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Sunrise Maple-Zucchini Muffins

Sunrise Maple-Zucchini Muffins

Greet the day by baking up these quick-to-assemble, zucchini & carrot muffins studded with plump golden raisins and dusted with a pecan topping. Maple syrup and buttermilk give these muffins delectable flavor and a tender crumb. Serve spread with Banner Butter's lightly sweet cinnamon-cardamom butter.

 

15 min active; 35 min total; makes 8 muffins

 

YOU'LL NEED:

  • Muffin tin
  • 8 muffin liners
  • 3 Tbsp unsalted butter
  • 1 small zucchini
  • egg
  • 1 cup flour
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 cup buttermilk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup finely grated carrot
  • 3 Tbsp golden raisins
  • 3 Tbsp pecans
  • 3 Tbsp turbinado sugar
  • 1 oz Cinnamon Cardamom Banner Butter

 

INSTRUCTIONS:

1. PREHEAT OVEN & PREP INGREDIENTS

  • Preheat oven to 350°F 
  • Line 8 muffin tins with muffin liners
  • Melt unsalted butter
  • Grate zucchini over a paper towel to absorb excess moisture


2. MAKE BATTER & BAKE MUFFINS

  • In a medium bowl, lightly beat egg
  • Mix in flour, cinnamon, baking powder, baking soda, salt, nutmeg, buttermilk, maple syrup, vanilla extract & melted butter
  • Stir in grated zucchini, carrot & raisins until just combined
  • Divide batter between lined muffin tins
  • Sprinkle with pecans & turbinado sugar
  • Bake 22—25 min, until golden brown and springs back when lightly touched
  • Let cool completely in pan

 

3. GARNISH & GATHER

  • Slice muffins in half, spread with cinnamon Banner Butter, and enjoy!