Best 3 Orange Zucchini Muffins Recipes
Are you searching for a delightful and versatile muffin recipe that incorporates the vibrant flavors of oranges and zucchinis? Look no further! These delectable Orange Zucchini Muffins are a culinary symphony that tantalizes your taste buds and offers a healthy twist to your favorite breakfast or snack. With their moist, tender crumb, bursts of orangey sweetness, and the subtle hint of zucchini, these muffins are sure to become a staple in your kitchen. Get ready to embark on a culinary journey as we delve into the secrets of creating the perfect Orange Zucchini Muffins, ensuring a delightful treat that will impress your family and friends.
Let's cook with our recipes!
DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS
My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.
Provided by queendiva1
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 47m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
- Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
- Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g
ORANGE ZUCCHINI MUFFINS
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 15
Steps:
- Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
MOIST LEMON/ORANGE ZUCCHINI MUFFINS
Make and share this Moist Lemon/Orange Zucchini Muffins recipe from Food.com.
Provided by Bergy
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
- Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
- Spoon batter into muffin tins lined with paper cups or without paper cups.
- Bake in 450F oven for apprx 20 minutes.
- Enjoy.
Tips:
- Choose the right zucchini: Use fresh, young zucchini for the best flavor and texture. Avoid zucchini that is too large or has thick skin.
- Grate the zucchini correctly: Use a box grater with the large holes to grate the zucchini. Grating the zucchini too finely will make the muffins too dense.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Bake the muffins at the right temperature: The muffins should be baked at 350°F (175°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool before serving: Let the muffins cool for at least 10 minutes before serving. This will help them to set and firm up.
Conclusion:
These easy orange zucchini muffins are a delicious and healthy way to use up summer zucchini. They are moist, flavorful, and packed with grated orange zest and chunks of fresh zucchini. Whether you enjoy them for breakfast, lunch, or a snack the muffins are sure to be a hit. So next time you have a surplus of zucchini, be sure to give this recipe a try!
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