Moist Orange Zucchini Muffins

Moist orange zucchini muffins made with fresh orange juice, zest, and warm spices. Soft, fluffy, and perfect for breakfast or snacking.

Course Breads, Breakfast, Brunch

Cuisine American

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

Prep Time 20

Cook Time 20

Servings 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°F
Line a muffin tin with paper liners
In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, and sugars
In another bowl, whisk oil, orange zest, orange juice, and eggs
Add wet ingredients to dry and mix gently. Do not overmix
Fold in zucchini and pecans
Fill muffin cups 3/4 full
Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean
Cool on a wire rack before serving

Notes

- Do not overmix the batter to keep muffins soft
- Lightly squeeze the zucchini if it is very watery
- Use fresh orange zest for the best flavor
- Muffins freeze well for up to 3 months
- You can make the batter ahead and bake later

Nutrition