dry. Do not overmix
• Add the chopped pecans and the zucchini. Combine with the spatula
• Fill the muffin tins 3/4 full
• Bake for 18-22 minutes or until the tops have browned and muffins have cooked all the way through
• Cool in a wire rack and enjoy

Notes

-You may use any type of milk for this recipe.

-2 medium zucchinis will yield approximately 1 1/2 cups after draining

-You may make the batter in advance and bake off when needed

- Muffins can be frozen up to 3 months. Leave in room temp to thaw 

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 101mg | Potassium: 155mg | Fiber: 2g | Sugar: 16g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

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