Maple-Zucchini Muffin Recipe

Tuesday, July 23, 2019

Who knew zucchini muffins could be so delicious AND so easy? This recipe requires only 15 minutes active, and it's the perfect way to use the local zucchini that's in season right now!

INGREDIENTS: 

• 8 muffin liners
• 3 Tbsp salted butter
• 1 small zucchini (or other summer squash)
• 1 egg
• 1 cup flour
• ¼ tsp cinnamon
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ tsp nutmeg
• ¼ cup buttermilk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ 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° 
• Line 8 muffin tins with muffin liners
• Melt salted 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 & springs back when lightly touched
• Let cool completely in pan

3. PLATE & ENJOY

• Slice muffins in half & spread with cinnamon Banner Butter