Blackberry Zucchini Muffins
Preppy Kitchen cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added ingredient weights and nutrition.
Watch the original ShortImported by Tara Farrar on SeeMeCook
These incredible blackberry zucchini muffins are a taste of summer and the perfect grab-and-go treat. The zucchini provides a moist, soft crumb that perfectly complements the tart blackberries and crunchy walnuts.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
- 3 g
- 3 g
- 2 g
- 3 g
- 150 g
- 110 g
- 100 g
- 4 g
- 200 g
- 150 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 955 g before cooking, which is about 80 g per serving.
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt until well combined.
In a separate small bowl, toss the blackberries and chopped walnuts with a tablespoon or two of the dry flour mixture. This prevents them from sinking to the bottom of the muffins during baking.
In a large mixing bowl, combine the granulated sugar, eggs, vegetable oil, and vanilla extract. Mix thoroughly until the mixture is smooth and well-emulsified.
Fold the grated zucchini into the wet mixture.
Add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix, which can lead to tough muffins.
Gently fold in the flour-coated blackberries and walnuts.
Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full.
Sprinkle the tops of the muffins with a little extra granulated sugar for a crunchy, sweet crust.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For the best texture, ensure you squeeze the excess moisture out of the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 240
- Protein
- 4 g
- Carbs
- 27 g
- Fat
- 14 g
- Fiber
- 2 g
Where the calories come from
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