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Whole-Wheat Honey Zucchini Muffins

Whole-Wheat Honey Zucchini Muffins
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Whole-Wheat Honey Zucchini Muffins

Whole-Wheat Honey Zucchini Muffins

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Moist whole-wheat zucchini muffins lightly sweetened with sugar and honey, with warm cinnamon and a simple cinnamon-sugar top.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Muffins & Cupcakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 2/3 cups whole-wheat flour (about 200 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 tsp ground cinnamon
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1 1/3 cups shredded zucchini (about 150 g), lightly packed
  • 1/4 cup unsweetened soy milk (60 mL)
  • 2 Tbsp oil (30 mL)
  • 2 Tbsp honey (about 42 g)
  • 1 large egg
Simple Cinnamon-Sugar Top
  • 1 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Large bowl
  • Medium bowl
  • whisk
  • Rubber spatula
  • Box grater
  • Cooling rack

Method
 

Method
  1. Preheat. Heat the oven to 400°F / 205°C. Line or lightly grease 12 standard muffin cups.
  2. Prepare the zucchini. Shred the zucchini on the medium holes of a box grater. Do not squeeze it bone-dry; the natural moisture helps keep the muffins tender.
  3. Mix the dry ingredients. Whisk together whole-wheat flour, sugar, cinnamon, baking powder, baking soda, and salt.
  4. Mix the wet ingredients. In another bowl whisk together zucchini, soy milk, oil, honey, and egg.
  5. Combine. Make a well in the dry ingredients, pour in the wet mixture, and stir gently only until no dry flour remains.
  6. Fill the cups. Divide the batter evenly among the muffin cups, filling about 2/3 to 3/4 full.
  7. Add topping. Mix the 1 Tbsp sugar with 1/4 tsp cinnamon and sprinkle lightly over the tops.
  8. Bake. Bake for 15-18 minutes. Begin checking at 15 minutes. Remove when the tops are set and lightly golden, the muffins spring back gently, and a toothpick comes out clean or with a few moist crumbs.
  9. Cool. Let stand in the pan for about 5 minutes, then transfer to a cooling rack.

Notes

Variations
  • Add 1/3 cup raisins.
  • Add 1/3 cup chopped walnuts.
  • Skip the cinnamon-sugar top for a less-sweet breakfast muffin.
Make Ahead, Storage & Freezing
  • Room temperature: Airtight for about 2-3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Freeze completely cooled muffins for up to 3 months.
Tip to Hand Down
Don’t wring the life out of the zucchini. A little natural moisture is exactly what keeps a low-oil muffin soft.

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