Best 3 Zucchini Basil Muffins Recipes

Zucchini basil muffins are a delightful treat that combines the delicate sweetness of zucchini with the aromatic freshness of basil. Often served as a healthy breakfast option or afternoon snack, these muffins are moist, fluffy, and packed with flavor. Whether you are a seasoned baker or just starting out, this article will guide you through the process of creating the perfect zucchini basil muffins. We'll cover tips for selecting the best ingredients, preparing the batter, and baking the muffins to perfection. So, gather your ingredients and preheat your oven, because it's time to embark on a culinary adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI BASIL MUFFINS

Zucchini Basil Muffins image

Make and share this Zucchini Basil Muffins recipe from Food.com.

Provided by dicentra

Categories Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

2 large eggs
3/4 cup whole milk
2/3 cup extra virgin olive oil
2 1/2 cups white flour
1/4 cup sugar
2 teaspoons salt
1 tablespoon baking powder
2 cups grated zucchini (about 2 medium zucchini)
2 tablespoons finely julienned fresh basil leaves
1/2 cup freshly grated parmesan cheese (or similar hard grating) or 1/2 cup grana padano (or similar hard grating)

Steps:

Preheat the oven to 200°C/425°F
Grease muffin tins.
Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
Add the zucchini and basil and stir to blend.
Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
Serve while still warm.

BABY BASIL-ZUCCHINI MUFFINS

Baby Basil-Zucchini Muffins image

"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"

Provided by Taste of Home

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups finely shredded peeled zucchini, squeezed dry
1/2 cup grated Parmesan cheese

Steps:

In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini. , Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

RADISH SANDWICHES ON ZUCCHINI BASIL MUFFINS

Radish Sandwiches on Zucchini Basil Muffins image

Categories Bread Sandwich Bake Vegetarian Basil Radish Zucchini Gourmet

Yield Makes 24 sandwiches

Number Of Ingredients 13

Ingredients

1 1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg
1/4 cup buttermilk
1 cup coarsely grated well-scrubbed zucchini
1/2 cup finely chopped fresh basil leaves
3 tablespoons unsalted butter, softened
8 radishes, sliced thin

Steps:

In a small bowl whisk together the flour, the salt, the baking soda, the baking powder, and the pepper. In a bowl cream together the shortening and the sugar, beat in the egg and the buttermilk, beating until the mixture is combined well, and stir in the zucchini and the basil. Add the flour mixture to the zucchini mixture, stir the batter until it is just combined, and divide it among 24 well-buttered gem tins (each 1/8 cup). Bake the muffins in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool. Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

Tips:

- **Choose fresh zucchini:** Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has soft spots. - **Grate the zucchini:** Grating the zucchini helps to release its moisture and makes it easier to incorporate into the batter. - **Don't overmix the batter:** Overmixing the batter can result in tough muffins. Mix the batter just until the ingredients are combined. - **Fill the muffin cups to the top:** This will help to create tall, fluffy muffins. - **Bake the muffins until a toothpick inserted into the center comes out clean:** This usually takes about 20-25 minutes. - **Let the muffins cool before serving:** This will help them to set and hold their shape.

Conclusion:

Zucchini basil muffins are a delicious and easy-to-make snack or breakfast treat. They are packed with flavor and nutrients, making them a great option for a healthy snack. With a few simple ingredients and a little bit of time, you can make a batch of these muffins that the whole family will enjoy. So next time you have some zucchini on hand, give this recipe a try!

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