Go Back
Fluffy almond zucchini muffins. Delicious, easy baking recipe.
Lady Maria

Fluffiest Almond Zucchini Muffins

These almond zucchini muffins are incredibly moist, tender, and flavorful, thanks to the addition of almond flour and grated zucchini. They are easy to make and can be customized with various add-ins like chocolate chips or nuts, making them a perfect breakfast, snack, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups grated zucchini, squeezed dry
  • Sliced almonds optional

Equipment

  • Muffin tin (12-cup)
  • Paper liners (optional)
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • grater
  • Kitchen towel or cheesecloth
  • wire rack
  • Toothpick

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together the eggs, sugar, oil, vanilla extract, and almond extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the grated zucchini. The batter will be thick and slightly lumpy.
  6. Fill each muffin liner about 2/3 full.
  7. Sprinkle the tops with sliced almonds (optional).
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the batter. Squeeze out as much moisture as possible from the grated zucchini to prevent soggy muffins. Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months. Customize your muffins by adding chocolate chips, nuts, dried fruit, or lemon zest.