Mother's Day Muffins

These zucchini muffins are loaded with warm cinnamon and packed with moisture from two full cups of grated zucchini. The zucchini disappears completely into the batter, leaving behind nothing but a tender, almost cake-like crumb that stays soft for days.

The batter is dead simple: beat the eggs foamy, stir in both sugars, oil, and zucchini, then fold in the dry ingredients and chopped walnuts. No mixer needed, just a bowl and a spoon. Three teaspoons of cinnamon might sound like a lot, but it gives these muffins a warm, spiced aroma that fills the whole kitchen.

This recipe is flexible too. Bake as 18 muffins in 20 minutes, or pour the same batter into two greased loaf pans for an hour and you’ve got zucchini bread instead.

Kitchen Tips

• Squeeze excess moisture from the grated zucchini before adding to the batter. Too much liquid makes the muffins soggy in the center.
• Beat the eggs until truly light and foamy before adding anything else. This adds structure and lift to the muffins.
• Don’t overmix after adding the flour. Stir just until combined. Overworking develops gluten and makes the muffins tough instead of tender.
• Fill muffin cups about ¾ full. These rise nicely and will dome above the tin.

Variations

• Chocolate chip: Fold in ¾ cup mini chocolate chips with the walnuts for a sweeter treat.
• Cream cheese swirl: Drop a spoonful of sweetened cream cheese into each muffin cup before baking and swirl with a toothpick.
• Pecan swap: Use chopped pecans instead of walnuts for a slightly sweeter, more buttery nut flavor.