Orange Zucchini Muffins Recipes

MOIST ORANGE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F
• Line the muffin tin with paper
• In a large bowl add the flour, baking powder, baking soda, salt, cinnamon,cardamom, nutmeg and sugars. Mix until combined
• In another bowl, mix the oil, orange zest, orange juice and eggs
• Slowly incorporate the wet ingredients into the dry. Do not overmix
• Add the chopped pecans and the zucchini. Combine with the spatula
• Fill the muffin tins 3/4 full
• Bake for 18-22 minutes or until the tops have browned and muffins have cooked all the way through
• Cool in a wire rack and enjoy

ZUCCHINI ORANGE MUFFINS

Steps:

• Preheat oven to 425 degrees F. Grate zucchini and set aside.
• Zest one orange, and juice all the oranges. You'll need 3/4 cup orange juice total, 1/2 cup for the muffin batter, and 1/4 cup for the glaze.
• In a large bowl, cream together the butter and sugar. Add in vanilla extract and egg. Beat in the orange zest and 1/2 cup of orange juice.
• Add flour, baking soda and salt, just until combined. Fold in the shredded zucchini.
• Line a muffin pan with cupcake wrappers or spray with baking spray. Use a large scoop and add batter.
• Bake in 425 degree oven for 5 minutes. After 5 minutes, reduce heat to 350 (without taking muffins out) and cook for an additional 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
• While the muffins cool, make the glaze with whisking powdered sugar with 1/4 cup orange juice until desired consistency. If it's too thin add a little more powdered sugar. Drizzle over cooled muffins.

ORANGE ZUCCHINI MUFFINS

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.

MOIST LEMON/ORANGE ZUCCHINI MUFFINS

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.

ZUCCHINI ORANGE MUFFINS

Steps:

• Prepare muffin pan with liners for 6-7 muffin cups.Preheat oven to 350.
• In a bowl, combine the flours, spices, baking soda, salt, and orange zest. Mix well to combine.
• In a separate bowl, combine the sugars with the egg till combined. Add the oil, vanilla, and applesauce.
• Add the dry ingredients to the bowl of the wet ingredients. Mix till combined.
• Place the zucchini in a paper towel and squeeze the excess moisture out. Place this in the batter and fold in.
• Scoop into muffin cups 3/4 full. Bake 18-20 minutes.Remove from oven and allow to cool.

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

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.