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Finished Zucchini Cherry Muffins

Zucchini Cherry Muffins

Soft zucchini cherry muffins pair grated zucchini with sweet-tart cherries and warm cinnamon in a simple all-purpose flour batter. Bake 12 tender muffins for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Snack
Ingredients Equipment Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 eggs
  • 1/2 cup neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini lightly squeezed
  • 3/4 cup cherries pitted and chopped (fresh or thawed; drain well)

Equipment

  • 1 12-cup muffin pan
  • 12 paper muffin liners
  • 2 Mixing bowls
  • 1 Whisk
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 cooling rack

Method
 

  1. Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, and fine salt in a large bowl.
  3. In a second bowl, whisk eggs, oil, and vanilla. Fold in zucchini, then stir the wet mixture into the dry ingredients just until no flour streaks remain.
  4. Fold in the chopped cherries. Divide batter among the cups, filling each about three-quarters full. Bake 18–22 minutes, until the tops spring back and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.
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