Zucchini Sesame Muffins
Elevate your muffin game with these Zucchini Sesame Muffins—a moist, tender, and subtly sweet treat that’s as wholesome as it is delicious! Packed with freshly grated zucchini for natural moisture and a hint of earthiness, these muffins are topped with nutty sesame seeds, offering a delightful crunch in every bite. Warm cinnamon adds cozy, aromatic depth, making them perfect for breakfast, brunch, or a healthy snack on the go. Ready in just 35 minutes, this recipe combines simple pantry staples with fresh ingredients for a quick and easy homemade delight. Try these muffins for a unique spin on classic zucchini bread, and enjoy how they balance nutrition and indulgence in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 2 pieces large eggs
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 1.5 cups zucchini, grated
- 3 tablespoons sesame seeds
- 2 tablespoons whole milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.
In a separate mixing bowl, whisk the eggs until combined. Add the vegetable oil, vanilla extract, and milk, and whisk until smooth and emulsified.
Gradually fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined, being careful not to overmix.
Gently fold in the grated zucchini until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Sprinkle sesame seeds generously over each muffin for a crunchy, nutty topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these zucchini sesame muffins as a wholesome snack or breakfast treat!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 73.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 110.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 226 mg | 17% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
