Are you ready to indulge in a delightful treat that’s not only scrumptious but also packed with wholesome goodness? Say hello to our Greek Yogurt Zucchini Muffins! These moist and flavorful muffins are the perfect way to sneak some veggies into your diet without sacrificing taste. With a delightful balance of sweetness and a hint of cinnamon, they make for a fantastic breakfast or snack that your whole family will love. Plus, they’re incredibly easy to whip up in just 35 minutes! Don’t miss out on this deliciously healthy recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the muffins from becoming too wet.
- In a large mixing bowl, whisk together the Greek yogurt, sugar, and vegetable oil until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir just until the ingredients are incorporated.
- Fold in the squeezed grated zucchini, distributing it evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Squeeze Out the Moisture: Make sure to squeeze out as much moisture as possible from the grated zucchini. This step is crucial to prevent your muffins from becoming soggy and ensures a perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Muffins: Feel free to add in some extras like chocolate chips, nuts, or dried fruit for an additional flavor twist. Just remember to adjust the sugar accordingly if you add sweet ingredients.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the 22-minute mark. They’re done when a toothpick inserted into the center comes out clean.
- Storage Tips: Keep your muffins fresh by storing them in an airtight container at room temperature for up to three days, or pop them in the fridge for up to a week. You can also freeze them for longer storage—just thaw and enjoy whenever you crave a tasty treat!
Nutrition Facts
Calories: 170kcal
Carbohydrates: 20g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 5mg
